Instructions: Combine the tomatoes, onions, water, clam juice, and chili peppers in a saucepan; bring to a boil and cook over low heat for ten minutes.

Cut the fish into bite-sized pieces and add to soup; cook over low heat for ten minutes. Add the cress and cook one minute. Serve immediately.

If you wish to cook the soup ahead of time, still add the watercress or spinach leaves only 1 minute before serving to avoid overcooking.

This recipe yields 2 servings.

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