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

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

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