12 cups water2 medium fish heads, washed,2 fish bones, medium, washed4 carrots, peeled and washed1/2 pore, cut1 small turnip, peeled1 onion, divided into four6 cloves garlic, peeled20 sprigs of parsley6 bay leaves10 black peppersit consumes in dust1 cup white winesalt to taste
SALSA VERDE:2 bottles of 227g green parsley4 poblano peppers, chopped and chopped2 cups parsley, chopped1 cup chopped cilantro1 cup epazote, chopped 1 medium onion, chopped4 cloves garlic, peeled1/3 cup of extra virgin olive oilsalt to taste
GARNISH:400g of large, unpeeled shrimp600g shredded, peeled and cut in the middle1 1/2 kg of loin of huachinango or sea bass24 leaves of parsley, washed
In a kettle put the water and when the boiled anado the fish heads, the spines, the carrots, the poro, the turnip, the onion, the cloves of the garlic and the parsley. Cook over low heat until the vegetables are smooth. Spice it and season with the bay leaf, the pepper, the powder, the wine and the salt.
Grind all the ingredients for the salsa verde, except the olive oil, with a little fish broth and strain the half leaving the rest crushed. In a deep sizzling pan the olive oil and chill some salsa verde for a few minutes and incorporate the rest; continue cooking until it releases its fat.
Add the fish stock to the sauce and when it boils, add the shrimp and fish and cook for 10 to 15 minutes. Correct the season. Serve warm in individual bowls and garnish with parsley leaves.
This soup will really bring out the seafood elements in the Baja culture.