• About 1 kilo or two pounds of fish, half small, half large, any fish will do but must be gutted and scaled.
  • 1 cup of Epoch extra virgin olive oil
  • Three sliced onions
  • Three sliced tomatoes
  • Salt and pepper

Put the smaller fish with enough water to cover them to boil. Add the olive oil, the sliced onions and the sliced tomatoes. After boiling them for about 1 hour, strain them through a strainer, making sure the meat of fish is well pressed. This is then returned to the heat and now you put the larger pieces of fish in it. Add water to cover. After about 1/2 hour, remove it from the fire, and slowly take out each large fish and remove the bones, head and fins. Return to the soup and serve hot.

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