Bring the broth to a boil in a medium saucepan. Meanwhile wash, peel and finely dice up the potato into small cubes. Put the diced potatoes into the broth. Microwave or boil in water the frozen mixed veggies to thaw them out and then add to the broth. Add salsa, parsley, and onion powder to the broth and cook until potatoes are cooked, approximately 10 minutes, depending on the size of the potatoes. Meanwhile remove the fish from the vacuum wrapper and add any liquid from the thawed fish into the broth for extra flavor. Cube the fish into approximately 2cm pieces and add to broth. Thaw the shrimp in the microwave for 1-2 minutes or boil in water. Add shrimp to the soup once the fish is cooked and allow to heat through, being careful not to overcook. Add salt and pepper to taste.