Sea food and fish soup

300 g scrimps

300 g salmon in 2x2 cm cubes

200 g mussels

1 onion

2 clove garlic

2 dl crème fraiche

1 l fish stock

1 g saffron

1 glass white wine

2 dl mayonnaise

Lemon

If you peel the shrimps by yourself, which I recommend, use the shrimp shells. Chop the onion and 1 garlic clove in small pieces. Fry the onion, garlic and the shrimp shells for a couple of minutes. Pour the white wine in and boil for 5 minutes on low heat. Pour the fish stock in and boil for 10-15 minutes. If you use shrimp shells filter the soup base with a sift. Add crème fraiche, saffron and the salmon to the soup base. Boil for 5 minutes. Add the shrimps and mussels until they are warm. Aioli: Grate or press garlic in the mayonnaise. Add lemon juice, salt and pepper both the soup and the aioli. Serve with white wine and bread.