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Simple Fish Soup with Shrimp

Simple Fish Soup with Shrimp
This hearty fish soup is a weeknight savior, loaded with succulent shrimp and tender fish that's sure to warm your belly and your spirits. A comforting, no-fuss dinner option that's ready in a flash, it's the perfect remedy for a chilly evening when you crave something nourishing and satisfying. Cozy up with a steaming bowl and let the soothing flavors work their magic.
Ingredients
  • 450 ml / 1 cup mixed fish broth, preferably made from cod or concentrated fish stock
  • 28g / 2 tablespoons unsalted butter, for frying
  • 240 ml / 1 cup heavy cream (15% fat)
  • Salt and pepper, to taste
  • 100g / 3.5 oz peeled and deveined shrimp
  • 250g / 8.8 oz fish fillet, such as salmon or cod
  • 115g / 1/2 cup chopped fresh, or 25g dried, dill
  • 15g / 1/4 cup chopped fresh parsley
  • 70g / 1 medium carrot
Instructions

1. Melt 1 tablespoon (15 ml) of butter in a large pot over medium heat, approximately 175°F (80°C). Add chopped parsley and sauté until softened for about 1 minute.

2. Add the mixed fish broth, 1 cup (240 ml) of heavy cream, and season with salt and pepper to taste. Bring the mixture to a simmer and cook for 5 minutes, or until the soup has thickened slightly.

3. Cut the fish into bite-sized pieces and add them to the pot. Cook for an additional 3-4 minutes, or until the fish is cooked through.

4. Add 1 cup (120g) of peeled and deveined shrimp to the pot and cook for 1-2 minutes, or until they turn pink and are cooked through.

5. Stir in 1/4 cup (15g) of chopped dill and cook for an additional 30 seconds.

6. Serve the soup hot, garnished with additional dill if desired.

Tools
  • Pot
  • Cutting board
  • Knife
  • Spoon
  • Measuring cups
  • Measuring spoons
  • Whisk

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