This is a cold-weather soup. It is rich, it is filling, and it is best eaten very hot, straight from the pot.
On many occasions, we buy fish for the preparation of different recipes. Still, it turns out that we take the head of the fish only to use its body, and many times we choose to keep the heads that left in the freezer, and there they stay for several weeks, or worse, we decided to throw them away because we don't know what to prepare with them.
Well, the ideal recipe has arrived so that this does not happen, and we take full advantage of everything that fish heads can provide to our body, and also because this soup is lovely.
What benefits can this fish head soup bring us?
As I have named it and as many know, fish is an essential food in our diet and usually provides many benefits to our body.
The head is where the broth comes from. It is full of collagen, and that is what gives this soup the body it has: a stock made from fillets stays thin no matter how long it simmers. The cheeks, behind the eye, hold the best meat on the whole fish, and there is more of it there than most people expect.
By taking this delicious fish head soup, we are moisturizing our body, in addition to giving our body something very healthy and nutritious. So it is time for us to take advantage of all the benefits and good things that this soup can bring us. Let's cook.
If you liked this fish head soup, you could also prepare fried fish or trout in mushroom and shrimp sauce.
Original recipe in SpanishFish Head Soup FAQ
Because of what is in them. Heads carry the collagen, gelatine and fat that give a broth body, and fillets do not: a stock made from fillet is thin and tastes of very little. This is the same reason fish stock is made from bones everywhere in the world.
Any firm white fish: snapper, mojarra, tilapia, sea bass. Ask the fish counter, where they are often free or nearly so. Avoid oily fish like salmon or mackerel, which make a strong, greasy broth. The gills should be removed, since they carry bitterness.
Less than people expect, if the heads are fresh and the gills are out. Fresh fish heads give a clean, sweet broth. A strongly fishy result usually means the fish was not fresh, or the broth was boiled hard rather than simmered, which breaks down the fat.
Yes, and the recipe suggests it. Once cooked, pick out the bones carefully and blend the rest, which gives a smooth fish cream. It is the version to make for anyone put off by the idea of heads in the bowl, and it is how the author serves it.
Strain the first broth, which is what step 2 is for, then pick the meat off the heads by hand before adding it back. Fish head bones are small and numerous, so this is worth doing carefully rather than quickly, especially if children are eating.
Two days refrigerated, and it sets to a jelly when cold, which is a good sign: that is the collagen. Reheat gently. Fish soups do not freeze especially well, since the texture of the fish suffers.
📖 Recipe
Ingredients
- 3 fish heads (any firm white fish; ask for the gills removed, they turn the broth bitter)
- 2 liters water (about 8½ cups)
- 1 onion, chopped
- 4 tomatoes, seeded
- 2 cloves garlic
- Fresh parsley
- 1 stalk celery
- ½ cup hot water (for blending the tomato)
- 2 tablespoons oil
- 4 carrots, peeled and cut
- 1 bay leaf
- Salt and pepper
Instructions
- Put the fish heads in a pot with the two liters of water, along with the garlic, chopped onion, a sprig of parsley, the celery, salt and pepper. Cook for 30 minutes over medium-low heat, at a bare simmer rather than a hard boil: boiling breaks down the fat and makes the broth taste strongly fishy.
- Strain and reserve the broth. Pick the meat off the heads by hand and set it aside, discarding the bones carefully: they are small and numerous.
- Blend the tomatoes with a little hot water, strain, and set aside.
- In a pot, heat the oil and cook the blended tomato for about 4 minutes, until it darkens and thickens. Add the broth, the vegetables and the bay leaf.
- When it comes to a boil, add the pieces of fish.
- Cook for 15 minutes more, then taste and adjust the salt.
- Serve in deep bowls with a little parsley or cilantro on top.
- If you prefer, blend the whole soup to get a smooth fish cream, which is how the author serves it. Check for bones first.
Sara
Amazing! I added a little fish sauce at the end and it was perfect. I also substituted leaks for the onion. This is light and delicious!
Aaliyah Murray
Gonna try this for sure , full of vitamins and all