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
Ingredience:
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.
