Sopa de Cabeza de Pescado (Cuban Fish Head's Soup)
courtesy of Cocina Cubana Club (please join) / Jose Bernardo Perez and chef Sonia Martinez
 

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.

Yield: 6 servings

Contributed by: Jose 'Pepe' Bernardo.  Contributor Comments:
This may sound Horrible but it is simply delicious and very nutritive. Its
been said that it is food for the brain.

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receta cubana de sopa de cabeza de pescado.