Once in France… although, why “once”? Being constantly at sea in France, I order this dish whenever possible. Just imagine a cozy outdoor cafe on the waterfront of La Grande Motte resort, a holiday around, the sound of the wind and the voices of happy vacationers, the smells of fish and seafood mixed with the salty smell of the sea and the freshness of the wind. Unfortunately, I won’t be able to go there this year, but why not invite the South of France to my home?
My mom always said, “Eat right and don’t forget about soups.” So I thought I hadn’t cooked one of my favorite soups for a long time. How all this is being prepared, see below.
This soup is a godsend for lovers of seafood soups. Cooking is very simple and fast. It can also be dietary. It has a delicate taste with notes of mussels.
Sweet and sour taste is most characteristic of dishes that appeared in the east of China, in coastal areas. It is this taste that we associate with our beloved Chinese cuisine. I invite you to try this soup, it is quick to prepare, but extremely tasty in result.
This soup is so thick that it can be served with the second course. It is somewhat similar to soup, but the cooking method is very different. Very satisfying and delicious!
It would be even more correct to call it seafood soup. But I named it as it is written in the recipe. Italians, as a rule, eat all kinds of pasta as first courses. However, soup on their table is also not uncommon. Usually for dinner. Like I have today.
