Fish soup

By Birgitta

Ingredients

• 250 g prawns with shells
• 250 ml white wine
• dill
• 2 leeks
• 2 medium sized potatoes
• 2 medium sized carrots
• 2 garlic cloves
• 60 g celeriac
• 1.5 tbsp butter
• 1 can plum tomatoes, chopped/ squashed
• approx. 150 ml water
• approx. 150 ml cream
• 1-2 fish stock cubes or equivalent concentrate
• ca 350 g fresh fish of two different kinds (salmon and a white fish)
• lemon juice
• salt & pepper

Preparation

Step 1

Peel the prawns and leave in fridge for now but don't throw away the shells. Put the prawn shells in a pan with the white wine and add some dill. Let simmer 5-7 min, strain and reserve the liquid.

Peel potatoes, celeriac and carrots, trim the leeks and chop all into pieces and fry in a pan. Chop the garlic and add to the pan. Add tomatoes, water, cream and stock. Let the soup simmer approx 10 minutes until the root veg starts to soften.

Cut the fish into chunks and add to the pan. Add the prawn liquid and let simmer until the fish is done, ca 3-5 minutes adding the prawns for the last couple of minutes or so to warm through.