Creamy Fish Soup with Shrimp

Melt the butter in a large pot. Sauté the finely diced onion until translucent. Add the minced garlic, sliced carrots, and celery stalks cut into small pieces, and briefly roast. Stir in the paprika powder and deglaze with white wine. Let it simmer for a few minutes until the alcohol has evaporated.

Pour in the vegetable broth, add the bay leaf and thyme, and simmer for about 10 minutes until the vegetables are soft. Add the cod cut into pieces and cook for another 5–7 minutes. Remove the herb sprigs and bay leaf, and finely purée the soup. Stir in the cream and lemon juice, season with salt and pepper. Finally, stir in the chopped dill.

Sear the shrimp in a pan with a little butter. Drizzle with lemon juice, season with salt, pepper, and chili flakes to taste. Ladle the soup into bowls, distribute the shrimp on top, and serve with herb croutons if desired.