Creamy Fish Soup with Shrimp

In a pot, melt the butter, add the onion and sauté until translucent. Add the chopped garlic, carrots cut into rounds, and celery stalks cut into small pieces, and sauté briefly. Add sweet paprika, stir, and pour in the white wine. Let it evaporate for a few minutes.

Pour in the broth, add the bay leaf, thyme, and cook for about 10 minutes until the vegetables soften. Add the fish cut into pieces and cook for another 5–7 minutes until done. Blend everything until smooth. Pour in the cream, lemon juice, season with salt and pepper. Finally, stir in the dill. Sauté the shrimp in butter, drizzle with lemon juice, season with salt, pepper, and add chili flakes to taste.

Serve the soup with shrimp, and herb croutons made from fresh bread are a great accompaniment.