Pot soup with shrimp and mussels cooked with root vegetables

Shopping List for 4 adults

500 g "Giant Tiger Shrimp" 500 g "Greenshell Mussels" 3 tbsp. olive oil 2 tsp. red curry paste 1 large onion 4 cloves garlic 1 ds. diced tomatoes 5 cm fresh ginger 1 red chili pepper 1 bunch dill or coriander for garnish Fish Bouillon after this prescription 2 liters of water 4 Knorr cubes fish broth 2 tbsp. Bong Touch of Taste fish broth 1 carrot 1 parsley root 1 beetroot 1 parsnip

I am an angler in Scandinavia Home Recipe No. 58 Pot soup with shrimp and mussels cooked with root vegetables

Procedure without liability: Red curry paste fry in oil in a frying pan or saucepan. Minced onion, garlic, red chili pepper and ginger, add and fry for 2 minutes while stirring. A can of diced tomatoes added and the whole thing is given a brief rehash. Cool mass while fiskebouillonen cooked. Come 2 liters of water in a large (nice) pot together with fish bouillon cubes, carrots, parsley root, beetroot and parsnips. Root vegetables are first cleaned, peeled and cut into rustic pieces. Boil it all in 10 to 15 minutes. Blend the vegetables and root vegetables to a very fine mass and it came up in the pot of fish soup. Give a brief rehash of 2 minutes and then joined the shrimp and clams in the soup. It should not boil more, then the shrimp get rubbery. Warm it just quietly through in approx. 5 minutes. Serving: Put the nice pot on the table and serve the dish with good bread. Garnish: You can use the rest of the herbs. Choose either dill or coriander. Not both. Drink: A sparkling wine will go with the soup. Hint: The soup can be made more "soft" if it thickened with whipped cream before shrimp and mussels are added.