Ingredients
1 lb. cod, cut in bite size pieces
1/2 pound raw shrimp, deveined and peeled
4 tablespoons Butter
2 carrots peeled and cut into thin short strips
1 small fennel bulb cored, cut into thin, short strips
1 leek top half discarded, white part thinly sliced
2 medium russet potatoes peeled, cut into thin, short strips
1 quart fish stock
1 cup heavy cream
1 cup sour cream
1 teaspoon white wine vinegar
1 teaspoon sugar
salt
ground black pepper
fresh chopped dill
fresh chopped chives
squeeze fresh lemon juice
Directions
1. Heat the butter in a pot and add the carrots, leeks and fennel. Sauté for 5 to 7 minutes until softened and fragrant.
2. Add the fish stock and bring to a gentle simmer. Add the potatoes and cook for 5 minutes.
3. Add the cod pieces and bring the soup back to a simmer. Add the shrimp and simmer till shrimp turns pink, 1 to 2 minutes.
4. Add the heavy cream.
5. In a separate bowl, mix the sour cream and a half cup of the hot broth. Add the mixture into the soup and mix until it’s thoroughly incorporated into the soup.
6. Add vinegar, sugar, and salt and pepper to taste. Garnish with dill and chives.