Ingredients

• Olive Oil,
• Onion,
• Carrots,
• Fish Stock,
• Water,
• Potatoes,
• Bay Leaf,
• Cod,
• Salmon.

Instructions

• In a medium pot, heat the olive oil over medium-high heat. Add the onions and cook, stirring occasionally until the onions start to caramelize. Add the carrots and cook until the carrots start to soften, about 4 more minutes.
• Add the stock, water, potatoes, bay leaves, and black peppercorns. Season with salt and bring to a boil. Reduce heat, cover and cook for 10 minutes. Add the millet and cook for 15 more minutes until millet and potatoes are cooked.
• Gently add the fish cubes. Stir and bring the soup to a simmer. The fish will cook through very fast, so make sure to not overcook them. They are done when the flesh is opaque and flakes easily.
• Garnish the soup with chopped fresh dill or parsley before serving.