Ingredients

• 2 tablespoons butter
• 1 small onion
• 1/2 clove garlic
• 1 level tablespoon flour
• 250 ml milk
• 250 ml water or broth or water + 1 tablespoon fish sauce
• 2 potatoes, peeled and cut into cubes
• 1 teaspoon mustard
• 1/4 cup green peas or corn
• 3 tablespoons chopped raisins
• 10–15 mussels
• 1 fillet white fish (I used barramundi, but any will do) or two fillets if not using mussels
• 50 g smoked salmon
• 50 g Atlantic shrimp
• 1 tablespoon 30% heavy cream (optional)
• chopped parsley or cilantro

Preparation

1. In a wide pot, melt the butter, add the finely chopped onion, sauté it stirring from time to time for a few minutes. At the end add the garlic and simmer for 1–2 minutes.
2. Add the flour and sauté for 1–2 minutes. Then pour in the milk, water, add the potatoes and mustard. Season with salt (taste first), pepper and bring to a boil. Cover the pot and cook until the potatoes are almost completely tender for about 10–15 minutes.
3. Add peas or corn, raisins and mussels (submerging them in the soup), cook covered for about 3 minutes on medium heat. Then add the fish fillet (without skin and bones) cut into pieces and cook for 1 minute on low heat. Finally add pieces of smoked salmon, Atlantic shrimp and heavy cream, cook for 15 seconds. Finish with parsley or cilantro.