Fish Head Soup: A Delicious Caribbean Dish

News of America: With the cold weather hitting many North American cities, we thought it would be a good time to share a uniquely Caribbean soup dish – a fish head soup or chowder. Here is the recipe.

INGREDIENTS

• The head of a fish you like or 12 ounces of fish
• ½ cup vinegar
• 1 lemon or lime
• 1 tablespoon of white rum
• 1 onion
• 1 bunch of onions
• 1 celery stalk
• 2 tablespoons of butter
• 2 drops of cold water
• 1/2 teaspoon of salt
• ½ pound yuca or cassava
• 1 green plantain
• 1/4 teaspoon black pepper
• 1 clove
• Chopped parsley for garnish
• 1 cup of flour
• 1 spoon of sugar

method

1. Wash and clean the head or fish.
2. Rub with lime and vinegar and wash again.
3. Add rum and set aside.
4. Chop the onion, scallion and celery.
5. Remove the skin from the plantain and cut into bite-sized pieces.
6. Peel the yuca or cassava if fresh or frozen, cut into bite-sized pieces and set aside.
7. Add a pot to the stove and add the butter.
8. Add the chopped onion, onion and celery and fry.
9. Add the fish head or fish to the pot and add water.
10. Bring to a boil, then add the Yuca/Cassava, plantains and salt along with black pepper and cloves.
11. Reduce the heat.
12. Boil for about 30 minutes.
13. In a bowl, add the flour and sugar and mix together with the water into a dough.
14. Take small balls of the kneaded dough then roll it into a finger like shape in the palm of your hands and add it to the pot. Repeat.
15. Let it cook for another five minutes.
16. Garnish with chopped parsley and serve hot.

After you are done, you can enjoy the Caribbean fish head soup.