Ingredients:
Serves 4 people
2 herrings salty of smoked
Extra virgin olive oil
Parsley
8 slice of toasted polenta

Preparation:
Make sure you get all the scales off, wash and clean under salt the herrings, brush with oil and lay down on the grill (if you prefer take off more saltiness you could boil the herrings for about 5 minute into boiling water and then move them on the grill). As soon as the herrings are grilled cut the heads and remove the fishbones, crumble it in a bowl and wet over with copious olive oil. Leave to soak for a couple of hours until the herring is soaked with oil. Serve with Polenta previously toasted on the grill and sprinkle with parsley.

If you want to try this burst of flavor with a faster preparation, you can find on the market vacuum smoked herring fillets already cleaned and ready to eat. You need just to split portions and sprinkle with olive oil and parsley on hot polenta.

Enjoy!

How to cook the vegetables

1. in a saucepan let the water boil with salt;

2. chop carrots finely and leek in strips;

3. add vegetables into the boiling water and let it cook for about 3/5 minute;

4. once cooked drain the vegetables.

How to cook the fish:

1. in a saucepan let the water boil with salt;

2. cut salmon, halibut and Norwegian cat fish into medium pieces;

3. add the fish into the boiling water and let it cook with turning off the flame for about 10/15 minutes.

How to prepare mussels:

1. clean the mussels with running water;
2. mince the garlic, chop the red charlotte onions and the red pepper and fry them lightly in the olive oil;
3. pour some Pinot Grigio Le Rive and let the whole alcohol evaporate otherwise the mussels will get a bitter feeling from the alcohol.
4. place the mussels, raise the flame, cover the pan and cook for about 8 minutes until all the mussels are open.

How to prepare the soup:

1. put the butter (softened at ambient temperature previously), add the same amount of sifted flour and blend all with a whip so as to obtain a fairly creamy and homogeneous composition (all without or at low flame);

2. once the roux is ready, turn on the flame, add fish water and vegetables;

3. raise the flame and then add the fish stock cube and a sprink of curry, remembering to bake it all for ten minutes so that the flour and the stock cube are cooked;

4. add fish, cream and then turn the flame off (there is no need to cook the cream).

Serve the soup by placing the mussels in the bottom of the dish and cover them with the soup. If you want, you can warm up some bread, spread it with margarine, dip or eat it with the soup.