1 pint Chicken broth
750 g Fresh water fish fillets
3 Tomatoes (medium size)
2 tablespoon Chopped fresh dill
Extra fresh dill
Salt and pepper to taste

Chop tomatoes into wedges. Cut fish into large bite-sized chunks. Heat the broth and add the fish. reduce the heat and simmer for 6 minutes. Skim the surface, and add tomatoes, dried dill, and salt and pepper to taste. Simmer a little longer until fish is cooked but no breaking up. Serve in a large bowl or individual bowls and garnish with fresh dill.

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