Fisherman Soup.

  It was my first time to make it and it really was a hit. Enough talking and let’s get to the recipe…
Ingredients: (serves 4 persons)
-          ¼ kg squid (cleaned and cut into small pieces)
-          ¼ kg baby shrimp
-          4 crabs (cut each one into 2 halves)
-          Celery roots cut into small pieces.
-          1 medium diced onion
-          3 spoons of butter (or vegetable oil)
-          3 large spoons of flour
-          1 cup of milk
-          A pinch of saffron (optional)
-          Salt to taste.
-          ½ a cup cooking cream (optional)
Cookware:
-          2 medium sized pots
-          Wooden spoon
Steps:
1-    Fill one pot with about one liter of water and add the celery and onion to it. Bring it to boil then add the squid and crabs. Leave them about 10 minutes or until the squid becomes tender. Drain the squid and crabs and keep the stock.
2-    In another pot melt the butter then add the flour to it. Stir very well then add the milk. Keep stirring so that the flour won’t make crumbs. After that add the stock you preserved.
3-    Stir them for about a minute; add the saffron and the squid and crabs. At this point add the shrimp.
4-    Season the soup with salt (and lemon if you like).
5-    Leave the soup on low heat for 3 -4 minutes or until the shrimp is cooked. Then add the cream.  Stir for another 3 minutes then turn off the heat.

Kitchen notes:
-          If you find the soup has thickened try to add some water.
-          Some like to include fish fillets to the soup which is ok but try to add it with the shrimp.