Arkinen Bouillabaisse
recipe

A quick and delicious French fish and seafood soup, made with a single type of fish and frozen shrimp.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 400 g white fish (e.g., cod or perch)
- 200 g frozen shrimp
- 2 medium potatoes
- 1 medium carrot
- 1 small onion
- 2 garlic cloves
- 1 liter fish stock
- 100 ml cream
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- Fresh parsley (for garnish)
Instructions:
1. Peel and dice the potatoes and carrot into small cubes.
2. Finely chop the onion and garlic.
3. Heat the olive oil in a pot and add the onion and garlic. Sauté until softened.
4. Add the diced potatoes and carrots to the pot, then pour in the fish stock. Cook for about 10 minutes until the vegetables are tender.
5. Add the fish and frozen shrimp to the pot. Cook for an additional 5-7 minutes until the fish is cooked through.
6. Stir in the cream and season with salt, black pepper, and thyme.
7. Serve the soup garnished with fresh parsley.
Nutritional Information (per serving):
- Calories: 320 kcal
- Protein: 30 g
- Carbohydrates: 25 g
- Fat: 12 g
- Fiber: 3 g

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