Recipe
Easy And Delicious Fish Soup Recipe
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Midgelet / All my dishes 1 year, 1 month ago
I often just buy the fish heads such as salmon for home made soup. There is quite a lot of meat in the heads and people who cook a lot of fish will often tell you the head has excelent flavor. Loaded with vegetables this soup is delicious and econi... More
Prep:20m Cook:30m Servings:8
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 Midgelet |
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Ingredients
- 2 large fish heads ( I buy salmon since they are large heads )
- extra fish parts and bones ( nice but optional )
- 2 stalks celery
- 2 large carrots
- 1 large onion
- one large green bell pepper
- one large tomato
- 1 large tomato diced
- Large bay leaf
- 2 large cloves of garlic
- salt, pepper
- one lemon quartered
- extra lobster or fish stock paste from a jar. ( I use Better than Bouillion brand )
- 1/2 to one cup white wine
Directions
- Place fish heads/bones/parts in a large pot and cover with water.
- Add chopped vegetables and quartered lemon.
- Throw in some salt and pepper.
- Bring to a boil and cover and simmer about 20 minutes or until fish is cooked.
- Remove fish and vegetables with a slottered strianer spoon.
- Reserve vegetables, discard lemon.
- Carefully remove as much fish meat as possible from heads and fish parts.
- Place back into the pot with the vegetables and season with the fish, seafood or lobster bouillion paste.
- Add some wine for desired taste
- The flavor improves greatly the next day.
- Note: sometimes I throw in drained canned salmon, albacorre tuna, clams, and if you wish shrimp etc.
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momo_55grandma 1 year, 1 month ago said:
Great fish reipe thanks bunches
mamalou 1 year, 1 month ago said:
This sounds wonderful. Do you remove the fish eyes?? When I was in school, we were told to remove them because they would cloud the fish stock...just wondering cause I have shyed away from making stock because I cannot get myself to de-eye the fish! :o(
albys1 1 year, 1 month ago said:
I can't wait to try this, it looks sooooo good!
midgelet 1 year, 1 month ago said:
Nope,
I don't remove the eyes until after they are cooked. But I also learned in culinary school, to rinse well the fish parts with cold water, remove the gills which may cause a bitterness ) and never let the stock boil, just simmer about 20 minutes. Also oily fish are normally not used for stock but I do use salmon and always get a tasty recipe and not overly cloudy either.
I think the trick is to gently simmer 20 minutes and not boil
mamalou 1 year, 1 month ago said:
Thanks midgelet, will give this a try!