If you ask my dad of is his favorite food he would say “Just give me fish and I can eat it every day!” That’s why today, that is also father’s day, I made a fish soup for him. Because I know how much you would love it if you were here dad (or if I was there), especially with some extra black pepper on top! Happy father’s day, we love you!
For this recipe I have used big salmon heads but you can use whatever fish you like (whole or part of it). The directions for making the soup remain the same.
- 3 big salmon heads (around 2 kilos in total)
- 1 big minced onion
- 3 big carrots cut in slices
- 250gr. celery in small pieces
- 3tbsp. minced parsley
- water for making the soup
- some lemon juice for serving
- some olive oil (depending on the levels of fat of the fish)
- Wash the fish well, put it in a pot and add water almost until the fish is fully covered.
- Simmer in medium temperature for about 20′ from the moment that the water starts boiling. You will probably need to uncover the pot while boiling and remove any froth)
- Meanwhile cut all soup’s vegetables and keep aside.
- When the fish is ready move it to a separate plate and let it cool so that you are able to touch it with your hands, remove all bones and keep all fish meat and good parts.
- Move the fish broth to a different pot and use a sieve to make sure no fish bones/skin has been left in the broth.
- Add in the broth all cut vegetables of the recipe. You will need 800gr. of broth to make the soup. If the broth you have is less you can add some water. If the fish you have used has a lot of fat (like the salmon I used in this recipe) then use 2/3 of broth and 1/3 of water and don’t add any extra olive oil/fat.
- Cover the pot and simmer the vegetables in low-medium temperature with some salt for about 20′-25′. Use a fork to see whether the potatoes are soft enough and thus your soup is ready.
- While vegetables are cooked, use your hands to keep all good parts of the boiled fish.
- When the vegetables are ready, remove from the stove and add the fish meat.
- Serve with fresh lemon juice and pepper and..
- If you like your soup to have a more ‘creamy’ texture then make a puree with some of the boiled vegetables together with some broth using your blender. Then put this puree back in your pot where the rest of the soup is and mix well!