How to make
Boil seafood in no more than a liter of water or vegetable broth for 10 minutes.
Separately stew the leek stalk, carrot, diced potatoes and parsley stalks in 30 g butter and a spoonful of olive oil.
Add them to the seafood and add 2 slices of lemon. Leave it to boil for another 10 minutes.
Add 3 1/3 tbsp (50 ml) of cream (or more) and leave the aromatic fish soup on the stove for another 5 minutes.
Serve the seafood soup with toast, parsley and lemon.
