2whole fish, such as grouper, snapper, or sea bass, cut into pieces, head reserved (4 lbs total)
1yuca(about 1/2 lb), peeled, cored and cube
4onions, chopped
1garlic clove, crushed
2habanero peppers(I think this amount gives me the right amount of kick)
1bay leaf
2quartswater
Salt to taste
Juice of 2-3 limes(I used 3), or to taste
Instructions
Place the fish in a large pot with the yuca, onions, garlic, habanero, bay leaf, and water. Over medium heat, bring the liquid to a simmer. Cook until the yuca is tender, about 30-45 minutes. Turn off the heat and let it cool until cool enough to handle
Using slotted spoon, remove the fish and set it on a platter. Remove the flesh from the bones with a spoon, be careful not to break and mush the flesh, try to have chunks of flesh. Discard the bones and bay leaf
Place the soup, except the reserved fish, in the bowl of a food processor. Add salt and process until velvety. Add the lime juice, to taste. Have a taste and adjust the seasoning. It should be sour, salty and spicy. Add the reserved fish and serve hot