Wild Salmon Head & Egg Soup
Recipe provided by Calvin De Jong
Skill Level Hard
Nutrition Superior
This dish was inspired by a dish I had experienced with a good friend when I was just a young lad, I can still remember the unique robust flavors from the soup and had always wanted to recreate what I experienced so long ago.
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Indigenous people used all parts of an animal in their dishes
Ingredients
1 salmon head
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1 fishtail
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1 sack fresh fish eggs (roe)
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4 medium potatoes
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1 cup of fresh corn
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1 purple onion
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1 white onion
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8 fresh tomatoes
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1.5 cups of wild mushrooms of choice
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4 cloves of fresh garlic
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Sea salt & pepper to taste
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4 fresh sprigs of oregano
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6 sprigs of parsley
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2 tablespoons of butter
Photo taken by Calvin De Jong
How to prepare
Start with a large cooking pot, fill pot 3/4 full with filtered water and add fish head and bones if you have them, bring to boil and simmer for 1.5 hours or until the head has fallen apart. Strain broth and add back to the pot and set aside.
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Warm a medium frying pan with butter.
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Slice 2 potatoes, 1 onion and 2 garlic cloves and add them to the frying pan.
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Clean and wash mushrooms and chop coarsely and add to the frying pan as well.
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Add pepper and salt to taste.
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Cook for approx 25 - 30 min or until golden brown, remove from heat and set aside for later.
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Add remainder of potatoes, tomatoes and herbs and spices to the pot.
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Cook for 3 to 4 hours on low heat.
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30 min before serving add the fried mixture to the pot.
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Just before serving, fry fishtail in olive oil with a seasoning of choice, I used black sea salt and fresh cracked black pepper.
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Serve raw fish eggs as a garnish with some fresh herbs and fried fishtail.
Amazing Flavours
Full of Essential Nutrients
This amazing wholesome dish is a great serving of essential nutrients in the form of omega3 and 6 fatty acids, minerals and vitamins.
