Fish Head Soup: Winter is Here...

We have finally reached temps in L.A. where we can say, please bring on the soups and stews! But while 30's and 40's overnight temps may still seem nothing compared to the blizzards endured out east, Angelenos can at least have a reason to try some new, hearty, winter recipes! Soups, broths, comforting warm dishes come to mind. Like fish head soup for example....

Wait, did you just say, fish HEAD soup?

While it may sound creepy to some, fish head soup can be incredibly delicious, and also quite nutritious.

Pink snapper or bass are both decent choices for preparing fish head soup

In many cultures around the world, the whole body of the fish is used in cooking, and very few parts(if any) are spared. Unfortunately, here in the American markets, we are so used to purchasing that which is convenient and easiest to prepare, that we truly miss out on the rest of the fish. Fish that has already been filleted is simply easier to prepare and consume. But we forget that there is so much more flavor and nutrition hiding in the rest of the fish, and its parts.

Take, for example, the head of the fish. It contains cartilage, skin, and meat that is packed with higher levels of Omega 3 oils. When simmered, those nutrients literally leach out to blend perfectly with the rest of the ingredients like fresh ginger, pepper, mushrooms, and lime juice.

This home cook from New Zealand, in the video below,  demonstrates how to make a fairly easy Thai-inspired fish head soup, step by step. What I like about his presentation is what he accomplishes in a small space, by engaging us, without fuss, and with good instructions. Most of the ingredients he uses can be found in supermarkets, or otherwise in whole food/organic markets.

I've tried this recipe several times. It is simple enough to make on a work/weeknight. The result is a hearty fish base (without being too fishy), with a well-developed, sweet and spicy flavor profile, along with some fish meat, for some protein intake.

To make this recipe a success:
#1: Get a good meaty head of fish from your local fish monger(call ahead and ask if they can save a head or two for you after they fillet their batches). Farm-raised does not necessarily mean farm-to-table, in this scenario!  But, it's not a bad thing either. I've always preferred wild-caught fish. That is my preference. Depending on what's fresh and available in your area, you can opt for something like snapper, sea bass, or even trout. The meatier the fish head the better. An alternative is to buy your favorite fish whole, have them cut off the head and wrap it separately. Or, do your own filleting at home, and freeze the fish head for another time.

#2:  No boiling. A slow simmer will allow the extraction of flavor and nutrients from the bony parts of the fish head.  Boiling will actually make the fishiness come out, (not as delicate in flavor).

#3:  Be open-minded. Trust that the flavor is going to be pretty awesome, once you have completed the recipe step-by-step, just as the cook in the video demonstrates.

Ingredients used in this recipe:
Fish head~  Water~ Raw sugar~  Shallots~ Kefir lime leaves~ Sweet chili sauce~  Lemon grass stalks~ Fresh ginger~  Mushrooms ~ Cherry tomatoes~ Fish sauce~ Green onions.