Fish Stock or Clam Nectar - 500 ml
Prawns, peeled & cleaned - 3
Scallops - 2
Salmon - 2 oz.
Clams - 6
Mussels - 6
Roasted peppers - 1 tbsp
Tomatoes - 1 tbsp
Green onions, chopped - 1 tsp
Dill, fresh, chopped - 1/2 tsp
Heat the stock in a suitable pan. Taste and adjust the salt and pepper. When it tastes good, add all the remaining ingredients. Simmer until the mussels and clams are open. The prawns and scallops cook fairly quickly.
There are so many variations of this soup, so don’t be afraid to wander from the recipe a little. A squeeze of lemon or a pinch of saffron goes a long way.
