1 tablespoon of butter or margarine
½ kilo of fish
2 ½ tablespoon of white flour
1 ½ litre of fish stock
1 egg yolk 1 dl. cream
2 tablespoons of tomato puree
100 gr. of shrimps
Finely chopped dill
Boil the fish in salted water. Cut the boiled meat into slices while you remove the bones. Make a fish stock with the fish bones and the heads. Heat the flour and butter in a saucepan and add the stock little by little, stirring all the time. Let it simmer for 20 minutes.
Add the fish and remove the saucepan from the heat when the fish is hot. Whip in the tomato puree, the egg yolk and the cream and serve immediately.
Sprinkle the filled soup plates with freshly chopped dill.
Peeled fresh tomatoes may be used instead of the tomato puree, but then these should be added together with the fish stock.
This recipe is taken from the Swedish magazine "Husmoderen", No 43, 1959.