|Drawn catfish/Other fish with head and tail||1 1⁄2 Pound (Fresh Or Frozen)|
|Water||6 Cup (96 tbs)|
|Canned tomatoes||16 Ounce, cut up|
|Onions||2 Medium, chopped|
|Canned green chili peppers||8 Ounce, rinsed, seeded, and chopped|
|Garlic||2 Clove (10 gm), minced|
|Dried oregano||1⁄2 Teaspoon, crushed|
Thaw frozen fish.
In large saucepan combine water, undrained tomatoes, onions, chili peppers, garlic, bay leaf, salt, oregano, and pepper.
Bring to boiling; cover and simmer about 30 minutes till onion is tender.
Cut fish in half if necessary to fit saucepan.
Add fish to soup; simmer, covered about 15 minutes or till fish flakes easily with a fork.
Remove fish; discard head, tail, skin, and bones.
Remove bay leaf.
Cut fish meat into bite-size pieces; return to soup.
Garnish with snipped cilantro or parsley, if desired.