Fish Soup

I made a delicious fish soup the other day. I took the recipe from one of my cook books, but edited it slightly, plus I had to half it. It had two different fishes, clams and shrimps. I love shellfish! Here is my edited version:

Serves 4:

400 g cod

150 g salmon

250 g shrimps (boiled, unpeeled)

1/2 leek

2 carrots

3 potatoes

2 tablespoons butter

0.5 g saffron

1 l shrimp stock

2 fish stock cubes

1 tin of clams

chopped dill

lemon juice

black pepper

Thaw the fish if it's frozen. Peel the shrimps. Boil the shells in lightly salted water 10-15 minutes. Strain the stock.

Cut the fish into 2 cm/1 inch cubes. Rinse the leek and slice it thinly. Peel and cut the potatoes and carrots into smaller pieces. Sizzle it in the butter in a large pot. Add saffron, shrimp stock and fish stock cubes. Bring to the boil and let it boil for 4-5 minutes.

Add the fish and let it simmer for 2-3 minutes. Then add the shrimps, the clams and some dill. Reheat. Add lemon juice and pepper to taste.

Preferably served with aioli and bread.