Fish soup with thyamine cream

Name: Fish soup with thyamine cream
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 g peeled king prawns (frozen or fresh); 2 Onions; 375 g Carrots; 375 g Celery; 1 collar Thyme; 1 twist of lemon; 7-10 Tbsp Salt; 1 TEASPOON Peppercorns; 750 g ready-to-cook haddock (without head); 375 g Fennel Tuber; 2 TABLESPOONS butter/margarine; 1 collar Parsley; 4 Garlic cloves; 1-2 TABLESPOONS Olive oil; 150 g Fresh cream; 250 g Salmon fillet without skin; 1-2 TEASPOONS clear broth (instant)

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 g peeled king prawns (frozen or fresh)
2 Onions
375 g Carrots
375 g Celery
1 collar Thyme
1 twist of lemon
7-10 Tbsp Salt
1 TEASPOON Peppercorns
750 g ready-to-cook haddock (without head)
375 g Fennel Tuber
2 TABLESPOONS butter/margarine
1 collar Parsley
4 Garlic cloves
1-2 TABLESPOONS Olive oil
150 g Fresh cream
250 g Salmon fillet without skin
1-2 TEASPOONS clear broth (instant)

Directions

1
Defrost frozen shrimp. Clean, wash and chop 1 onion, 1 carrot and 1 stick of celery. Wash the thyme. Boil 1 1/2 l water, 3 stalks of thyme, prepared vegetables, lemon, salt and peppercorns
2
Wash haddock. Cook in the stock for about 20 minutes. Clean or peel, wash and chop the fennel, leftover vegetables and onion.
3
Lift out the fish, sieve the stock. Sauté onion and vegetables in fat, season. Add the stock, bring to the boil. Simmer for 10 minutes.
4
Wash and chop the parsley. Pluck the rest of the thyme. Peel and chop the garlic. Mix with herbs, oil and crème fraîche, season
5
Wash the salmon, cut it into pieces. Cook with the prawns in the soup for about 5 minutes. Remove haddock from skin and bones and heat in the soup. Season to taste with broth. Add thyme cream