Colombian Fish Head Soup
Fish head soup is built on the part of the fish that makes the best broth: the heads carry the collagen and gelatine that fillets do not, which is what gives this soup its body. Simmered with tomato, celery and bay, then served as it is or blended into a smooth fish cream. Serves eight.
Servings: 8
Calories: 196kcal
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.
Nutrition
Calories: 196kcal | Carbohydrates: 6g | Protein: 23g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 395mg | Potassium: 616mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5850IU | Vitamin C: 8mg | Calcium: 35mg | Iron: 1mg