Friday, April 11, 2008

Sopa de Cabeza de Pescado (Fish Head's Soup)

Yield: 6 servings


2 lbs sea bass heads
1/2 cup sliced carrots
1/2 cup chopped celery
1 cup cubed potatoes
2 chopped onions
1 chopped green pepper
6 mashed garlic cloves
6 cups fish stock or fish broth
4 Tbs extra virgin olive oil
1 cup soup noodles
1/4 tsp oregano
1/4 tsp cumin
3 Tbs tomato paste
1 Tbs finely chopped parsley
Juice of 1 lime
4 slices toasted Cuban garlic bread
Salt to taste


Saute onions and green peppers till soft. Add garlic and saute 30 seconds.

Add fish heads and sprinkle with salt. Stir in cumin, oregano, and tomato paste.

Add fish broth, carrots and celery. Bring to a boil. Lower to medium heat. Cook 15 minutes.

Add potatoes. Cook five minutes. Add noodles and stir frequently to avoid sticking.

When noodles are ready, about 7 minutes, squeeze juice of one lime and add parsley.

Remove from heat and serve hot with toasted Cuban garlic bread.

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