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Ingredients Edit

Directions Edit

  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.

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