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

Directions

 * 1) Clean and cut the fish in ¾-inch slices, reserving the heads and bones.
 * 2) Sprinkle the slices with lemon juice and dust with flour, salt and pepper.
 * 3) Fry in olive oil until tender.
 * 4) Make a fish stock by cooking the heads and bones in the water with the onion, parsley, celery and bay leaf.
 * 5) Simmer for ½ hour.
 * 6) Strain the stock and remove any edible fish particles from the heads.
 * 7) Add these to the stock with the fried fish and ñame.
 * 8) Cook slowly until the ñame is tender.
 * 9) Correct the seasoning.
 * 10) A little aji chombo may be added for a "hotter" soup.