Potage A La Caravelle Recipe


Main Ingredient


 Mussels4 Pound
 Fish bones1 Pound
 Olive oil1⁄4 Cup (4 tbs)
 Leeks3 , trimmed and washed well
 Celery stalks3
 Onion1 , peeled and quartered
 Garlic1⁄2 Clove (2.5 gm)
 Parsley sprigs3
 Tomatoes4 , peeled, seeded and crushed
 Thyme1⁄2 Teaspoon
 Anise seed1⁄2 Teaspoon
 Saffron1⁄2 Teaspoon
 Bay leaf1
 Dry white wine2 Cup (32 tbs)
 Water2 Cup (32 tbs)
 Fish stock2 Cup (32 tbs)
 Arrowroot1⁄3 Cup (5.33 tbs)
 Salt To Taste
 Cayenne pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 3320 Calories from Fat 952

% Daily Value*

Total Fat 107 g164.5%

Saturated Fat 17.8 g88.8%

Trans Fat 0 g

Cholesterol 517.2 mg

Sodium 7348.9 mg306.2%

Total Carbohydrates 246 g82%

Dietary Fiber 27.3 g109.4%

Sugars 58.5 g

Protein 259 g518.9%

Vitamin A 450.6% Vitamin C 562.2%

Calcium 121.8% Iron 534.5%

*Based on a 2000 Calorie diet


1. Scrub the mussels well and rinse the fish bones under cold running water.
2. Heat the olive oil in a large kettle and add the leeks, celery, onion, garlic and parsley. Cook until the leeks are wilted. Add the tomatoes and seasonings. Add the wine and stir. Add the mussels, fish bones, water and fish stock and cook one hour. When nearly done, season to taste with salt and cayenne pepper.
3. Strain the liquid through a sieve lined with a double thickness of cheese cloth and reserve the meat from the mussels. Chop the mussels.
4. Thicken the soup with arrowroot thoroughly blended with a little cold water. Add the mussels and serve piping hot. Garnish, if desired, with toast croutons rubbed with garlic.