Salmon head fish soup with corn grits

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   How to cook red fish head soup? Remove the head from the freezer and leave at room temperature until thawed. You can fill the fish with cool water, so the defrosting process will happen faster. Remove gills and remaining scales, if any. Fins, tails, bellies, etc. are suitable for soup. Rinse your head, place it in a saucepan and fill it with water. Bring to a boil over high heat, skim off the foam, reduce the flame and simmer for 30 minutes.

2. STEP 2

   

   At this time, prepare the remaining products on the list. For 1.2-1.5 liters of water, I used two medium-sized potatoes, one carrot, half an onion and 2 tbsp. corn grits.

3. STEP 3

   

   Peel the potatoes, onions and carrots and rinse under running water.

4. STEP 4

   

   Cut the potatoes into small cubes, carrots into slices, and chop the onion not very coarsely.

5. STEP 5

   

   Once the head is cooked, remove it from the broth. Make the stove flame as high as possible. Place potatoes, carrots and onions into the pan. Then add corn grits, bay leaf and salt to taste. Wait until it boils, reduce the flame to slightly below medium and cook the soup until the potatoes are ready. This will take about 15-20 minutes, depending on how large the potato pieces are and the variety.

6. STEP 6

   

   While the soup is cooking, remove any pieces of meat from the head, if any. Remove the seeds.

7. STEP 7

   

   Taste the finished soup again for salt; add more salt if necessary. Add finely chopped herbs and fish pieces to the pan. I used frozen dill and a mixture of Italian herbs.

8. STEP 8

   

   When serving, add pepper to the fish soup as desired.