Fish soup

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  • Fish cutlets: 2
  • Onions: 2
  • Garlic: 2
  • Tomato: 1
  • Bay leaf: 1
  • Olive Oil: 1 Wire
  • Chopped coriander: 1 Teaspoon
  • Mass (elbows or noodle): 1 Cup of tea
  • Peppercorn: The taste


Cook in water, the fish with the bay leaf, a few grains of pepper, garlic, onion, a few feet of salsa and a few grains of salt, being careful not to salt the soup because it will be the base of the soup (you can choose to cook along about three or four cameroon per person).

At the end of cooking, reserving the water to bake the fish.

However, a large pot, cook the onion and garlic in olive oil, add tomato, peeled and also chopped, leaving cook slowly while you clean the fish bones.

Add the water to the fish to the stew and leave it comes to the boil, add the pasta, cook a little, add the fish into small pieces and add the chopped coriander.

To rectify the seasoning and serve immediately.

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