Fish Soup
Contributed by Skeeter Hirons

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. ~name
salt and pepper
flour
lemon juice
6 cups of water

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