Ingredients

• 2 fish fillets (e.g. barramundi, halibut, salmon, cod, sole)
• 1 bay leaf, 1 allspice berry
• 5 cups cold water
• 1 large leek (only white and light green part)
• 30 g butter
• 1 level teaspoon mustard (e.g. Dijon)
• 4 potatoes, peeled and cut into cubes
• 1 teaspoon salt (or to taste)
• 100 g Atlantic shrimp
• 1 teaspoon dried thyme
• 80–100 g smoked salmon
• 1 tablespoon finely chopped chives
• 1/4 cup 30% heavy cream

Preparation

1. Thaw the fillets if frozen, trim the skin, cut into several pieces and rinse. Put into a medium pot, add the bay leaf and allspice berry, pour in the water and bring to a boil on medium heat. Remove from heat, remove the fish to a plate, save the broth.
2. Trim the leek of outer leaves, cut off the most green ends, keep the white and light green part. Split lengthwise into 4 pieces, rinse thoroughly and further cut crosswise into 1/2 cm pieces.
3. Put butter in a second larger pot, after melting add the leeks and simmer for 15 minutes on medium heat, covered, stirring from time to time.
4. Add the mustard, potatoes, the saved broth (best poured through a sieve), add salt and mix. Bring to a boil, cover and cook on low heat for about 12 minutes until the potatoes are tender. In the meantime thaw the shrimp (e.g. on a sieve under running warm water).
5. Remove half of the cooked potatoes and leek from the soup and blend into a puree. Put back into the pot, add thyme, shrimp, heat almost to a boil.
6. Reduce heat to minimum, add the removed fish, the cut smoked salmon, chives and heavy cream. Mix and remove from heat. The soup will thicken over time.