Fish Head Broth
by
Gjon Dukgilaj
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.
- Level
Basic
- Cooking
1h
- Overral
1h+
- Ready
Carp Head
2Zucchini
1Carrot
1Red Bell Pepper
1Sliced Lemon
to tasteBay Leaf
4Chopped Parsley
to tasteBlack Peppercorn
1tbspBlack Pepper
to tasteExtra Virgin Olive Oil
to drizzleSalt
to tasteWater
1.5l
Carp Head
2Zucchini
1Carrot
1Red Bell Pepper
1Sliced Lemon
to tasteBay Leaf
4Chopped Parsley
to tasteBlack Peppercorn
1tbspBlack Pepper
to tasteExtra Virgin Olive Oil
to drizzleSalt
to tasteWater
1.5l
Fish Head Broth
Gjon Dukgilaj
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 1.5L of water
Add 4 bay leaves and 1tbsp 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!