Fish Soup (and Broth)

If you like to buy whole fish as I do, you will end up lots of parts of fish left after cleaning. I use the best parts of fish for making sushi. I also use the skin of salmon to make "salmon skin rolls". Other parts can be used to eat. I will give some recipes how to cook fish my way, too. Then you have the head, the center bone and tail... Parts that are not very fleshy and hard or impossible to eat. I use these parts to make fish broth or soup. It is very healthy and delicious. Nothing goes to waste. Let's remember how we cut the fish and saved these parts. Now we can use them.



Ingredients:

- Leftovers of fish: Head, bones, tails
- 2 small potatoes
- 2-3 slices of ginger
- Bay leaf
- Black pepper seeds
- 2 tea spoons salt
- 2 cloves of garlic
- 1/2 onion
- Parsley
- 1/2 celery
- 1 carrot
- 1 bell pepper

Method:

- Clean and cut all vegetables into big chunks.
- Wash the fish parts, place all in a deep soucepan.
- Fill up with cold water, bring to boil.
- Once it boils, let is keep boiling over a small fire for 45 minutes.
- Filter it, and you have your fish broth. You can let this cool down and then freeze to use later.



The Soup:

- To make fish soup, after filtering, take out the vegetables, and the fish parts.
- Put some olive oil into the pan.
- Take all the vegetables out, wash them and put half of onion, carrot, potatoes, celery back into the pot
- There are some meat parts left on the bone, you can take them out and put back into the bowl. Alternatively, you can place a fillet of 150g into the bowl.
- Pour the fish broth over the vegetables
- Put 2 teaspoons of salt and a pinch of pepper
- Bring everything to boil, and using a hand-blender, get a smooth texture.
- Add a table spoon of cream and mix well.
- Serve with parsley leaves.

I like to add none or little spices to it, the simpler the better. Enjoy ;)