Fish Head Soup
The Quirky Foodster Team
Ingredients
- Large fish heads (such as tuna or snapper), cleaned — 2
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Tomato, chopped — 1
- Carrot, chopped — 1
- Thyme or Pacific basil — 1 sprig
- Water — 1.5 L (6 cups)
- Salt and black pepper, — to taste
- Spring onion, sliced, to serve — 1
Method
- Combine the fish heads, onion, garlic, tomato, carrot and thyme in a large pot with the water.
- Bring to a boil, then reduce heat and simmer for 35-40 minutes until the broth is rich and flavourful.
- Carefully remove the fish heads, picking off any usable meat and returning it to the pot; discard the bones.
- Season with salt and pepper.
- Serve hot, garnished with spring onion.
Introduction: A rich, savoury broth simmered from fish heads and aromatics, prized for its deep flavour.
Cultural Background: Fish head soup makes full use of the day’s catch, a resourceful tradition in Samoan coastal communities where nothing from the fish goes to waste, valued especially for the rich flavour the head imparts.
Tips: Simmer gently rather than boiling hard to keep the broth clear and avoid breaking down the bones too much. Pick through carefully for small bones before serving.
Variations: Add a squeeze of lime just before serving for brightness; some households add coconut milk for a richer, creamier version.
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat gently on the stovetop over low heat until warmed through.
Nutrition: Approx. 180 kcal, 20 g protein, 6 g carbohydrate, 8 g fat per serving.
FAQs:
Q: Is fish head soup difficult to make?
A: Not at all — it mainly requires patience while the broth simmers to develop flavour.
Q: Can fish fillets be used instead?
A: Fillets can be used for a milder broth, though fish heads give a noticeably richer, more traditional flavour.
- Large fish heads (such as tuna or snapper), cleaned — 2
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Tomato, chopped — 1
- Carrot, chopped — 1
- Thyme or Pacific basil — 1 sprig
- Water — 1.5 L (6 cups)
- Salt and black pepper, — to taste
- Spring onion, sliced, to serve — 1
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