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
- 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.
- Add carrots and cook another 10 minutes.
- 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.
- 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.
