• 4servings
  • 30minutes
  • 341calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, D, E, P
MineralsSelenium, Zinc, Copper, Natrium, Iodine, Fluorine, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon butter

  2. 1 cup chopped celery

  3. 1 cup sliced yellow onion

  4. 2 red potatoes, cubed

  5. 3 cloves garlic, minced

  6. 2 (14 ounce) cans vegetable broth

  7. 1 cup water

  8. 1/4 cup heavy cream

  9. 1/2 teaspoon paprika

  10. 1/2 teaspoon cayenne pepper

  11. 1 teaspoon fresh ground black pepper

  12. 1/4 teaspoon sea salt

  13. 2 tablespoons all-purpose flour

  14. 1 pound firm white fish, such as cod or halibut, cut into 2-inch chunks

  15. 8 ounces langostino or shrimp

Instructions Jump to Ingredients ↑

  1. Heat the butter in a stock pot over medium heat. Stir in the celery, onion, and potato; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for about 1 minute.

  2. Pour in the vegetable broth and water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, 10 to 15 minutes.

  3. Combine heavy cream, paprika, cayenne pepper, black pepper, and sea salt in a small bowl. Pour 1/2 cup of hot broth into the cream mixture; stir. Whisk in the flour. Stir the cream mixture into the soup and bring to a boil. Add the fish and shellfish, cover and simmer until the fish flakes easily with a fork, about 3 to 4 minutes.


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