Amanda Boman's Fish Soup

Stewpan no. 0300, 0310,0400, 0410, 0510

4 portions

Ingredients:
2 shallots
1 bag of saffron (1/2 g)
5 dl of fish and/or lobster stock
2 dl of white wine
3 dl of cream (preferably more...)
1/2 leek
2 carrots
1 parsnip
400 g of fish and/or shellfish
salt
pepper
aioli

Preparation:
Fry finely chopped shallot, add saffron and fish and/or lobster stock, white wine and cream. Boil together. 10 minutes before serving, add the finely shredded leek, carrots and parsnip. If a slightly thicker soup is preferred, it can be thickened before the fish and shellfish are added a few minutes before serving. Flavour using salt and pepper. Garnish with aioli.