Uha

Cut salmon and other fish into bite-sized chunks, removing any bones or skin as needed. Peel and dice potatoes into 1-inch cubes, and chop carrots and onion into similar-sized pieces.

Bring a large pot of water to a boil—enough to submerge all ingredients comfortably (approximately 6-8 cups for 4 servings).

Add diced potatoes and carrots to the boiling water and cook for 10 minutes until they begin to soften.

Add the chopped onion and fish chunks to the pot, stirring gently to combine.

Drop in the bay leaves and simmer for 12-15 minutes until the fish is cooked through and flakes easily with a fork.

Taste the broth and season generously with salt and pepper to balance the flavors.

Remove from heat and stir in freshly chopped parsley just before serving to preserve its bright flavor and color.

Ladle the uha into bowls, ensuring each serving contains fish, vegetables, and broth in equal measure.