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     4-5 pounds fish gutted, gilled, and scaled but with head
     retained
     4-5 carrots, halved
     2 onions, peeled and halved
     2-3 potatoes, halved
     juice of one lemon
     half bunch celery with roots and leaves
     3 tablespoons olive oil
     salt and pepper

     Boil vegetables for about 30 minutes with 3 tablespoons olive oil and just enough water to cover.
     Remove vegetables and add fish; boil for about 15 minutes until done (meat should separate from         bones easily).
     Remove fish and let cool or chill in refrigerator.
     Optional: use the stock to boil 1/3 cup rice for 30 minutes.
     In a bowl, whisk juice of one lemon and 1/3 cup olive oil. Pour over fish an vegetables before serving. Enjoy.
 

4 slices bacon, cut into pieces
1 medium onion, chopped
1 small green pepper, seeded and chopped
1/4 cup chopped celery
1 clove garlic, minced
4 tomatoes, peeled and chopped
2 cups sliced fresh mushrooms
2 cups chicken broth
1 can (6 ounces) tomato paste
1/2 cup white wine
1 bay leaf
1/2 teaspoon dried oregano leaves
1/2 teaspoon sugar
1/4 teaspoon ground sage
1 pound fish fillets
In large saucepan, cook bacon over medium-high heat, stirring occasionally, until crisp. Remove with slotted spoon; set aside.
Add onion, green pepper, celery and garlic. Cook and stir over medium heat until vegetables are tender, 6 to 7 minutes. Add bacon and remaining ingredients except fish. Simmer, stirring occasionally, for 30 minutes. Cut fillets into 1-inch pieces. Add to soup. Simmer, stirring gently, until fish flakes easily, aobut 8 minutes.
4 servings

1 cup sliced fresh mushrooms
1/4 cup finely chopped onion
1/4 cup margarine or butter
3 tablespoons flour
2 tablespoons snipped fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried rosemary leaves
1 1/2 cups milk
1 1/2 cups half-and-half
2 cups flaked cooked salmon

In large saucepan, cook and stir mushrooms and onion in butter or margarine over medium heat until tender, about 5 minutes.
Stir in flour, parsley, salt, pepper and rosemary. Remove from heat. Blend in milk and half-and-half. Cook and stir over medium heat, until bubbly, 7 to 10 minutes. Add cooked fish flakes. Cook and stir 1 minute.
4 servings
 

Two white fish fillets, boned and cubed into 3/4 inch chunks
6 cups water
4 chicken bullion cubes
1 bay leaf
Assorted vegetables for soup-cut into pieces suitable for soup
(try carrots, celery, onions, potatoes, or maybe a little dried tomatoes
Noodles or cooked rice (as desired)

Bring the water to a boil and dissolve the chicken bullion in the water. Add the bay leaf. Reduce the heat to medium and add your vegetables-first the ones that take a long time to cook, such as the potatoes and carrots. Then add the softer, quicker cooking varieties when the first veggies are part way done. Right before the veggies are cooked through, add the noodles or cooked rice. Be sure to not overdo the rice or noodles, as too much will overpower the rest of the soup. Then add the fish chunks to the soup. You want the fish to just cook thru, then serve it. If the fish is overdone, then it will fall apart and not be as tasty in the soup. On a good simmer, the fish takes 5 minutes or so to cook thru.
Test it with a fork to see if it flakes easily. Serve the soup hot with crackers and sandwiches.