Fry vegetables with shrimp shells until they are golden. Season with salt and pepper and deglaze with white wine.
Pour water on and add the fishbone and fish cut offs. Allow to swell for about 1 hour, skim in between.
Then, season with salt, white pepper and a little lemon juice.
Pass the stock through a sieve or cloth and allow to cool.
In the meantime make a roux, fill up with the stock and add the cream. Season again if necessary.
Let the soup simmer for another 20 minutes, so that the floury taste disappears.
100 g leeks (the light part)
70 g celery of the tuber
1 bulb of fennel
fish cut offs (white fish, no salmon!)
400 ml clear fish stock
approx. 7 - 10 shells of shrimps
200 - 250 ml white wine
1 l water
200 ml cream
salt and white pepper
Panorama Hotel Restaurant Lohme