Captain's Favorite Soup

Ingredients

About 4 servings

• A box of Captain's Favorites with 800g Alaskan pollock back & pink salmon portions
• 1 leek
• 1 yellow onion
• 3-4 garlic cloves
• 2 carrots
• 4 potatoes
• 1 fennel
• Ca 10 fennel seeds
• 2 envelopes saffron
• 2-3 dl cream
• 10 dl fish broth
• 2 dl dry white wine
• Salt, pepper & thyme
• 1 pot fresh dill
• Lemon juice

Serving

• 200 g peeled shrimp, dill, garlic bread & aioli

How to make

1. Cut the fish into pieces. Divide and rinse the leek and shred finely. Peel and finely chop the yellow onion & garlic.
2. Peel the carrots and potatoes and cut into approximately 2 cm pieces. Divide and slice the fennel thinly. Chop the dill. Save a few fronds for garnish.
3. Fry all the vegetables in oil in a pot over medium heat without browning for about 5 minutes. Add the saffron towards the end.
4. Pour in wine, broth and cream, fennel seeds and let everything cook until the potatoes are almost done, about 10-15 minutes.
5. Season with salt, pepper, a little lemon juice and thyme. Add the fish pieces and simmer gently for 3–5 minutes until the fish is done.
6. Top with peeled shrimp and dill.
7. Serve the soup with a dollop of aioli on each plate and garlic bread.

Tasty meal greetings from Captain Royal