Ulrika Jonsson served up a tasty Swedish summer fish soup on today’s episode of Lorraine.

The ingredients are: 30g butter, 1 leek, finely sliced, 1 head of fennel, finely sliced, 1 tsp fennel seeds, crushed, 1 carrot, chopped into ½ cm cubes, 6 – 8 small Charlotte potatoes, peeled, chopped into ½ cm cubes, 0.5g saffron, finely ground, 400g can peeled tomatoes, 500 -750ml shellfish or fish stock, 100 – 200ml double cream, 200g cod loin, cut into 2cm cubes, 200g salmon, cut into 2cm cubes, 150 – 200g peeled, raw jumbo king prawns, deveined and ½ – 1 tsp cayenne pepper, depending on taste.

To garnish: A few crayfish tails or large prawns with shell on (optional), Dill to garnish, Ciabatta or sourdough bread, sliced and toasted.