A quick and wholesome creamy fish soup full of flavor that is perfect on a rainy day. Serve with fresh bread.
Melt butter in a pot over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in dill and cook until fragrant, about 1 minute. Add water, cream, and lemon juice; bring to a simmer. Add cod and cook until fish flakes easily with a fork, 5 to 10 minutes.
Stir in tomato soup until dissolved. Add shrimp and cook until bright pink on the outside and the meat is opaque, 2 to 5 minutes.
Per Serving: 319 calories; protein 24.5g; carbohydrates 14g; fat 18.6g; cholesterol 136.8mg; sodium 558.1mg.