This soup is delicious and nutritious. You can keep it in the fridge for up to 5 days or you can also freeze it. Come home every day to a bowl of a tasty fish soup.
11 cups water
1 pound wild salmon, fresh or frozen
1 onion, peeled
1 large tomato, diced
1 large carrot, peeled and grated
2 medium potatoes, peeled and sliced
½ cup millet
1 bay leaf
salt and pepper to taste
In a very large pot, add water, salmon, bay leaf, onion, and salt and pepper.
Bring to a boil, then reduce heat and cook for about 30 minutes.
Remove onion and discard.
Remove fish to a cutting board and cut into small pieces.
Stir fish back to the soup.
Add tomato, carrot, potatoes, and millet.
Bring to a boil, reduce heat and cook for another 30 minutes.
If you don’t have fresh or frozen wild salmon, you can also use canned salmon. You would need 2 to 3 cans. If you are using canned salmon, reduce the cooking time by about 20 minutes.