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Print this Recipe    Fish Chowder 13

Mediterranean Fish Soup (Augu Sau)

3 lbs fish pieces, use halibut, hake or true cod
1/2 cup water
4 tbsp. olive oil
1 strip orange peel
2 cloves garlic
8 sprigs parsley
1 branch fennel
1 bay leaf
1 tsp. thyme
salt and pepper

8 cups water
2 chicken boillon cubes
1 onion, chopped fine
4 boiling potatoes, sliced
2 stalks celery, sliced
1/2 cup tomato paste

Combine fish and next 9 ingredients and marinade at room temperature
for 30-60 minutes.

Bring next 6 ingredients to a boil, add fish mixture, bring to a
boil again and cook for 30 minutes.

To serve: Toast a thick chunk of regular french or sourdough
french bread. Butter and put in the bottom of soup bowl, spoon
the soup over.

This soup tastes better the second and third days after it is made.

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