Snapper and Celery Soup

• 1 whole snapper (1 kg/2 lb 4 oz)

Place the snapper flat on a board. Using a cleaver or large knife, remove the tail, fins and head from the fish. Cut the fish from the tail into 2 cm (¾ in) sections. Wash the cutlets under cold water, then place the fish pieces in a colander to drain.

Pick the leaves from the celery stalks, reserving them for later use. Using a mortar, pound the celery stalks, spring onions and chillie