Fish Head Soup is a rich, comforting dish packed with flavor and nutrients, perfect for a cozy meal. If you’re looking for a recipe that’s both delicious and visually appealing, this one won’t disappoint!
This soup is simple to prepare and packed with flavor. The fish heads enrich the dish, and the tomatoes and herbs contribute freshness. Never an exciting task, with this light but extremely flavorful fish head soup, prep for any meal goes from drudgery to fun.
Well, the ideal recipe has arrived so that this does not happen, and we take full advantage of everything that fish heads can provide to our body, and also because this soup is lovely.
What benefits can this fish head soup bring us?
Fish heads are a good source of nutrients, can provide us with vitamin B12 and iron, and contain a vital fat for the development of our brain.
It is reasonably healthy food when we have very high cholesterol levels, it gives us few calories, and it is also a good source of vitamins A and D, phosphorus, magnesium, iodine, and calcium.
How To Make Fish Head Soup
Fish Head Soup is a healthful, classic soup for the cold nights of winter. It tastes like new fish, and the fundamental ingredients are always  similar. It is a delightful dinner and an amazing way to warm up on a chilly day. The ingredients you want to prepare for this soup are a whole fish head, some celery, carrots, and onion. A recipe for this delicious soup is  easy. Making a recipe for this tasty soup is a very basic affair, taking these simple steps.
Ingredients
- 3 fish heads
- 2 liters of water
- 1 onion (chopped)
- 4 tomatoes without seeds
- 2 cloves of garlic
- Parsley
- 1 stick of celery
- ½ cup hot water
- 2 tablespoons oil
- 4 carrots, peeled and cut
- 1 bay leaf
- Salt and pepper
Step By Step Instructions To Make Fish Head Soup
Step 1: Strain the broth
At medium-low heat, add the fish heads to the two liters of water with the garlic, onion, celery, parsley, salt, and pepper, and cook for 30 minutes.
Step 2: Strain and Keep
When the dish is finished cooking, strain it and keep it.
Step 3: Blend tomatoes
Blend the tomato with some hot water, strain it, and reserve.
Step 4: Cook tomato
In a pot with oil, cook the tomato for four minutes. Next, add bay leaves, vegetables, and broth.
Step 5: Add fish chunks
Add the fish chunks after it starts to boil.
Step 6: MoreCook
To make sure the taste is set, cook for a further fifteen minutes.
Step 7: Add parsely
Add parsley or coriander to the dish before serving.
Step 8: prepare fish cream
As I have done this recipe, you can prepare fish cream by blending the soup.
Substitutions
Salmon head. Instead of using whole salmon heads, use a salmon frame that includes the head, tail, and any leftovers. Ask your fishmonger what they have to say!
Potatoes. Use red potatoes, reddish potatoes, fingerling potatoes, or any other type of potato you like. They will be most resilient in this soup.
Vegetables. Use whatever vegetables you happen to have on hand, or choose chopped leeks.
Variations
Use a couple of cubed salmon fillets if you can’t locate them or don’t want to use the heads. For extra taste, try using chicken dishes or seafood broth instead of water!
Add 1-2 tablespoons of cornstarch to cold water to make a cornstarch slurry if you want your soup to be thicker. Serve after cooking for a few minutes until it has somewhat thickened.
FAQs About Fish Head Soup Recipe
Are fish heads suitable for soup?
Yes, indeed! Fish heads are rich in flavor and nutrients and make a perfect ingredient for soups. Various cuisines celebrate fish head soup since the bones and cartilage melt into collagen, which imbues the broth with a deep, rich flavor.
How long do you boil fish heads?
For maximum flavor, we boil fish heads for 15-20 minutes to enhance their flavors. If using fish frames (bones and scrap), they reheat more quickly—8 minutes. To prevent overcooking, boil them separately and skim the broth off before proceeding with the remainder of the recipe.
Why do you boil fish in milk?
Milk assists in bringing out the subtle flavors of the fish while preventing the meat from becoming tough or dry. Milk’s fats pick up on the flavor of herbs, garlic, and spices better than water or broth and produce a creamier, more flavorful dish. The method is particularly helpful when preparing mild-tasting fish since it cancels out any overwhelming sea flavor.
Recipe!
Fish Head Soup Recipe
Equipment
- Dutch oven
- Large mixing bowl
- pan
Ingredients
- 3 fish heads
- 2 liters of water
- 1 onion chopped
- 4 tomatoes without seeds
- 2 cloves of garlic
- Parsley
- 1 stick of celery
- ½ cup hot water
- 2 tablespoons oil
- 4 carrots peeled and cut
- 1 bay leaf
- Salt and pepper
Instructions
- Over medium-low heat, add the fish heads to the two liters of water with the garlic, onion, celery, parsley, salt, and pepper, and cook for 30 minutes.
- Once the broth is ready, strain it and reserve it.
- After that, blend the tomato with some hot water, strain, and reserve.
- Cook the tomato for about four minutes in a pot with oil. Bay leaves, vegetables, and broth are added.
- Add the fish pieces once it starts boiling.
- Make sure the flavor is corrected by cooking for 15 more minutes.
- Add parsley or coriander to the dish before serving.
- As I have done in this recipe, you can pass the soup through the blender to obtain fish cream.