26
Isabella’s
saithe soup
Isabella Lövin, Sweden
I NGRED I ENTS ( SERVES 4 - 5 )
500-600g saithe fillets
250g peeled Northern prawns (ecologically certified)
250g boiled mussels
300ml water
2 yellow onions
1 red bell pepper
1 yellow bell pepper
2 tablespoons olive oil
300ml crème fraîche
200ml dry white wine
1½ tablespoons fish stock (or 1 fish stock cube)
1½ teaspoons salt
pinch of freshly ground black pepper
50ml dill, chopped
>
Peel and chop the onion. Core, seed and
chop the bell peppers. Heat the oil in a large
pan. Fry the vegetables for about 2 minutes.
Add the crème fraîche and wine. Pour in the
water and fish stock, add salt and pepper and
leave to simmer for about 3 minutes.
Cut the fish into 2cm-wide strips and let these
simmer with the mussels in the stock for about
3 minutes. Take the pan off the burner and add
the dill and the prawns.
Serve with white sourdough bread and a dollop
of garlic aioli.
AVERAGE
EXPENSIVE
ONLY USES FISH
AND SHELLFISH FROM
SUSTAINABLE STOCKS
30 MIN.
