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FISH SOUP (les soupes de poissons)

3 1/2 pounds fish
4 onions, fine-sliced
3 cloves garlic, crushed
2 cloves
1 bayleaf
small sprig of fennel
3 quarts water
2 ripe tomatoes, peeled, seeded and chopped
1 tablespoon salt
1/8 teaspoon pepper
1/4 cup white wine
1 cup oil
bread

White fish is preferred, but carp or any similiar fish can be used.
Cut fish into pieces. Put into saucepan, pressing it down well.
Add the remaining ingredients, except bread and oil. Bring to a
boil. Pour in oil and boil fast for 15 minutes.

While the fish is cooking, cut some slices of bread, sprinkle
lightly with oil and toast in the oven. The bread may be rubbed
with a clove of garlic, if desired. Put toasted bread in a soup
tureen and pour the soup over it. Sprinkle with a spoonful of
chopped parsley or chervil. Serves 6

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