Fish Soup Pakhuset

Vegetables (carrots, leek, celery) cut into fine strips, shallot cut into fine strips, stew vegetables in butter for 2 min. until colorless.

Press garlic clove directly to the steamed vegetables.

Sprinkle flour over vegetables and steam briefly.

Extinguish with cold fish and vegetable stock, add saffron (letter) and half cream, simmer 15 min on low heat. Fish fillets mixed (halibut, hake, redfish, salmon), rinsed cooled, cut into 2x3cm pieces, shrimp tails, peeled, rinsed cooled dry rub.

Mussel rinse under running water. Remove the beard. Discard damaged or opened mussels.

Add fish, shrimps and mussels to soup, simmer at low temperature for about 8 minutes. Season with salt and pepper.

Flesh tomato large, blanched, skin peeled, diced. Place fish, shrimps and mussels with skimmer in preheated plates. Discard unopened mussels. Whisk soup with blender until creamy. Pour into the plate.

Garnish with diced tomatoes and thyme.

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