Fish Head Broth
1h
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 1 zucchini
Cut 1 carrot in half lenghwise and slice both halves
Chop 1 red bell pepper
Add 2 carp heads to a large stock pot. Add 1.5 L of water
Add 4 bay leaves and 1 tbsp 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!
Yield 1 l
Carp Head
2
Zucchini
1
Carrot
1
Red Bell Pepper
1
Sliced Lemon
to taste
Bay Leaf
4
Chopped Parsley
to taste
Black Peppercorn
1 tbsp
Black Pepper
to taste
Extra Virgin Olive Oil
to drizzle
Salt
to taste
Water
1.5 l