Sopa de Cabeza de Pargo

Today's recipe is sopa de cabeza de pargo(snapper fish soup). As we all know fish is a great source of vitamins and minerals, this is one of the reasons why it cannot be taken away from mom's kitchen. Some people say soup is as ancient as the history of cooking is, just combining several ingredients in a pot and create a simple and easy to digest plate. Mom's fish soup is definitely very nutritious, healthy and as always, exquisite. Serves around 3-5 people.

Ingredients:

• 1 Snapper fish head
• 1 small malanga
• 2 potatoes
• 1 green plantain
• 1 can of tomate sauce
• 1/2 tablespoon complete seasoning
• 1 bell pepper
• 1 onion
• 3 garlic teeth
• 1 teaspoon of salt
• 1/2 package of noodles

Preparation:

• Fill half of a pressure cooker with water.
• Put the Snapper head and the noodles in the pressure cooker and boil for 15 minutes on medium heat.
• Cut the bell pepper, onion and garlic teeth in small pieces.
• Cut the malanga, potatoes and green plaintain into pieces.
• Once the broth with the Snapper and noddles is ready, add the vegetables.
• Add the salt, complete seasoning and tomato sauce.
• Boil for another 10 minutes.

The final plate, served with some toasted bread:

Potaje de Garbanzos

Another of mom's specialties is the potaje de garbanzos (chickpeas stew). A traditional Cuban dish who has its origins in Spain, although it was brought there from the Arab culture when the Moors invaded the Spanish peninsula early in the 8th century. I would say this is truly my mom's BEST dish! Usually serves 4-6 people.


Ingredients:

• 1 16 oz package of chickpeas
• 1 small malanga
• 1 small potato
• 1 small piece of West Indian pumpkin
• 3 garlic teeth
• 1/2 bell pepper
• 1/2 onion
• 1 can of tomato sauce
• 1 tablespoon of olive oil
• 1/2 tablespoon complete seasoning
• 1/2 tablespoon ground cumin
• 1 small Spanish sausage
• 2 bacon stripes

 

Preparation:

• In a pressure cooker, simmer the chickpeas for 25 minutes.
• In a frying pan, add the olive oil and fry the bacon.
• Cut the bell pepper, onion and garlic and add to the frying pan along with the cut Spanish sausage, ground cumin and complete seasoning. This is what Cubans call 'sofrito'.
• Once the chickpeas are soft, add the sofrito as well as the malanga, potato and pumpkin.
• Add salt and tomato sauce to the pot.
• Close the pressure cooker and cook for 15 minutes.

The final plate, served with white rice, fried sweet plantains and a slice of ham: