Salmon head, corn and shiitake soup
One of the tastiest soups I’ve ever cooked happens to be not among the best looking. I made these over the holidays, Alex was having digestion issues so I thought I’d give her something that was easy to chew and easy to digest, but still packed with flavors and nutrients. She loved it. I cooked more than enough for lunch and what was left — a large bowl of the stuff — Alex finished off by dinner time.
Recipe: Salmon head, corn and shiitake soup
- 2 salmon heads (or a total weight of 800 g.)
- salt and pepper
- 1 tbsp. of cooking oil
- 1 tsp. of minced garlic
- 1 tbsp. of minced ginger
- 1 onion, chopped
- about 6 shiitake mushrooms, caps sliced thinly (I discarded the stems which I find too fibrous)
- 1/2 c. of sweet corn kernels (cup off the cob or canned; both will work)
- 6 to 8 c. of fish broth
- a handful of spinach leaves
- Rinse the salmon heads and drain. Place in a pot, cover with water, sprinkle with salt and pepper, and bring to the boil, scooping out any scum that rises. Turn the heat to low, cover the pot and simmer the fish heads for about 15 minutes. Scoop out the cooked fish heads, strain the broth and set aside.
- When the fish is cool enough to handle, separate the flesh and gelatinous portions from the bones. Discard the bones. Tear the flesh into chunks that will fit in a spoon.
- Heat the cooking oil in a pot. Saute the garlic, ginger and onion until fragrant and softened, about five minutes. Pour in the broth and bring to a simmer.
- Add the mushrooms and corn to the broth. Sprinkle with more salt and pepper. Cover the pot and simmer until the mushrooms and corn are done, about 10 minutes.
- Add the fish and spinach leaves. Taste and add more salt and pepper, if needed. Simmer for another five minutes or until the fish is heated through and the spinach leaves are wilted.
Preparation time: 15 minute(s)
Cooking time: 40 minute(s)
Number of servings (yield): 4 to 6