Potato Soup with Fish and Mussels

This is a delicious potato soup with fish.

INGREDIENTS:

Serves four people

1 quart, 1 litre ready-made, unsalted fish stock

6 boiled potatoes, without skin

2 large Jerusalem artichokes, tenderly cooked, peeled and coarsely cut

1 cup, 3 dl full fat cream

1 fresh chives, finely chopped

1 crown dill, alternatively crown fennel

½ pound, 225 g halibut in thin slices, alternatively salmon or codfish

1 tablespoon flour

1 teaspoon salt

1-2 tablespoons curry spices

1 pound, ½ kilo of mussels

Garnish:

Fine crown dill or crown fennel

PREPARATION:

Do like this:

Give the fish stock a quick boil, and reduce heat. Add boiled potatoes, Jerusalem artichokes. Add cream and run it fine with a stick mixer. Gently boil the mixture. Add herbs and season with salt.

Boil the mussels in salted water until a few of them open. Take the pan away from the heat.

Serve in deep soup bowls.

Add fine slices of halibut to the soup, and put mussels on top. Garnish with a fine crown dill or crown fennel.