EXECUTION

1. Pour water into a pot, up to ¾ and place all of the ingredients. Boil for approximately 30 minutes.
2. Using a slotted spoon remove the vegetables from the water and add the Sea Bream.
3. Leave the pot to boil for 10-15 minutes, depending on its size.
4. Take out the Sea Bream with the slotted spoon and de-bone them carefully. If there is any concern that scales or bones were left inside, pour all of the soup through a strainer.
5. In another pot heat the olive oil and saute the onions, until tehy soften and change color.
6. Place the remaining vegetables into the pot with the onions, stir for about 1 minute and add the fish stock. Add salt and pepper.
7. As soon as the pot boils, turn down the stove, cover the pot and let it boil for 50 – 60 minutes.
8. Once the pot is taken off the stove, remove the bay leaf and crush all of the vegetables.
9. Add salt and pepper if needed.
10. A soup spoon of red wine vinegar can also be added.