The next time you're preparing a fish meal, you might want to save parts like the head. Some of the pieces normally discarded could be very useful for preparing soups. Fish soup recipes vary greatly from region to region and you can usually find a recipe that will call for putting almost every part of the fish to use—including the head.
Rinse, scale and fillet the fish. Remove and discard any guts and undesirable waste parts from the inner portion of the fish. Most of the filleted meat could be used for other recipes like ceviche.
Add the fish head and other salvage parts to a pot with 4 cups of water and let cook for 20 minutes over a low heat.
Strain the fish broth into another clean pot using a colander. Discard the fish parts, leaving a fish-free broth in the other pot.
Add sliced potatoes, carrots, celery, tomatoes, parsley and salt to the broth and cook on low for 10 minutes
Add rice to the mix and cook for 12 to 15 minutes on a low heat setting. Let the soup cool before serving with some slices of lime.