Directions:
1. Sweat aromatics
Heat butter and olive oil in a large pot over medium heat. Add onion and cook 3–4 minutes until soft and translucent. Stir in garlic; cook 30 seconds until fragrant.
2. Soften potatoes
Add diced potatoes and stock. Bring to a boil, then reduce heat to a lively simmer. Cook 12–15 minutes until potatoes are just fork-tender.
3. Make it creamy
Pour in milk and heavy cream. Add paprika, dill, 1/2 teaspoon salt, and a few grinds of pepper. Stir and return to a gentle simmer (do not boil).
4. Cook the fish
Slide in the fish pieces. Simmer gently 3–4 minutes until opaque and beginning to flake.
5. Add shrimp
Stir in shrimp and cook 3–4 minutes more, just until pink and curled. Taste and adjust seasoning with more salt and pepper; add a small squeeze of lemon if desired.
6. Serve
Ladle into warm bowls. Garnish with fresh dill or parsley and serve with crusty bread or oyster crackers.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 350 kcal | Servings: 4 servings
