Ingredients 2 tbsp olive oil or butter 1 large onion, diced well Most of a head of celery (1.5 cups or so), diced small, do this well 1 tsp salt One large carrot, diced small 1 medium zucchini, diced 1 bell pepper, diced 4 cups diced potatoes (gold potatoes best), diced small 1 cup water 16 oz clam juice (can come in 16 or 8 oz bottles) 0.5 cup dry white wine Black pepper to taste 1 tbsp fresh dill 2 lbs thawed, cut to bite size, white/firm fish fillets 4 oz cream cheese, plain 1 cup milk, almond or oat is fine 1 lb small shrimp, peeled and deveined Saltines (to crumble and add in), these really make it good Instructions Warm oil or butter in large soup pot on medium heat. Add onion and salt, cook 5 minutes covered. Add carrots and celery, cook 5 more minutes covered. Add zucchini and bell pepper, cook another 5 minutes covered Add potatoes, clam juice, water, and wine. Simmer covered for 10 minutes at least (more is OK) Add black pepper, dill, and fish. Simmer covered for 5-10 minutes While fish cooks, puree in blender cup of hot soup, milk and cream cheese. Add back to mixture AFTER step 3 Add shrimp and simmer another few minutes until shrimp are cooked Serve with saltines