28 Mar 2013

Seafood Soup


Ingredients:1L Fish / Chicken Stock
2 Onions, finely chopped
2 Carrots
50g Butter
Salt, pepper, turmeric
250ml Cream
2 Egg yolks
50g Flour
1½kg Firm Fish
½kg Peeled Shrimps
½kg Cooked mussels

Melt butter in a large saucepan. Saute onions and carrots. 
Mix in flour and dilute with fish stock. Bring to boil for 10 minutes
Add diced fish and simmer until fish is cooked through.
Add salt, pepper & turmeric to taste
Before serving add in mussels and shrimps.
Mix cream & egg yolks & add to soup.
Garnish with parsley and serve with bread.

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