Description
A comforting fish head soup that combines fresh fish heads and seasonal vegetables for a rich and flavorful broth.
Ingredients
- 2 fish heads (like salmon or trout)
- 4 cups of water
- 1 onion, chopped
- 2 medium potatoes, diced
- 1 carrot, sliced
- 1 bay leaf
- Salt, to taste
- Black pepper, to taste
- Fresh dill or parsley for garnish
Instructions
- In a large pot, combine the fish heads and water. Bring to a boil.
- Reduce heat and let simmer for about 15 minutes, skimming off any foam that forms.
- Carefully remove the fish heads and set aside to cool.
- Add onion, potatoes, carrot, and bay leaf to the pot and cook until vegetables are tender, about 15-20 minutes.
- Remove the flesh from the fish heads, discarding bones and skin, and return the flesh to the soup.
- Season with salt and black pepper to taste and let the flavors meld on low heat for a few more minutes.
- Serve hot, garnished with fresh dill or parsley.
Notes
Use fresh, high-quality ingredients for the best flavor. Consider adding garlic or ginger for extra depth.
