Fish Head Soup

Fish head soup is a flavorful and nutritious dish made from fish heads, vegetables, and herbs. It’s a great way to use up leftover fish parts and create a hearty and satisfying meal. Here’s what you’ll need:

Materials:

 For the Fish Broth:

      Fish Heads: 3-4 heads from medium-sized fish like salmon, cod, snapper, or haddock (gills and eyes removed, cleaned)

      Aromatics: 1 large onion (peeled and diced), 2 carrots (peeled and sliced), 1 leek (white and light green parts, diced), optional: 1 celery stalk (diced)

      Herbs: 1 bay leaf, a few sprigs of fresh parsley and dill (tied together with kitchen twine)

      Seasonings:  Whole black peppercorns (around 10), salt to taste

      Water: Enough to cover the fish heads by 2-3 inches

 For the Soup:

      Vegetables: 2-3 medium potatoes (peeled and diced), 1 cup chopped tomatoes (fresh or canned)

      Fish:  1/2 to 3/4 pound fish fillet (optional, same type as the heads, cut into bite-sized pieces)

      Finishing Touches: 1 cup heavy cream, 1 cup frozen peas, 1 cup chopped fresh dill (more for garnish, optional)

      Oil or Butter:  3 tablespoons for sauteing the vegetables

      Additional Seasonings: Salt and freshly ground black pepper to taste

Production Steps:

1.  Prepare the Fish Broth:  In a large pot, heat oil or butter over medium heat. Add the diced onion, leek (if using), and carrots. Saute for 5-7 minutes until softened.

2.  Add Flavor Builders:  Add the fish heads, bay leaf, herb bundle, peppercorns, and water. Bring to a boil, then reduce heat and simmer gently for 40-45 minutes. Skim off any scum that rises to the surface during simmering.

3.  Strain the Broth:  Strain the broth into a clean pot using a fine-mesh sieve. Discard the solids (fish heads, vegetables, herbs).

4.  Enrich the Broth (Optional):  You can return the strained broth to the pot and bring it back to a simmer. Add the cream and simmer for a few minutes to let the flavors meld.

5.  Add Vegetables and Fish (Optional):  Add the diced potatoes and tomatoes to the simmering broth. Cook for 10-15 minutes, or until the potatoes are tender.  If using additional fish pieces, add them at this point and cook for another 5-7 minutes until cooked through.

6.  Finishing Touches:  Stir in the frozen peas and chopped fresh dill. Season with salt and pepper to taste. Heat through for a minute or two.

7.  Serve:  Ladle the hot soup into bowls and garnish with additional fresh dill (optional). Enjoy with crusty bread for a complete meal.

Tips:

  You can use leftover cooked fish instead of adding fresh fish pieces in step 5.

  Feel free to adjust the vegetables you use. Other options include chopped bell peppers, celery, or green beans.

  For a richer flavor, you can add a splash of dry white wine while sauteing the vegetables in step 1.

  Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

This recipe provides a basic framework for fish head soup.  Feel free to experiment with different types of fish, vegetables, and herbs to create your own perfect version!