Fish head soup is a great opportunity to use offal left over from cooking fish. Moreover, true connoisseurs of this dish believe that the ear from the heads is more aromatic, tasty and rich in comparison with the analogue from other parts of fish.
Fish soup ingredients and preparation
The fish heads are especially revered by the fishermen themselves. Although it is believed that varieties of red fish are best for preparing this dish, other varieties of fish that are available can be used outdoors, in a hike or in the country.
To prepare a fragrant fish soup, the following ingredients are needed: one whole head of salmon (in no case chopped, and preferably with pieces of fish meat from the side of the body, as well as with fatty cheeks), you can use other "trimmings" of fish (for example, belly strips), 5-6 medium-sized potatoes, 2 onions, 1 carrot, a little bay leaf, fresh herbs (dill is best, but it is better to navigate according to your own preferences), seasonings (peppercorns, ground black pepper and others to your liking), salt.
The fish must be rinsed very thoroughly so that no scales remain on it. Do not forget to remove the gills from the head of the salmon, otherwise they will give the dish a not very appetizing brownish color and not at all the necessary bitterness.
Cooking fish soup
So, now you need to put all the fish in a prepared pan and add the required amount of salt. The rest of the spices, seasonings and herbs do not need to be added immediately, as they will quickly give up their aroma to the liquid, which will also quickly disappear. After that, the salmon must be cooked for 25-30 minutes over low heat from the moment the liquid boils.
By the way, there is one trick here. If you have not been able to remove the gills from a raw fish head, then it is much easier to do this when the fish is already cooked. Be guided only by your skills and cooking skills.
After the end of the cooking time, you need to remove the fish from the pan and leave to cool, and strain the broth. While the fish is cooling, it is necessary to rinse, peel and cut the potatoes into small cubes, chop the onion very finely (see for yourself, you can add it raw or fry a little beforehand), and cut the carrots into slices. If you want to fry both carrots and onions, then try not to add a lot of oil, since salmon is already a very fatty fish.
Then you need to select all the meat from the cooled head of the fish. After that, first put the potatoes in the strained broth (if you add barley to the dish, it should be put together with the potatoes) and cook it for 10 minutes, after this time, add all the other ingredients, bay leaf and spices. In this form, the ear should be cooked for another 8 minutes over low heat, after which you need to pour greens into a plate with a fragrant soup and serve.
