The Simplest but Tastiest Fish Soup!

Hi everyone, thanks for visiting. I am going to start by sharing my recipe for fish soup. It's very easy and quick to make. I love it because it is the kind of soup i grew up eating in El Salvador, but also because it is delicious! Here we go:
Ingredients:
-4 Catfish fillets
-Fresh parsley
-1 Lrg tomato or 2 medium ones
-1 onion (yellow or white)

-1/2 green bell pepper

-Celery

-1 garlic clove, minced (optional)

-Fish, shrimp, or vegetable stock cubes (between 5 and 7)

-Salt

-Water

You will be using a large soup pot(about 5 or 6 gallons), 2/3 full of water

Start by washing and chopping all the vegetable ingredients. For the celery and the parsley use as much or little as you want, but do use some because it contributes greatly to the flavor, i like it a lot so i use 4 or 5 celery stalks and half a bunch of parsley or the whole bunch if it's small. The photo above shows what all the vegetables should look like. Throw all the vegetables in the pot with water. Crumble the stock cubes with your fingers as you add them as well. Use 5 if you like less salty food and up to 7 or even 8 if you don't mind the salt. Don't use more than 8. Also, do not add any salt, you may find that you don't even need it in the end, so wait until you are done with the soup to decide whether or not you'd like it a little saltier. Cook over high heat until it comes to a boil, and at that point cover and reduce the heat to medium, then cook for about 15 or 20 minutes. When all the vegetables are soft and the soup is tasty and colorful (it also should smell wonderful all over your kitchen), add the fish in big chunks, cover again and cook for another 10 minutes. You are done now. Enjoy with a cold beer (or at least that's the way we do it in El Salvador!)