Ingredients
- 4 cups fish stock (I used shrimp bouillon)
- 1 carrot (finely diced)
- 1 tomato (diced)
- 2 potatoes (peeled, diced)
- 4 green onions (chopped)
- 1/2 pound raw shrimp (peeled, diced)
- 1/2 pound fresh salmon
- 8 mussels
- 1/2 cup cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/4 cup chopped fresh parsley
How to Make
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Step 1: Add veggies and salmon to stock dicing salmon.
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Step 2: Cook until carrots are tender.
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Step 3: Mix butter and flour together. Add to soup.
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Step 4: Add cream, as i said i used canned milk.
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Step 5: Add shrimp and mussels dont boil just cook until mussels open and shrimp is pink.
We hope you enjoy this recipe!
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