Traditional Fish Soup

Description
Traditional fish soup, for 6 – 8 persons

Ingredients

 * 3 – 4 tbsp butter or oil
 * 1 red onion, cut in julienne
 * ½ leek (white part only) cut into thin slices
 * 1 stalk celery, cut into small pieces
 * 2 quarts fish stock or mild chicken stock
 * 250 ml (10 oz) heavy cream
 * 2 – 3 oz dry sherry or port
 * 1 small can (70 g/2 oz) tomato purée
 * 5 – 6 strings saffron
 * 1 – 3 tbsp vine vinegar (f. ex. tarragon)
 * ½ cup dry white wine
 * 8 oz flounder fillet, cut into small pieces
 * 8 oz salmon fillet, cut into small pieces
 * 6 oz Icelandic shrimp (salad prawns)
 * salt and white pepper

Directions

 * 1) Melt the butter in a pot, add all the vegetables and sweat for 4-6 min.
 * 2) Add the stock, cream, sherry, tomato purée, saffron, vinegar and white wine.
 * 3) Boil for 6 – 8 minutes.
 * 4) Add the fish and bring to boil again, add the prawns.
 * 5) After this the soup may not boil.
 * 6) Season with salt and pepper to taste and a little unmelted butter would not harm.