Fish-Shrimp Salad

Bring 4 cups of water to a boil in a large pot with bay leaves and 1 tbsp of salt.

Cut halibut or haddock steaks into bite-sized chunks, removing any bones as needed.

Add the halibut or haddock pieces to the boiling water and cook for 8–10 minutes until opaque and flaky.

Add the uncooked shrimp to the same pot and cook for 3–4 minutes until they turn pink and are just cooked through.

Drain the fish and shrimp in a colander, discarding the bay leaves and cooking liquid; transfer to a large serving bowl.

Add the finely chopped onion to the warm fish and shrimp, tossing gently to combine and distribute the onion throughout.

Let the salad cool to room temperature or chill before serving to allow flavors to meld.