The good southern French fish soup that you like varies according to the season. Dare to use slightly different fish species than salmon and cod. If you find it difficult to choose seafood, then lean towards the MSC label. It is always a good choice.
500 grams of mussels
1 piece Yellow onion
3 cloves Garlic
2 tbsp Tomato puree
2 dl cream
2 dl White wine
0.5 grams of Saffron
2 pieces Carrot
1 small fennel
1 teaspoon Thyme (dried)
Wash and scrub mussels. Sort out broken or those that do not open when you knock them against the table.
Peel and finely chop the onion and garlic. Groom and slice fennel and carrot. Fry the onion, fennel, and carrot in oil. Sprinkle with thyme, add tomato puree and continue to fry for a while.
Pour in white wine, saffron, bay leaves, and fish broth. Let simmer for 10-15 minutes. Taste with salt & pepper.
Cut the fish into evenly sized smaller pieces. Add fish and mussels. Let simmer for a few minutes before serving until the mussels have opened and the fish is ready.