Latin American Fish Soup
|Onions||2 Medium, chopped|
|Garlic||2 Clove (10 gm), crushed|
|Olive oil/Vegetable oil||2 Tablespoon|
|Fish fillets||1 1⁄2 Pound, cut into 1-inch pieces|
|Canned condensed chicken broth||21 1⁄2 Ounce (2 cans, 10 3/4 ounces each)|
|Water||240 Milliliter (2 soup cans)|
|Tomatoes||3 , coarsely chopped|
|Green peppers||2 , chopped|
|Dried oregano leaves||1⁄2 Teaspoon|
|Ground red pepper||1⁄2 Teaspoon|
Cook and stir onions and garlic in oil in Dutch oven until onion is tender; add remaining ingredients.
Heat to boiling; reduce heat.
Cover and simmer until fish flakes easily with fork, about 5 minutes.