Preparation
Heat the olive oil and sauté the leek and garlic for one minute.
Add the saffron and fish stock and boil for 15 minutes.
Add potatoes and cream and boil until potatoes are tender.
Add the fish and simmer for 4-5 minutes. If using raw shrimp, add them to the fish.
Season with lemon juice, salt and pepper, and a sprinkling of dill.
Serve with aïoli and your Sigdal Norwegian crackers!
With Sigdal, dare healthy excess!
