Fish Head Soup
Description
Perfect for lunch. You can make fish soup using the heads of any large fish; if they're large, you can cut them into pieces. Be sure to remove the gills and eyes—gills will make the soup bitter, and eyes will make the broth cloudy. If you don't like dealing with fish heads in your bowl, remove the meat from the heads and add it directly to the soup. Serve the soup hot.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making fish head soup. Wash, peel, and rinse the vegetables. Remove the gills and eyes from the fish heads—I'm using pike-perch and large mullet heads—and rinse them.
- 2
Step 2
Place the fish heads in a saucepan, pour in cold water, add bay leaf, peppercorns, season with a little salt, and set over medium heat. Bring to a boil, skim off the foam, then reduce the heat and simmer for 30 minutes.
- 3
Step 3
Remove the heads from the broth, cover to keep warm. Strain the broth and bring to a boil.
- 4
Step 4
Cut the potatoes into medium cubes and add them to the boiling broth.
- 5
Step 5
Finely chop the onion and place it in a saucepan. Grate half of the carrot on a medium grater, slice the remaining half into half-rings, and add to the soup. Bring to a boil, reduce the heat, and simmer for 25–30 minutes, until the vegetables are cooked.
- 6
Step 6
Season the soup to taste with salt and pepper, add chopped herbs, stir, and remove from heat. Pour the ready soup into bowls, add the fish head if desired, and serve.
- 7
Step 7
Pour onto plates and serve.