Creamy Fish Soup with Shrimp

In a pot, melt the butter, add the finely chopped red onion, and sauté until translucent. Add the crushed garlic, sliced carrots, and chopped celery stalks, then sauté briefly together. Sprinkle with paprika, stir, and pour in the white wine. Let it simmer for a few minutes for the alcohol to evaporate.

Pour in the broth, add the bay leaf and thyme, then cook for about 10 minutes until the vegetables soften. Add the diced cod and cook for another 5–7 minutes. Remove the bay leaf and thyme sprigs, then blend the soup until smooth with an immersion blender. Pour in the cream, lemon juice, season with salt and pepper to taste, and finally stir in the chopped dill.

Quickly sauté the shrimp in a little butter, drizzle with lemon juice, season with salt and pepper, and sprinkle with chili flakes to taste. Serve the soup with the sautéed shrimp, and you can also offer fresh seasoned croutons.