I love this soup! Rich seafood flavor and great for a cold night or when you're sick. Some day I am going to substitute the fish with scallops, just haven't had any on-hand when making this soup.
1 pound shrimp
1 pound white fish (I used perch)
2.5 cups vegetable broth
1 cup onion, chopped
1 tbsp flour
3 cups yukon gold potatoes, cubed
1 cup tomatoes, diced
1 cup milk
cayenne pepper, salt, pepper to taste
parsley for garnish
1. Peel and devain shrimp. Add oil to dutch oven, add shrimp shells, saute for 3 minutes or until shells are pink. Add broth, bring to boil, reduce to simmer for 5 minutes. Strain and reserve broth, discard shrimp shells.
2. Add oil to the pot again, add onion, and saute until tender. Add flour, salt, pepper, cayenne pepper and stir. Add broth slowly while stirring. Add potatoes, bring to boil, reduce to simmer and cover for 5 minutes. Add fish, recover, simmer for 5 more minutes. Add shrimp, recover, simmer 5 more minutes. Add milk, stir, add tomatoes, simmer for 2 minutes. Garnish with parsley.Yum