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½ lb (250 g) tilapia filet
½ lb (250 g) red snapper or sea bass filet
½ lb (250 g) haddock
4 large onions
5 tbsp (75 mL) paprika
8 cups (2 L) water
1 bay leaf
½ tsp (2 mL) salt
¼ tsp (1 mL) pepper
loaf of fresh crusty bread


Preparation: Debone all fish, if not already done; leave skin on the snapper or bass, if desired.

Slice onions fairly thin length-wise; cut fish into large chunks. In a large pot, alternate layers of onion and fish, sprinkling paprika over fish layers; add bay leaf and enough water to cover ingredients, allowing an extra inch (2.5 cm).

Bring to a boil, reducing heat at first sign of boiling to ensure broth remains clear. Simmer about 10-15 minutes. Season to taste with salt and pepper.

This soup is best when made the day before, let it cool and refrigerate; when re-heating, bring to boil slowly, again, keeping the broth clear. Serve with fresh crusty bread.

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