Preparation

remove the bones from the fish and cut it into pieces. steam the mussels, in the white wine, until they open. remove them from the shells, saving a few for garnish. strain the liquor, keeping it.
Melt the butter in a saucepan over medium heat. add the batons, onion and garlic and cook the vegetables for about 5 minutes or until soft. Add the broth, the potatoes and the bouquet garni and bring to a boil. reduce it and cook over low heat until the potatoes are half cooked, about 5 minutes. add the fish and cream, boiling again for about 5 minutes, until the fish is cooked. add the mussels, seasonings and sorrel and cook for only about 30 seconds. remove the bouquet garni and serve.

Ingredients

  • For 6 people
  • 1 kilo of white fish, of various types (fresh cod, halibut, monkfish etc.)
  • 1 kilo of mussels, shells removed
  • ¼ cup white wine
  • 3 tablespoons unsalted butter
  • 4 batons, green part removed, chopped
  • 1 medium onion, minced
  • 1 garlic clove, finely chopped
  • 5 cups fish stock (or bottled clam stock)
  • the liquor of the mussels reserved
  • 2 potatoes, peeled and thinly sliced
  • bouquet garni
  • 1 ½ cups of fresh cream
  • ground black pepper and salt
  • 125 grams of sorrel washed and cut into thin slices (it can be substituted for spinach but it will not have the lemon flavor)