PuertoParrot.com

Ingredients

• 500 grams of stock, or 1 broth cube, dissolved in warm water
• 1 whole onion, thinly sliced
• 1/2 cup carrot, cut into juliennes
• 1/2 cup celery, cut into juliennes
• 1/2 cup cucumber, cut into juliennes
• 1 bay leaf/laurel
• 1 clove of garlic, lightly crushed
• 10 whole peppercorns
• patis to taste
• salt and pepper to taste
• 2 pieces of fish fillet, 100 g each (we used Tilapia, but you can use any fish you want)