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Fish Head Soup

Fish Head Soup Recipe

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!
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Prep Time 5 minutes
Cook Time 45 minutes
Course Soup
Cuisine American, Japanese, Mexican
Servings 8 People
Calories 198 kcal

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.

Notes

Substitutions

Salmon head. Instead of using whole salmon heads, use a salmon frame that includes the head, tail, and any leftover. 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.
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