Summary

Ingredients

• 200 g mussel meat (mussel meat)
• 200 g salmon fillet (s)
• 100 g North Sea shrimps, released
• 200 g fish fillet (s), firm, white (e.. cod, saithe, Victoria perch )
• 100 g bacon, lean, finely diced
• 3 tablespoon fish sauce or oyster sauce
• 4 medium potato (s)
• 2 medium onion (s)
• 40 g butter
• 4 stalks celery
• 1 small carrot (s)
• 1.2 liters vegetable stock or chicken stock
• 0.25 liter ¼ white wine, dry
• 300 ml whipped cream
• 120 grams flour
• 0.5 ½ bunch parsley
• 1 tablespoon thyme, dried
• salt and pepper
• 1 bay leaf
• nutmeg

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Instructions

1. Wash the celery and cut the stalks into thin slices. Peel the carrot and cut into fine strips. Finely dice the onions. Peel and roughly dice the potatoes. Wash and roughly chop the parsley.
2. Cut the fish fillet into approx. 2 x 2 cm cubes. Strain the mussel meat and water if necessary. Mussel meat from the jar tastes sour, but watering improves the taste.
3. In a large saucepan over medium heat, let the bacon lightly brown while stirring without adding any fat. Add the butter and let it melt. Sweat the onion, celery and carrot in it until translucent. Add about 2/3 (800 ml) of the stock and the potatoes, bay leaf and thyme and cook over medium heat for 20 minutes.
4. After the cooking time, put the flour in a bowl and slowly add the remaining stock (400 ml) while stirring constantly with the whisk so that there are no more lumps. Reduce the heat and add the flour broth to the soup, bring to the boil briefly and allow to thicken.
5. If necessary, squeeze out the mussel meat a little so that the water escapes. Now carefully add the salmon, the white fish, the crabs and mussels, the wine and the parsley to the soup, stir briefly and let simmer for about 10 minutes over a low heat.
6. Add the whipped cream and the oyster or fish sauce. Season with salt, pepper and nutmeg and bring to the boil again.