We made this soup with what was left of a salmon after we had made several other dishes using almost all the parts of the fish. If you want to make this tasty fish soup at home, a good tip is to ask your fishmonger for bones, cutoffs and heads. Dirt cheap, and the best thing you can use for a soup.
- 1 Peel all the vegetables and cut them into dice. Keep the vegetable peel.
- 2 Sauté the washed peel in butter. Add the fish head and tail, shrimp shells, and all the spices. Transfer to a large soup pot.
- 3 Add water and bring it to a boil. Let it simmer over medium heat for 20 minutes. Then remove the fish head and strain the soup. Mash one potato. Whisk in sour cream and the mashed potato, add the diced vegetables into the base, taste, and adjust if needed.
- 4 Extract the edible meat from the fish head and add it to the soup along with the rest of the fish. Let simmer for 4-6 minutes. Add the shrimp tails just before serving the soup.