Rinse the mussels very carefully under running water and brush them, discarding any that have been opened. Remove the skin from the onion, rinse and clean the spring onions and peppers, dice everything together.
Put the vegetables as well as the olive oil in a wide saucepan, cook over medium heat, stirring, until tender, about 5 min.
Remove the peel from the garlic, squeeze it and add it, the tomatoes and the fish stock or wine. Mash the tomatoes with a wooden spoon.
Rinse the kitchen herbs, chop and add to the tomatoes. Season everything with salt and pepper and simmer for about 10 minutes, stirring frequently.
Wash the cooled fish fillet and the crayfish tails, cut the fish fillet into cubes. Add the fish, the crab tails and the mussels to the soup and simmer for another 8 minutes with the lid closed. Remove the mussels that are still closed. Season the soup and serve hot.
Note: 4 dashes of Tabasco added, soup pureed before adding the fish.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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