Salmon Head Soup
This nutrient-dense quick and easy soup has a delicate and delicious flavor. Fish soup is high in iodine, omega-3 fatty acids, vitamin A, and other important nutrients.
Make sure to save the fish eyes and eat these as well! They are nutritious and have a very mild flavor.
I order my wild-caught salmon fish heads from @great_alaska_seafood.
3 salmon fish heads
4 small or 2 large Yukon gold potatoes, diced
1 large yellow onion, quartered and thinly sliced
1 bay leaf
Heat 2 tablespoons ghee in a Dutch oven or a soup pot. Add onion and saute on medium-low heat until almost browned, about 15 minutes.
Add potatoes and mix. Add fish heads and bay leaf. Add enough water to almost cover ingredients.
Turn heat to high. Bring to a boil, then turn to low heat so soup is simmering gently. Cover with lid but leave it open a crack. Simmer gently for 40 minutes.
Turn off heat. Remove fish heads, let them cool a bit, and remove meat from the heads. Make sure to save the eyes! Break up meat into small pieces, and add it back to the soup. Mix well and salt to taste.
Add a large dollop of sour cream to each individual serving, and mix it into the soup. Serve and enjoy!