Creamy fish soup with mussels and shrimps

Clean mussels under cold running water. Broken and opened specimens that do not close after a tap on the counter, discard. Bring wine to a boil in a pan. Add mussels and bring them to a boil over a high heat. Mussels cook in about 6 minutes, shake off occasionally. Remove mussels with skimmer from pan and remove from shells (discard unopened mussels). 8 Leave mussels in shell. Boiling water above bowl seven. Slice onion and garlic and finely chop. Wash and clean leek and fennel. Cut leek into thin rings. Cut fennel into cubes; keep fennel green apart. Tart into tomatoes and immerse a few seconds in boiling water. Remove, stain and cut into pieces.

Heat oil in a large pan. Season the onion and garlic in a glassy container for about 2 minutes. Add leek and fennel and fry approx. 2 minutes. Stir in the tomato cubes and simmer for 1 minute. Add paprika and saffron. Add 1 liter of water and add bouillon cubes. Bring to the boil and leave stock cubes to roast. Stir in the sifted mussel cooking water. Bring the soup to the boil for approx. 10 minutes. In the meantime, cut fish into cubes of approx. 1 1/2 cm. Add fish and herb bitter to soup and keep on boiling for about 4 minutes. Mix whipped cream, peeled mussels and shrimp with soup and heat well. Season with salt and pepper. Place mussels in shell in soup and sprinkle soup with fennel green. Serve with hot baguette.