Creamy Fish Soup with Red Pepper

Ingredients

• 15 x shrimps
• 7 dl water
• 1 x vegetable bouillon
• 1 x carrot
• ½ x red pepper
• ½ x spring onion
• ¾ x yellow onion
• 1 clove garlic
• 1 ¾ dl crème fraîche
• 90 g salmon fillet
• 90 g cod fillet

Method

1. Peel the shrimps. Boil water and put in vegetable bouillon and shrimp shells. If you have peel and vegetable cuts in the freezer, you can add this as well. Let this simmer for about 20 minutes.
2. Cut carrot into strips and paprika and spring onion into pieces. Add the vegetable peels and cuts into the broth.
3. Mince the garlic and onion. Fry them in a pot until soft.
4. Strain the broth to the pot. Discard the shrimp shells and vegetable leftovers.
5. Add carrots, peppers and spring onions and bring to the boil. Lower the heat and simmer for 3 minutes.
6. Add creme fraiche.
7. Dice salmon and cod and add to the pot with the shrimps.
8. Let it simmer for 4-5 minutes. Serve with minced dill.
9. If you follow the weekly menu, set aside one serving about 3 dl per person for the next dinner.