In the summer I bought a book of famous Swedish Chef Tommy Myllymäki "Myllymäki såser" (Sauces by Myllymäki). Since then I have been using the book nearly every weekend and still I have plenty recipes that I would like to try to cook. Today I prepared the seafood soup that is based on the recipe for a seafood sauce. When the sauce was ready I added more water to make a soup out of it, and then I served it with a spit with shrimps. You can also add raw shrimps or if you don’t have shrimps you can use other seafood. The ingredients listed below are for the sauce, but as I mentioned, just add more water and maybe more fish bullion.
Servings 3-4 dl
1 onion, sliced
1 carrot, sliced
1 tsp fennel seed
1 bay leave
2-3 cubes of fish or seafood bullion
1 tbs tomato purée
oil for frying
3 tomatoes, cut in cloves
2 dl white wine
½ + ½ dl calvados (brandy is also OK)
2 dl water
4 + 1 dl cream
3 sprigs of basilica
1 sprig of rosemary
1-2 tsp maizena flour + 1-2 tsp water (or use normal white flour mixed with water)
2 tbs butter
For the soup: 300 g fresh cleaned shrimps
Fry onion, carrot, fennel, bay leave and tomato purée in oil in a medium hot pot for 3-4 minutes
Add tomatoes, whine ½ dl of calvados (or brandy), water, 4 dl cream and 2-3 cubes of fish or seafood bullion. Boil for 20 minutes
Filter and boil until 3-4 dl remains. Try the taste and add salt, bullion or more calvados (brandy) as needed. Add the flour and water mix to thicken the sauce. Whip, get to boil and taste it.
Add butter and 1 dl whipped cream when serving.
The sauce suites well with fish and seafood or chicken.The sauce works very well with chicken however you could add some extra sprigs of basilica.
If you would like to make a soup just add 2-4 dl water.