Svensk fisksoppa

This one is from this link.

Ingredients

• 350 grams/13 ounces baby potatoes, chopped
• 200 grams/ 7 oz salmon, cut into 1 inch pieces
• 200 grams/7 oz  meaty white fish, cut into 1-inch pieces
• 2 tbsp butter
• 1 medium yellow onion
• 1/2 leek, sliced thinly
• 3 garlic cloves, chopped finely
• 250 ml fish stock (1 cup)
• 200 ml cream (1/2 plus 1/3 cup)
• 250 ml white wine (1 cup)
• 150 ml water (1/2 cup–adding more if necessary)
• 100 ml creme fraiche or sour cream (1/2 cup)
• 2 tbsp fresh tarragon, chopped (original recipe calls for thyme, but I never seem to have any stocked)
• 2 tbsp fresh basil, chopped
• 1 tbsp tomato paste
• 1/2 gram or 2 pinches of saffron
• Salt and pepper to taste

Directions

1. In salted water, boil cubed potatoes until fork tender.  Drain and set aside.
2. In a heavy-bottomed saucepan, heat butter on medium-high.
3. Add sliced leeks, and chopped onions and garlic.  Cook until onions are translucent–approximately 5-6 minutes.
4. Add tomato paste and stir to incorporate evenly.
5. Add fresh herbs (tarragon or thyme and basil)
6. Add all your liquids (stock, wine, cream and creme fraiche) and saffron.  Bring to a simmer.
7. Remove from heat and blend in a mixer until smooth.
8. Return the mixture to your saucepan and medium-high heat.
9. At this point, taste your base and season with salt and pepper accordingly.
10. Add fish pieces  to the soup.
11. Your fish should only take about 5 minutes to cook throughly.
12. Add potatoes, mix thoroughly.
13. Season one last time to taste.
14. Serve with fresh herbs and a healthy dollop of aioli.