Shrimp and Fish Soup (Ukha

• Seafood

  • 1 cut into pieces 12 oz tilapia fish fillets
  • 1/2 lb Shrimp

• Produce

  • 2 Bay leaves
  • 2 Carrots, medium
  • 2 Celery sticks
  • 1/2 Onion, medium
  • 2 tbsp Parsley, fresh
  • 3 Potatoes, medium

• Canned Goods

  • 2 cups Vegetable broth, Reduced Sodium

• Baking & Spices

  • 1/8 tsp Pepper
  • 1 tbsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Liquids

  • 10 cups Water

• Other

  • 1 Tbsp Mrs. Dash

Found on natashaskitchen.com

Description

Ingredients

• 10 cups water
• 2 cups reduced sodium vegetable broth
• 1 Tbsp sea salt
• 3 medium potatoes
• 2 medium carrots, thinly sliced
• 12 oz tilapia fish fillets, cut into 1 pieces
• ½ lb shrimp
• 2 Tbsp olive oil
• ½ medium onion, finely diced
• 2 celery sticks, thinly sliced
• 2 bay leaves
• 1 Tbsp Mrs. Dash
• ⅛ tsp pepper
• 2 Tbsp fresh parsley or 1 Tbsp dried parsley

Directions

• In a large soup pot over high heat, add 10 cups water, 2 cups broth and 1 Tbsp salt. Dice your potatoes and add them to the pot. Bring to a boil and continue to cook the potatoes 10 minutes after boiling.
• Add sliced carrots into the pot and cook another 10 min while prepping your mirpoix/zazharka (step 3).
• In a large skillet, add 3 Tbsp olive oil over med/high heat. Add finely diced onion and thinly sliced celery and saute until soft and golden (7 min). Toss this mixture into the pot.
• Add shelled shrimp and chopped fish to the pot. Also, toss in your 2 bay leaves, 1 Tbsp Dash, ⅛ tsp pepper, 2 Tbsp fresh parsley. Return to a boil and cook another 5 minutes or until fish and shrimp are fully cooked. Salt more to taste if desired and remove from heat. Serve with a sprig of fresh parsley or dill for garnish.