Fish Soup

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

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
Fish course
Pescatarian
Soup
Puerto Rico
Caribbean
Gluten-free

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