Fisherman's Soup

 

For 4 servings

• 15 ml butter
• 75 g (3 slices) bacon, minced (lardons)
• 1 onion, chopped
• 2 celery stalks, minced
• 2 smoked mackerel fillets, thinly sliced
• 30 ml flour
• 125 ml white wine
• 500 ml fish stock
• 250 ml milk
• 1 potato, peeled and cut into 1cm cubes
• 1 bay leaf
• Salt and pepper
• 15 fresh mussels
• 60 ml fresh parsley, chopped
• Juice of ½ lemon

1. In a large saucepan, melt the butter and brown the bacon for 2 to 3 minutes; add onion, celery and mackerel.
2. Continue cooking for 3 to 4 minutes, then add the flour and stir for 1 minute; add the white wine, stir, then pour in the fish stock and milk.
3. Add the potato and the bay leaf, season; simmer for 30 minutes over low heat.
4. Add mussels, parsley and lemon juice; cover and cook 3 to 4 minutes or until mussels open.
5. Serve.

BON APPÉTIT