Ingredients
1 tbsp butter
1 onion, finely chopped
1 orange bell pepper, chopped
½ tsp caraway seed, crushed
910 g chicken stock powder
2 cans 820 g diced tomatoes, drained
500 g red potatoes, cut into 1 cm cubes
1 tbsp paprika, Hot Hungarian
2 tsp SIDS SALT & PEPPER
2 bay leaves
500 g firm white fish fillets, cut in 2 cm cubes
500 g large shrimp, peeled & deveined
100 g surimi, cut in 2 cm cubes
Directions
Melt butter in large saucepan or Dutch oven on medium heat. Add onion, bell pepper and caraway seed then cook and stir 5 minutes until tender. Add chicken stock, tomatoes, potatoes, paprika, SIDS SALT & PEPPER and bay leaves. Bring to boil. Reduce heat to medium-low and simmer 20 minutes.
Gently stir in fish and shrimp. Simmer 5 minutes until shrimp are pink. Remove bay leaves before serving. Ladle into soup bowls.
