For this soup, I use a trout soup set - head, spine, tail, fins. This set makes a very good fish broth.
Add peeled onion, pepper (peas), water, salt to the soup set, bring to a boil and cook until tender for 30-35 minutes.
While the broth is cooking, peel the shrimp.
Peel the potatoes and cut them into slices.
Cut the crab sticks, leaving a few pieces for decoration.
Remove the fish from the finished broth to separate it from the bones.
Strain the broth, you can throw the onion away (but I left it), add potatoes to the broth and cook until tender. Then add the shrimp, bring to a boil and cook for 1 minute. Take out a few pieces of shrimp for decoration.
Add the crab sticks and fish, bring to a boil and remove from heat.
Chop the soup with a blender, add cream and heat over medium heat for 5 minutes.
Pour the soup on plates, garnish with delayed shrimp and crab sticks, a sprig of dill.
