Firstly, wash the pieces of fish head thoroughly.
Rub in a
Wash the fish head or fish steaks and pat dry. Keep
Rinse and dry the fish head and bones.
Sprinkle them with salt and pepper and flour and set aside.
In a heavy, 4 to 5-quart pan, heat the olive oil and saute the onions.
Then add the fish head and bones and cook for 3 to 5 minutes.
Add the potatoes, tomatoes, thyme and lemon juice.
Cook for 5 minutes.
Add more water and the wine.
Bring to boil, then simmer for 30 minutes.
Fry chopped herbs in butter, without allowing them to brown.
Add the fish head, water & salt.
Bring to the boil in a large saucepan.
Skim, add vegetables & cloves & pepper.
Simmer for 35 - 40 minutes, until all the vegetables are soft.
Remove fish head, skin & bone it, flake the flesh and return to the soup.
Serve sprinkled with chives & parsley.
NOTE:
For thicker soup blend 1 oz flour & 4 tablespoons milk to a paste, add to the soup & simmer for a further 5 minutes.
) or other non-only fish head(s) (make sure those gills
ve the fish store person fillet the fish and save the head, bones
it.
Making the Fish - Lightly coat fish in olive oil and
als.
PREP FISH: Completely scale the fish, leaving the head and tail
skillet and fry the fish with half the garlic, turning
ill the marinade on the fish. Transfer into the refrigerator for
scale and cut off the fish head (but keep it aside) then
Clean the fish head and cut it into two
excess water in the fish, the recipe will come out runny
Remove flesh from fish and chop into chunks and
Brush fish with oil outside and inside.
Mix all remaining ingredients and stuff pocket of fish.
Prepare heavy-duty foil to make large double piece.
Place fish on foil and wrap tightly so steam does not escape.
Cook over charcoal or gas grill for 15 minutes.
Turn over and cook 15 additional minutes.
Mix all ingredients very well until sugar is disolved.
Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
When I originally wrote this recipe, I really didn't think
e length of fish from head to tail. Turn fish over and
t one more time.
Fish -- Now you can use a
rill is heating, cut the fish crosswise into 1-inch wide