Fish soup

I've been wanting to make fish soup for a while. My Dad told me that these red, big eyed fish are ideal because it (and tilapia) are pretty much the only fish that will make the soup milky and creamy when you boil it long enough. That's when you know it's good'n ready. Fish soup is also supposed to be good to drink after injuries or surgery...to promote circulation and healing. I'm sure no clinical studies have been done on this...but it's a known fact for Chinese people...and they have a 5000 yr medical history so they could be onto something. Can't hurt anyways. Fish Onion Carrot Tomato Ginger - helps take away the fishiness I put the fish into a cheesecloth bag so that I don't have to deal with the bones afterwards. Make sure all the gills and guts are cleaned out well before putting the fish in the soup! Keep it at a rolling boil until the broth looks creamy (so start with more water). Add a pinch of salt and enjoy!!