Fish Soup, from Head to Tail

We made this soup with what was left of a salmon after we had made several other dishes using almost all the parts of the fish. If you want to make this tasty fish soup at home, a good tip is to ask your fishmonger for bones, cutoffs and heads. Cheap, and the best thing you can use for a soup.

INGREDIENTS:

List of ingredients

1 salmon head

1 salmon tail

1 lb (450 g) of assorted fish

1 handful of shrimps

1 onion, thinly sliced

4 lb. (200 g) boiled potatoes, diced

1-2 floury potatoes

1 fennel, thinly sliced

2 carrots, peeled and diced

¼ leek, thinly sliced

½ celeriac, peeled and diced

Fresh dill stems and chopped dill

1 pinch of dried chili pepper

1 pinch of fennel seeds, crushed in a mortar

2 bay leaves

½ cup (1 ½ dl) sour cream

Butter

Water

2-3 tsp. salt

Pepper

PREPARATION:

• Peel all the vegetables and cut them into dice. Keep the vegetable peel.

• Sauté the washed peel in butter. Add the fish head and tail, shrimp shells, and all the spices. Transfer to a large soup pot.

• Add water and bring it to a boil. Let it simmer over medium heat for 20 minutes. Then remove the fish head and strain the soup. Mash one potato. Whisk in sour cream and the mashed potato, add the diced vegetables into the base, taste, and adjust if needed.

• Extract the edible meat from the fish head and add it to the soup along with the rest of the fish. Let simmer for 4-6 minutes. Add the shrimp tails just before serving the soup.