Type of soup based on fish, vegetables and tubers of great nutritional value because of the kindness of the fish, it is easily found in the northeastern region of Venezuela as entree or option in times of Easter because of the abstinence of red meat. “There is no bigger pleasure than a fish soup by the beach” say the Eastern people, since is very common to get it for sale in the coastal area. Some people prefer to consume it by its original recipe, others add a bit of lemon to their soup, what is clear is that with or without lemon, it doesn’t stop being a delicious and comforting dish.
Ingredients
 |
6 Fish slices |
|
1 kg. of Fish heads |
 |
3 kg. of tubers and vegetables (Pumpkin, Cassava, Yautia, etc) |
 |
6 green peeled Bananas |
 |
1 big Leek cut into julienne |
 |
2 Onions cut into julienne |
 |
1 Bell Pepper cut into julienne |
 |
4 Sweet Peppers finely cut |
 |
8 Garlic cloves whole and 4 chopped |
 |
1 sprig of Cilantro |
 |
1 sprig Chives |
 |
Water |
 |
Lemon to taste |
 |
Salt to taste |
Utensils
| Tray |
| Large pot |
| Medium pot |
| Knife |
| Cutting board |
| Strainer |
| Large spoon |
Preparation
-
Place the fish slices on a tray, previously rubbed with salt and lemon and let rest with onions, garlic, leek, chives, bell and sweet pepper cut and the juice of one lemon.
-
Cut the bananas and reserve.
-
In a large pot with 2 liters of water place the fish heads, leek and an onion cut in half, 2 sweet peppers, the whole garlic cloves and boil for 30 minutes.
-
When time passes, strain the broth and change to a clean pot, adding the vegetables and tubers previously washed and skinless.
-
Add the green bananas and boil for 20 more minutes to medium heat.
-
Add the fish slices and cook.
-
Withdraw the fish after cooked to avoid breakage and add cilantro to the broth.
-
Serve hot with pieces of fish on each plate and vegetables harmoniously.
