Caribbean Fish Soup - serves 4

575 ml water, 1 pint
1 lrg onion
1 med green pepper, de-seeded and chopped
1 lrg can chopped tomatoes or 3 lb fresh, peeled tomatoes
2 oz tomato puree
1 tsp basil
1 pch salt
1 tsp pepper
1 lb firm, white fish
4 tsp corn flour
425 ml dry white wine, 3/4 pint
4 oz shrimps, save half for decoration
Fresh parsley to garnish
2 oz plain flour
2 oz cornmeal
Water to bind

Bring the water to the boil. Prepare your "spinners" by mixing together the cornmeal, flour, salt and water to make a dough. Roll into strips using your hands and drop into the boiling water. Simmer for 10 minutes.
Chop the onions and pepper and mash the tomatoes into a pulp. Add to the water together with the tomato puree, seasoning and herbs. Simmer for 10 minutes, covered with a tied lid.
Chop your fish and dissolve the corn flour in a small ampount of water. Add the fish, corn flour and wine to the pan and simmer gently for another 10 minutes, stirring occasionally. Add the shrimps and simmer for another 3-5 minutes. Pour into a tureen and garnish with the remaining shrimps and parsley.