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“Tourists in the local fish market often reject the fish head with a shudder, but local people pounce on it, knowing the tasty and nourishing "tea' it will make. From Caribbean Cooking for Pleasure, Mary Slater.”
READY IN:
1hr
SERVES:
4-5
YIELD:
1 pot
UNITS:
US

Ingredients Nutrition

Directions

  1. Fry chopped herbs in butter, without allowing them to brown.
  2. Add the fish head, water & salt.
  3. Bring to the boil in a large saucepan.
  4. Skim, add vegetables & cloves & pepper.
  5. Simmer for 35 - 40 minutes, until all the vegetables are soft.
  6. Remove fish head, skin & bone it, flake the flesh and return to the soup.
  7. Serve sprinkled with chives & parsley.
  8. NOTE:
  9. For thicker soup blend 1 oz flour & 4 tablespoons milk to a paste, add to the soup & simmer for a further 5 minutes.

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