Shrimp and mussel soup

Peel onion and garlic, rinse and dry. Then finely chop the onion, and crush the garlic with the flat part of a knife and also chop. Pour a little vegetable oil into a saucepan with a thick bottom and heat it. Put the chopped onion and garlic in a saucepan, add a little saffron. Simmer the onion and garlic until translucent.

Wash tomatoes and finely chop. Put the chopped tomatoes in a saucepan and pour the tomato juice. You can use canned tomatoes, already sliced and in their own juice.

Then pour in the same fish broth (you can replace it with vegetable broth). Add more spices and seasonings - anise, bay leaf and chili pepper (you can powder or use chili pepper flakes). Also put sea salt and ground black pepper to your liking. Stir and cover the pan with a lid. Cook the broth over moderate heat for about 20-25 minutes.

While the broth for the future soup is being cooked, you can do seafood. Wash the fish fillets, wipe with paper towels and cut into cubes. It is best to take sea fish for soup - salmon, salmon, cod or another. Also wash and peel the shrimp. Wash the mussels thoroughly from sand and algae. It is better to cook the mussels separately and remove the unopened shells - they are considered inedible.

When the broth is ready, add the fish fillet, cut into pieces and shrimp to the pan. Continue to cook the soup for about 5-7 more minutes until the seafood is ready.

Wash and dry the dill, spreading it out on a paper towel. Cut half of the dill finely and add it to the pot with soup.

Remove the pan from the heat and let the soup brew for about 10 minutes under the lid.

Pour the finished soup with shrimp on plates. Put a few boiled mussels in each plate and garnish with sprigs of fresh dill. Serve the soup immediately.

Bon appetit!