I Saw a Fish Head

Saw a fish head at my local grocery store and was immediately hooked. Yes, the vision of a perfect fish soup was too tempting.

Fish Stock

Ingredients / 4 cups

2 ½ lbs fish, trimmings and bones
1 onion cut in half and burn
1 large carrots
1 celery stalk
1 bay leaf (if fresh use 2 leaves)
3 parsley sprigs
1 garlic clove
½ tbsp salt
5 peppercorns
6 cups water

  • Place the fish in a large pot. Add the vegetables and seasonings. Cover with water.
  • Heat gently without boiling. Simmer gently for 2 hours.
  • While simmering, remove any scum which will rise to the top.
  • Drain through a sieve, then through a cheesecloth.

Fish Soup / 4 servings


¼ cup butter
1 small carrot, diced
½ onion, diced
2 potatoes, diced
2 tbsp four
½ cup chopped tomatoes
4 cups fish stock
¼ cup white wine
½ tsp salt
¼ tsp pepper
1 tsp curry powder
½ lb whitefish, cooked and flaked (this time I used just some ot the salmon from the stock)

  • In a pot or Dutch oven, heat the butter.
  • Add the carrot, celery, onion and potatoes and sauté until tender.
  • Add flour and stir into a paste (roux). Do not brown.
  • Add the tomatoes, stock, wine, and seasonings.
  • Bring to a boil 5 minutes. Add the fish. Simmer 5 more minutes.

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