A Book of Mediterranean Food

it to the boil, put in the rice and
simmer it for 15 minutes; now add,
through a sieve, the tomatoes; the
crawfish cut into small pieces, the
whole prawns, and stock from the
mussels or cockles. Let all this heat
together for 5 minutes; by this time
the soup should be of a fairly thick
and creamy consistency. As the
soup bubbles and is ready to serve
stir in a handful of fresh parsley,
basil, or fennel, the mussels or
cockles, a dessertspoon of grated
lemon peel and a small clove of
garlic crushed in a mortar. Another
minute and the soup is ready. The
addition of the herbs, the lemon,