Wild Salmon Head and Egg Soup (by The Okanagan Forager)

This amazing nutrient rich soup will leave you wanting more.

Ingredients used

1. 1 Salmon head

2. 1 Fish tail

3. 1 sack of fish eggs

4. 4 medium potatoes

5. 1 cup of corn fresh or frozen

6. 1 purple onion

7. 1 white onion

8. 6 fresh tomatoes

9. 1.5 cups of mushrooms of choice dehydrated or fresh.

10. 4 cloves of garlic

11. 4 teaspoon black sea salt

12. 4 teaspoon fresh cracked pepper corns

13. 4 fresh sprigs of oregano

14. 6 sprig of parsley

15. 2 tablespoons butter

How to prepare

1. Start with a large cooking pot, fill with water add fish head, bring to a boil for 1.5 hours or until the head has fallen apart. Strain and add back to pot.

2. Warm a medium size frying pan up with butter.

3. Slice 2 potatos, 1 onion and 2 garlic cloves and add to frying pan.

4. Clean and wash mushrooms and chop coarsely and add to pan.

5. Add pepper and salt to taste.

6. Cook approx, 25-30 min or until golden brown put aside for later.

7. Add fried potatoes, onions, garlic and fresh mushrooms back to the pot of broth.

8. Add reminder of potatoes, tomatoes and herbs and spices.

9. Cook for 3 to 4 hours.

10. Just before serving, fry fish tail in olive oil with seasoning of choice, I used black sea salt and cracked pepper corns.

11. Serve raw fish eggs as a garnish with some fresh herbs and fried fish tail.

This amazing wholesome dish is a great serving of essential nutrients in the form of omega 3 and 6 fatty acids, minerals and vitamins.