tbsp Plain Flour
Large Onions, thinly sliced
Garlic Cloves, crushed
tbsp Olive Oil
tbsp Freshly chopped Fines Herbes
and Black Pepper
Slices of French Bread
tbsp Lemon juice
Wipe the fish fillets and remove the skin. Cut flesh into neat pieces and toss
Heat the oil in a large saucepan, add the onions and garlic and fry over a moderate heat till golden. Add the fines
and paprika and mix well then add
the fish and any excess flour and fry for 5 minutes, stirring. Gradually add the
stock and bring to the boil, stirring
constantly. Season, cover and simmer for 15 minutes.
Meanwhile, toast the bread on both sides and put into 4 individual warmed deep soup bowls. Stir the lemon juice into the soup
and adjust the seasoning to taste.
5. To serve -
pour the soup over the toast and serve immediately.
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