- 20g (¾oz) butter
- 650g (1lb 5oz) small shrimps or prawns (in the shell)
- 1 medium onion, peeled and chopped
- 2 leeks, roughly chopped
- 1 stick celery, roughly chopped
- 1 medium carrot, roughly chopped
- 2 cloves of garlic, peeled and chopped
- ½tsp fennel seeds
- 250g (8oz) fillets of salmon, skin and bones removed, cut into 2cm pieces
- 1tbsp tomato purée
- 125ml (4fl oz) dry white wine
- 80g (2¾oz) Arborio rice
- 2.5l (85fl oz) fish stock (made from good cubes is fine)
- 1 bay leaf
- 2 sprigs of thyme
- 100ml (3fl oz) double cream
- Ciabatta, to serve
- Heat the butter in a large saucepan over a medium-low heat and fry the prawns (in their shells), onion, leeks, celery, carrot, garlic and fennel seeds for about 6-7 minutes, or until the vegetables start to soften.
- Add the salmon, tomato purée, white wine, rice, stock, bay leaf and thyme and bring to the boil. Reduce the heat and simmer very gently for about 40 minutes.
- Let the soup cool a little and blend with an electric blender or with a hand-held stick blender until smooth. Strain the soup through a sieve (it needs to be nice and smooth). Taste and season with salt and pepper.
- When ready to serve, add the double cream and bring back to just under the boil.
If you're feeling extravagant, add cooked crabmeat at step 2 for a richer flavour.