"Fishy Bliss"

This is how I chose to call the latest fish soup I made.  It is a light creamy soup with different fishes, shrimps and vegetables.  Absolutely fabulous!!! 

Serves 8 (with refill)

500 g trout cut into 1,5 x 1,5 cm chunks

400 g pollock cut into 1,5 x 1,5 cm chunks

100 g small cleaned shrimps

300 ml cream

2 l fish stock or water

2 chicken stock cubes

3 bay leafs

200 g leek 

300 g potatoes 

100 g onion

200 g carrots

40 g garlic

2 red chillies

200 g mixed colour paprika cut into stripes

1 medium size fennel

small bunch basil and parsley

salt, sugar, white pepper to season

olive oil to fry

Before you start assembling the soup, I suggest that You chop, dice and stripe all the ingredients in advance. To begin  dice the carrot, onion, paprika and fennel. Chop the garlic and chillies. Cut the potatoes into med size cubes and keep them in a bowl of cold water to prevent them going brown.  

Heat good amount of olive oil in a heavy based pot (big one). When it starts to smoke throw in in oder -> onions, paprika, carrots, chilly, half of the chopped garlic, fennel and potatoes. Season and gently fry the vegetables. Add bay leafs. Fry another 45 seconds and then pour in the fish stock or water. 

Cover the pot with a lid and bring to the boil. Lower the heat to medium low and simmer. Add chicken cubes and skim all skum and foam coming to surface. When potatoes are beginning to soften up but still firm, add the fishes and boil the soup 3 minutes, taking care of the surface very carefully. Remove from heat and add the leek (cut in thin stripes), shrimps and cream. Bring the soup to the boil on a high heat and when boiling, take off the stove immediately. Add herbs and correct the seasoning. Serve with fat slice of bread and butter.