One hundred & one Mexican dishes

by Unknown

CALDO DE PESCADO

Chop four onions and fry in four tablespoonfuls of oil; add six tomatoes peeled and cut fine, one herb bouquet, a sprig of parsley, a glassful of white wine, four tablespoonfuls of oil, one chile pepper and four tablespoonfuls of flour. When brown add three pints of water and boil a half-hour; then add six slices of fish of almost any variety. Remove the herb bouquet, add salt, and pour over crusts of dry bread.