Fish Head Soup Recipe

French Cuisine Inspired Recipe

Full of omega-3 fatty acids, nature-made fat-soluble vitamins and so many other nutrients, fish head is one of the top most super-foods. Quoting Weston A. Price from Nutrition and Physical Degeneration,

One of the richest sources of vitamin A in the entire animal body is that of the tissues back of the eyes.

This recipe is inspired by French Cuisine and I have modified it to use the ingredients readily available in India. I have attached the original recipe link in the notes for more substitution ideas. Fennel adds all the freshness and magic in this recipe but my favorite is the garnish of cilantro.

Ingredients:

2 tbsp olive oil
2 tbsp fennel seeds
2 medium onions, roughly chopped
1/2 cup carrots, roughly chopped
3/4 cup green apple or 1 green apple, roughly chopped
5-6 cloves of garlic, roughly chopped
2 tomatoes, roughly chopped
1 tbsp tomato ketchup
juice of 1 lemon
1/4 cup white-wine vinegar or 3 tbsp vinegar and 1/2 cup grapes, roughly chopped
pinch of saffron
2 bay leaves
2 tsp oregano
3-4 fish heads, approximately 500 grams(gills removed)
2 tbsp cilantro stems, roughly chopped
1/2 cup cilantro, chopped
1 scallion greens, finely chopped
salt and pepper to taste

* for substitutions, see notes section.

Method:

1. Heat the olive oil in a large pot and sauté the chopped onion, carrot, apple and fennel seeds for about 3-5 mins until onions turn a bit translucent. I use fresh fennel buds in season.

2. Add the bay leaf, oregano, half of the chopped cilantro, cilantro stems, garlic and tomatoes and cook for a few minutes. Add the saffron, vinegar and tomato ketchup. Cook on high flame so that the acidity of vinegar evaporates, for about 2-3 mins.

3. Add the fish head and cover with water and leave to simmer for 20 minutes. Turn off the stove, leave it covered to infuse for an hour or so(optional).

4. Remove fish heads from the pot and blend the soup using an immersion blender.

5. Run through a sieve and season with salt and pepper.

6. You can convert this into a meal by adding 5-10 mussels at this stage to the soup. Cover and simmer for 15mins. Mussels cook really fast.

7. Garnish with chopped cilantro and scallions, serve warm.

8. This makes 4 servings of soup, about 1 litre.

Notes:

1. For a different version of the soup visit. https://www.nzherald.co.nz/eatwell/recipes/french-style-fish-head-soup-recipe/5UNXNXMV777EB5ITDHSALEDU44/

2. https://www.wildforsalmon.com/products/sockeye-salmon-heads-4lbs is a good brand to buy wild caught fish heads.

3. Just like other broth and soups this turns gelatinous when stored in the fridge.