Portuguese Fish Soup with Macaroni


Ingredients
1 fish head (grouper, croaker, or wreckfish)1 large onion, chopped1 leek (use the green part for broth and white for the sauté)1 bay leafFresh thyme sprigsFresh parsley (tied together with cilantro)Fresh cilantro (tied together with parsley)Salt, to tasteWater, as needed2 ripe tomatoes, chopped1 red bell pepper, chopped2 carrots, chopped4 tablespoons olive oil3 garlic cloves, chopped1 cup elbow macaroni (cotovelinhos)Fresh mint (for garnish)Black pepper, to taste
Preparation

  1. In a large pot, add about 8 cups (1.9 liters) of water, the fish head, chopped onion, green part of the leek, bay leaf, thyme sprigs, and the parsley and cilantro bunch tied with string, and add salt to taste.
  2. Bring to a moderate simmer and cook for about 10 minutes.
  3. In a separate pan, heat the olive oil over medium heat.
  4. Add the chopped onion, white part of the leek, and garlic, and sauté until softened.
  5. Once the vegetables have softened, add the chopped tomatoes and red bell pepper to the pan.
  6. Cook until the tomatoes are tender and the mixture is well blended.
  7. Strain the fish broth and add it to the vegetable mixture.
  8. Bring back to a simmer, then blend the mixture until smooth with an immersion blender.
  9. Taste the broth, adjust seasoning if needed, and add more water if it’s too thick.
  10. Once the broth returns to a simmer, add the elbow macaroni and cook until al dente.
  11. Meanwhile, remove the fish meat from the fish head and shred it.
  12. When the pasta is ready, add the fish meat to the soup and garnish with fresh mint and a pinch of black pepper.

Recipe & Photo Credit: Cantinho da Zezinha

Preparation time 15 min
Cooking Time 40 min
Ready In 55 min
Level of DifficultyEasy
Servings4
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