- Difficulty: Easy
To make 2 pints -
Cook one Big kipper in the oven with a (K) nob (that great word again..) of butter (15mins)- Open a tub (280 ml)of the wonderful moules and use the smoked oil to Sauté 1 onion, 1 leek, A good handful of chopped celery – including the leaves, 2 good sized garlic cloves and Tsp of Tarragon. When onion transparent add a little flour to bind then cook through – add a good pint of stock (I made my own with fish bits & bobs and vegetable peelings – otherwise there are very good stock pots – fish/vegetable- available) stir in with a cup of milk and a generous glass of a medium/dry white wine. Cook the mixture through, stirring occasionally. Peel a couple of medium waxy potatoes and dice – cook them in a separate pan until the bone is nearly out and drain. open a tin of tomatoes and squeeze them through your fingers (Very strange sensation!) into the soup to get rid of core etc..(you can de-seed and peel your own – if you have time). Finely dice half a green and half a red pepper and leave to one side. Cut or flake approx 200 g of the royally roasted and cut the mussels in half (Or keep them whole – for a real chunky monkey..not that it has a monkey in it!). Add the potatoes to the soup bring to a simmer then add the mussels, roasted salmon and peppers – add salt (sparingly and only if needed), ground pepper and a squeeze of lemon and lime to taste. Dish up in a plain white bowl decorate with a good swirl of cream, chopped parsley and small flakes of the Big Kipper.