Creamy Salmon Soup

This is my favorite fish soup. It can be made with any type of fish, and even with canned fish. I personally love red fish, so this time I used salmon 

Ingredients (for a 3.5 L pot)

• Half a salmon fillet (~700 g)

• 1 large potato

• 1 medium onion

• 1 medium carrot

• 1 medium sweet pepper

• 1 medium zucchini

• 2 celery stalks

• 1 medium tomato

• 3 garlic cloves

• vegetable oil and butter for frying

• 1/2 cup cream (I used 18%)

• salt, pepper, paprika

• fresh herbs

Steps

1. Dice all vegetables into small cubes

2. Add the potato to boiling water and reduce the heat

3. Sauté onion, carrot, and celery in vegetable oil until the onion becomes translucent

4. Add butter, sweet pepper, zucchini, tomato, and garlic, and sauté while stirring until lightly golden

5. Transfer the sautéed vegetables into the pot

6. After 5 minutes, add the salmon pieces

7. Season with salt, pepper, and simmer on low heat for about 5–7 minutes until the fish is cooked

8. Pour in the cream, add fresh herbs, bring to a gentle boil, and turn off the heat