Tomato, Chilli & Mussel Soup

Tomato, Chilli  & Mussel Soup

TAKES 45 MINS SERVES 4

Mussels aren’t expensive and are quick to cook.

1.5kg mixed tomatoes, large ones halved

A small bunch of fresh thyme

Salt (preferably, sea salt)

3tbsp olive oil

3 shallots, chopped

1 fennel, thinly sliced, fronds reserved

2 garlic cloves, thinly sliced

2 red chillies, chopped

400g tin of chopped tomatoes

180ml dry white wine

1kg mussels, de-bearded and scrubbed

500ml fish stock, heated

1.Pre-heat the oven to 220°C/ Gas 7. Place the fresh tomatoes in a large roasting tin and scatter with the thyme. Drizzle with 2tbsp olive oil and season with salt. Roast for 20–25 mins, until soft and juicy.

2.Meanwhile, heat 1tbsp olive oil in a large saucepan with a lid, over medium heat. Add the shallots, sliced fennel, garlic and chillies and cook for 5 mins.

3 .Tip in the tinned tomatoes, wine and ½ the roasted tomatoes and simmer gently for 5 mins.

4 Increase the heat to high and add the mussels. Cover with the lid, shake the pan and allow to 

steam for 3 mins, or until the mussels open. Discard any that do not open.

5.Pour in the hot fish stock, gently fold through the rest of the roasted tomatoes and serve, topped with the fennel fronds.