500 g chopped clams
250 g mussels, unshelled
2 onions
1 bunch fennel
2 carrots
1-2 celery stalks
3-4 cloves garlic, medium
1 small red chili, deseeded
1 DL olive oil
2 can stewed tomatoes, roughly chopped
4-5 DL white wine (may be non-alcoholic)
1 L good fish or chicken stock (water and bouillon)
2-3 saffron sticks (optional)
1 tsp paprika
1 tsp curry powder
salt and pepper
1 bunch parsley, chopped.
fresh dill to taste (to flavor at the end)

  1. Cut the veggies into bite-size pieces.
  2. Chop or press the garlic and chop the chili finely.
  3. Heat the oil in a pan and lightly fry the veggies (careful not to burn).
  4. Add the white wine. Then add the stock and tomatoes as well as dry spices.
  5. Place the mussels in the soup for 2-3 minutes. Salt and pepper to taste. Then add the chopped clams and remove from heat. Allow to stand for 5-6 minutes.
  6. Garnish with fresh parsley and dill. Serve with fresh baked bread.
Eyravegur 16
680 Þórshöfn

Phone (354) 460-8100
Fax (354) 460-8160