Peter Gordon's Fish Head Chowder

Though often overlooked parts of fish to utilise, the head and wings are prized delicacies in many cultures. This recipe uses 1-1.5kg of fish heads to make six large bowls of chunky, tasty chowder. The head in the photo was a huge 4.6kg hāpuku head, which obviously required a very large pot and a longer cooking time (around 25 minutes) than shown in the recipe below, so make sure the size of the head suits the recipe! There’s a surprising amount of meat to be picked off fish heads – I managed to glean 1.2kg of beautiful, tasty flesh from this particular head.