• 1 medium chopped onion
• 1½ teaspoons onion powder
• 1 medium diced green pepper
• 2 chicken bouillon cubes
• 1 medium diced tomato
• 3 diced carrots
• 1 teaspoon parsley
• 3 stalks of diced celery
• ½ teaspoon oregano
• 1 teaspoon Maggi
• 2 tablespoons tomato paste
• Salt, pepper, hot pepper or Tobasco to taste
• oil to fry
• 1 medium diced potato
• 5 cups water
• 2 lb.. mula or red snapper
• 1 cup vermicelli (optional)

Sauté the first 12 vegetables and seasonings in the oil until tender. Transfer to a large pot, add water and bring to a boil, then add fish and potato, cook awhile until potato is tender - debone fish and return to soup. Serves 6.