Ingredients
20 g butter
650 g small shrimps (shells on)
1 onion, peeled & chopped
2 leeks, roughly chopped
1 stick celery, roughly chopped
1 carrot, roughly chopped
2 cloves of garlic, peeled & chopped
½ tsp fennel seeds
250 g fillets of salmon, cut in 2 cm pieces
1 tbsp tomato purée
125 ml dry white wine
80 g Arborio rice
2.5 litres fish stock
1 bay leaf
2 sprigs of thyme
SIDS SALT & PEPPER to taste
100 ml double cream
Ciabatta, to serve
Directions
Heat the butter in a large saucepan over a medium-low heat and fry the prawns, (in their shells) onion, leeks, celery, carrot, garlic and fennel seeds for about 6-7 minutes, until the vegetables start to soften.
Add the salmon, tomato purée, white wine, rice, fish stock, bay leaf, thyme and bring to the boil. Reduce the heat and simmer very gently for about 40 minutes.
Let the soup cool a little then blend with an electric blender or with a hand-held stick blender until smooth. Strain the soup through a sieve. (it needs to be nice and smooth) Taste and season with SIDS SALT & PEPPER.
When ready to serve, add the double cream and bring back to just under the boil.
