Ingredients
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2 1/2 tablespoons butter
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2 1/2 tablespoons plain flour
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4 -5 cups fish stock or 4 cups vegetable stock
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1 (14 ounce) can chopped tomatoes
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12 peeled raw shrimp (approx)
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12 mussels (approx) or 12 small scallops (approx)
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4 -6 ounces catfish (or fish of your own choice)
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1/2 cup heavy cream
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1/4 cup chopped fresh parsley
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salt and pepper
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2 tablespoons sour cream
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2 teaspoons lumpfish caviar
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1 -2 potato, peeled and cut into small cubes
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1 medium carrot, finely chopped in strips
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1 -2 cup leek, finely chopped in strips
Instructions
- Melt 2 tablespoons of the butter, add the flour, stir for about 2 minutes without browning the flour.
- Add the fish stock at intervals, stirring all the time, let it boil gently for 5-10 minutes.
- Melt the rest of the butter and saute the carrots and leek and potatoes, if using, for approx 10 minutes.
- Add the tomatoes (if using) and simmer for another 5 minutes, then add the shrimps, mussels, fish and the cream.
- Simmer for another 5 minutes, or until the fish and shellfish are tender.
- Add the parsley and salt and pepper to taste.
- Serve garnished with sour cream and the lumpfish caviar.