Creamy fish soup
Mix all ingredients in a saucepan and let it boil. Pick the leaves of the dill stalks and let them simmer in the soup for 10 minutes time. Then take them out.
If you want a slightly thicker soup add a little maizena.
Use 150 g assorted fish. Chop the fish in 2x2cm cubes and let it simmer in the soup, just below the boiling point, for about 3-4 minutes. Add shrimps in a deep dish and pour over the fish soup. Add finely chopped vegetables-such as leek, onion and fennel. Finally sprinkle with chopped dill!
Serves 4 people:
Calculate 4 dl of soup per person, and some good bread.
1 litre of good fish stock
6 dl cream
Juice from half a lemon
1 tsp fine dijon mustard
about 20 g of salt (test according to taste)
3 large stalks of dill
600 g assorted fish (in this case salmon and monkfish)
200 g shrimp or crayfish