1. brush mussels well under cold water, remove “beards” as desired. Discard open mussels. Rinse fish, cut into small pieces, sprinkle with juice of one lemon. Peel onions, clean greens and fennel. Rinse and dice everything.
Heat oil in a saucepan. Sauté onions and vegetables. Add paradeis pulp and sauté. Add wine, 1 and a quarter of 1 water and clear soup. Bring to the boil and simmer gently with the lid on for about 15 minutes.
Cook the mussels in boiling salted water with the lid on for about 10 minutes. Remove closed mussels.
4. add fish and shrimps to soup and cook open for about 5 min. If necessary, remove mussel meat from shell and add to soup. Season to taste.
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