Salmon Head Soup
A rustic salmon head soup with potatoes, dill, and aromatics, simmered into a savory broth that makes the most of a flavorful cut of fish.
Prep 15 min · Cook 30 min · Total 45 min · Makes 4 servings
Ingredients
- 1 large salmon head
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth or vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Directions
Set a sauté pan over medium heat and melt the butter. Stir in the onions and cook until they soften without browning, about 7 minutes. Add the salmon parts, the potatoes, bay leaves, salt, and most of the dill, saving just a few stalks. Pour in enough water to barely cover the fish. Bring everything to a steady simmer, then cook until the fish and potatoes are tender, about 20 minutes.