French-style fish head soup recipe
Prepare this hearty French-style soup the peasant way, head and all. Ensure you remove the gills from the fish. They make the soup taste bitter.
|1 Tbsp||Olive oil|
|1 stalk||Celery, chopped|
|1 tsp||Fennel seeds|
|3 cloves||Garlic, finely chopped, I used smoked garlic|
|½ tin||Tomatoes, in juice|
|1 tsp||Tomato puree|
|150 ml||White wine, the drier the better|
|1 kg||Fish heads, and skeletons (remove gills)|
- Heat the olive oil in a large pot and saute the chopped onion, carrot, celery and fennel seeds for about five minutes so they are fragrant and coloured.
- Add the bay leaf, thyme, parsley, finely chopped garlic and tomatoes and cook for a few minutes. Add the saffron, white wine and tomato puree. Leave to cook for a few more minutes.
- Add the fish head and skeleton bones, cover with water and leave to simmer for 20 minutes – no more. If you leave it longer the soup will develop a bitter taste. Leave overnight to develop the flavours if possible. Otherwise, strain through a sieve. Season with salt and pepper, then reheat and serve with cheese on toast.
Tip: To make this soup more substantial, throw in some pieces of smoked fish at the end.