Creamy Fish and Tomato Soup
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Ingredients40 m servings 319
Original recipe yields 4 servings
- Melt butter in a pot over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in dill and cook until fragrant, about 1 minute. Add water, cream, and lemon juice; bring to a simmer. Add cod and cook until fish flakes easily with a fork, 5 to 10 minutes.
- Stir in tomato soup until dissolved. Add shrimp and cook until bright pink on the outside and the meat is opaque, 2 to 5 minutes.
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- Cook's Notes:
- Use any kind of white fish you like. You can also use fish or shrimp from the freezer section of the grocery store instead of fresh, just thaw it first.
- Milk can be used in place of cream.
Per Serving: 319 calories; 18.6 14 24.5 137 558 Full nutrition