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Fish Head Soup

posted: 04/11/12
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Fish Head Soup
DCL | Marie G. Kelley, Food Stylist, Kelley Productions International

Watch Edgar Cook

INGREDIENTS:

4-5 gray Pacific cod heads, or local white fish heads

3-4 white potatoes, peeled and cubed

2 rutabagas, peeled and cubed

2 leeks, white part thinly sliced

8 carrots, peeled and sliced into rounds

1 medium onion, finely diced

2-3 cubes of Knorr fish, or vegetable, bouillon

3 tablespoons flour

2 ounces milk

1 cup heavy cream

Salt and pepper to taste

DIRECTIONS:

De-gill the fish heads. Place in a good soup pot and add enough water to just cover the fish heads. Cover and cook until the fish heads break down (stir occasionally) for 1 hour. You are left with a stout broth. Strain the mixture and transfer the broth into a clean pot. Add potatoes, rutabagas, leeks, carrots, onions and bouillon cubes. Cook until potatoes and rutabagas have softened. Add flour and milk to thicken as you cook. Turn to simmer and add heavy cream. Stir and simmer. Salt and pepper to taste. Serves 8-10.

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