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Pistou Vegetable Soup With Mussels Recipe

Nutrition per serving    (USDA % daily values)
CAL
1930
FAT
278%
CHOL
94%
SOD
337%

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Ingredients for 4 servings

3 1/2 cups cold water

1/4 teaspoon fine sea salt

1 clove garlic, peeled and split in half

1 leek, very thinly sliced

1/2 cup seeded zucchini in 1/4-inch dice

3 cups water

1 (2-inch) piece ham rind (optional)

2 pounds mussels, scrubbed

1/3 dried navy beans, soaked in cold water overnight, drained

1/2 lemon

Freshly ground white pepper, to taste

1 medium onion, peeled and very thinly sliced

1 (2-inch) piece carrot, peeled

1 bay leaf

1 bunch fresh thyme

FISH FUMET

3 cups loosely packed fresh basil leaves

1/2 cup fennel, in 1/4-inch dice

1 shallot, peeled and thinly sliced

2 1/2 to 3 cups Fish Fumet, recipe follows

2 large cloves garlic, peeled and coarsely chopped

1/4 small fennel bulb, very thinly sliced

Small handful fresh Italian parsley leaves and stems

2 tablespoons corn oil

1/2 cup extra-virgin olive oil

1 medium-size ripe tomato, peeled, seeded and cut into 1/4-inch dice

1/2 small onion, peeled and split in half

1 clove garlic, peeled and thinly sliced

Cold water

15 white peppercorns

1 cup white wine

1/2 carrots, in 1/4-inch dice

1 cup dry white wine

2 pounds heads and bones from black bass, red snapper or halibut

2 tablespoons extra-virgin oil

1 sprig fresh Italian parsley

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