Delicious fish soup made with prawn stock

4 servings

For shrimp stock

• 0,75 kg shrimp
• 1 onion
• 2 pieces of garlic boats
• 2 tbsp Olive oil
• 2 tbsp Butter
• 1 tablespoon fish sauce
• Salt
• Pepper

To the soup

• 200g salmon or trout
• 150g Catfish or cod
• 2dl milk
• 1 dl cooking cream
• 1 small fennel
• 2 carrots

Season to taste with

• 1 teaspoon curry
• 2 teaspoons Chilli spice
• 1/2 teaspoon cumin
• 1 teaspoon Provence spice
• Salt
• Pepper
• Fresh dill

So do you

• Peel the prawns and have the crusts ready for use, while you can put the prawns in the fridge and use as a "topping" for the soup.
• Coarsely chop onion and garlic.
• Warm up the olive oil in a large pot, add the onion, garlic and prawn waste and cook for 3-4min.
• Pour over the water, so that it covers it all. Approx. 1 litre.
• Add butter and fish sauce when it starts to boil. Add salt and pepper.
• Boil under a lid on medium heat for approx. 1 hour.
• While the power boils you can cut up all the vegetables in small pieces.
• Luck power through a sieve, so that you get rid of prawn waste.
• Put all the vegetables in and cook under the lid on a medium heat for approx. 15 min.
• Cut the fish into smaller pieces.
• Taste the soup with the spices mentioned above.
• Add milk and cream. Bring to a boil over medium heat for 2-3 minutes.
• You put the fish in the soup for the last 5 minutes while the soup is on a low heat. The soup should not boil.
• Use shrimp and dill as a "topping"