Creamy & Rich Salmon Head Soup On a Budget
Ever thought about turning leftover salmon scraps into something amazing? This hearty and creamy salmon head soup does just that! It’s packed with omega-3s and all sorts of good-for-you nutrients, perfect for any season—warming you up on chilly days or serving as a light, satisfying meal in the summer.
Ingredients
- 25-30 oz salmon scraps (head, tail and bones with some flesh) (ca. 800 g)
- 2 onions
- 2 medium-sized carrots
- 3 large potatoes
- 1 bunch of fresh dill
- 1 cup processed cheese
- 2-3 bay leaves
- 5-7 black peppers
- 1 tablespoon olive oil
- 1 tablespoon oil or butter (for frying)
- salt to taste
Instructions
- Pour boiled hot water over the salmon scraps and leave for a minute, then drain the water and repeat one more time.
- Put the salmon scraps into a stock pot, add a whole peeled onion, 2-3 bay leaves, some black pepper, and a pinch of salt. Boil for about 30 minutes, occasionally skimming the foam from the surface.
- Remove the fish from the pot and transfer to a bowl to cool down slightly. Meanwhile, strain the broth and pour it into a clean pot.
- Cut potatoes and carrots into small cubes and add to the bowl with the fish. Pour about 2 liters of hot water and add a pinch of salt to the pot and start boiling the veggies. Meanwhile, chop one onion, season it with salt, and fry it in a small amount of olive oil until golden brown, then transfer to the same stock pot to the rest of the veggies.
- While the veggies are simmering, separate the salmon flesh from the scraps. Once done, check once again, squeezing the flesh between your fingers, to see if there are no bones left.
- Once the veggies are soft, add the salmon flesh and processed cheese, stir to help it melt, season with extra salt, if needed, and simmer with the lid on for about 10 extra minutes.
- Sprinkle with fresh dill, let it cool for a minute or two, and enjoy!
Video
Notes
- To make the soup thicker and creamier, add only half of the potatoes at the beginning and wait for about 10 minutes before adding the remainder.
- Make the broth in advance and keep it in the freezer.
