Creamy fish soup with lemon and saffron

Name: creamy fish soup with lemon and saffron
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 shallot; 2 clove garlic; 0.5 lemon; 100 milliliters dry white wine; 1 mespoint saffron; 1 liter fish stock; 100 milliliters cooking cream; 1 tablespoon butter; 400 gram fish fillet; 150 gram shrimp; 1 hand dill

Ingredients

1 tablespoon olive oil
1 shallot
2 clove garlic
0.5 lemon
100 milliliters dry white wine
1 mespoint saffron

1 liter fish stock
100 milliliters cooking cream
1 tablespoon butter
400 gram fish fillet
150 gram shrimp
1 hand dill

Directions

Heat the oil and fry the shallot for about 4 minutes at a low setting.
Add the garlic and lemon zest and fruit for another minute. Extinguish with the lemon juice and wine and add the saffron.
Pour in the stock and the cream and bring to the pan without the lid.
Season the soup with salt and pepper and, if necessary, bind with cold butter.
Meanwhile, rinse the fish fillets under cold water and cut into equal pieces.
Add the fish and shrimp to the soup and leave to cook for about 10 minutes.
Stir a handful of dill through the soup just before serving.
Tasty with baguette and aioli.