Fish Soup

cook the fish with the bay leaf, a few peppercorns, a clove of garlic, a small onion, a few parsley feet and a few grains of salt, being careful not to salt the broth as it will be the base of the soup, if you want cook three or four prawns together per person.

reserve the water to cook the fish.

meanwhile sauté the chopped onion and garlic in a drizzle of olive oil, add the peeled and also chopped tomatoes, allowing to cook slowly while removing the fish bones.

add the fish water to the stew and let it boil, add the pasta, let it cook and add the chopped coriander.

rectify the seasoning and serve immediately.