This is a really mild tasting soup and really easy to make. Add as much or as little of the ingredients as you like except for the carrots. Try to keep them to a minimum because the soup is so mild the carrots can overpower the soup.
Soup is in 2 parts, the broth then the soup. I used the head of a 9.5 lb hogfish and it yielded about 1.5-2 gallons of soup.
The Broth
Hogfish head(s) (1 large, 2 medium or about 3-4 small heads, remove gills and guts, leave on the meat flaps that surround the gut cavity)
1 whole onion
bay leaves
1/2 celery stalk leaves included
salt and pepper to taste
olive oil
Place oil in soup pot and heat it over medium-high heat. Add onions, celery, salt pepper and cook a while then add heads and continue to mix around. Add water to the pot until near full. Simmer for about 1 hour. Taste it every once in a while to make sure it has enough salt. The broth alone should taste pretty good.
I like to do it on the grill burner so the house does not get aromatic.
The Soup
broth
potatoes
malanga
carrots
some raw cubed fish pieces
angel hair noodles
Strain everything and set aside the strained contents to cool. Continue to boil the broth. Taste it, if it's too fishy or salty add water, if not fishy enough boil longer. It is important that whenever you add water to let the soup boil again so the new water mixes well with the broth. When cooled you can pick some cooked meat from the strainer and add to soup later or have little snacks.
When you get it right add potato, malanga, and carrots cut anyway you like. On average a 1 inch piece of potato will take 20 minutes to cook.
Sample potato and malanga to make sure it is cooked though. Taste the soup it might need more salt. Add cubed fish and let boil 5 minutes then add noodles and boil until tender.
You can add cooked rice instead of noodles.
Serve and enjoy.
