Rustic Fisherman’s Soup Recipe: Hearty Seafood Stew Guide

Fisherman’s Soup - Only 5 ingredients. Light and easy fish soup recipe. | happyfoodstube.com

Last summer my mother showed me how to make a simple, flavorful fish soup. We had bought sea breams for the barbecue; they were gutted and cleaned at the supermarket but still had their heads on. My mother insisted keeping the heads was a good idea because they make a quick, delicious soup. She made it and it turned out wonderfully.

Since then, whenever I buy fresh fish I ask for the heads so I can make this soup — it’s a great way to use every part of the fish and get two dishes from one purchase: soup and barbecue. If you prefer, you can use whole fillets instead, or freeze the heads until you have enough to make the stock.

I considered making halászlé, the traditional Hungarian carp-based fisherman’s soup, but decided to stick with my mother’s simple version for now. It’s adaptable to whatever fish you have available and is especially convenient when the heads are on hand.

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Fisherman’s Soup

A quick, rustic fish soup based on fish heads for a rich, natural stock. Simple ingredients and easy steps make this a perfect starter or light meal.
Prep Time: 10
Cook Time: 40
Total Time: 50
Servings: 4
Author: Julia

Ingredients

  • 4-5 Sea Bream Heads (or any fish heads; more heads = stronger flavor)
  • 2 tbsp Paprika
  • 1 Small Onion
  • A Pinch of Pepper
  • Salt to taste
  • A Few Sprigs of Parsley
  • 1 Large Tomato , skinned
  • 1 Green Pepper
  • 2-3 tbsp Sunflower Oil

Instructions

  • Bring about 1 liter of water to a boil in a saucepan and add the fish heads. Reduce the heat to low-medium and simmer for 10–15 minutes. When the meat becomes tender, remove the heads and let them cool. Reserve the fish stock.
  • Heat the oil in a large pot. Add finely diced onion and the green pepper (sliced or diced) and sauté for about 10 minutes, stirring occasionally, until softened. Stir in the paprika and cook for another minute or two to bloom the spice.
  • Strain the reserved fish stock through a fine sieve to remove bones and pour it into the pot. Add the diced, skinned tomato and any cooked fish meat you removed from the heads (see notes). Add more water if needed and bring to a boil. Season with salt and pepper, then reduce the heat and simmer for 30 minutes.
  • Stir in finely chopped parsley just before serving. Serve hot with crusty bread.

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Notes

There is usually a little meat on the heads you remove. I return that meat to the soup after carefully picking out any bones. If you are not comfortable deboning the heads, it’s fine to omit the meat — safety is more important than a few small pieces.

Nutrition

Calories: 185 kcal (9%), Carbohydrates: 5 g (2%), Protein: 18 g (36%)

Nutrition information is an estimate provided by an online nutrition calculator and may vary based on ingredient brands, substitutions, and portion sizes.

Course: Soup
Cuisine: Hungarian-style
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