Icelandic fish soup

Ingredients:

3-4 tbsp butter
2 small onion – finely sliced
1/2 leek – finely sliced
3 tomatoes – chopped into very small pieces
2 small stalks celery, finely sliced
1.5 liters chicken or vegetable stock/ 6 cups
200 ml cream/ 4/5 cups (you can add less if you wish, or none)
100 ml/ 1/2 cup sherry or port or Noilly Prat
3 tbsp tomato concentrate
1/2 tsp saffron powder (optional)
3-4 tbsp wine vinegar
160 ml/ 3/4 cup dry white wine
400 g/ 4 cups small shrimps (without shells)
500 g/ 5 cups mixed nordic fish – salmon, haddock, plaice, halibut – cubed
Salt and pepper to taste

Instructions

• Melt butter during a giant pot, add all the vegetables (except the tomatoes) and cook for ten minutes till tender. Add sherry/noilly prat/port and wine and cut back for four minutes. Add the stock, concentrate, saffron and vinegar. Boil for 15-20 minutes. Add the fish, shrimps and shredded tomatoes, bring back a soft boil and simmer for five minutes. Add cream and stir. it's necessary to not create the soup boil once more (as the cream would possibly ‘break’/curdle).

• Serve with some heat bread and butter on the facet.
• Enjoy