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

Directions

 * 1) 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.
 * 2) Fry in olive oil until tender.
 * 3) 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.
 * 4) Add these to the stock with the fried fish and ~name.
 * 5) Cook slowly until the ~name is tender. Correct the seasoning. A little aji chombo may be added for a "hotter" soup.