1931 Cuban Cookery by Blanche Z de Baralt

18

portion. A poached egg can also be put in each plate.

FISH SOUP. (Canary Island style)

Head of large fish, preferably pargo (red snapper) 1 lb. fish 1 onion minced bay leaf, clove, salt. pepper, chopped green pepper, a few very thin slices of stale bread 4 potatoes spoonful chopped parsley 3 or 4 toma toes Yz cup olive oil juice of 2 lemons. Boil the fish head in 2 qts, of water Meanwhile prepare seasoning: onion browned in olive oil with tomatoes, salt, pepper, bay leaf, cloves, garlic (if desired) and green pepper. Add the seasoning to the water the ·fish head has been cooked in, strain to remove bones etc. and return to fire. Th~n add the potatoes, diced ; when almost done add the fish cut in small pieces freed from bones and skin, lemon juice and the thinly sliced bread. The bread may be left to boil for a long time until it falls apart.