Smelt and Shrimp fish soup

Originally posted by me in GlutenFreeFoodandRecipes Facebook group on May 24, 2014

Ingredients:

• 1/2 lb wild caught smelt...
• 1/2 lb Argentinian pink shrimp
• 4 med red potatoes
• 1/2 yellow onion
• 2 teaspoons habanero paste
• Old bay seasoning, 3 bay leaves, salt
• 1 container GF Medford veggie stock/broth
• 1 cup cooked rice

 

Instructions:

• Cook the onions in the old bay, salt, and habenaro paste with some oil.
• Once onions translucent put in the shrimp shells and stock and cook for 30 minutes to make the stock.
• Take out the shells and put in the potatoes cubed.
• Cook for 10 -20 minutes until potatoes almost done.
• Add the cleaned shrimp and smelt and cook for 10 minutes.
• Pour over some rice prepared ahead of time and enjoy.