I heard that the blog was inaccessible for several hours. Sorry about that. I’m blogging using free wifi internet from the subdivision clubhouse and the connection just went dead last night. Bad timing, quite stressful really, considering the still disorganized house we’re functioning in. We’re not fully operational yet in our new kitchen. Although the unpacking is almost done, we had been cooking on a borrowed “super kalan” for the past few days while waiting for the new cooking range to be delivered. It was finally delivered about an hour ago so normal cooking will resume, hopefully, by tomorrow.
Not that we’ve been eating badly. It’s a pain cooking with one stove but we manage, believe me. For instance, for lunch yesterday, we had a delicious soup made with salmon head, fresh tomatoes and basil picked from the garden. Cooking time was 20 minutes and lunch was absolutely delicious even though we had to eat on our feet amid jars of condiments scattered on the kitchen island.
If you’re not a fan of fish head, you can substitute salmon fillets. However, for a flavorful broth, you will have to use fish stock instead of plain water. That’s the thing about using fish head for making soup. You can start with plain water which is transformed into a delicious broth after allowing the fish head, with all the bones in it, to simmer.
This is a very simple soup, there are very few ingredients and the procedure is practically sauté and simmer, and nothing more.
Salmon and tomato soup
- 1 kilogram salmon head cleaned and chopped into 2 to 3 portions (or about 500 g. of salmon fillets)
- 1 whole garlic crushed, peeled and chopped
- 2 red onions peeled and finely sliced
- 6 plump and juicy tomatoes chopped
- 2 tablespoons vegetable cooking oil
- a handful of fresh basil leaves
- Heat the cooking oil in a large sauce pan or casserole. Saute the garlic and onions until fragrant, about 45 seconds. Add the chopped tomatoes and cook, stirring often, until the tomatoes start to soften.
- Add the salmon head to the pan and pour enough water to cover. Season with salt and pepper. Bring to the boil, cover, lower the heat and simmer for about 15 minutes or until the fish is done. Add the basil during the last few minutes of cooking.
- Off the heat, add more salt and pepper if necessary.