Easy-Peasy Fish Head Soup with Veggies
20 min cook time - serves one- easily doubled.
This is pretty perfect winter food. The fish guy near me will give you his salmon heads for 2$ each if you ask, theyre pretty big and he often gives us the whole fish carcass, which we use to make stock for other recipies. Winter veggies store well and can be pretty cheap, and miso and dashi bases you will get a lot of uses out of a little bit of; making this a super nutritous and affordable meal! The fish head isnt for everyone, I've discovered, but its got the yummiest meat on the fish in my oppinion. A big fatty salmon cheeck is super good, plus the heads are a LOT of food and are typically thrown out meaning were avoiding food waste. Win win !
Ingredients-
- A fish head
- 4 cups of water
- Two Dashi Stock Tea bags (or just bonito flakes and kombu if you have that)
- Two and a Half Tablespoons of Red Miso Base
- Green Onion (or any other onion, really!)
- Whatever hearty winter veggies are available near you. Roots and leftover hearty greens.
- A note on fish preparation- We get ours pre-cleaned. We take from our local fish monger what they've already butchered that morning. We also opt to not remove the skin/ scales as well as the eyes becasue theyre really good. Its all pretty low effort. Whatever you see, you can eat. You can, however, prep your fish however you see fit.
- Add 4 cups of water to a dutch oven or any wide pan with a lid and heat on medium high, and add your dashi base. Allow to come to tempature. Not a full boil, but some bubbling for sure.
- Toss in your miso base, and if you have any tougher veggies like turnips or raddish, slice and add now. Allow to cook for a little while.
- Remove your dashi tea bags and add your fish head. Cover. Allow to cook for like 10 mins or so.
- If you have any leafy greens, add them now and allow them to soften. Add green onion as well. Let sit for just a sec, season if desired to taste, and enjoy!
