Prepare fish head and tail in water for about thirty minutes. Boil the fish stock together with any fish sauce, strain and season.
Let the clear soup boil again and slowly sprinkle in the cassava flour, stirring continuously, until you get a thick paste that you can serve with a fork.
Serve hot with fish.
Related Recipes:
Fennel Fish SoupA delicious fish recipe for any occasion! For the fish stock, rinse the bones under cold water, add to the...
Coconut Fish Curry with PumpkinFor the coconut fish curry with pumpkin, first prepare the pastes. For the lemongrass paste, slice the...
Rascasse with Potato ScalesFillet the fish and discard the skin. Portion fish fillets to about 150 g and pull the bones. Roughly cut fish...
Red Fish SoupFor the family: wholefood recipe You can often get leftover fish for free at fish stores (order a day in...
Potato Fricassee with Lobster and Bisque FoamPeel the potatoes and cut into round slices of 5 millimeters. Place in a saucepan with cold salted water...
Farofa Seca – Dry Farofa with VariantsToast the flour in a frying pan for 10 minutes, stirring continuously. Turn off the heat and gradually add the...
Fish Dumplings for Fish SoupPut the fillet of catfish in the refrigerator. When it has cooled, cut into pieces and grind in a hand mixer...
Fish Aspic with Fennel and SaffronCut the fish fillets into coarse cubes. Bring the fish stock to the boil and season with saffron, star anise...
Spiced Rice Dish – PalauRinse the long-grain rice in a sieve under running water until the water runs clear. Cover with warm water and...
Germ BunniesHeat the milk to 40 °C and let the yeast melt in it. Then prepare butter, flour, salt, eggs, sugar and yeast...