Ingredients

• 3 Tbsp. olive oil
• 1/4 kilo onion, chopped coarsely
• 2 cloves garlic, chopped
• 1/4 kilo tomatoes, grated
• 1/2 tsp. salt
• black pepper to taste
• 1/2 kilo gray mullet fillets
• 1/2 kilo heads of gray mullets
• 1/4 kilo each whole small red mullets and sea bream, cleaned

1. In a large heavy skillet heat the oil and in this saute the onions until well browned.

2. Add the garlic, grated tomatoes and salt and saute for l5 minutes longer, stirring regularly.
3. To this mixture add 4 cups of water and bring to a boil.

4. Place the fish in a large kettle and over these pour the boiling mixture.

5. Sprinkle again with salt and black pepper to taste and cook gently for 45 minutes, skimming occasionally.

6. Correct the seasoning and strain before serving. Whatever fish pieces that remain whole may be served with the soup.

   (Source: Daniel Rogov)