Fish Soup Recipe
Ingredients
| Fish head | 1 1 1/2 pound, frozen | |
| Water | 6 Cup (16 tbs) | |
| 1 16-ounce can tomatoes, cut up | ||
| Onions | 2 Medium, chopped | |
| 2 4-ounce cans green chili peppers, rinsed, seeded, and chopped | ||
| Garlic | 2 Clove (5gm), minced | |
| Bay Leaf | 1 | |
| Salt | 2 Teaspoon | |
| Dried oregano | 1/2 Teaspoon, crushed | |
| Pepper | 1/4 Teaspoon | |
Directions
Thaw frozen fish.
In large saucepan combine water, undrained tomatoes, onions, chili peppers, garlic, bay leaf, salt, oregano, and pepper.
Bring to boiling; cover and simmer about 30 minutes till onion is tender.
Cut fish in half if necessary to fit saucepan.
Add fish to soup; simmer, covered about 15 minutes or till fish flakes easily with a fork.
Remove fish; discard head, tail, skin, and bones.
Remove bay leaf.
Cut fish meat into bite-size pieces; return to soup.
Heat through.
Garnish with snipped cilantro or parsley, if desired.
In large saucepan combine water, undrained tomatoes, onions, chili peppers, garlic, bay leaf, salt, oregano, and pepper.
Bring to boiling; cover and simmer about 30 minutes till onion is tender.
Cut fish in half if necessary to fit saucepan.
Add fish to soup; simmer, covered about 15 minutes or till fish flakes easily with a fork.
Remove fish; discard head, tail, skin, and bones.
Remove bay leaf.
Cut fish meat into bite-size pieces; return to soup.
Heat through.
Garnish with snipped cilantro or parsley, if desired.
Chef
