Creamy Norwegian Fish Soup

• 2 1/2 tablespoons butter
• 2 1/2 tablespoons plain flour
• 4 -5 cups fish stock or 4 cups vegetable stock
• 1 medium carrot, finely chopped in strips
• 1 -2 cup leek, finely chopped in strips
• 1 -2 potato, peeled and cut into small cubes (optional)
• 1 (14 ounce) can chopped tomatoes (optional)
• 12 peeled raw shrimp (approx)
• 12 mussels (approx) or 12 small scallops (approx)
• 4 -6 ounces catfish (or fish of your own choice)
• 1/2 cup heavy cream
• 1/4 cup chopped fresh parsley
• salt and pepper
• 2 tablespoons sour cream (optional)
• 2 teaspoons lumpfish caviar (optional)

1. Melt 2 tablespoons of the butter, add the flour, stir for about 2 minutes without browning the flour.
2. Add the fish stock at intervals, stirring all the time, let it boil gently for 5-10 minutes.
3. Melt the rest of the butter and saute the carrots and leek and potatoes, if using, for approx 10 minutes.
4. Add the tomatoes (if using) and simmer for another 5 minutes, then add the shrimps, mussels, fish and the cream.
5. Simmer for another 5 minutes, or until the fish and shellfish are tender.
6. Add the parsley and salt and pepper to taste.
7. Serve garnished with sour cream and the lumpfish caviar.

butter, flour, fish stock, carrot, potato, tomatoes, shrimp, mussels, heavy cream, parsley, salt, sour cream, lumpfish caviar

Taken from www.food.com/recipe/creamy-norwegian-fish-soup-113086 (may not work)