- STEP 1
Heat the oil and cook the onion & garlic covered and on low heat until golden brown. About 5-10 minutes
- STEP 2
Add the tomatoes, fish, mint, marjoram, salt, pepper and stir slowly, so as not to break the fish. Cook for about 5 minutes stirring occasionally.
- STEP 3
Add the sherry or wine, give it a stir and cook until all liquid has evaporated.
- STEP 4
Now add the stock pots or cubes to a measuring jug and dissolve them in some boiling water, about half a litre or so. Now add to the fish in the pot, add the remaining litre of boiling water. Stir carefully, add the tomato paste and stir again.
- STEP 5
Bring to the boil and simmer on low to medium heat for about 30 minutes. Now if you do not like munching on the edible tiny fish bones, just pass the soup through a fine sieve before serving.
- STEP 6
Serve hot with lemon wedges.