Directions:
- Over medium-high heat in a large saucepan, stir the butter and flour together to make a light golden roux. Immediately whisk in fish stock, stirring until any lumps dissolve.
- Stir in diced potatoes and onion, reduce heat to medium, and cook until potatoes are tender, about 25 minutes.
- Remove any skin from the salmon, then finely slice flesh into thin strips along the diagonal of the fillet.
- Stir the salmon, mixed shellfish, whipping cream, and saffron into the soup.
- Heat until fish is fully cooked and soup is warmed through, about 10 minutes.
- Garnish with dried or fresh dill, if desired, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 314.49 Kcal (1317 kJ) | ||
| Calories from fat | 114.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.7g | 20% | |
|---|---|---|---|
| Cholesterol | 73.52mg | 25% | |
| Sodium | 506.85mg | 21% | |
| Potassium | 820.63mg | 17% | |
| Total Carbs | 22.53g | 8% | |
| Sugars | 4.28g | 17% | |
| Dietary Fiber | 3.31g | 13% | |
| Protein | 26.35g | 53% | |
| Vitamin C | 5.2mg | 9% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 0.9mg | 5% | |
| Calcium | 73.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 96.38 Kcal (404 kJ) | ||
| Calories from fat | 35.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.89g | 20% | |
|---|---|---|---|
| Cholesterol | 22.53mg | 25% | |
| Sodium | 155.33mg | 21% | |
| Potassium | 251.5mg | 17% | |
| Total Carbs | 6.9g | 8% | |
| Sugars | 1.31g | 17% | |
| Dietary Fiber | 1.01g | 13% | |
| Protein | 8.08g | 53% | |
| Vitamin C | 1.6mg | 9% | |
| Vitamin A | 0.2mg | 23% | |
| Iron | 0.3mg | 5% | |
| Calcium | 22.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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