A delicious fish soup made with whatever fish you have on hand or can find. If you want it more substantial, stir in pre-cooked rice at the end.

Ingredients
Serves 4

• 600 g mixed fish, such as cod and salmon
• 2 dl peeled shrimp
• 1 yellow onion, finely sliced into half-moons
• 1/2 fennel bulb, thinly shaved
• 2-3 tbsp olive oil
• 1 tbsp tomato paste
• 1 tbsp mussel powder
• 1 finely grated firm potato (thickens the soup)
• 1-2 tbsp finely chopped dill
• 3 dl dry white wine
• 3 tbsp fish stock
• 1-2 tbsp lobster stock
• 5-6 dl water
• 1 sachet saffron
• 1/2-1 tsp crushed fennel seeds
• 3-4 dl whipping cream
• Salt
• Black pepper

Instructions:
1. Finely slice the onion and fennel.
2. Sauté the onion until soft and translucent in the oil over medium heat. Add the fennel and sauté for a couple of minutes.
3. Add the tomato paste and sauté for a little while.
4. Add the wine and let it simmer for a few minutes until some of the liquid has evaporated.
5. Add the stock, water, mussel powder, saffron, crushed fennel, then grate in the potato using a fine grater.
6. Let it simmer for a few minutes before adding the cream. Season with salt and pepper and let it simmer for about 10 minutes.
7. Cut the fish into 2x2 cm cubes.
8. Let the fish simmer in the pot for 3 minutes.
9. Top the pot with shrimp and dill.
10. Serve, preferably with a good aioli and fresh bread.