Fish Soup

I am so happy with how this soup turned out. It doesn't take longer than 20 minutes so give it a try!

Fish Soup

(serves 2)

• 1 stalk leek
• 1 garlic clove
• 100ml white wine
• 400ml fish stock
• 2 bay leaves
• 1 can diced tomatoes
• 150g salmon and pangasius filet each, cut into bite-sized pieces
• 100g shelled crayfish
• 1/2 cup crème frâiche
• olive oil
• salt and pepper to taste

1. Chop leek into thin slices using only the white part and mince garlic, then fry them up with some olive oil in a large pot.
2. When leek is soft and garlic is fragrant, deglaze the pan with the white wine and reduce heat to medium.
3. Let everything simmer for about 1 minute, then add the fish stock and bay leaves.
4. Allow the mixture the reduce a little for about 5 minutes, then add the chopped tomatoes.
5. Let everything simmer for another 5 minutes, take out the bay leaves, add salt and pepper to taste, then turn off the heat.
6. Add fish and crayfish and allow to cook in the hot soup for about 3 minutes.
7. Laddle into deep plates and top with a dollop of crème frâiche. Ta-da!