SALMON, SCALLOP AND MUSSEL SOUP

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Salmon, Scallop and Mussel Soup image

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

800 ml fish stock
400 g salmon fillets, skinned and boned
8 scallops
1 tablespoon dill, chopped
12 mussels
250 ml double cream

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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