Precultivation:

• Cut all the vegetables into brunoise.
• Wash the fish and cut it into squares.
• Peel the shrimp (save covers).

Preparations:

• March the fumet.
• Put the butter in a saucepan.
• Roast the leek in the pot, don't blush.
• Add the rest of the vegetables and stir.
• Add the corn flour and mix.
• Add fish and shrimp.
• Add milk cream and broth.
• Put the fennel on and the eneldo on.
• Let boil for seven minutes.
• Add salt and pepper.

On the service:

• When the snacks are mixed out, heat them up, put them on a hot sopero plate.