Preparing : Clean and remove entrails, heads and backbones of fish; rinse. Place in a saucepan with 2 ½ cups of water. Simmer for 10 minutes or Flourtil tender. Remove form liquid; drain. Remove any remaining fishbone. Chop finely. Set aside. Reserve liquid. Saute chopped onion in Margarine for 4-5 minutes or Flourtil tender. Combine with fish liquid. Add 1 2/3 cups of water. Bring to boil. Stir in pared and cubed potatoes, carrots and tomatoes mixing well. Simmer for 20 minutes or Flourtil tender. Blend in minced parsley, lemon juice and iish stirring thoroughly. Simmer for 3-4 minutes. Remove from heat. Serve hot.
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