Do you enjoy Fish Head Soup from time to time? Do you wish it were whiter than white, brighter than bright, and blew your mind with color?
You’ll probably be excited to discover a Fish Head Soup Recipe! The traditional chicken soup for the soul is upgraded in this rendition. With this light yet very flavorful fish head soup, any meal prep chore goes from tedious to exciting!
This Fish Head Soup Recipe is perfect for when you’re craving delicious soup and especially fancy a splash of color. Not only is this recipe lovely in appearance, but it’s also equally delicious. This soup is easy to make and full of flavor. The fish heads give the soup a lovely richness, while the tomatoes and herbs add freshness.
What benefits can this fish head soup bring us?
As I have named it and as many know, fish is an essential food in our diet and usually provides many benefits to our body.
Fish heads are a good source of nutrients, can provide us with vitamin B12, and iron, it 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 could be a classic, healthy winter soup for cold evenings. It has the taste of new fish, and the core ingredients are continuously attending to be the same. It is a delicious dinner and an extraordinary way to warm up on a cold day. The ingredients you wish to get ready for this soup are an entire fish head, a bit of celery, carrots, and an onion. Making a recipe for this tasty soup is a very basic fair take after 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
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
Once the dish is ready, strain it and reserve it.
Step 3
After that, blend the tomato with some hot water, strain, and reserve.
Step 4
Cook the tomato for about four minutes in a pot with oil. Bay leaves, vegetables, and broth are added.
Step 5
Add the fish pieces once it starts boiling.
Step 6
Make sure the flavor is corrected by cooking for 15 more minutes.
Step 7
Add parsley or coriander to the dish before serving.
Step 8
As I have done in this recipe, you can pass the soup through the blender to obtain fish cream.
Substitutions
Salmon head. Instead of whole salmon heads use a salmon frame that includes the head, tail, and any scraps. Ask your fishmonger and see what they recommend!
Potatoes. Use reddish gold potatoes, red potatoes, fingerling potatoes, or any of your favorite types of potato varieties. They will hold up the best in this soup.
Vegetables. Use whichever vegetables you have on hand or you will like. Chopped leeks, celery, fresh corn, green beans, button mushrooms, or minced garlic would be delicious additions.
Variations
If you don’t want to use salmon heads or can’t find them use a couple of salmon fillets cut into cubes. Cant of water use seafood broth or chicken dish for added flavor!
If you want a thicker soup add a cornstarch slurry made with cold water and 1-2 teaspoons of cornstarch. Cook for a few minutes until it has thickened slightly then serve.
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.