Fish and Shrimp Soup in a Dutch oven

Brimming with fresh seafood flavor, this Fish & Shrimp Soup is a hearty, comforting dish that feels both rustic and refined. Simmered to perfection in a Dutch oven, this soup brings together tender fish, succulent shrimp, and a rich, aromatic broth infused with herbs and spices. Whether you’re craving a warming meal on a chilly evening or looking to impress with a seafood feast, this recipe delivers bold flavors with minimal effort. Serve it with crusty bread for the perfect finishing touch—let’s get cooking!

6 servings

Ingredients

• 600-700 grams salmon fillet
• 600-700 grams cod
• 500 grams of peeled shrimp
• 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

Equipment

• Enameled Cast Iron Dutch Oven

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.