Salmon and Shrimp Soup

2 lbs. Salmon Filets, cut into cubes

2 lbs. Uncooked Shrimp, peeled and deveined

1 Onion, chopped

2 green Bell Peppers, chopped

4 Carrots, chopped

2 Spoonful of Minced Garlic

1 can (14-½ ounces) Diced Tomatoes, undrained

Corn on the Cob (optional)

Rice (optional)

Chicken Broth

2 Bay Leaves

Dried Oregano

Dried Basil

Black Pepper

Cooking Oil

In a large saucepan, heat oil over medium heat. Add onion, green pepper, carrots, and garlic; cook and stir until tender.

Stir in rice, tomatoes, chicken broth, corn on the cobb, and seasonings. Bring to a boil. Reduce heat; simmer, covered, for 30 minutes.

Stir in salmon and shrimp. Cook, covered, 5 to 7 minutes longer or until fish flakes easily with a fork and shrimp turn pink. Discard bay leaves.

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