Salmon, Scallop And Mussel Soup

1. 1

   Pour fish stock into a large saucepan and bring to the boil before turning down to a simmer.

2. 2

   Cut the salmon into 3-4cm cubes and lower into the stock.

3. 3

   Add the scallops, chopped dill and the mussels.

4. 4

   The second the mussels have opened, add the cream, season the soup with salt and pepper, then ladle into warm bowls.

5. 5

   Sprinkle over some dill for presentation.

* Per serving · 4 servings · Values may vary.

No additional tips available.