Ingredients:

  • 4 tablespoons unsalted butter
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried dill
  • ½ teaspoon paprika
  • 4 cups seafood stock (or vegetable stock)
  • 1 cup heavy cream
  • 1 pound mixed seafood (such as shrimp, scallops, and white fish), diced
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish

Instructions:

  1. Melt butter in the pot over medium heat.
  2. Add onion, celery, and carrots; sauté until softened, about 5 minutes.
  3. Stir in garlic; cook for 1 minute until fragrant.
  4. Incorporate thyme, dill, and paprika; stir well.
  5. Pour in seafood stock; bring to a simmer.
  6. Stir in heavy cream and let simmer for 10 minutes.
  7. Stir in mixed seafood; cook until seafood is opaque, about 5-7 minutes.
  8. Season with salt and pepper to taste.
  9. Garnish with fresh parsley before serving.