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Home > Recipes > French-style fish head soup recipe

French-style fish head soup recipe

Wendyl Nissen

Publication: NZ Woman's Weekly

NZ Woman's Weekly

Ratings: 4.5 / 5 FROM 4

French-style fish head soup recipe

4.5 / 5 FROM 4

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.

Ingredients

1 Tbsp Olive oil
1 Onion, chopped
1 Carrot, chopped
1 stalk Celery, chopped
1 tsp Fennel seeds
1 Bay leaf
3 sprigs Thyme
3 sprigs Parsley
3 cloves Garlic, finely chopped, I used smoked garlic
½ tin Tomatoes, in juice
3 Saffron threads
1 tsp Tomato puree
150 ml White wine, the drier the better
1 kg Fish heads, and skeletons (remove gills)

Directions

  1. 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.
  2. 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.
  3. 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.
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http://www.bite.co.nz/recipe/238/Frenchstyle-fish-head-soup-recipe/

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Comments

  • IgelLeibe
    IgelLeibe
    added 9 days ago

    I made this today with the left over body and head of a large Moki. It turned out really well and was not so rich and overpowering in fish flavour so as to allow the other complimentary elements to dance together beautifully. I think the 20-30 minute rule has done this. The Chooks love the by-product so nothing was wasted. I did not scale the fish as it was strained and pressed at the end.

    • Flag comment for moderation
  • ilmagajz2
    ilmagajz2
    added 138 days ago

    i made it before with various fish head but today i tried it with salmon head and bones

    • Flag comment for moderation
  • Sopademariscos
    Sopademariscos
    added 1033 days ago

    This recipe is excellent. I made it exactly as it was written. It tastes exactly like the best Cozumel Island "Sopa de Mariscos" soup! Add seafood of your choice to make it more substantial if you like. We used Hog Snapper heads. Make sure to take the scales off before cooking.

    • Flag comment for moderation

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Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
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