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"
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