Fish Soup With Poached Egg And Croutons

1. 1

   Cook the fish heads with water seasoned with salt, coriander seeds, peppercorn, and a drizzle of olive oil.

2. 2

   Sieve, and keep 1 liter of broth.

3. 3

   Remove meat from fish heads, and shred. Throw the rest of the heads away.

4. 4

   Stew onion and garlic in a little olive oil. Add the tomatoes, and cook covered until the tomatoes are soft.

5. 5

   Add the broth, and mix well.

6. 6

   Bring to a boil, add the macaroni, and cook to al dente, or still firm.

7. 7

   Add the shredded fish, even if there is only a little, as it has a lot of flavor.

8. 8

   Check the seasoning. Garnish with fresh coriander.

9. 9

   Serve hot with the poached eggs, and homemade croutons.

* Per serving · 4 servings · Values may vary.

No additional tips available.