While this is not my favorite way to cook fish, this fish broth fills me up for a quick afternoon lunch or appetizer before dinner. I add yams, sweet potatoes, pumpkin, green plantains as my root vegetables.
3/4 lb fish
1 qt cold water
2 tbsp butter
1 lb ground root vegetables
½ tsp salt
¼ tsp black pepper
Cut up the onion, eschallot and celery and lightly fry together in the butter. Avoid browning and use a cover if necessary.
Clean and add the fish, water and salt. Heat to boiling.
Skim and add the vegetables, previously peeled, washed and diced. Add the clove, reduce the heat and simmer for 30 – 40 minutes.
Remove the fish, separate the flesh from the bone, return the flesh to the soup and reheat.
Remove the fish head, if used, and serve it separately, if desired.
Garnish with chopped parsley and serve hot.