| | I.E.S.JJGF65A----- |
| | PHILLY INQUIRER----- |
| | FOR THE FISH STOCK----- |
| 20 | c | Water |
| 1 1/2 | md | Onions -- peeled quartered |
| 60 | ml | Garlic -- peeled |
| 12 | | Black peppercorns -- whole |
| 2 | ts | Salt -- or to taste |
| 4 | | Fish heads |
| 1 1/2 | lb | Red snapper or sea bass |
| | Bones and trimmings. |
| | FOR THE SOUP BASE----- |
| 1/2 | c | Olive oil |
| 3 | md | Onions -- thinly sliced |
| 40 | ml | Garlic -- crushed |
| 2 | cn | Whole plum tomatoes -- |
| | Drained |
| | And chopped -- 28 oz size |
| 3/4 | ts | Dried oregano -- OR |
| 3/4 | tb | Fresh oregano |
| 1/2 | ts | Black pepper |
| | Salt to taste |
| 2 | | To 4 fresh jalapeno or |
| | Serrano chilies -- stemmed |
| | And |
| | Cut into strips |
| | TO FINISH THE RECIPE----- |
| 2 | lb | To 2 1/2 lbs red snapper or |
| | Sea bass cut into chunks |
| 32 | md | Shrimp; peeled -- deveined |
| 4 | | To 6 jalapeno chilies |
| | Stemmed and cut in strips |
| | For garnish |
