Fish Soup With Poached Egg And Croutons

• 3 fish heads, medium-sized
• 6 1/3 cups water
• salt to taste
• 1 tablespoon coriander seeds
• 1 tablespoon peppercorn
• 1 onion chopped
• 1 garlic clove chopped
• olive oil to taste
• 1/2 can peeled tomatoes in pieces
• macaroni
• 2 eggs poached
• croutons Homemade
• fresh coriander chopped, to taste

1. Cook the fish heads with water seasoned with salt, coriander seeds, peppercorn, and a drizzle of olive oil.
2. Sieve, and keep 1 liter of broth.
3. Remove meat from fish heads, and shred. Throw the rest of the heads away.
4. Stew onion and garlic in a little olive oil. Add the tomatoes, and cook covered until the tomatoes are soft.
5. Add the broth, and mix well.
6. Bring to a boil, add the macaroni, and cook to al dente, or still firm.
7. Add the shredded fish, even if there is only a little, as it has a lot of flavor.
8. Check the seasoning. Garnish with fresh coriander.
9. Serve hot with the poached eggs, and homemade croutons.

fish, water, salt, coriander seeds, peppercorn, onion, garlic, olive oil, tomatoes, macaroni, eggs, croutons homemade, fresh coriander

Taken from www.yummly.com/recipe/Fish-Soup-With-Poached-Egg-and-Croutons-771149 (may not work)