Creamy Fish Soup

Peel the onion and chop it finely.

Cut the fennel in half, remove the core and slice the fennel thinly.

Cut celery into small pieces.

Clean the leek well and cut it into rings.

Peel the parsnip and cut it into small cubes.

Finely chop the garlic.

Cut cod and salmon into even, bite sized pieces.

Keep the fish cold until it goes into the soup.

Melt butter in a large pot over medium heat.

Add onion, fennel, celery, leek, parsnip and garlic.

Let the vegetables cook gently for about 10 minutes, until soft and glossy without taking on much color.

Pour in white wine and let it boil for 3 minutes.

Add fish stock and bring to a boil.

Let the soup simmer for 10 minutes, until the vegetables are tender.

Pour in cream and stir well.

Lower the heat so the soup only simmers gently.

Add cod and salmon, and let the fish poach gently for about 5 minutes.

Add the shrimp at the very end and let them warm for about 2 minutes.

Season with salt and pepper.

Finely chop dill and stir it in just before serving.