Fish Soup Rafael

Fish Soup Rafael

INGREDIENTS:

1 pound of boneless fish cubes
1 pound of head, bones and scraps of raw fish
2 tablespoons of cassava flour
2 liters of cold water
1 cup (tea) of chopped parsley with stems
1 cup (tea) of chopped green onion


other Ingredients

½ pound ripe tomato diced
1 large onion cut in four
2 stalks celery,
1 medium carrot sliced
1 leek white part only thinly sliced
1 tied parsley and chives
2 bay leaves
1 small whole pepper without seeds (optional)
1 teaspoon (tsp) grated fresh ginger (optional)



How to Prepare:

Clean the heads of the fish wash in running water, wash also the other pieces and bones.

In a large pot place the heads and spines leftover fish, add the tomatoes, onion, celery, tied for the salsa and green onions, bay leaf, pepper and ginger, cover with water.

Bring the pot over high heat, when boiling lower the heat and simmer for 30'ou 60'minutos hour or until all the meat from the drop peixe.Coar a sieve, you can remove the pieces of fish.

In a large saucepan place the fish broth and fish pieces, simmer.
When boiling add 1 level tablespoon of cassava flour dissolved in cold water.
For each cup of broth is a spoon (soup) shallow cassava flour.
Do not forget to dissolve the cassava flour in cold water.


When placing cassava flour dissolved in cold water, go slowly pouring, stirring constantly.
Leave the fire until cooked well, gets a thick broth.

Before serving, place chopped parsley and chives

Note

Never use "garlic" for seasoning fish that changes the flavor.

The ginger serves to take the chill body, to assist in
digestion, cough and bronchitis cures up.