fish soup - Kayak Fishing Adventures on Big Water’s Edge

sasha · 03-12-2013, 10:03 AM

My dad loves fish head soup. He always asks for the heads and everyone else can eat the rest of the fish. Mom buys lots of fish heads at the market. Yes she gets the looks from most people as they tend to throw heads away. Then she makes the soup... The soup is very easy to make and it taste great. In Russian its called poor fisherman soup. Where diffrent fish goes in with potatoes onion salt and peper, With lots of heads(fisherman sold the good cuts and keeped the heads). They used to make it in a big pot on the beach. You can make it with fresh water or salt water fish. But don't mix the two for some reason it never tastes right. I made it with some bass I got and it was soooo good. If anyone is intrested Next time mom makes it I would post pics and recipe.

janines.fishtales@cox.net · 03-12-2013, 11:51 AM

Sculpin makes an excellent soup. My Sicilian Grandmother's (Mema) skipuni (sculpin) soup:

sculpin (or any other small rockfish) cut in chunks (head too!)
garlic (however much you like)
onion, cut in chunks
potato, in chunks of course
parsley, lots!
lemon, I'd say one lemon per fish
extra virgin olive oil
salt and pepper

Cover potato, onion, garlic with water (just over top of potatoes). Add salt and pepper to taste. Cook till potatoes almost done, add sculpin. Cook till fish is done. Just before pulling out of pot to eat, add chopped parsley, drizzle olive oil to taste, squeeze fresh lemon over. Get some good french bread. I add more olive oil to fish chunks in my bowl.

Pretty simple, but very good!

Janine

Ggiannig89 · 03-12-2013, 12:27 PM

I think that all ethnic fish / fish head soups are pretty much the same. Get whatever veggies are around town or whatevers in season, throw them all in the pot and let it cook. Cheap, easy and makes a small amount of catch go a long way.

kareem korn · 03-12-2013, 02:58 PM

Quote:

Originally Posted by sasha

If anyone is intrested Next time mom makes it I would post pics and recipe.

Yes please

Thank You

Thanks for sharing these recipes. Maybe make a sticky.
I always like Yani's posts because he finishes off his report with some good cooking.

sasha · 03-12-2013, 06:38 PM

Guys you know what would be cool is if we set up a get togher. Then cook our days catch when we get back... Would make one great day on the water and off...

Kareem Korn you got it buddy, I would take pics and step by step instructions.

PE.rider · 03-12-2013, 11:01 PM

Next time, keep the bones from the filleted fish. You can make the fish soup stock by combining shallots or onions with the fish parts and then straining all but the broth out.

That way, you can make whatever type of soup you want because you have the stock. I would add potatoes to thicken - due to the starch content.

For Asian soup flavors, you may try adding apple-cider vinegar, tomatoes, pineapple, and fresh basil for Vietnamese sour soup, or just a few slices of ginger and scallions for Chinese soup. Chinese soup becomes Japanese when you add a 1/4 cup of sweet sake and a few dashes or mirin, or maybe make a nice miso soup instead. For Southeast Asian flavor, perhaps try lemongrass and coconut milk like a Tom Yum, but with fish instead of shrimp.

Cioppino, bisques, bouillabaisse... the choices are endless!!!!

03-12-2013, 11:51 AM	#2
janines.fishtales@cox.net Senior Member Join Date: Mar 2012 Location: San Diego, CA Posts: 555	Sculpin soup Sculpin makes an excellent soup. My Sicilian Grandmother's (Mema) skipuni (sculpin) soup: sculpin (or any other small rockfish) cut in chunks (head too!) garlic (however much you like) onion, cut in chunks potato, in chunks of course parsley, lots! lemon, I'd say one lemon per fish extra virgin olive oil salt and pepper Cover potato, onion, garlic with water (just over top of potatoes). Add salt and pepper to taste. Cook till potatoes almost done, add sculpin. Cook till fish is done. Just before pulling out of pot to eat, add chopped parsley, drizzle olive oil to taste, squeeze fresh lemon over. Get some good french bread. I add more olive oil to fish chunks in my bowl. Pretty simple, but very good! Janine __________________ Fishtales

03-12-2013, 10:03 AM	#1
sasha Senior Member Join Date: Sep 2010 Posts: 275	My dad loves fish head soup. He always asks for the heads and everyone else can eat the rest of the fish. Mom buys lots of fish heads at the market. Yes she gets the looks from most people as they tend to throw heads away. Then she makes the soup... The soup is very easy to make and it taste great. In Russian its called poor fisherman soup. Where diffrent fish goes in with potatoes onion salt and peper, With lots of heads(fisherman sold the good cuts and keeped the heads). They used to make it in a big pot on the beach. You can make it with fresh water or salt water fish. But don't mix the two for some reason it never tastes right. I made it with some bass I got and it was soooo good. If anyone is intrested Next time mom makes it I would post pics and recipe.

03-12-2013, 12:27 PM	#3
Ggiannig89 Senior Member Join Date: Nov 2010 Location: El Cajon Posts: 512	I think that all ethnic fish / fish head soups are pretty much the same. Get whatever veggies are around town or whatevers in season, throw them all in the pot and let it cook. Cheap, easy and makes a small amount of catch go a long way.

03-12-2013, 06:38 PM	#5
sasha Senior Member Join Date: Sep 2010 Posts: 275	Guys you know what would be cool is if we set up a get togher. Then cook our days catch when we get back... Would make one great day on the water and off... Kareem Korn you got it buddy, I would take pics and step by step instructions.

03-12-2013, 11:01 PM	#6
PE.rider Senior Member Join Date: Jun 2012 Location: OC, CA Posts: 234	Next time, keep the bones from the filleted fish. You can make the fish soup stock by combining shallots or onions with the fish parts and then straining all but the broth out. That way, you can make whatever type of soup you want because you have the stock. I would add potatoes to thicken - due to the starch content. For Asian soup flavors, you may try adding apple-cider vinegar, tomatoes, pineapple, and fresh basil for Vietnamese sour soup, or just a few slices of ginger and scallions for Chinese soup. Chinese soup becomes Japanese when you add a 1/4 cup of sweet sake and a few dashes or mirin, or maybe make a nice miso soup instead. For Southeast Asian flavor, perhaps try lemongrass and coconut milk like a Tom Yum, but with fish instead of shrimp. Cioppino, bisques, bouillabaisse... the choices are endless!!!!