Fish and Shrimp Soup in a Dutch oven

6 servings

Ingredients

• 600-700 grams salmon fillet
• 600-700 grams cod
• 500 grams peeled shrimps
• 1 large leek
• 3 - 5 carrots, depending on the size
• 2 bell peppers
• 2 - 3 garlic cloves
• 2 cans crushed tomatoes
• 2 fish stock cubes
• 1 dl white wine or according to taste
• 5 dl cream
• 2 dl crème fraîche
• 1 package of dill
• Salt
• Pepper
• Cayenne pepper
• Paprika powder

Directions

1. Grate the carrots, slice the leek, and cut the peppers in small pieces.
2. Fry the greens together with pressed garlic.
3. Add the stock cubes in the form of crumbs.
4. Add the wine, crushed tomatoes, and bring to a simmer.
5. Stir in cream, crème fraîche, and dill. Season and bring to a simmer again.
6. Add the fish cubes and simmer for about 5 minutes.
7. Taste and season if desired.
8. Add the shrimps when the soup is finished so that they will only get warm.
9. Serve with crème fraîche.