Spontaneous Chinese Cabbage Soup

Ingredients: Whatever is in the 'fridge

In this case...get a big pot - add oil

• fry Merluza (hake) pieces 'til done/brown a little - remove - set aside
• one sliced onion - fry - salt - soften - cover - steam for a bit
• 1/4 C hot water - deglaze, more or less, the pot
  
• 1 C carrots - sliced - into the pot - cover & steam
  
• 1 C celery - same
  
• sprig of tyme, bay leaf, celery leaf into the pot (better to wrap as boquet garnis but did not feel so inclined)
• white pepper
  
• 1C dry wh. wine - boil away the alcohol
• 75 gr of seranno ham - sliced and diced
• 10 cheery tomatoes - halved (for color)
  
• All of a chinese cabbage - slice broad (1cm) and remove core bits - steam 'til softer
• 1/2 way thru that add 1/2 L caldo de pescado - fish stock
  
• once cabbage has softened a little add 1C hot water (water up to cover the materials)
• a little more salt (softens the cabbage actually)
  
• simmer gently for an hour or so
• Put the merluza back in and bring to a poil
• reduce to a hot simmer - check salt & pepper - simmer for 5 min (hea the fish)
  
• Serve it up.

No picture- can't find the camera.