Yesterday’s soup was simple. I had a salmon head which I had asked the fish monger to chop into six portions, I had a bunch of baby asparagus, fresh tomatoes, and sweet basil leaves in the garden ready for the picking. I put them all together and the result was this salmon head soup with asparagus and basil — light, refreshing and unique. Kid-friendly too because my daughters just love asparagus.
The obvious question is whether it’s fish head or nothing for the soup. Well, not really. But the most flavorful part of the fish is the head and bones. You can use any portion of the fish but I do recommend that you NOT use fillets UNLESS you have fish stock lying around.
- 1 salmon (or your favorite fish) head, about 500 grams, chopped into serving size portions
- 4 cloves of garlic, finely minced
- 1 onion, finely sliced
- 3 tomatoes, diced
- a bunch of baby asparagus, about 150 grams, cut into thirds
- a handful of fresh sweet fresh basil leaves
- 3 to 4 tbsps. of olive oil
- salt or patis (fish sauce)
- freshly ground pepper
- Heat the olive oil in a pot. Add the garlic and onion and cook over medium heat until the onion slices start to go limp. Add the diced tomatoes. Continue cooking until they start to soften and render color.
- Add the fish to the pot. Pour in about six cups of water. Season with salt (or fish sauce). Bring to the boil, cover and simmer for 10 to 15 minutes.
- Add the asparagus. Simmer for another minute.
- Throw in the basil. Simmer for another 30 seconds.
- Turn off the heat. Add more salt or fish sauce, if necessary, and season with freshly ground pepper.
- Serve hot.