Creamy fish soup

Ingredients for 6 servings:

• 1 ½ kg mussels, fresh
• 400 g fish fillet(s) or shrimp
• 1 bunch of soup vegetables
• 30 g butter
• 30 g wheat flour
• 300 ml milk
• 400 ml white wine
• ½ bunch of dill
• 1 lemon(s)
• 100 ml cream
• salt and pepper
• 1 ½ liters of water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Bring 1.5 liters of water to a boil in a large pot. In the meantime, cut the leeks, carrots, some celery (from the soup vegetables), and the fish into bite-sized pieces. Wash a few dill sprigs and finely chop the tips. Reserve some of the larger dill pieces for decoration. Season the water with salt and gradually add the washed, still-living mussels to the boiling water so that the water maintains its temperature. Once the mussels have opened, drain everything, reserving some of the mussel liquid and set aside. Remove the mussels from their shells, leaving about 15-20 attractive specimens in the shells for decoration. Melt the butter in a large pot, stir in the flour, and fry briefly. Then, stirring constantly, gradually add the milk and about 300 ml of the mussel liquid. Now add the white wine, the soup vegetables, and the finely chopped dill and cook for about 10 minutes, until the carrots are firm to the bite. Then add the fish and simmer briefly until cooked through. Add the mussels to warm through, and season the soup with cream, lemon juice, dill, salt, and pepper. If desired, add a little more of the mussel stock. Serve the soup so that each plate contains a few mussels with their shells. Garnish with dill sprigs and a lemon wedge. Serve with fresh baguette. Tip: The soup tastes even better the second day.