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    Posted: 06 Aug 2002 at 4:34pm
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Has anyone out there got a simple recipe for fish head soup (Gurnard / snapper)??

Cheers CeeBee

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Post Options Post Options   Likes (1) Likes(1)   Quote v8-coupe Quote  Post ReplyReply Direct Link To This Post Posted: 10 Aug 2002 at 6:03pm
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Hi CEEBEE,  I usually throw the whole carcass (less gut and gills) into a pot and boil them untill the bones are soft.  Strain the mixture and let it cool down, scrape of the fat residue and you are left with a tasty base for soup, chowder etc.  I usually add boiled spuds, corn and chopped cooked mussels.  Cheers, Graham. 
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Post Options Post Options   Likes (0) Likes(0)   Quote CEEBEE Quote  Post ReplyReply Direct Link To This Post Posted: 12 Aug 2002 at 11:47am
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Cheers for that Graham ....will give it a go!!

 

Cheers CeeBee

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Post Options Post Options   Likes (0) Likes(0)   Quote Godders Quote  Post ReplyReply Direct Link To This Post Posted: 02 Sep 2014 at 6:40pm
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I havent had fish head soup.
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Post Options Post Options   Likes (1) Likes(1)   Quote Catchelot Quote  Post ReplyReply Direct Link To This Post Posted: 02 Sep 2014 at 7:27pm
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CB as an extra, use your fish heads and backbones and make a stock, simmer for 2-3hrs add a tablespoon or two of white vinegar to soften bones, Worcestershire if you like...

Ok once you have your stock as follows;

Heat a swig of olive oil in a large pan on med heat, add roughly chopped onions x 2 and celery sticks x 4, cook for 5 mins, stirring until soft not coloured.

Add roughly chopped beef tomatoes x 3, half a kilo of peeled and roughly chopped potatoes into 3-4cm chunks and 3 bay leaves.

Pour in fish stock at least 1 litre, season with salt and pepper, bring up to boil and then immediately simmer for 15 mins, now is the time to add about 700-1kg of fresh fish fillets of your choice and bring back up to the boil, then reduce to med-low and simmer for another 15 mins, until potatoes tender and the fish cooked with flakes falling apart. 

Stir in juice of a lemon combined with some chopped parsley and pinch of dill roughly chopped.

Drizzle a little more olive oil and taste to sense a good round balance of acidity, freshness and seasoning, now serve with big slabs of your favourite bread!

Bon ApetiteClap
"The sea, once it casts its spell, holds one in its net of wonder forever." - Jacques Cousteau
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Post Options Post Options   Likes (0) Likes(0)   Quote bazza Quote  Post ReplyReply Direct Link To This Post Posted: 02 Sep 2014 at 8:27pm
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At all times simmer rather than boil as boiling is what will cause the stink to overpower the flavour.
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fart just ONE time !!!!!!!!!!!
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Post Options Post Options   Likes (0) Likes(0)   Quote Jaapie Quote  Post ReplyReply Direct Link To This Post Posted: 03 Sep 2014 at 10:49am
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Hey Ceebee,

I know you specifically asked about soup, but have you considered a fish head curry?

Living in Asia opened my eyes to amazing fish head curries.
The big snapper heads would be ideal.

@Al - Catchelot.
That sounds primo mate.
Add a few pipis and mussels to that broth and finish with a splash of cream.
Served with hunks fresh brown bread as you say -
"Only when the last tree has died, the last river has been poisoned and the last fish has been caught,will we realize that we cannot eat money" - 19th Century Indian Creed
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Post Options Post Options   Likes (0) Likes(0)   Quote AlexFyssher Quote  Post ReplyReply Direct Link To This Post Posted: 03 Sep 2014 at 3:27pm
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We just boil/simmer the heads with a couple of whole onions for a few hours. Strain into another pot, add rice, bring to boil then simmer till rice is cooked. Can't beat it and very simple.
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Post Options Post Options   Likes (0) Likes(0)   Quote Catchelot Quote  Post ReplyReply Direct Link To This Post Posted: 03 Sep 2014 at 5:48pm
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Originally posted by Jaapie Jaapie wrote:

Hey Ceebee,

I know you specifically asked about soup, but have you considered a fish head curry?

Living in Asia opened my eyes to amazing fish head curries.
The big snapper heads would be ideal.

@Al - Catchelot.
That sounds primo mate.
Add a few pipis and mussels to that broth and finish with a splash of cream.
Served with hunks fresh brown bread as you say -
 

Yeah Kev add any seafood to jazz it up like prawns and crayfish also.

This recipe is a Greek dish known as Aegean Kakavia meaning Beautiful Fish Stew and this has been made traditionally on Greek fishing boats in a one pot method with saltwater (zero seasoning) for centuries and they used several and many fish from the catches of their day.
"The sea, once it casts its spell, holds one in its net of wonder forever." - Jacques Cousteau
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