Creamy Swedish Fish Soup with Cod and Shrimp

Method

1. 1Rinse and slice leek into thin rings. Peel carrots and cut into thin half-moons. Dice the cod fillet into 3 cm cubes.
2. 2Melt butter in a large soup pot over medium heat. Sauté leek and carrots for 4-5 minutes until soft and fragrant without browning.
3. 3Pour in fish stock and cooking cream. Bring to a gentle simmer and cook for 8 minutes until carrots are barely tender. Season with salt and white pepper.
4. 4Lower heat to a bare simmer. Add cod cubes and poach gently for 4-5 minutes until opaque and flaking easily. Remove from heat, stir in drained shrimp and chopped dill, and serve immediately.