Salmon, Scallop And Mussel Soup - cooking recipe

Ingredients

800 ml fish stock
400 g salmon fillets, skinned and boned
8 scallops
1 tablespoon dill, chopped
12 mussels
250 ml double cream

Preparation

Pour fish stock into a large saucepan and bring to the boil before turning down to a simmer.
Cut the salmon into 3-4cm cubes and lower into the stock.
Add the scallops, chopped dill and the mussels.
The second the mussels have opened, add the cream, season the soup with salt and pepper, then ladle into warm bowls.
Sprinkle over some dill for presentation.