Instructions

1. 1.

   Peel the small yellow onions. Melt the butter or margarine in a large pot over medium heat and sauté the onions until softened and lightly translucent.

   10 pc Yellow onion (small), 15 g Butter (Approx. 1-1.5 tbsp)

2. 2.

   Pour the canned tomatoes into the pot along with the prepared fish stock, white wine, and crumbled dried thyme. Bring the mixture to a simmer, cover, and let it cook gently for roughly 15 minutes to marry the flavors.

   5 dl Fish broth (1 dice + water), 400 g Crushed tomatoes (1 can), 1 tsp Thyme, dried, 1 dl White wine

3. 3.

   While the broth simmers, cut the cod fillets into bite-sized pieces. Gently drop the fish chunks into the soup and allow them to poach at a soft simmer for an additional 5 minutes until cooked through and opaque.

   300 g Cod fillet

4. 4.

   Peel the fresh shrimp. In a separate bowl, whip the heavy cream until it forms stiff peaks. Stir the peeled shrimp into the soup, then carefully fold in the whipped cream, letting it melt smoothly into the warm broth. Bring the soup up to temperature without boiling, ladle into bowls, and scatter the finely chopped fresh dill over the top.

   1 dl Heavy Cream, 250 g Shrimp (fresh), 2 tbsp Dill, fresh (to taste)