Fish & shrimp cream soup

Next in line: a fat fish shrimp scampi cream soup !

Shopping list : salmon filet, bag of frozen scampis, fresh grey northsea shrimps, 40%fat cream, real butter, lemongrass, onions, leek, dill, rock salt, pepper, fish stock (when you buy it premade don't buy cubes but liquid stock, cubes contain way to much carbs)

To start, slice up the salmon filet into cubes and rinse the frozen scampis under roomtemperature water.
Put the salmon, scampis and shrimps into a deep baking pan or wok and bake them in a good clump of butter. Spice up everything with rock salt & pepper. Near the end, add some sliced up dill.
Now suffuse with fish stock & cream, leave it boiling for a minute or 2.

In meantime, slice up the onions and leek and stew them in a larger pot. Once they're kinda glazed, add the baked fish & shrimps contents. Take the lemongrass and break the fibers so it can release the flavour. (make a cut, put your knife flat on it and put your (over)weight :) on it so the fibers break). Put the lemongrass in the mix.

Add some water to get the desired soup volume and leave it boiling for a couple of minutes.
According to your preferences you can remove the lemongrass once you're satisfied with the taste.

A variation on this is to use coconut cream instead of the normal cream.

Bon appetit !