👨‍🍳 作り方

1. 1

   Prepare the fishball mixture: Finely chop or process the white fish fillets until they have a ground meat consistency. In a bowl, combine the ground fish with finely chopped white onion, cilantro, parsley, egg yolk, salt, pepper, and dried oregano. Mix well until thoroughly combined.

   💡 プロのコツ: For a smoother texture, you can pulse the fish in a food processor.
2. 2

   Form the fishballs: Roll the fish mixture into small, bite-sized balls. Set aside.

   💡 プロのコツ: Moisten your hands with a little water to prevent the mixture from sticking.
3. 3

   Make the broth: In a large pot, combine the fish bones/heads, chopped celery, chopped carrot, chopped onion, and garlic cloves. Add enough water to cover all ingredients. Bring to a boil, then reduce heat and simmer for about 30 minutes. Skim off any foam or impurities that rise to the surface.

   💡 プロのコツ: Using fish bones and heads will create a richer, more flavorful broth.
4. 4

   Strain the broth: Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.

   💡 プロのコツ: For an even clearer broth, line the sieve with cheesecloth.
5. 5

   Cook the vegetables and fishballs: Bring the strained broth back to a simmer. Add the yuca, round carrot slices, and corn pieces. Cook for about 10-15 minutes, or until the yuca is tender.

   ⏱️ 15 minutes
6. 6

   Gently add the fishballs to the simmering broth. Cook for about 5-7 minutes, or until the fishballs float to the surface and are cooked through.

   ⏱️ 7 minutes

   💡 プロのコツ: Be careful not to overcrowd the pot, cook in batches if necessary.
7. 7

   Season the soup with salt and pepper to taste. Serve hot.

   💡 プロのコツ: Garnish with fresh cilantro if desired.