Creamy Dill Fish and Shrimp Soup
- 1 lb (450 g) salmon fillet, cut into 1-inch (2.5 cm) pieces
- 1 lb (450 g) cod fillet, cut into 1-inch (2.5 cm) pieces
- 1 1/2 lbs (680 g) medium potatoes, peeled and diced
- 1 1/4 cups (300 ml) heavy cream
- 1 cup (250 ml) water
- 2 1/2 cups (600 ml) water
- 2 fish bouillon cubes
- 7 oz (200 g) fresh dill, chopped (or 1 cup/60 g frozen dill)
- 1 medium yellow onion (115 g), diced
- 1 medium carrot (125 g), peeled and diced
- 8 oz (225 g) peeled and deveined shrimp (about 1 lb/450 g unpeeled)
- 1 tbsp (15 ml) freshly squeezed lemon juice
- 1/2 tbsp (7.5 g) butter or oil
- Salt to taste
- Freshly ground black pepper to taste
1. 1. In a large pot, heat the butter or oil over medium heat. Add the diced onions and carrots and sauté until tender and lightly caramelized, about 5-7 minutes.
2. 2. Add the salmon and cod pieces to the pot and cook for about 5 minutes, or until the fish becomes opaque and flakes easily with a fork.
3. 3. Stir in the fish bouillon cubes, 4 1/4 cups (1 liter) of water, and 1 1/4 cups (300 ml) of heavy cream. Bring the mixture to a simmer, then reduce the heat to low and cook for 10-12 minutes, or until the fish is fully cooked and the soup has thickened slightly.
4. 4. Add the diced potatoes, salt, and pepper to the pot. Continue to simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
5. 5. Stir in the fresh dill and lemon juice.
6. 6. Add the peeled shrimp to the pot and cook for an additional 2-3 minutes, or until the shrimp are pink and cooked through.
7. 7. Serve the soup hot, garnished with a sprinkle of fresh dill on top, if desired. Be careful when handling the hot pot and its contents to avoid burns or scalds.
- large pot
- cutting board
- knife
- spoon
- fish fillet knife
- vegetable peeler
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