Seafood Soup

Method

Cut the salmon and cod into pieces.
Scrub the mussels and check that all shells are closed. Discard any questionable shells.
Cook the mussels, strain the broth, and set it aside.
Remove the shellfish meat from the shells and clean the shrimp.
Finely chop garlic, celery root, ginger, and chili, bruise the lemongrass, and cut it into pieces.
Sauté the vegetables in olive oil, add the mussel broth and fish stock, and bring to a boil.
Add crème fraîche and heavy cream, and simmer the soup for a couple of minutes.
Cut onion, carrot, and celery stalk into cubes, and scallions into slices.
Remove the lemongrass from the soup.
Add onion, carrot, and celery to the soup and cook for about 1 minute, depending on the size of the pieces.
Add salmon, cod, and scallions, and bring to a boil.
Add the mussels and shrimp, and season with salt and pepper.
Serve the soup with hearty bread on the side.

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