Fish Soup

Ingredients

• 2 lbs of white fish
• 1 large onion, sliced
• 6 sprigs of parsley
• 1 stalk celery or celery leaves
• 1 bay leaf
• 1 lb ñame
• salt and pepper
• flour
• lemon juice
• 6 cups of water

Procedures

1. Clean and cut the fish in ¾-inch slices, reserving the heads and bones.
2. Sprinkle the slices with lemon juice and dust with flour, salt and pepper.
3. Fry in olive oil until tender.
4. Make a fish stock by cooking the heads and bones in the water with the onion, parsley, celery and bay leaf.
5. Simmer for ½ hour.
6. Strain the stock and remove any edible fish particles from the heads.
7. Add these to the stock with the fried fish and ~name.
8. Cook slowly until the ~name is tender.
9. Correct the seasoning.
10. A little aji chombo may be added for a "hotter" soup.