Krill soup

Instructions

1. Peel the potatoes and cut them into 1 cm cubes. Finely slice the onions.
2. Sweat the onions in the olive oil for 5 minutes, until soft but not coloured.
3. Add the potatoes, paprika and bay leaf, then pour in the hot fish stock and bring to the boil.
4. Simmer for 15 minutes over medium heat until the potatoes are nearly tender.
5. Add the rinsed krill and simmer for just 5 minutes, as it quickly turns rubbery if it cooks for too long.
6. Adjust the seasoning, remove the bay leaf and serve hot with a spoonful of crème fraîche if you like, and a slice of country bread.