Amber fish soup with calamaris and saffron

Janusz Małyszko, the chef of the Papieroovka restaurant

Ingredients (4 servings):

100 g fresh salmon fillet
80 g cod fillet
200 g calamaris
200 g mussels
150 g carrots
150 g parsley root
100 g celery
100 g leek
50 g fennel
50 g butter
100 ml white wine
50 ml amber liqueur (combine 20 g of amber dust with 150 ml of spirit and let rest for 4 days)
1l fish stock
salt and pepper


  1. Clean and peel all the veggies. Cut the carrots, parsley and celery into small sticks, the fennel into cubes (without peeling). Cook them all together with butter, adding white wine gradually. After 10 min, add the fish stock and simmer for 15 min.
  2. Take the skin off the salmon and cod and cut into 1cm cubes. Sprinkle with flour and fry it on butter until golden (around 5 min). Add it to the soup.
  3. Clean the calamaris and cut into circles. Rinse them together with mussels and add to the boiling soup.
  4. Season the soup with salt, pepper and soaked saffron. Sprinkle with chopped dill. Serve it with a few drops of the amber liqueur.