And, as promised, the results of my fish head soup. It was really yummy! I was pleased with the outcome. Here is the recipe, kind of.
You will need:
1 or 2 large fish heads
one pint of half and half
chunked potatoes or rice noodles(I had both but have decided it would probably be better with just one or the other)
a few cloves of garlic, diced
a little ginger root, diced
salt and pepper
-First take your fish heads and bake them in the oven at about 300 degrees for around 30 minutes.
-Remove the flesh from the fish heads once they are cool enough to handle and set aside.
-Put the bones and everything that is left in a large pot, just cover with water and bring to a boil. You may boil this as long as necessary to create a nice broth.
-While the broth is getting ready you want to put your potatoes on to boil.
-While your potatoes are boiling, sautee your garlic and ginger and add in your veggies.
-Now it is time to bring it all together! Strain your broth so you don't get bones or fat globs in your soup, because that's gross.
-Add your potatoes(water and all) and your veggies to the broth.
-Add in that meat you set aside earlier and your half and half and let it all simmer for 15 to 20 minutes to really mesh all those flavors together.
Note: If you chose to go with the rice noodle option, forget about the boiling potatoes and add your rice noodle in here. When the noodles are tender, it's done.
And that's it! Just salt and pepper to taste. If you're feeling daring you can add other spices or veggies as you see fit. I find a mushroom or a pea would not be entirely out of place, but then I think mushrooms and peas can go in just about anything so I'm partial.
A word of warning, this makes a lot and I don't think there's any way to get around that without wasting your broth so be prepared to either share, freeze(although I don't know how well it will hold in the freezer), or
eat a lot of soup in the days after making this. But whatever you do, I hope you enjoy it as much as I do!