Creamy Fish Soup with Shrimp and Saffron - Krämig fisksoppa med räkor och saffran

CREAMY FISH SOUP WITH SHRIMP AND SAFFRON

Krämig fisksoppa med räkor och saffran

Serves 4

1.1 lb un-peeled shrimp

1 fennel stand

1 onion

butter

2 tablespoons tomato paste

3.2 cups water

½ leek

2 garlic cloves

1 carrot

some saffron

1 teaspoon freshly mortared 

fennel seeds

0.8 cup white wine

14 oz sieved tomatoes

0.8 cup heavy cream

1 teaspoon sambal oelek

salt

1.1 lb back of cod in pieces

chopped dill

For serving:

garlic bread

Peel the shrimp and save the peel.

Shrimp fond:

Split the fennel and cut off the root, it's to be used here. Peel and chop the onion. Sauté shrimp peel, fennel root and onion over rather high heat in butter in a pot. Stir in the tomato paste. Pour on the water, cover with a lid and boil for about 20 minutes. Strain and press out all liquid.

Rinse and slice the leek. Peel and chop the garlic. Peel and finely dice carrot and remaining fennel. Sauté leek, garlic, carrot and fennel in a pot with butter. Stir in the saffron and fennel seeds and continue cooking for a while. Add shrimp fond, wine, tomatoes and cream, put a lid on and boil for about 10 minutes until the vegetables are tender. Flavor to taste with sambal oelek and salt.

Cut the fish in cubes and put them in the soup. Put a lid on and remove from heat. Leave for 4 to 5 minutes.

Divide the shrimp in 4 deep plates, pour in the soup and sprinkle with some dill. Serve with garlic bread.

Enjoy!

Bella