Seafood Soup With Garlic,rosemary Bread

1. 1

   First finely dice all the veggies, except the potatoes witch need to be about 1 cm cubes,and the mushrooms (you can use champignon if you like it better) witch will be sliced lengthways, then mince the garlic and chop your parsley and set aside.

2. 2

   Mix wine with tomato paste and fish stalk.

3. 3

   Melt butter,in a heavy bottom large pan, and gently cook all the vegetables, for about 12 to 15 minutes, stirring occasionally, then add the flour, and mix well, making sure that no lumps form , and cook for 2 more minutes, after witch you add the wine mixture, and let it simmer for a few minutes until the alcohol from the wine has evaporated.

4. 4

   Now you can season the soup with salt,pepper, ground nutmeg and fresh thyme to taste,( start adding little by little, specially since nutmeg and thyme have pretty strong flavors, you can always add more ).

5. 5

   At this point add the seafood mix and the creme fraiche, cook for another 5 to 7 minutes, turn of the heat, and add the chopped parsley.

6. 6

   Serve warm with a few garlic rosemary grilled bread and a some lemon wedges, Bon Appetite .

* Per serving · 4 servings · Values may vary.