Recipe: Tomato, Chilli and Mussel Soup

Bill’s Italian Food is the 11th cookbook from self-taught cook Bill Granger. It is filled with over 100 tasty Italian-inspired dishes concentrating on seasonal produce, Bill’s style of cooking centres around short ingredient lists and simple methods – bringing delicious dishes to the dinner tables of millions. These recipes are perfect for those just starting out in the kitchen as well as the more experienced culinary artist.

“If you’re going to serve soup for a main course, then it needs to be pretty substantial. Rice and pea soup (risi e bisi) has to be the ultimate ‘empty pantry’ dinner trick. The chicken meatballs are a lighter alternative to red meat and you can pack the soup with more vegies if you need to stretch it a little further.” – Bill Granger

Tomato, Chilli and Mussel Soup

Serves 4

Ingredients:

• 1.5kg mixed tomatoes, large ones halved
• small bunch thyme
• 3 tablespoons olive oil
• 3 shallots, chopped
• 1 fennel, thinly sliced, fronds reserved
• 2 garlic cloves, thinly sliced
• 2 red chillies, chopped
• 400g tin diced tomatoes
• 180ml (3/4 cup) dry white wine
• 1kg mussels, de-bearded and scrubbed
• 500ml (2 cups) fish stock, heated’
• 1.5kg mixed tomatoes, large ones halved
• small bunch thyme
• 3 tablespoons olive oil
• 3 shallots, chopped
• 1 fennel, thinly sliced, fronds reserved
• 2 garlic cloves, thinly sliced
• 2 red chillies, chopped
• 400g tin diced tomatoes
• 180ml (3/4 cup) dry white wine
• 1kg mussels, de-bearded and scrubbed
• 500ml (2 cups) fish stock, heated

Method:

Preheat the oven to 220°C.
Place the fresh tomatoes in a large roasting tin and scatter with the thyme.
Drizzle with 2 tablespoons of the olive oil and season with sea salt. Roast for 20–25 minutes, until soft and juicy.
Heat the remaining tablespoon of oil in a large saucepan with a lid, over medium heat. Add the shallots, sliced fennel, garlic and chilli and cook for 5 minutes. Tip in the tinned tomatoes, wine and half the roasted tomatoes and simmer gently for 5 minutes. Increase the heat to high and add the mussels. Cover with the lid, shake the pan and allow to steam for 3 minutes, or until the mussels open. Discard any that do not open. Pour in the hot fish stock, gently fold through the remaining roasted tomatoes and serve topped with the fennel fronds.

Recipe taken with permission from Bill’s Italian Food by Bill Granger, published by HarperCollins