Instructions: Soak the mussels in cold water for five minutes, and scrub to remove any dirt or sand. Change water several times.

Put fish fillets into a saucepan, add water, wine, vermouth and juice of lemon, bring to the boil and simmer for 2 minutes. Remove from heat. Allow to sit 5 minutes. Drain, reserve stock and fish.

Melt butter in saucepan, add flour and curry powder and stir until smooth. Add tomato paste and gradually incorporate fish stock using a whisk or a wooden spoon, and stir until soup boils and thickens. Add crumbled stock cubes, garlic and peeled and chopped tomatoes,simmer one minute.

Add flaked fish fillets and cleaned mussels, cover, and cook a further 5 minutes or until mussels open.

Note: discard any mussels that do not open.

Season with salt, pepper and a pinch of cayenne, spoon into serving bowls and finish with chopped parsley.

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