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Fish Head Soup

Fish Head Soup

A rich and flavorful fish head soup made with fresh fish heads, aromatic vegetables, and a delicate broth. Perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course, Soup
Cuisine Asian
Servings 4

Ingredients
  

  • 2 large fish heads salmon, snapper, or grouper cleaned and halved
  • 6 cups 1.4L water or fish stock
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1- inch 2.5 cm ginger, sliced
  • 1 medium tomato chopped
  • 1 carrot sliced
  • 2 celery stalks chopped
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon fish sauce optional
  • 1 teaspoon soy sauce optional
  • 1 bay leaf
  • 1 teaspoon dried thyme or fresh thyme sprigs
  • 1/2 teaspoon turmeric powder optional, for color
  • 1 cup 240ml coconut milk (optional, for creamy version)
  • 1 small chili pepper sliced (optional, for spice)
  • Juice of 1 lime or lemon
  • Fresh cilantro or green onions for garnish

Instructions
 

Prepare the Fish Heads:

  • Clean the fish heads thoroughly, removing gills and excess blood.
  • Rinse under cold water and pat dry.

Sauté Aromatics:

  • In a large pot over medium heat, add onions, garlic, and ginger. Sauté for 2-3 minutes until fragrant.
  • Add tomatoes, carrots, and celery, cooking for another 3 minutes.

Simmer the Broth:

  • Pour in water or fish stock, then add fish heads, salt, pepper, fish sauce, soy sauce, bay leaf, thyme, and turmeric.
  • Bring to a boil, then reduce heat to low and simmer for 25-30 minutes, skimming off any foam.

Add Final Ingredients:

  • If using coconut milk, stir it in and let simmer for 5 more minutes.
  • Add chili pepper for heat, if desired.

Finish & Serve:

  • Remove fish heads and gently separate the meat, discarding bones. Return meat to the pot.
  • Stir in lime juice, adjust seasoning, and garnish with fresh cilantro or green onions.
  • Serve hot with steamed rice or crusty bread.

Notes

  • For a Clear Broth: Strain the soup before serving.
  • For Extra Flavor: Add shrimp or mussels during the last 10 minutes of cooking.
  • Storage: Store in the fridge for 2-3 days, or freeze for up to 2 months.
  • Best Fish Heads: Use salmon, snapper, cod, or grouper for the richest broth.