1. Melt 2 tablespoons of the butter, add the flour, stir for about 2 minutes without browning the flour. 2. Add the fish stock at intervals, stirring all the time, let it boil gently for 5-10 minutes. 3. Melt the rest of the butter and saute the carrots and leek and potatoes, if using, for approx 10 minutes. 4. Add the tomatoes (if using) and simmer for another 5 minutes, then add the shrimps, mussels, fish and the cream. 5. Simmer for another 5 minutes, or until the fish and shellfish are tender. 6. Add the parsley and salt and pepper to taste. 7. Serve garnished with sour cream and the lumpfish caviar. ---------------------------------------------------------------------------
Nutrition
Ingredients
