Fish Soup with Fennel, Leek and Potato

Ingredients

• 3 tablespoons olive oil
• 1 leeks medium, sliced
• 1 fennel medium, sliced, save tops
• 1 shallots sliced
• 1 pinch salt
• 1 pinch freshly ground black pepper
• 6 small red potatoes cut into bite size pieces
• 1 1/2 cups light coconut milk canned
• 1/2 cup fish stock you can also use water
• 1 pound salmon skinned and cut into bite size pieces
• 8 ounces shrimp I leave the skin on for extra flavor but you can remove shells
• 12 varnish clams
• 1 lemon
• red pepper flakes or Pinch of Piment d’Espelette
• watercress for topping, optional

Nutrition

• Calories : 710 calories
• Carbohydrate : 57 grams
• Cholesterol : 145 milligrams
• Fat : 37 grams
• Fiber : 11 grams
• Protein : 44 grams
• SaturatedFat : 22 grams
• Sodium : 410 milligrams
• Sugar : 6 grams