Pike Perch Soup with White Sea Mussels

Soups | Russian cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Pike perch soup with White Sea mussels

Ingredients

Perch - 2 lbs
Pasta shells - 17.6 oz
Salad Potatoes - 5 pieces
Turnips - 2 pieces
Spanish onions - 2 pieces
Spelt - 3.5 oz
Olive Oil - 5 tablespoons
Parsley - 1 bunch
Bay leaf - 4 pieces
Garlic - 3 cloves
Dry White Wine - 3 fl oz
Mild Chili Spice - 1 piece
Lime - 1 piece
Green peppercorns - 10 pieces
Salt - to taste

Step by Step guide

Step 1

Boil the broth from the pike perch. Strain it through cheesecloth, separate the fish, removing bones if possible.

Step 2

Add unpeeled potatoes, cut into large cubes, and spelt, rinsed under running water, to the broth.

Step 3

Cut the carrots diagonally into leaf shapes. Halve the small onions lengthwise. Sauté everything on both sides on a grill or hot skillet and transfer to the pot. Add spices and salt 10 minutes before the vegetables are done.

Step 4

In a heated saucepan, pour in olive oil, chopped chili, sliced garlic, and a bit of chopped parsley. Add well-rinsed and scrubbed mussels in shells and wine. Cover with a lid and, shaking occasionally, wait for the mussels to open. Add the remaining parsley.