Icelandic-Style Creamy Fish Soup

Makes 4 to 6 servings

• 2 pounds cod filets, 1 to 11⁄2 inches thick, cut in 11⁄2-inch pieces
• 1 pound jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed
• 1 1/2 teaspoons table salt, divided
• 2 tablespoons unsalted butter
• 2 onions, finely chopped
• 1 leek, white and light-green parts only, halved lengthwise, sliced thin, and washed –
  thoroughly (1 cup)
• 2 tablespoons tomato paste
• 2 tablespoons sweet sherry
• 4 cups chicken or vegetable broth
• 12 ounces russet potatoes, peeled and cut into 3⁄4-inch pieces
• 2 tomatoes, cored and cut into 1⁄2-inch pieces
• 1/4 cup heavy cream
• 1⁄4 cup chopped fresh parsley or chives (optional)

Pat cod and shrimp dry with paper towels and sprinkle with 1⁄2 teaspoon salt; set aside.

Melt butter in Dutch oven over medium heat. Add onions and leek and cook, stirring
occasionally, until softened, 12 to 15 minutes. Adjust heat as needed to prevent browning. Stir in tomato paste and remaining 1 teaspoon salt and cook until fragrant, about 30 seconds. Stir in
sherry and simmer for 1 minute. Stir in broth and potatoes and bring to a boil. Reduce heat to
medium-low, partially cover, and simmer, stirring occasionally, until potatoes are tender, 15 to
20 minutes. Stir in tomatoes, partially cover, and simmer for 5 minutes.

Stir cod and shrimp into soup and bring to gentle simmer. Partially cover and cook for about 5
minutes, until cod and shrimp are opaque throughout, taking care not to stir vigorously or break
up the fish. Off heat, gently stir in cream and let sit until heated through, about 2 minutes.

Sprinkle individual portions with parsley, if using, and serve.