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Fisherman's soup
In this recipe, I used two salmon heads and the bone of a trevally to make the broth. I also added vegetables — potato, carrot, celery and leeks. To garnish, finely sliced scallions and parsley.
Course
Soup
Cuisine
Russian
Prep Time
15
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
5
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
2
salmon heads
about 800 grams
600
grams
trevally
filleted (bones reserved)
salt
pepper
2
cloves
garlic
2
cups
cubed potatoes
2
cups
cubed carrot
½
cup
sliced celery
⅓
cup
sliced leeks
white and light green portions only
finely sliced scallions
to garnish
chopped parsley
to garnish
Instructions
Place the salmon heads and trevally bones in a pot, and cover with water.
Add the garlic.
Cook over medium heat just until the salmon heads are done.
Scoop out the salmon heads without turning off the heat.
Season the broth with salt and pepper, and continue simmering.
Pick the meat from the salmon heads and set aside.
Return the bones to the pot, and simmer for about 20 minutes.
Strain the broth.
Pour the strained broth back into the pot.
Add the vegetables.
Sprinkle with more salt and pepper, and simmer for 10 to 15 minutes.
Cut the trevally fillets into cubes, and simmer for five minutes.
Add the salmon, and simmer for another five minutes.
To serve, ladle into bowls, sprinkle with scallions and parsley, and serve hot.