Fish soup for feinschmeckers

Ingredients:

(Serves 4)

2 tbsp olive oil

2 carrots

1 fennel

2 celery stalks

2 shallots

2 cloves of garlic

10 saffron threads

1 star anise

1 fresh bay leaf

400 ml mussel stock

400 ml cream

150 g monkfish or salmon, sliced into pieces

150 g plaice fillet, in pieces

4 scallops

A few peeled prawns

A few steamed mussels

1 king crab claw, cleaned and cut into pieces (can be omitted)

4 tablespoons chopped, fresh chervil

Lemon

Salt and pepper

Source: Tom Victor Gausdal

Method:

1. Cut all the vegetables into slices.

2. Place a large pot on the stove. Add the oil and heat.

3. Sauté carrots, fennel, celery, shallots, garlic, saffron, star anise, and bay leaf in the pot for a couple of minutes. Add the stock and cream and let it all simmer for 15 minutes.

4. Poach the fish pieces in the soup for 5 minutes, adding in the prawns, scallops, crab and mussels in the final few minutes.

5. Season with salt, a little lemon, and pepper.

Garnish with chervil. Top with thin brioche melba toast and a spoonful of roe (optional). Enjoy!