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Creamy Fish and Tomato Soup

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"A quick and wholesome creamy fish soup full of flavor that is perfect on a rainy day. Serve with fresh bread."
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40 m servings 319
Original recipe yields 4 servings


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  1. 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.
  2. 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.


  • 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.

Nutrition Facts

Per Serving: 319 calories; 18.6 14 24.5 137 558 Full nutrition

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