Creamy Fish and Tomato Soup recipe
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Ingredients
- 1 tablespoon unsalted butter 1 yellow onion, diced 2 teaspoons dried dill weed ½ cup water 2 tablespoons water ½ cup heavy cream 2 tablespoons heavy cream ½ lemon, juiced 14 ounces cod, cut into 1/2-inch cubes 1 (10.75 ounce) can condensed tomato soup 4 ounces peeled and deveined small shrimp
Nutrition Info
- 319.3 caloriescarbohydrate: 14 gcholesterol: 136.8 mgfat: 18.6 gfiber: 0.8 gprotein: 24.5 gsaturatedFat: 10.9 gservingSize: -sodium: 558.1 mgsugar: 6.5 gtransFat: : -unsaturatedFat: : -
Directions Creamy Fish and Tomato Soup
Directions
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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.
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.