This is a great Portuguese specialty. It is a rich and hearty dish, excellent for a winter's evening or a party of friends. The recipe here is for two people, but can be easily expanded for any size group. Serve with a green salad, a loaf of crusty bread and a bottle of fresh white Portuguese wine for a memorable feast.

Start your Fish Soup in a large heavy pot. Add:

2 Tbl. Butter

2 Tbl. Olive oil.

When butter foams add:

One large yellow onion, sliced

2 large cloves garlic, sliced.

Saute gently until onion begins to brown around the edges. Add:

4 cups water

Couple bay leaves

Large tomato, peeled, seeded and chopped

1/4 cup Madiera wine

Tbl. parsely, chopped

2 cloves

Tsp or more red chile powder

A medium potato, 1/2 inch cubes

Good grind black pepper

Bring to a simmer, and simmer slowly for a couple hours. Add:

1/3 lb white fish, cubed. (Can subsitute shrimp, squid, lobster or other tender seafood for some of the fish.)

Bring back up to a simmer and simmer about five minutes until fish is opaque and other seafood is tender. Let set for a few minutes for flavors to mingle before serving.

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