Fish Head Soup Recipe
The fish head soup recipe is one of the most popular dishes in many cultures, from Southeast Asia to the Caribbean.
Ingredients
- Fish heads 3
- Tomatoes without seeds 4
- Cloves of garlic 2
- Onion (chopped) 1
- Carrots (peeled and cut) 4
- Water 2 liters
- Cream ½ cup
- Hot water ½ cup
- Fresh dill (chopped) ⅓ cup
- Celery 1 stick
- Bay leaf 1
- Sprig of parsley to taste
- Salt and pepper to taste
Instructions
- In a pot, bring 2 liters of water to a boil with fish heads, garlic, onion, celery, parsley, salt, and pepper. Cook over medium-low heat for 30 minutes.
- Strain the broth and discard the fish heads, garlic, onion, celery, and parsley.
- Blend the tomato using some hot water until smooth, then strain and keep aside.
- In a pot, cook the tomato in hot oil until browned, for around 4-5 minutes.
- Next, add the reserved broth, bay leaf, and vegetables.
- Place the fish pieces in the pot once the broth starts to boil.
- Allow the soup to simmer for an additional 15 minutes, then taste and adjust the seasoning as needed.
- Add a sprinkle of fresh chopped dill over the dish.
- For the final touch, add cream, and serve it in a deep dish.
- The soup is now ready to be served immediately. Enjoy this delicious fish head soup recipe!