Creamy seafood soup

Name: creamy seafood soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 50 g unsalted butter; 50 g wheat flour; 500 ml semi skimmed milk; 2 Fish bouillon tablet MSG free; 500 ml water; 600 g baking potatoes; g saffron; 600 g fresh Italian stir fry vegetables; 500 g frozen seafood

Creamy soup with potatoes, saffron, Italian vegetables and seafood.

Ingredients

50 g unsalted butter
50 g wheat flour
500 ml semi skimmed milk
2 Fish bouillon tablet MSG free
500 ml water

600 g baking potatoes
G saffron
600 g fresh Italian stir fry vegetables
500 g frozen seafood

Directions

Melt the butter in a large pan with a thick bottom, over low heat so that the butter does not discolour. Add the flour and simmer for 3 minutes (roux).
Stir frequently.
Add the water, milk and fish stock tablets. Raise the heat and bring to a boil with a whisk while stirring.
Add the potatoes and saffron, reduce the heat and simmer in 5 minutes with the lid on the pan.
Add the stir-fry mix and heat for 5 minutes. Add the seafood and heat for another 5 minutes. Season to taste with salt and pepper.