Fish Soup with Shrimp

Method

• Prepare the sauce by melting butter, stirring in flour, and gradually adding milk.
• Keep the sauce warm.
• Cut the salmon and cod into cubes, and finely chop parsley and chives.
• Blanch the tomato by scoring a cross on top, dipping into boiling water for a couple of minutes, then transferring to ice-cold water. Peel off the skin, remove the seeds, and dice the tomato flesh.
• Finely chop the onion and slice the remaining vegetables into strips.
• Bring fish stock to a boil, add the vegetables, and cook for 1 minute.
• Add the sauce and season with salt and pepper.
• Bring to a boil and add the fish and tomato.
• Reduce the heat and let the soup simmer until the fish is cooked through.
• Add the shrimp at the very end, bring to a boil, and gently stir.
• Stir in the salmon roe and serve the soup immediately.