Ingredients ½ 1× 2× 3×

• 250 g peeled, cleaned prawns
• 200 g calamari rings
• 200 g white fish fillet, cubed
• 1 onion, chopped, and 2 garlic cloves, crushed
• 2 tablespoons butter and 1 tablespoon oil
• 2 tablespoons flour
• 3 cups fish stock or hot water
• 1 cup cooking cream
• 2 tablespoons chopped dill and parsley
• Salt, white pepper and the juice of ½ lemon

Instructions

1. Heat 1 tablespoon butter in a pot and sauté the prawns, calamari and fish for just 3 minutes, then set aside
2. In the same pot melt the remaining butter and soften the onion and garlic lightly
3. Stir in the flour for a minute, then pour in the hot stock gradually, stirring fast until it thickens
4. Simmer the broth gently for 7 minutes
5. Add the cream, the sautéed seafood, dill, lemon juice, salt and white pepper
6. Heat the soup for 2 minutes without a hard boil so the fish stays tender
7. Ladle into deep bowls and serve hot with lemon