Hans' Fish Soup
I made salmon soup the other day. I boiled the bones and fins and tail
(I had bought the tail half of a salmon) for I guess an hour.
Then I strained to get the broth separated from bones and other, cut
some of the salmon filéts in small pieces, added to the broth
together witth some fresh onion and other green spicey things and
boiled for a few minutes. Tasted very good.
I guess you can boil fish heads for a few minutes to be able to peel
away the good meat pieces, to put aside when boiling the boney and
fatty parts for quite a while, then putting the meat back into the
soup just to warm before serving (to not overcook the meat).
From Hans Kylberg