SALMON, SCALLOP AND MUSSEL SOUP
Posted for Scandinavian ZWT9 . Use a good quality fish stock for this recipe. Recipe will be gluten-free provided stock and cream are suitable
Provided by Jubes
Categories Norwegian
Time 25m
Yield 4 bowls seafood soup, 4 serving(s)
Number Of Ingredients 6
Steps:
- Pour fish stock into a large saucepan and bring to the boil before turning down to a simmer.
- Cut the salmon into 3-4cm cubes and lower into the stock.
- Add the scallops, chopped dill and the mussels.
- The second the mussels have opened, add the cream, season the soup with salt and pepper, then ladle into warm bowls.
- Sprinkle over some dill for presentation.
Nutrition Facts : Calories 442, Fat 30.8, SaturatedFat 16.1, Cholesterol 155.9, Sodium 657.1, Carbohydrate 4.5, Sugar 0.1, Protein 35.5
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