Sopa reconfortante de cabeza de pescado, un sabor del mar

Ingredientes

• 2 large fish heads (around 900g or 2 lbs, ideally from white fish like cod or snapper)
• 2 tablespoons vegetable oil
• 1 medium onion, diced (150g)
• 3 cloves garlic, minced
• 1-inch piece ginger, sliced
• 2 medium tomatoes, chopped
• 4 cups fish stock or water
• 1 tablespoon soy sauce
• 1 teaspoon salt (to taste)
• 1/2 teaspoon black pepper
• 1 bunch of fresh cilantro, chopped
• Juice of 1 lime
• Lime wedges (optional garnish)
• Sliced green chilies (optional garnish)
• Additional cilantro (optional garnish)

Preparación

1. 1

   Rinse fish heads under cold water and pat dry. Check for any remaining scales or blood.

2. 2

   Heat vegetable oil in a stockpot over medium heat. Add diced onion, sauté until translucent, about 5 minutes.

3. 3

   Stir in minced garlic and ginger; cook for another minute until fragrant.

4. 4

   Toss in tomatoes and cook until they soften, about 3-4 minutes.

5. 5

   Pour in the fish stock or water, add soy sauce, salt, and pepper. Bring to a boil, then reduce to a simmer.

6. 6

   Carefully add fish heads to the pot. Simmer uncovered for about 20 minutes. Skim off any foam that rises to the surface.

7. 7

   Once cooked, gently squeeze in lime juice. Stir in chopped cilantro, adjust seasoning if necessary.

8. 8

   Ladle soup into bowls, garnish as desired.