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.