Bag of tilapia fillets (or other fish fillets), cut into 1 and 1/2 inch by 3 – 4 inch strips
Hawaij (Yemenite spice)
Potatoes, washed and unpeeled, cut into 1/4 – 1/3 inch by 3 inch strips
It’s a common misconception that French onion soup is meat-based. Although this may be common today, French onion soup traces its roots back to quite vegetarian origins. One of the oldest known soups of the world, we can trace onion soups back to Roman times (possibly even earlier), where the ingredients were simply onions, butter, water, and bread. Over the years, seasonings varied in quantity and complexity, but the core idea, astonishingly enough, still prominently remains. In fact, today’s methods for making onion soup haven’t changed much from when the Romans made it centuries ago.
Incidentally, what we know as onion “soup” is actually not what we historically know as a “soup” at all, but rather, a sop. Onion soup in particular rings very true of this original idea of a sop, which is broth served over a thick slice of bread. The bread would then “sop” up the liquid, thereby making it easier to eat. In a time where spoons were sometimes optional (read that as “unavailable”), the piece of bread was instrumental in making soup work, because it proved to be a very good way to both contain and eat the broth.
Marinate or coat salmon fillets with soy sauce. Then place salmon fillets with the skin side down in a greased baking pan and sprinkle with salt and pepper. Broil 4 inches from fire for 4 – 5 minutes. Then baste fillets with olive oil and broil 8 inches from fire for 4 – 5 minutes more. Then baste with drippings in pan and broil for 4 – 5 more minutes 8 inches from fire. Immediately flip salmon fillets over so that skin side is up for about 10 minutes to keep from drying out while they are cooling.