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This is very good

2 lbs rockfish 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 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 10 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 garlic
bread. Fish stock : Triple this for above recipee : 2-1/2 cups cold water
1 onion, chopped
1 carrot, chopped
1 celery stalk with leaves, chopped
5 black peppercorns
2 sprigs parsley
1 bay leaf
1 sprig fresh thyme
3 whole cloves
strip lemon rind
1 lb. lean fish bones and trimmings
Do not use mackerel, skate, mullet, or salmon in this recipe; their taste is too strong and heavy.

Place water, onion, carrot, and celery in stockpot. Tie peppercorns, parsley, bay leaf, thyme, cloves, and lemon rind in a square of cheesecloth and add to pot. Add rinsed fish bones and trimmings. Heat to a simmer over medium high heat. Simmer for just 15 minutes, no longer. Skim the surface of the soup, strain the stock, and refrigerate or freeze. Makes about 2-1/2 cups
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