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Jim Coleman Recipes

Fish Head Soup

The Ingredients you will need are:

  • 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.

©2005 WHYY