Fish soup with shrimps

The dish turns out to be light and at the same time with a bright taste of seafood, which goes well with boiled vegetables.

Ingredients

• Water 2 400-2 600 ml
• Potatoes 3-4 pieces
• Salt taste
• Carrot 2 pieces
• Vegetable oil 2-3 st. spoons
• Onion 1 piece
• Celery 2 stems
• Shrimps 300-350 g
• Tilapia fillet 350-400 g
• Lavrushka 1-2 sheets
• Ground black pepper taste
• Parsley 3-5 branches

Directions

1. Boil water in a saucepan. Add medium-sized potatoes, season with salt and cook for 10 minutes.
2. Half of the water can be replaced with chicken or fish broth for an even richer taste.
3. Add not too coarsely chopped carrots and cook the same amount.
4. In a skillet, heat oil over medium-high heat. For 5-7 minutes, brown the chopped onions and celery, then add to the pan to the vegetables.
5. Remove the shells from the shrimp. Cut the fish into 2½ – 3 cm pieces. Add to the soup along with lavrushka, pepper and chopped parsley. Cook for another 5-10 minutes.