6 fish fillets
2 lb heads and backbone of fish
¼ cup vegetable oil
3 garlic cloves, crushed
1 onion, coarsely cut
2 tomatoes, coarsely cut
1 celery stalk, chopped
2 green onions, finely chopped
9 cups water
1 leek (white part) finely chopped
2 mint sprigs
½ medium size yucca (cassava), cut in small pieces
2 boiled potatoes, cut in 4
1 corn, cut in slices
1 Ají mirasol / Sundried yellow aji (chili), toasted
Parsley, finely chopped for decoration
Wash fish head and backbone.
In a large pan with oil, fry garlic, onion, tomato, celery, leek, cilantro and mint. Add fish heads and backbone.
Cover with water and bring to a boil, covered, at medium heat for 1 ½ hours.
Strain stock and return to pan. Cook in stock yucca, potatoes, corn, green onion and whole toasted sun dried yellow aji.
In a skillet, fry fish fillets until cooked.
Serve in soup bowls or dish. First, place fish fillet, yucca, potato and corn.
Pour stock on top. Squeeze few drops of key lime or lemon. Serve very hot.