Mussel, Salmon and Scallop Soup from The Cook's Companion: A step-by-step guide to cooking skills in

Ingredients

• 4 scallops, sliced and corals cut in half
• Handful of fresh dill, chopped roughly
• Handful of fresh parsley, chopped roughly
• 300 ml (½ pint) double cream
• 50 g (2 oz) butter
• 25 g (1 oz) plain flour
• 625 g (1¼ lb) tailpiece of salmon, skinned, filleted and sliced thinly
• 2 tablespoons lemon juice, strained
• Salt
• black pepper
• 600 ml (1 pint) fish stock
• 1 kg (2 lb) fresh mussels, scrubbed and debearded (discard any open ones)
• 1 teaspoon paprika
• 12-14 strands saffron
• 300 ml (½ pint) white wine