Summary

Ingredients

• 2 carrot (s)
• 4 parsnips
• 2 tuber / s fennel
• 2 bunch spring onion (s)
• 2 tablespoon rapeseed oil
• 400 ml water
• 400 ml fish stock or lobster stock
• 500 g pollack fillet (s) or cod
• 1 bunch dill, chopped
• 200 g North Sea shrimps
• 0.05 g saffron powder
• salt
• Black pepper from the mill

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Instructions

1. Peel the carrots and parsnips and cut into small pieces. Cut the spring onions into rings and the fennel into small pieces. Cut the pollack into bite-sized pieces.
2. Heat the oil in a saucepan and sauté the diced vegetables in it. Pour in the water and fish stock, bring to the boil and simmer over a low heat for 20 minutes. Remove half of the vegetable cubes with a slotted spoon and puree the broth with the hand blender. Add diced vegetables, saithe, shrimp and saffron and let it steep for a moment. Season with salt and pepper and serve sprinkled with dill.