Good Friday

Good Friday started with a walk with Frida then J went away to play golf for the day and I started like a maniac in the garden. I love it, gives me a lot of joy and I almost have unimaginable stamina and strength.  I can go on for a very long time and I just love to see the end result. Not this day though. I did about 4 hours of hard work (including using my water pressure machine on all the tiles at the back) then I was totally knackered. I had to sleep for 3(!) hours in the afternoon and only surfaced to cook dinner and then to be lying like a sloth on the sofa! I did however manage to make a lovely saffron and fish soup for din dins. It was Friday and according to J you have to eat fish on Good Friday. I don’t mind at all (even though I have never been stringent on this in the past) I love fish and I also think it is nice to follow J’s traditions for Easter. Anyway the recipe is below....

Very easy and yum!!  (not great for the waistline so not every day food......) I used a Swedish recipe that I translated. I also did not use all the cream and CF – I added more of the stock and wine instead just to keep it a tiny bit less fatty...

400 gr white fish (I got Perch as that is what they had that I thought would work... ) Make sure to not use a very strong tasting fish..)

300 gr salmon

150 gr prawns (fresh, then peel and set aside)

1 leek

1 clove of garlic

 3 table spoons of lobster stock (I could not find that here so I used fish stock (good quality)

 200 ml water

 250 ml white wine

 250 ml cream (use a less fatty one if you can find)

100 ml crème fraiche

2 packages of good quality saffron (if you’re not fond of saffron maybe 1 pack is enough...)

1 tspoon salt

Less than half a teasoon black pepper

1 teaspoon thyme

1 teaspoon basil

Olive oil to cook

1.      Cut the fish in 3 cm cubes.

2.      Chop leek (I cut the leek in half then chopped) and finely chop the garlic. Add oil to pan and fry gently until transparent.

3.      Add all the herbs, water, stock, wine, cream and creme fraiche and let simmer for 10 minutes)

4.      Add the fish and cook until ready (white) add the fresh prawns (peeled) \\

5.      Serve the soup with fresh bread!