Fish Head Broth

A delicious broth made from carp head, utilizing the whole fish. You can have it as it is or use it to make fish soup or chowder, risotto or rice dishes, and seafood sauces.

Slice <quantity>1</quantity> zucchini

Cut <quantity>1</quantity> carrot in half lenghwise and slice both halves

Chop <quantity>1</quantity> red bell pepper

Add <quantity>2</quantity> carp heads to a large stock pot. Add <quantity>1.5<unit>L</unit></quantity> of water

Add <quantity>4</quantity> bay leaves and <quantity>1<unit>tbsp</unit></quantity> of black peppercorns

Add the zucchini, the carrot, and the red bell pepper. Bring to a boil and simmer for 30m to cook and extract the flavors

Pick some of the meat from the carp heads and reserve

Transfer the broth to a bowl

Add chopped parsley to taste and the picked fish

Add lemon slices, salt, and pepper to taste. Drizzle with extra virgin olive oil. The fish head broth is ready

Enjoy!

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