1-First, grab a large soup pot and combine 10 cups of water, 2 cups of reduced sodium vegetable broth, and 1 tablespoon of salt over high heat. Add the diced potatoes and bring it to a boil, letting it cook for about 10 minutes until they start to soften. While that’s happening, prepare the next part by thinly slicing 2 medium carrots and setting them aside.

2-Next, add those sliced carrots to the pot and keep cooking for another 10 minutes. In a separate skillet, heat 2 tablespoons of olive oil over medium-high heat, then toss in the finely diced half medium onion and thinly sliced 2 celery sticks. Sauté them until they’re soft and golden, which takes about 7 minutes, then stir that mix into the soup pot.

3-Now, add the shelled 1/2 pound of shrimp, the 12 ounces of chopped tilapia fish fillets, 2 bay leaves, 1 tablespoon of seasoning mix, 1/8 teaspoon of pepper, and 2 tablespoons of fresh parsley. Bring everything back to a boil and cook for 5 minutes until the seafood is done. Taste and adjust the salt if needed, then serve it up hot with a garnish of fresh parsley or dill.