Fish Soup for Many

Method

• Cut the cod and salmon into cubes.
• Scald the tomato by making a cross cut on the top, immersing it in boiling water for a few minutes, then transferring it to cold water. Peel off the skin, remove the seeds, and cut the flesh into cubes.
• Finely chop the onion and garlic, and slice the chili and leek into rings.
• Sauté the onion in butter until soft, then add garlic, chili, leek, tomato paste, and fish stock.
• Cook everything for about 5 minutes, then add cream and let it simmer gently.
• Add the cod, salmon, and tomatoes, bring to a boil, and let the soup simmer for 3-4 minutes.
• Season with salt and pepper to taste.
• Add the shrimp just before serving.
• Serve with chopped parsley sprinkled on top.

Tip:If you don't have fish stock, you can use fish broth.