Ingredients
- Cod (1)
- Salmon (1)
- Fish Stock (3 cups)
- Water (3 cups)
- Potatoes (4 large)
- Carrots (2 medium)
- Onion (1 sliced)
- Bay Leaf (3)
- Olive Oil (2 tbs)
- Salt (to taste)
- Black Pepper (to taste)
Instructions
Steps
- In a medium pot, heat 2 tablespoons of olive oil over medium-high heat. Add 1 sliced onion and sauté until caramelized.
- Incorporate 2 medium carrots and cook until they begin to soften, about 4 minutes.
- Pour in 3 cups of fish stock, 3 cups of water, 4 large potatoes (diced), 3 bay leaves, and a sprinkle of black pepper. Season with salt and bring the mixture to a boil.
- Once boiling, reduce the heat, cover, and simmer for 10 minutes.
- Add millet and continue to cook for an additional 15 minutes, or until the millet and potatoes are tender.
- Carefully add cubes of cod and salmon to the pot. Stir gently and bring the soup to a simmer, ensuring the fish does not overcook until the flesh is opaque and flakes easily.
- Serve the soup garnished with freshly chopped dill or parsley.