60
min
Mains

Delicious Fish Soup with Oysters and Mussels

Recipe courtesy of: New Brunswick Department of Agriculture, Fisheries and Aquaculture

‍

6-8 servings
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Ingredients

  • 60 g butter
  • 1 medium carrot, sliced
  • 1 onion, finely diced
  • 1 celery stalk, finely sliced
  • Sliced
  • 12 mussels, cooked
  • 12 oysters (Malpèque)
  • 240 g white fish
  • 240 g cold water shrimps
  • 30 ml brandy
  • 400 - 500 ml milk
  • 60 ml tomato puree
  • 125 ml white wine
  • 1 tsp mustard
  • 250 ml cream
  • cayenne pepper to taste
  • lemon juice to taste
  • salt
  • lemon pepper
  • 30 g cold butter to bind

Preparation

  1. Melt butter in a tall pan and cook the vegetables in it.
  2. Boil mussels, remove oysters from their shells. Cut fish into bite-size pieces.
  3. Add seafood and fish, sauté briefly, pour brandy over, flambée and deglaze with the milk.
  4. Now mix tomato puree, wine, mustard and cream with seafood and vegetables and let it boil.
  5. Season with the spices and lemon juice and bind with the cold butter.
  6. Serve the soup in deep plates.

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