Ingredients
- 250 g fish fillets
- 1000 g water
- 125 g white wine
- 20 g flour
- 40 g Butter
- 1 tsp curry powder, (EDC or BC)
- 440g can tomatoe in juice, drained juice reserved
- 1 tablespoon Vege Stock Concentrate
- 2 tablespoon tomato paste
- 1 tablespoon fresh basil, chopped
- 16-20 mussels, fresh, cleaned
- salt and pepper to taste
- chopped parsley, to garnish
Accessories you need
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Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add Fish and water to TM bowl and cook 15min//90/reverse/sp1
Drain and reserve fish and stock
Melt butter 3 min/100/sp1
Add curry powder and flour and saute 3 min/100/sp1
Add remaining ingredients (except parsley) with fish stock in TM BowlPlace mussels in varoma dish and steam 15min/varoma/reverse/sp2
Check that all mussels are open and set aside, steam longer if necessaary.Pour soup over reserved fish and seperate mussels, dsicarding shells.Serve with a lovely rustic bread.
Fish Stock
Soup
Tip
Adapted from the Edmonds cookbook Edition25 p64
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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