Creamy Fish Soup with Shrimp Dill and Lemon
Ingredients
- 400g salmon or cod fillet (or mix of different fish)
- 2 fish bouillon cubes
- 7 1/2 cups water
- 150g peeled and deveined shrimp
- 1/2 cup freshly squeezed lemon juice (39°C / 100°F)
- 1 carrot
- 1 yellow onion
- 1/2 teaspoon finely grated lemon zest
- 1/2 cup chopped fresh dill
- 1/2 tablespoon butter
- 2 cups heavy cream
Instructions
1. Melt butter in a large pot over medium heat. Add yellow onion and sauté until softened about 3-4 minutes. Add fish bouillon cubes and stir until dissolved.
2. Add carrot and cook for an additional 2 minutes. Add lemon juice lemon zest salt and pepper. Stir well to combine.
3. Add heavy cream and bring the mixture to a simmer. Reduce heat to low and let cook for 5-7 minutes or until soup has thickened slightly.
4. Add shrimp and cook until pink and fully cooked about 2-3 minutes. Add chopped fresh dill and cook for an additional minute.
5. Stir in fish fillet and cook until heated through. Serve warm.
Tools
- large pot
- wooden spoon
- fish bouillon cubes
- butter knife
- cutting board
- lemon juicer
- measuring cups
- salt and pepper shakers
- heavy cream container
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