Creamy soup with cod and shrimps
4 servings
35 minutes
Creamy cod and shrimp soup is a true embodiment of European gastronomic sophistication. Its roots trace back to northern countries where seafood has always been in the spotlight. The velvety texture of the soup is achieved through a combination of tender cod fillet, melted cheese, and carefully whipped broth. Sautéed tiger shrimp add a refined hint of ocean aroma to the dish, while golden pieces of cod provide a pleasant contrast in flavor. The light spiciness of thyme and sweetness of onion create a harmony of aromas. This soup warms on cold days, surprises with its richness, and is perfect for special dinners or festive meals. It pairs especially well with crispy baguette or fresh herbs that highlight its versatility.
1
Peel the potatoes and cut them into small pieces. Divide the cod fillet into two parts and boil it with the potatoes. After 10 minutes, take out one part of the cod, let it cool slightly, cut it into portion-sized pieces, and fry until golden brown. Leave the second part in the pot and continue boiling.
- Potato: 4 pieces
- Cod fillet: 500 g
2
Chop the onion finely, sauté it with a sprig of thyme for aroma.
- Onion: 1 piece
- Thyme: 1 sprig
3
Remove the cooked potatoes and cod from the broth and transfer them to a separate container. Add sautéed onions, cheese, and a bit of broth. Blend all the ingredients into a cream. Adjust the consistency with broth, return the soup to the stove, bring to a boil, and turn off. The soup is ready.
- Potato: 4 pieces
- Cod fillet: 500 g
- Onion: 1 piece
- Processed cheese: 400 g
- Salt: pinch
- Ground black pepper: to taste
4
Clean the raw shrimp and fry for 1-2 minutes on both sides (you can add a little garlic if desired).
- Tiger prawns: 8 pieces
- Salt: pinch
5
Serve the ready soup with fried pieces of cod and shrimp. Optionally, you can add fried cherry tomatoes during serving, which will enhance the flavor.
- Cod fillet: 500 g
- Tiger prawns: 8 pieces