Fish Head Soup
12 medium fish heads
2 medium onions
4 Tbsp. Flour
4 Tbsp. Oil
1 qt Red Gravy
salt and pepper to taste
Place hads in a large pan and combine with half of one onion and 1 tsp. Of salt. Add water to cover and bring to a boil. Simmer for 1 hour. Slice remaining onion. Make a roux with the flour and oil. Add remaining onions. Remove from heat. Strain fish heads; save stock. Let heads cool enough to remove the meat (and the eyes if you like). Add meat to stock and bring to a boil. Add onion mixture and red gravy. Simmer for 15 minutes. Salt and pepper to taste. Serves 8 to 10.
12 medium fish heads
2 medium onions
4 Tbsp. Flour
4 Tbsp. Oil
1 qt Red Gravy
salt and pepper to taste
Place hads in a large pan and combine with half of one onion and 1 tsp. Of salt. Add water to cover and bring to a boil. Simmer for 1 hour. Slice remaining onion. Make a roux with the flour and oil. Add remaining onions. Remove from heat. Strain fish heads; save stock. Let heads cool enough to remove the meat (and the eyes if you like). Add meat to stock and bring to a boil. Add onion mixture and red gravy. Simmer for 15 minutes. Salt and pepper to taste. Serves 8 to 10.
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