Ingredients:
1 cup sliced onions
2 tablespoons vegetable oil
1 (28 ounce) cans peeled whole tomatoes, cut into bite size pieces
1/2 cup tomato ketchup
Worcestershire sauce
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
2 bay leaves
1/8 teaspoon hot pepper sauce
1 lb fish fillets, cut into bite size pieces
hot cooked rice
Directions:
In a large sauce pan, saute onions in oil until tender. Stir in tomatoes, ketchup, Worcestershire sauce, sugar, salt, pepper, bay leaves, and hot pepper sauce.
Simmer uncovered 30 minutes stirring occasionally.
Add the fish and simmer uncovered 10 to 15 more minutes or until the fish turns opaque and just flakes when tested with a fork.
Remove the bay leaves. Thicken the soup with equal parts of flour and water if you desire it thicker. Serve in soup bowls or over rice.
Servings: 4-6
Time preparation: 5 min.
Time total: 45 min.