Fish Soup with Shrimp, Crab, and Crayfish
Ingredients
- 400 g (14.1 oz) fish fillet such as cod or halibut
- 250 g (9 oz) shrimp peeled and deveined
- 200 g (7 oz) crab meat fresh or canned and drained
- 170 g (6 oz) crayfish tails
- 500 ml (16.9 fl oz) fish broth
- 710 ml (3 cups) heavy cream
- 2 medium yellow onions finely chopped
- 2 medium carrots finely chopped
- 2 garlic cloves minced
- 45 ml (3 tablespoons) tomato puree
- 15 ml (1 tablespoon) butter
- 1/2 bunch fresh parsley chopped
- Fresh dill for garnish
Instructions
1. Peel and chop the onions carrots and garlic
2. Melt butter in a large pot over medium heat
3. Sauté the vegetables until tender about 5 minutes
4. Add the fish broth and tomato puree bring to a boil
5. Reduce heat and simmer for 10 minutes
6. Add the fish fillet and cook until opaque and flaky about 5 to 7 minutes
7. Stir in the shrimp crab and crayfish tails
8. Add the heavy cream and simmer gently for 3 to 5 minutes
9. Season with salt and pepper to taste
10. Serve hot garnished with fresh dill and parsley
Tools
- large pot
- cutting board
- knife
- spoon
- stove
- fish fillet knife
Leave a Comment
Thank you for your comment! It has been submitted and is awaiting review.