Fish Soup

Name: Fish Soup (Sopón de Pescado)
Yield: Serves 6
Cuisine: Puerto Rican
Ingredients: 2 sprigs fresh parsley or 1 teaspoon dry parsley flakes; ¼ pound butter; 12 peppercorns (whole black peppers); 1 bay leaf; 6 cloves garlic, peeled; 2 tablespoons salt; 7 cups water; 1 teaspoon vinegar, crush and mix in a mortar; 1 pound onions, peeled and quartered; 1 large clove garlic, peeled, crush and mix in a mortar; 2 teaspoons whole dried orégano, crush and mix in a mortar; 2 tablespoons olive oil; 1 can (1 pound 12 ounces) whole tomatoes, including liquid; 1 tablespoon vinegar; ½ cup pale dry sherry; 4-pound cleaned and scaled white-meat fish, with head and tail intact; 2½ teaspoons olive oil, crush and mix in a mortar; 2 teaspoons salt, crush and mix in a mortar

Sopón de Pescado

Preparation info

Serves
6

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

4-pound cleaned and scaled white-meat fish, with head and tail intact

Americas
Puerto Rico
Fish course
Pescatarian
Gluten-free
Soup
Caribbean

Method

Wash fish. Remove head and reserve. Remove tail and discard. Cut rest of fish in slices. Weigh fish slices and take note of weight.
Rub seasoning included in B into fish slices.
In a large kettle, cook fish head with ingredients included in C over low heat, covered, for 1 hour.
Strain soup, add to st