Caldo De Pescado
|Chopped onions||4 Cup (64 tbs)|
|Oil||1⁄4 Cup (4 tbs) (Preferably Olive)|
|Tomatoes||2 Pound, chopped (Peeled And Chopped)|
|Herb bouquet||1 (Parsley, Bay, Marjoram)|
|White wine||1⁄2 Cup (8 tbs)|
|Chili pepper/1 tablespoon chili powder||1|
|Flour||1⁄4 Cup (4 tbs)|
|Water||6 Cup (96 tbs)|
|Fish slice||35 Ounce (Six 5 Ounce Pieces)|
Cook onions in oil until lightly browned; add tomatoes, herb bouquet, wine, and chili, and simmer until almost dry.
Discard bouquet, add flour and water (or fish stock made from bones), and salt to taste.
Bring to a boil, turn low to simmer, add fish, and cook until fish flakes easily with a fork.
Arrange toast in soup dishes and carefully put a slice of fish on each piece of toast.
Divide soup among dishes and serve.