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By Puck
#2280740
SPICY CHEESE FISH SOUP
A wonderful full bodied soup that goes well with rainy winter days.

4 cans nacho cheese soup
2 cans of water
2 cans of milk
2 tablespoons of butter
1 raw jalapeno
2 sprigs of cilantro
1 pound of lean fish fillets (white bass or similar)
1 cup lemon juice

Cut fillets into 1X½ chunks
Cover fillets in lemon juice
Mix soup, water, and milk in a separate bowl, set aside
Saute jalapeno in the butter
Add soup mixture to saute’ed peppers
Bring to boil
Strain fish and add to soup
Add cilantro sprigs
Bring to boil
Turn off, cover tightly, and let sit for 10 minutes
Serve with toast, crackers, or better yet, fresh sourdough bread.
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