My fish head soup recipe is delicious. I’ve tried shrimp and fish pieces. Fish head soup is the best fish meal. I know, eating a fish head sounds odd at first. This soothing and flavorful soup will hook you.
Fish head soup is so versatile. Simmering herbs and spices with salmon, cod, or shrimp enhances their flavor. You can even experiment by adding other seafood or veggies to the classic recipe.
Fish head soup is tasty and healthy. Fish provides energy and heart- and brain-healthy omega-3 fatty acids. Fish head soup is a sustainable and affordable way to enjoy this nutritious meal because it uses fish bones and other waste.
I was wary to try the fish head soup. One sip of the rich, flavorful soup hooked me. This meal is a global comfort food. Try fish head soup to broaden your culinary views. Find your new favorite meal.
How to Make Fish Head Soup
I was particularly fond of the fish head broth. Fish head soup is a comforting dish that is full of flavor and has many health benefits, even though the thought of eating fish heads may be repulsive to some.
In this article, I’ll show you exactly how to make fish head soup and address some of the most frequently asked questions about this meal.
Fish Head Soup Ingredients
- 2 fish heads (any type of fish can be used)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 1 teaspoon thyme
- 1 teaspoon parsley
- Salt and pepper, to taste
- Water
How To Make Creamy White Fish Head Soup
Clean the fish heads thoroughly under running water. Remove the gills and any other organs inside the head. Cut the heads in half if they are too large.
In a large pot, sauté the chopped onion and minced garlic until the onion is translucent.
Add the chopped carrots and celery to the pot and sauté for a few minutes until they begin to soften.
Add the fish heads to the pot, along with the bay leaf, thyme, parsley, salt, and pepper.
Cover the fish heads with enough water to fully submerge them in the pot.
Bring the water to a boil and then reduce the heat to low. Allow the soup to simmer for 45-60 minutes, or until the fish heads are fully cooked and the soup has a rich, flavorful broth.
Remove the fish heads from the pot and strain the soup to remove any solids.
Serve the soup hot, garnished with fresh herbs or a squeeze of lemon juice.
Fish Head Soup Faq’s
What type of fish is best for making fish head soup?
Any type of fish can be used to make fish head soup. Some popular choices include salmon, cod, snapper, and grouper.
Can I use frozen fish heads to make fish head soup?
Yes, frozen fish heads can be used to make fish head soup. Simply thaw them before cooking.
Can I add other ingredients to my fish head soup?
Yes, you can add other ingredients to your fish head soup, such as shrimp, crab, or vegetables like spinach or kale. Just be sure to adjust the cooking time accordingly.
How to Serve Fish Head Soup
Fish head soup is a prelude or main course. Serve it hot with fresh herbs like parsley or cilantro and a squeeze of lemon juice to enhance the flavors.
Crusty bread or crackers can be served with the soup to soak up the tasty broth. Fish head soup is a soothing meal for a cold night.
Fish Head Soup Variations
Fish head soup is a versatile dish that can be adapted in many ways to suit your taste preferences.
Spicy Fish Head Soup: Add chili chiles or flakes for heat. Ginger and cloves add flavor.
Coconut Fish Head Soup: Coconut milk makes the soup creamy and exotic. Southeast Asians like this version with white fish like snapper or tilapia.
Tomato-based Fish Head Soup: Add canned tomatoes, tomato paste, or fresh diced tomatoes for a tangy, savory variant. Salmon and cod work well.
Soy sauce, olive oil, and Chinese five-spice powder are used in Chinese-style fish head soup. Bok choy or other leafy plants add nutrition.
Indian-style Fish Head Soup: Served with rice or naan bread, this version contains turmeric, cumin, and coriander. Lentils or beans add protein and fibre.
Mediterranean-style Fish Head Soup: Garlic, lemon, and fennel. Olives or capers add brininess and flavour.
How Do I Choose Fish Head for Fish Head Soup
Look for fish heads that are firm and have clear, bright eyes. If the eyes are cloudy or sunken, it’s a sign that the fish is not fresh.
The gills should be bright red and free of slime or mucus. If the gills are brown or discolored, it’s a sign that the fish is not fresh.
Check the odor of the fish head. It should have a mild, fresh scent. If it smells strong or unpleasant, it’s a sign that the fish is not fresh.
The skin should be shiny and have a metallic sheen. If the skin is dull or dry, it’s a sign that the fish is not fresh.
Choose fish heads that are large enough to provide a good amount of meat and flavor to the soup. Depending on the recipe, you may need to choose heads from larger fish like salmon or halibut.
Ask your fishmonger for help selecting fish tips. Based on your soup and fresh fish supply, they can make suggestions.
Fish Head Soup Recipe
Ingredients
- 2 fish heads any type of fish can be used
- 1 onion chopped
- 2 cloves garlic minced
- 2 carrots chopped
- 2 celery stalks chopped
- 1 bay leaf
- 1 teaspoon thyme
- 1 teaspoon parsley
- Salt and pepper to taste
- Water
Instructions
- Clean the fish heads thoroughly under running water. Remove the gills and any other organs inside the head. Cut the heads in half if they are too large.
- In a large pot, sauté the chopped onion and minced garlic until the onion is translucent.
- Add the chopped carrots and celery to the pot and sauté for a few minutes until they begin to soften.
- Add the fish heads to the pot, along with the bay leaf, thyme, parsley, salt, and pepper.
- Cover the fish heads with enough water to fully submerge them in the pot.
- Bring the water to a boil and then reduce the heat to low. Allow the soup to simmer for 45-60 minutes, or until the fish heads are fully cooked and the soup has a rich, flavorful broth.
- Remove the fish heads from the pot and strain the soup to remove any solids.
- Serve the soup hot, garnished with fresh herbs or a squeeze of lemon juice.
