Salmon, Scallop and Mussel Soup

"Posted for Scandinavian ZWT9 . Use a good quality fish stock for this recipe. Recipe will be gluten-free provided stock and cream are suitable"
 
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Ready In:
25mins
Ingredients:
6
Yields:
4 bowls seafood soup
Serves:
4
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ingredients

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directions

  • Pour fish stock into a large saucepan and bring to the boil before turning down to a simmer.
  • Cut the salmon into 3-4cm cubes and lower into the stock.
  • Add the scallops, chopped dill and the mussels.
  • The second the mussels have opened, add the cream, season the soup with salt and pepper, then ladle into warm bowls.
  • Sprinkle over some dill for presentation.

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RECIPE SUBMITTED BY

Aussie Mum - gluten-free
 
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