Fish and shrimp soup (for fish days)

-from Amy

Ingredients

8 c water

2 c vegetable broth or stock

1 T salt

3 medium potatoes, diced

2 medium carrots, thinly sliced

12 oz tilapia fish fillets, cut in 1 inch pieces

½ lb shrimp

2 T oil

½ medium onion, finely diced

2 celery stocks, thinly sliced

2 bay leaves

1 T Mrs. Dash

1/8 t. pepper

2 T fresh parsley or 1 T dried

Instructions

  1. In large soup pot over high heat, add water, broth, and salt. Add potatoes to pot and bring to a boil. Cook for 10 minutes.
  2. Add carrots and cook another 10 minutes.
  3. In large skillet, add oil, over med-high heat. Add onion, celery, and sauté until soft and golden, about 7 minutes. Put mixture into pot.
  4. Add shrimp and chopped fish to the pot with bay leaves, Mrs. Dash, pepper, and parsley. Return to a boil and cook another 5 minutes or until fish and shrimp are fully cooked. Remove from heat, season more to taste.