- 200 g mussels
- 2 fresh crabs
- 400 g pollock, cod or monkfish
- 200 ml dry white wine
- 1 litre stock from the shellfish
- 100 g fennel, diced
- 100 g celeriac, diced
- 100 g leek, diced
- 1 twig of thyme
- 2 tbsp butter
- 200 ml heavy cream
- 8 scallops
- 100 ml capers
- 100 ml oil for frying
How to do it
- Clean the mussels. If any mussels are opened, tap them lightly on a hard surface. If they don’t close, discard them.
- Use a large 10 litre pot and fill it halfway with water. Add salt to taste and bring to the boil.
- Cook the crabs and mussels under a lid for 10 minutes or until done. Take the shellfish out of the water and set aside to cool.
- Cook the fish in the shellfish water for about five minutes. Take the fish out of the water and set aside.
- Peel the mussels and crabs and save the meat.
- In a new pot, sauté the diced vegetables and thyme in butter. Make sure it doesn’t get any colour. Add the wine, shellfish stock and the cream. Cook for 20 minutes. Salt to taste.
- Sift the soup through a fine strainer. Keep warm.
- Fry the scallops in a hot pan with 1 tablespoon butter. Set aside.
- Strain the capers and fry them in hot oil until they are nice and crisp. Put them on a paper towel and allow the excess oil run off.
- Place the cooked fish, scallops, mussels and crabmeat in a bowl. Pour the hot soup on the fish and garnish with fried capers.
This recipe was made as part of the Bergen episode.