Fiskesuppe with Prawns and Dill
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Ingredients
- 350 g cod fillets
- 200 g raw king prawns
- 1 leek
- 2 carrots
- 700 ml fish stock
- 150 ml double cream
- 10 g fresh dill
Nutrition (per serving)
- Calories
- 307 kcal
- Protein
- 26.8 g
- Carbohydrate
- 5.6 g
- of which sugars
- 4.2 g
- Fat
- 19.2 g
- of which saturates
- 11.4 g
- Fibre
- 2 g
- Salt
- 1.86 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the sliced leek and diced carrots in a splash of oil for 5 minutes until softened.
- 2
Add the fish stock and simmer for 8-10 minutes until the carrots are tender.
- 3
Stir in the double cream and bring back to a gentle simmer.
- 4
Cut the cod into chunks and lower into the soup with the prawns. Poach for 4-5 minutes until the cod flakes easily and the prawns are pink and opaque throughout.
- 5
Scatter over the chopped dill and serve.
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