RED SALMON AND SHRIMP SOUP
1 medium onion
1 small or ½ large leek
2 medium carrots
800 ml fish stock
200 ml dry white wine or
juice of ½ - 1 lemon + enough water to get 200 ml
1 can (400 g/240 g) tomatoes or 250 g tomate concassée
2 thyme sprigs or ½ tsp dried thyme
pinch of saffron
1 tsp grated lemon zest
260 g skinned salmon fillet
100 ml shelled mussels (previously cooked or canned)
100 - 150 ml frozen uncooked shrimps or prawns thawed and peeled
chopped fresh dill
If you are using freshly cooked mussels, reserve their cooking liquid and add it to the stock.
Peel the carrots and cut in small cubes. Peel and chop the onion. Wash and thinly slice the white and green part of the leek. Sauté the onion and leek in a saucepan in a little butter or oil until translucent, do not brown. Add the carrot cubes and stir for a while.
Add the stock, wine (or lemon juice and water), thyme, powdered saffron and the chopped, canned or fresh tomatoes. If you are using freshly made tomate concassée, do not discard the liquid
and seeds of the tomatoes but add these to the soup as well. Add the reserved cooking liquid from the mussels, if you have cooked them yourself. Cover the pan with lid and simmer the soup for 30 - 40 minutes.
Strain the soup through a sieve and discard the mushy vegetables. Rinse the saucepan, pour the soup back in it and bring to the boil. Cut the salmon flesh into cubes (about 2 × 2 cm) and add to the hot soup. Simmer for a couple of minutes, just enough to turn the salmon opaque (done).
Gently mix in the drained mussels and the shrimps and the grated lemon zest. Do not cook any more, otherwise the mussels and the shrimps will become rubbery. Let the soup stand covered off the heat for a couple of minutes, or until the shrimps are just cooked (pink and firm). Sprinkle the soup with plenty of chopped dill and serve immediately with some good bread.
Recipe source: adapted from "Kirjolohi-äyriäiskeitto", Weight Watchers Finnish website, 2001.