Fish Soup with Shrimp and Root Vegetables
- 450 g (1 lb) cod fillet
- 450 g (1 lb) large shrimp, peeled and deveined
- 900 ml (4 cups) water
- 115 g (4 medium) potatoes, peeled and diced
- 2 medium onions, 1 chopped, 1 sliced
- 1 leek, thinly sliced
- 2 tablespoons (30 g) butter
- 500 ml (2 cups) fish stock
- 125 ml (1/2 cup) crushed tomatoes
- 125 ml (1/2 cup) fresh dill, chopped
- 5 g (1 tsp) salt
- 1.25 ml (1/4 tsp) cayenne pepper
1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the potatoes, fish stock, water, salt, and cayenne pepper to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the potatoes are tender.
3. Stir in the crushed tomatoes and half of the chopped dill. Simmer for an additional 5 minutes.
4. Add the cod fillets to the pot and cook for 5-7 minutes, or until the fish flakes easily with a fork.
5. Stir in the shrimp and sliced leek. Cook for 2-3 minutes more, or until the shrimp are pink and cooked through.
6. Remove the pot from the heat and stir in the remaining chopped dill. Serve the soup hot, garnished with extra dill if desired. Be careful when handling hot liquids and use oven mitts or pot holders to avoid burns.
- Large pot
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon
- Paper towels
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