Jim Coleman Recipes

Fish Head Soup

The Ingredients you will need are:

(6/6/98) 1 Medium Onion, Chopped
1 Sprig of Parsley
2 Ripe Tomatoes, Peeled, Seeded and Chopped
2 Tablespoons of Olive Oil
2 Green Bell Peppers, Cut into Strips
1 Large Idaho Potato, Peeled and Cut into Round Slices
1 Large Fish Head, Such as Sea Bass
2 Slices of Crusty White Bread
4 Eggs
Salt to Taste

Fry the onion and tomato gently with the parsley in the olive oil. When the tomato is soft, add the pepper strips to the pan. Add 2 quarts of water and sprinkle in a little salt. As soon as the water boils, add the potato slices. When the potatoes are half done, add the fish head.

Meanwhile, poach the eggs in a separate pan. Cut the bread into individual serving bowls and ladle the boiling broth over it. Spoon a poached egg in each bowl, and serve.

This recipe will serve four people.