Another one for ya's.
The Original recipe is Southern Indian - Kerala.
I've modified it a lot.

Fish Pepper-Soup. (2 x 10 Fl Oz Portions)

Ingredients:
A piece of Mackerel or other Oily Fish, Cut into thin strips, like vegetable
crudités. The amount you use, is personal.
A SCANT Pint of water.
4 to 6 Chillies, Sliced. Leave the seeds in.
10 Black Peppercorns, lightly toasted and crushed.
2-3 Cloves Garlic, thinly sliced and gently fried in Olive Oil until
crispy - drained on kitchen paper to remove as much oil as possible. These
are garnish.
The Juice and zest of a fresh Lime.
A Tomato - cut in wafer thin slices on a plate so as not to lose any juice.
Some scallions or spring onions, finely shredded.
A small red bell pepper, shredded. You could use a green one - I used red
for the colour.
An inch or so of freshly grated Galangal - or - root ginger. Don't lose the
juice!
Chopped Fresh Parsley and Chopped Coriander Leaves - called - Cilantro in
the USA. This is Garnish.
A few button mushrooms, thinly sliced.

Simply put everything except the fish, the tomato and the garnishes into a
soup pot.
Bring to a gentle simmer.
Cook for 5 minutes, then drop in a piece at a time, the fish. Turn OFF the
heat, stir it once, and then drop in the Parsley, Coriander (Cilantro) and
the tomato.
Leave it all to get to eating temperature and then ladle into bowls -
Sprinkle on the crispy garlic flakes at the last minute.
There is NO salt added to this recipe. It's bursting with fresh tastes and
can do without salt.
This soup is delicious served chilled on a hot day. If you want more
crunch - Cook the vegetables for just 1-2 minutes.
I made this for lunch today - 10 minutes in all.