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Sopa de Cabeza de Pescado (Cuban Fish
Head's Soup)
courtesy of the
Cocina Cubana Club founded by Pascual Perez & 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.
Main Cuban recipe pages:
appetizers
• soups •
main
dishes •
desserts •
drinks
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