Slow-Cooked Salmon and Leek Cream Soup

Method

1. Dice the leeks and sauté in olive oil until softened.
2. Add the fish stock and bring to a simmer. Add the salmon fillet and cook until it flakes easily.
3. Stir in the heavy cream and season with salt and pepper. Let it simmer for a few minutes to combine the flavors.
4. Garnish with chopped parsley and serve warm.
5. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.