Salmon Fish Head Soup
Salmon head soup has a more gruesome name than the dish actually is.
Salmon fish head soup. Add water to cover the fish and the other ingredients. Add the potato cubes the salmon heads salt the dill leaves and the bay leaves. In russia they make soup called uha that is made out of a fish head.
Bring the water to a steady simmer and cook until fish and potatoes are tender about 20 minutes. Meanwhile in south africa you ll find a relatively simple vis kop sop a. Add enough water to just cover the fish.
When simmered for a while the broth becomes so rich and flavorful that you wont imagine how do people can throw away such a delicious source of meat and a broth base. Ukha fish head soup уха is a rustic russian soup that has been eaten for hundreds of years. Pan fry the ginger slices till golden add in chinese cabbage and fry till wilted.
If you choose to debone your fish heads you ll want to separate the cooking process into two parts. Further east the ever popular pinoy cook a blog by home cook connie veneracion takes a salmon head and wrestles it into a filipino feast a little closer to home the french know a thing or two about fish soup and fish heads have enough flavour to fashion a decent french fish soup if not a full on bouillabaisse. Place fried salmon fish head bones over and top with hot boiling water and bring to rolling boil for 10mins.
Bring the pan to a steady simmer and cook until the potatoes and the fish heads are tender. Yes it is indeed a fish head soup and you do use salmon heads to made the broth but there are no eyeballs bones or jaws floating around. While that can be still done today most of us use an indoor kitchen to make ukha over a stove.
Add the salmon parts the potatoes bay leaves salt and all but a few stalk of the dill. Simmer then separate the fish meat from the bones and reintroduce the morsels of tender salmon to the soup along with more dill and cream. In many countries in asia in western europe fish heads and tails are a main part of many fish based soup.