Fish Soup from Bretagne (Brittany) - Fisksoppa från Bretagne

FISH SOUP FROM BRETAGNE

Fisksoppa från Bretagne

Serves approx 6

1 fennel stand

1 onion

2 carrots

1 leek

2 garlic cloves

1 bay leaf

1 teaspoon thyme

some saffron

1 cup dry white wine

4.8 cups water

3 fish bouillon cubes

1 can crushed tomatoes,

approx 14 oz

0.4 cup creme fraiche

14 oz salmon fillet

14 oz cod fillet

1.1 lb un-peeled shrimp

salt

cayenne

Trim and split the fennel. Slice it. Peel and thinly slice the onion. Peel and cut the carrots in fine sticks. Trim and shred the leek. Sauté all the vegetables in some fat until they're tender end glossy without coloring. Add crushed garlic, bay leaf, thyme, saffron, wine, water, bouillon cubes and crushed tomatoes. Allow to simmer, covered, for about 10 minutes.

Cut the fish in even-sized cubes and peel the shrimp.

Stir the creme fraiche into the soup and let it melt. Add the fish and let the soup boil for about 5 minutes or until the fish is no longer transparent. Flavor to taste with salt and cayenne. Last, add the shrimp and just heat them through, but do not boil. 

Serve with garlic bread.

Enjoy!

Bella