Simple fish soup with sherry

Ingredients for 2 servings:

• 250 g salmon
• 1 cup whipped cream
• 500 g tomatoes, pureed
• 1 pack of fish paste or crab paste, for 400 – 500 ml
• 6 cl sherry
• some dill, frozen
• salt and pepper
• n. B. water

Instructions

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

Fry the salmon in a little butter or oil, seasoning with salt and pepper. While the salmon is frying, dissolve the fish paste in about 500 ml of hot water in a saucepan. Add the cream, passata, and dill, and bring to a boil. When the soup is boiling, add the sherry. The specified 6 cl may be too much for some, so start with a little less and then add more seasoning at the end if necessary. Then reduce the heat. When the salmon is cooked, dice it and add it to the soup. Finally, season with salt, pepper, and more sherry, if desired. We like to serve it with baguette. The serving size is for two people as a main course, but it is also enough for four as a starter. Tips: We also like to add North Sea crab. If you use salmon with the skin, you can of course add it to the soup, but it will be sloppy, so if you are sensitive to this consistency, you should remove the skin.