Instructions

1. Sautéing the Vegetables

   In a deep pot over medium heat, melt the butter with the vegetable oil, then add the chopped onion and celery. Sauté until the onion softens and turns translucent without browning. · 3 min
2. Adding the Garlic

   Add the minced garlic and stir quickly for about 30 seconds until fragrant. · 1 min
3. Sautéing the Seafood

   Add the calamari pieces and shrimp, stirring carefully for just 2 minutes until the shrimp slightly changes color. Then add the fish cubes and stir very gently to prevent them from breaking apart. · 2 min
4. Toasting the Flour

   Sprinkle the flour over the ingredients and stir gently for a full minute to blend with the fat and eliminate any raw flour taste. · 1 min
5. Adding Stock and Seasonings

   Gradually pour in the hot fish stock while stirring gently and constantly to prevent lumps from forming, then season with salt, black pepper, and cumin. · 2 min
6. Simmering

   Let the soup simmer gently over low heat for 7 to 8 minutes until the seafood is fully cooked through. · 8 min
7. Adding Cream and Final Touches

   Reduce the heat to the lowest setting, then gradually stir in the cooking cream and lemon juice. Let the soup warm through for 2 minutes without letting it boil vigorously to keep the cream from curdling. · 2 min
8. Serving

   Remove the soup from the heat, ladle it into serving bowls, garnish with a sprinkle of fresh green dill, and serve hot with lemon wedges.

Nutrition / serving

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