1st step:
1/4 cup of olive oil
1 onion finely chopped
1 clove of garlic, 5cm from the green part, optional
1 stalk of parsley, chopped
1/2 cup of tomato paste
1/2 cup of sweet herb, chopped or 1 tablespoon of dried sweet herb
2 carrots, peeled and cut into cubes
2nd step:
6 cloves of garlic, crushed
2-3 ripe tomatoes, cut into pieces
3 sprigs of rosemary
1 1/2 teaspoons of salt
black pepper to taste
1 1/2 to 2 kg of fish heads, without gills and bones
3rd step:
1/2 cup of tomato puree
2 cups of dry white wine
4 cups of cold water
To garnish:
4 potatoes
8-10 slices of firm white bread, cut into 4 pieces
1st step:
1/4 cup of olive oil
1 onion finely chopped
1 clove of garlic, 5cm from the green part, optional
1 stalk of parsley, chopped
1/2 cup of tomato paste
1/2 cup of sweet herb, chopped or 1 tablespoon of dried sweet herb
2 carrots, peeled and cut into cubes
2nd step:
6 cloves of garlic, crushed
2-3 ripe tomatoes, cut into pieces
3 sprigs of rosemary
1 1/2 teaspoons of salt
black pepper to taste
1 1/2 to 2 kg of fish heads, without gills and bones
3rd step:
1/2 cup of tomato puree
2 cups of dry white wine
4 cups of cold water
To garnish:
4 potatoes
8-10 slices of firm white bread, cut into 4 pieces
1st step
stage
Heat the olive oil in a large pot with a capacity of 8-10 liters
Add the well-washed vegetables and herbs
Cook for about 5 minutes, stirring occasionally
2nd step
stage
Add all the ingredients to the pot, mix well and cook for another 3 minutes
3rd step
stage
Add all the ingredients, let it boil, cover and cook over high heat for 25 minutes
Strain the mixture through a sieve
You will have about 2 liters of soup
To garnish
Boil the potatoes in hot water with salt until they are tender
Drain
Let them cool and cut into thick slices. Reserve
Butter the bread squares with olive oil, place on a baking sheet and bake at moderate temperature (170°C) for about 20-25 minutes to toast
When they are cold, rub them with the chopped part of 1 clove of garlic
To serve, divide the potato slices and bread squares among large soup bowls and fill with hot soup
Serve immediately
If the fish heads are too large, remove the meat and add it to the soup
You will have about 8-10 servings.
