Mediterranean-Nordic Fish Soup with Pollock, Shrimp and Dill

A creamy fish soup with pollock and shrimp, flavored with tomatoes, cream and fresh dill. The combination of a Mediterranean tomato base and Nordic dill makes it a light main course for two.

By yumbelo-Küche · 2 servings · 35 minutes

Ingredients

• 300 g waxy potatoes
• 1 Stück onion
• 1 Stück garlic clove
• 1 Stück leek stalk
• 2 EL olive oil
• 1 Dose chopped tomatoes
• 700 ml water
• 1 Stück bay leaf
• 1 TL sweet paprika powder
• 300 g pollock fillet
• 200 g raw peeled shrimp
• 100 ml cream
• 1 EL lemon juice
• 1 Bund dill
• salt
• pepper

Method

1. Peel the potatoes and cut them into small cubes. Finely dice the onion and garlic, slice the leek into thin rings and wash thoroughly.
2. Heat the olive oil in a large pot. Sweat the onion, garlic and leek in it for 3 minutes over medium heat.
3. Add the potato cubes, chopped tomatoes, water, bay leaf and paprika powder. Bring to a boil and simmer the soup for 12 minutes over medium heat, until the potatoes are soft.
4. Cut the pollock into bite-sized pieces. Pat the shrimp dry. Remove the bay leaf from the soup.
5. Stir in the cream and bring the soup to a gentle boil. Add the pollock and shrimp and cook for 4 minutes over low heat, until the fish is cooked through and opaque.
6. Season with lemon juice, salt and pepper. Finely chop the dill, stir half of it in and serve the soup sprinkled with the remaining dill.