3tbsp olive oil
3 carrots
2 leeks
2 celery stalks
1 red bell pepper
1 bay leaf
1tsp saffron
350ml white wine
150gr sour cream
450gr trout fillets
450gr canned clams

Preheat a pot with the olive oil on a medium heat.
Cut the vegetables.Add the carrots,leeks,celery,pepper,bay leaf and saffron and steam for 5min.
Add the wine and leave it to boil.After boiling,reduce the heat and simmer for 10min.
Add the sour cream and simmer for additional 5min.
Cut the fillets.Add the fillets and clams to the soup,season with salt and pepper and cook for 3min more.
Remove the bay leaf.Serve in a bowls.

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