Italian fish soup

RECIPE

Soup base
450 g potatoes (whole, washed)
150 g cold smoked salmon
400 g salmon
1 bulb of dill
30 g butter
10 black peppers
2 dl cream
8 dl mild fish stock

Fried seafood
30 g butter
2 tbsp olive oil
250 g seafood
parsley
1/2 dl white wine
salt and pepper

Wash the potatoes, peel and dice. Chop the onion. Remove the skin from the salmon and dice. Cut the cold-smoked salmon into strips. Chop the dill. Rinse the potato cubes in cold water. Melt the butter in a saucepan and sauté the onion and potatoes for about 3 minutes. Add the fish stock and the chopped cold-smoked salmon. Season with salt and pepper. Cook over a low heat for about 10 minutes. Add the cream and simmer for a minute. Add the salmon cubes, turn off the heat and leave to simmer for 2 minutes.

Heat butter and oil in a pan. When the pan is hot, add 250 g of seafood to the pan and add a splash of white wine and salt and pepper to taste. Cook for a couple of minutes or until the
seafood is slightly coloured and add to the pan!

Lift out onto a plate and season with fresh dill if you like.

Tip: serve with some crispy bruschetta!