Pink Fish Soup

Ingredients

210 gr haddock
1,200 ml water
2 onions
1 carrot
4 gr parsley
1 bay leaf
1 gr thyme
6 peppercorns
1 gr salt
45 gr butter
1 onion
2 slices carrots
2 slices leeks
1 slice stalk celery
1 clove garlic
16 gr flour
34 gr tomato paste
1/2 shrimp

Instructions

Refrigerate fish fillets while making stock. Combine all stock ingredients; bring to a boil. Lower heat and simmer 30 minutes. Strain and reserve. To make soup, cook, covered over low heat for 5 minutes, the butter, onion, carrot, leek, celery and garlic. Stir flour into vegetables; blend well. Add tomato paste and tomatoes, stirring until well mixed. Add mace or nutmeg and parsley; cover and cook over low heat 10-15 minutes. Add strained stock and fish pieces to vegetables. Bring to a boil, then simmer for 10 minutes. Add shrimp and simmer until heated through. Serve sprinkled with paprika.