Fish Head Soup

Fish Head Soup is a rich and flavorful dish that showcases the unique taste of fish heads, simmered to perfection with fresh vegetables and aromatic herbs. This comforting soup is not only delicious but also packed with nutrients, making it a perfect Paleo meal.

Ingredients

• Fish heads - 2 medium (about 500g)
• Water - 1 liter
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Onion - 1 small, chopped
• Garlic - 2 cloves, minced
• Fresh ginger - 1 inch, sliced
• Tomato - 1 medium, diced
• Bay leaf - 1
• Thyme - 1 teaspoon, dried
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Olive oil - 1 tablespoon
• Fresh parsley - for garnish

Steps

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, diced carrot, and diced celery. Sauté for about 5 minutes until the vegetables are softened.
2. Add the minced garlic and sliced ginger to the pot and cook for an additional 2 minutes until fragrant.
3. Pour in the water and add the fish heads to the pot. Bring the mixture to a boil.
4. Once boiling, reduce the heat to low and add the diced tomato, bay leaf, dried thyme, salt, and black pepper. Simmer for 30 minutes, allowing the flavors to meld and the fish heads to cook through.
5. After 30 minutes, remove the fish heads from the pot and carefully remove the meat from the heads, discarding any bones and skin. Return the fish meat to the soup.
6. Taste the soup and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 280
• Protein: 30 g
• Carbs: 14 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 560 mg
• Cholesterol: 90 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 1 L

Health Benefits

• Rich in omega-3 fatty acids, promoting heart health.
• High in protein and collagen, beneficial for joint and skin health.

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