How to make
Put the washed and cleaned heads to cook on a slow fire. Once boiled, take them out and leave to cool.
Strain the broth from the boiling of the heads - there may be bones remaining, and return it to the fire. Put the chopped onion, carrot, potato, tomato, deboned fish and spices in.
Leave this to boil for about 20 minutes on low heat. Season with the lemon juice. Optionally, you can add black pepper and a chili pepper.
