• 200g cod fillets
  • 200g salmon fillets
  • 100g peeled shrimp
  • 1 leek
  • 2 garlic cloves
  • 2 carrots
  • 1 lemon
  • 2 tablespoons flour
  • 200 ml milk
  • 200 ml cream cream 30% for soups
  • 400 ml fish broth (from one cube)
  • 100 ml white wine salt + pepper
  • 1 tsp dried chillifresh chives (or dill)
  • 30 g butter for frying

Fish fillets and shrimp flood with water, salt and boil (just a few minutes). Remove the cooked shrimp and fish to a plate, divide smaller pieces and remove any ness.

Peel and slice the carrots and leek. Finely chop the garlic. Heat the butter in a frying pan and fry the vegetables (leek and carrots) lightly over medium heat for a few minutes. Prepare the broth by flooding the fish cube with boiled water. Add the strangled vegetables, squeezed lemon juice, chopped garlic, wine, milk and flour to the decoction and mix the whole.

Mix the cream in a glass with a few tablespoons of hot broth, then pour it into the soup and mix thoroughly. Season the whole with salt, pepper and chilli pepper.

Finally, add pieces of pre-cooked fish and shrimp to the soup and heat the whole thing for a few more minutes. Serve the finished soup sprinkled with chopped chives or dill, with the addition of fresh bread.