Raise the heat and simmer until the mussel broth is reduced by half, about 25 minutes.

Add the mussel broth and the remaining wine and simmer for 15 minutes.

In a large pot over high heat, combine the fish stock with two cups of mussel broth.

Add the tomatoes, 1/4 cup of the reserved mussel broth and the rosemary.

Measure the mussel broth and add enough water to equal 1 1/2 cups.

Roasted cod in a delicate mussel broth conjured the sea.

Poach the shrimp in the mussel broth 30 seconds or until pink.

Whisk the tomato paste into the mussel broth and add enough water to make 3 cups of liquid.

Stir in the mussel broth and simmer until reduced by half, about 12 minutes.

Add the tomatoes, marjoram, thyme and the reserved mussel broth.