Fish Soup Trondheim
Servings: 4 people
Ingredients
- 400 ml Fish stock
- 600 ml Vegetable broth
- 200 ml White wine
- 150 g Creme fraiche Cheese
- 3 tbsp Tomato paste
- 250 g Salmon fillet
Instructions
- Put the fish stock in a saucepan, fill up with vegetable stock and white wine and heat. Add creme fraiche and tomato paste.
- When the broth is boiling, add the salmon fillet cut into pieces and leave to stand for 10 minutes.
Nutrition
Serving: 100g | Calories: 70kcal | Carbohydrates: 0.7g | Protein: 3.5g | Fat: 4.9g