Clear winter fish soup and rye croutons
Serves four
500 g Stockmann Delicatessen fish-shrimp mixture
500 g Vegetables (fennel, celery, carrot, sweet potatoes, leek)
2 Cloves of garlic
2 tbsp Olive oil
1.5 ℓ Fish stock (low salt)
Saffron
Salt and pepper
Croutons
4 slices of rye bread
Brown the sliced vegetables and chopped garlic in a dash of olive
oil. Add the fish stock and saffron. Cook the vegetables until they
are almost done. Add the mixture of fish and shrimp. Bring the soup
to a boil. Pour the soup into separate plates for serving.