1 1/2 - 2 lbs. fish (Blue, cheap, any kind)
2 tsp. salt
1 tsp. thyme
3 bay leaves
3 spice leaves
1 tsp. peppercorns
1 tsp. ground cloves

Bring to a boil; simmer 15 minutes. Strain and remove bones. Save spice leaves.

3 lg. onions, chopped
8 celery stalks, chopped
1 clove garlic, chopped
2 green peppers, chopped

Saute until soft.

(optional: soup beef, cooked until tender and shredded)
1 lb. 10 oz. tin of tomatoes
1 c. ketchup
8 sprigs of parsley
2 tbsp. Worcestershire sauce
1/2 tsp. curry powder
Juice of one lemon

Simmer 30 minutes, then add to onion mixture.

5-6 carrots, chopped
1 lg. pawpow (might not be available)
1/2 med. turnip, diced

Add all of the ingredients together, along with their liquids. Salt and pepper to taste. Bermuda sherry peppers should be added here (if you do not have any, Tabasco sauce will do nicely). Simmer gently 3 1/2 hours, stirring occasionally. Adjust the spices a little kitchen bouquet or gravy mostee is good. This soup is best if refrigerated for 2 or 3 days before serving. Freezes well.