Pescador

About Carlos...

Boats, Fishing, Fish, Sea, Ocean, Harbors, Rivers, Cartoons.

For all the cooking fans, here you have my fish soup recipe:

Cover the bottom of a pan with olive oil, fry garlic and onion until golden, season (salt, pepper, little chili pepper without the seeds,...), add tomato (not little), fry some more while steering, add boiling water (enough for soup and not just for boiling the pasta), put the fish - more or less 100 grams per person (sea fish is better ). When the fish is cooked take it out, grind the contents in the pan (not puree) put pasta - 1 mug for 4 persons (small elbow shape). Take the bones and skin from the fish. When pasta is "all dente" (almost, almost cooked), add the fish and let it finish for a couple of minutes more. When ready sprinkle some minced fresh parsley and coriander leaves. Before eating let it rest for 5 minutes so the flavor of the herbs "invades" the soup.
You may serve over slices of fried bread!
With little fish makes soup for many. Can be done with shrimps. The left over when taken out of the refrigerator has a pudding like texture (due to the rich gelatin left by the fish head, bones and skin). You may unmold it, cut a slice with a knife put it in a cup and microwave it!

I've written this 4 times by hand, and that was enough!