Easy
Published 1935
This very pleasant fish soup hails from Majorca. The fish stock there is somewhat different from that which we make in England, as the seas around Majorca abound with a variety of fish unknown in this country. In Spain also a number of different fish which never come to English waters are used for this and other fish soups.
Shred the onion finely and fry in boiling oil to a golden colour, adding the tomatoes, cut in quarters, the garlic and parsley, the Madeira and the