Had some grouper and red snapper from the Big E trip and wanted to make some soup....here's what I did.... I took a big piece of grouper backbone, a grouper throat and a red snapper throat to make the stock for a really tasty soup tonight. I added salt, pepper, parsley, ginger root pieces, bay leaves and a whole chopped onion to the stock. (You should strain the fish stock before adding the herbs and spices to get bones, scales and cartliage out of the soup). I cooked some Jasmine rice in fish stock and added some chunks of grouper and snapper into the soup. When serving, I placed some diced tomatoes, chopped green onion, a little more parsley, a slice of lemon and cubes of avocado at the bottom of a bowl. I then ladled the fish stock and chunks over the items in the bowl and served it piping hot. With a squeeze of lemon over the soup....I was in fish soup heaven. Great stuff!!