Fish Soup With Shellfish And Saffron

• 400 g cod
• 150 g salmon
• 250 g shrimps (boiled, unpeeled)
• 1/2 leek
• 2 carrots
• 3 potatoes
• 2 tablespoons butter
• 0.5 g saffron
• 1 l shrimp stock
• 2 fish stock cubes
• 1 tin of clams
• chopped dill
• lemon juice
• black pepper

1. Thaw the fish if it's frozen. Peel the shrimps. Boil the shells in lightly salted water 10-15 minutes. Strain the stock.
2. Cut the fish into 2 cm/1 inch cubes. Rinse the leek and slice it thinly. Peel and cut the potatoes and carrots into smaller pieces. Sizzle it in the butter in a large pot. Add saffron, shrimp stock and fish stock cubes. Bring to the boil and let it boil for 4-5 minutes.
3. Add the fish and let it simmer for 2-3 minutes. Then add the shrimps, the clams and some dill. Reheat. Add lemon juice and pepper to taste.
4. Preferably served with aioli and bread.

cod, salmon, leek, carrots, potatoes, butter, saffron, shrimp, fish, clams, dill, lemon juice, black pepper

Taken from www.epicurious.com/recipes/member/views/fish-soup-with-shellfish-and-saffron-50072211 (may not work)