- a little garlic
- 250g vegetables Brunoise (carrot, celery, leek)
- 3 pcs large shallots
- 2,5l fish stock
- 0,8l cream
- 0,1l Noilly Prat
- 0,1l white wine
- Salt, pepper, seasoning salt
- Saffron powder, saffron threads
- Tarragon, dill
- approx.150g mixed fish and shellfish
1.Dice shallots, sauté with garlic and vegetables Brunoise, deglaze with Noilly Prat and white wine.
2.Reduce alcohol and fill up with stock. Add cream and saffron threads & powder and add cooked tarragon and dill and season to taste.
Bind with a little potato starch if necessary.
3.Carefully cook fish and shellfish in the soup
4.Fold in whipped cream and serve.