Bergensky fish cream soup

Bergensky fish cream soup

Soup which is cooked traditionally in Bergen and which can be tried here, in the fish market, you will not forget never! It very fragrant because includes allsorts from fish and obligatory fat cream

Ingredients (for two portions):

Fillet of salmon 200g;
Cod fillet 200g;
Mussels 100g;
The shrimps cleared 100;
Dry white wine 250ml;
Desi 3 tablespoons;
Wheat flour 3 tablespoons;
Cream (the more fatly, the better) 150 ml;
Salt to taste;
Saffron to taste;
Bay leaf to taste;
The white pepper ground to taste;
Leek 1 piece;
Carrots 1 piece;

Preparation:

1. We boil mussels and shrimps in white wine, we take out, we put aside and we decant broth.
2. We mix the kindled oil with flour and we add them to broth.
3. We pour in cream and liter of hot boiled water there, we cook 20 more minutes on weak fire.
4. We cut fillet of salmon and cod, we lower in broth.
5. Slightly we fry the carrots cut by straws on desi.
6. We add saffron and bay leaf, we salt and we pepper. Some minutes prior to readiness we put seafood and the fried vegetables in broth.
7. We add the cut leek — the dish is ready.

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