Summary

Ingredients

• 6 slices bacon, cut into narrow strips
• 1 small onion (s), finely diced
• 1 leek, the white it, cut into rings
• 1 large carrot (s), cut into 0.5 cm cubes
• 2 sticks white celery, sliced
• 1 teaspoon thyme, dried
• 3 tablespoon, heaped flour
• 1 large potato (s), cut into 0.5 cm cubes
• 400 ml fish stock
• 600 ml chicken broth or vegetable broth
• 500 g fish fillet (s), frozen, e.. cod or saithe
• 250 g frozen seafood, to taste
• 200 ml cream

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Instructions

1. Fry the bacon strips in a medium-sized saucepan until crispy. It doesn`t matter if it forms a brown roast, it just shouldn`t burn. Remove the bacon with a slotted spoon and drain on kitchen paper.
2. In the remaining fat, steam the onion pieces, leek rings, diced carrots, celery and thyme for 3 - 5 minutes over medium heat while stirring. Dust with the flour and sauté gently for another 3 - 4 minutes. Stir in fish stock and stock and bring to a boil. Add the potatoes and simmer for 10-12 minutes until the potatoes are tender. Pepper, but not salt (the broth / stock and the bacon bring enough salt, if not, you can add salt later). Add the defrosted fish fillet and let simmer for approx. 5 minutes. Then add the thawed seafood and simmer for another 3 - 5 minutes. Finally stir in the cream and add a little salt if necessary. Serve the bacon extra with the soup or sprinkle on top of the soup to serve.
3. A freshly baked baguette tastes good with it.