) or other non-only fish head(s) (make sure those gills
Firstly, wash the pieces of fish head thoroughly.
Rub in a
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.
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.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
ve the fish store person fillet the fish and save the head, bones
Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and kaffir lime leaves; simmer for 5 minutes.
Increase heat to medium-high heat. Add chicken; simmer until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; stir in lime juice and fish sauce.
Remove flesh from fish and chop into chunks and
eantime clean the fish (do not chop the fish; it must stay
als.
PREP FISH: Completely scale the fish, leaving the head and tail
Combine water and coconut mixture to make soup.
(Be sure to strain the ground coconut and water mix.)
Combine above ingredients into coconut milk mixture in a large pot.
Peel and boil plantains in a large pot that will hold all the ingredients together after boiling.
Once plantain are tender, mash like mashed potatoes, then set aside.
If you are using fish in this recipe, let fish cook in coconut milk mixture soup until tender. Serve hot.
Use large soup bowls to serve.
The mashed plantain are dipped into soup.
skillet and fry the fish with half the garlic, turning
Clean the fish head and cut it into two
scale and cut off the fish head (but keep it aside) then
lightly reduced.
Meanwhile, place fish, coriander, lime rind, garlic in
Wipe fish dry with paper towels, cut
anko breadcrumbs.
Take one fish filet, and dip it in
PROCESS
Grind coriander seeds and keep aside
Make a fine paste of red chilies and keep aside
Lightly fry the cauliflower florets and keep aside
Heat 2 tbsp oil and add red chilli paste and ginger
Add cumin powder and saute
Add coconut milk, lemon stalk, salt, cauliflower florets and fish and cook for 5 minutes
Add fish sauce, lemon juice and grind coriander
Add basil leaves and serve with Thai rice