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Ingredients
¼ cup plus 1 tablespoon extra-virgin olive oil
2 medium onions, chopped
1 pound ripe tomatoes, chopped
3 pounds mussels, scrubbed
8 cups water
1 pound bones and trimmings from a fresh fish
4 small live blue crabs
Large sprigs of fresh parsley, rosemary, sage and thyme
1 dried red chili
2 bay leaves
8 black peppercorns
2 pieces dried orange peel
1 large pinch saffron
4 star anise
Salt and freshly ground black pepper
2 ½ tablespoons unsalted butter
2 ripe medium tomatoes, peeled, seeded and chopped
1 bunch fresh Swiss chard, leaves only, slivered
2 ounces fresh goat cheese
Preparation
- Step 1
Heat the ¼ cup oil in a 6-quart saucepan. Add the onion, and saute over medium heat until tender. Stir in the unpeeled tomatoes, and cook about 5 minutes, until the mixture is thick.
- Step 2
Add 2 pounds of the mussels, cover, and cook about 10 minutes, just until they open. Using a slotted spoon, remove the mussels, and set aside.
- Step 3
Add the water, and bring to a simmer. Add the remaining mussels, fish trimmings, crabs, herbs, chili, bay leaves, peppercorns, orange peel, saffron and star anise. Simmer uncovered, skimming the surface from time to time, for 30 minutes.
- Step 4
While the stock is cooking, remove the reserved cooked mussels from their shells, discard the shells, and refrigerate the mussels.
- Step 5
When the stock is done, drain it into a colander over a large bowl, and return the liquid to the saucepan. The cooked seafood and other solids should be discarded.
- Step 6
Boil down the liquid until it is reduced to 2 ½ cups. Season to taste with salt and pepper.
- Step 7
In a clean saucepan melt the butter, and cook until it starts to brown. Add the chopped peeled tomatoes, and saute briefly. Add the reduced seafood stock, bring to a simmer, and add the chard. Simmer over medium heat for 10 minutes. Add the shucked mussels, and simmer briefly to reheat them.
- Step 8
To serve, divide the soup among 4 bowls. Drop a piece of the goat cheese on top of each, and drizzle with the remaining olive oil. Serve at once.
Private Notes