Seafood Paprikash Soup

• 1 fresh white fish (i.e. sole or haddock)
• 2 carrots
• 1 head of garlic, peeled and crushed
• 1 large onion, quartered
• 4 quarts water
• 1tsp. salt
• 1 15 oz. can diced tomatoes with garlic and onions, pureed in blender
• 2 carrots, peeled and sliced
• 1 package mixed seafood (calmari, mussels and shrimp)
• 2 tbsp. paprika
• 1/2 tsp. ground red pepper
• 1 tbsp. dillweed
• 8 oz. sour cream
• 2 tbsp. flour

1. Make a stock by putting fish, carrots, onion quarters, garlic, salt and water in large pan and simmering for two hours.
2. Strain broth into a clean pan. Add tomato puree and sliced carrots and peppers and dillweed and simmer until carrots are cooked. Cool fish and remove fish from bones. Add fish and the mixed seafood to soup and allow to simmer about 15 minutes. Stir flour into sour cream then stir into hot soup. Serve in bowls with a sprinkling of dill weed if desired.

fresh white fish, carrots, garlic, onion, water, salt, tomatoes, carrots, mixed seafood, paprika, ground red pepper, sour cream, flour

Taken from www.epicurious.com/recipes/member/views/seafood-paprikash-soup-1201663 (may not work)