Ingredients
- whole fresh fish heads weighing about 3kg
- 1 onion
- 1 carrot
- 1 celery heart
- 4 cloves of garlic
- 6 tbsp of extra virgin olive oil
- 2 cups of pureed tomatoes
- 1/2 cup of roughly chopped parsley
- salt and pepper
Method
You will need whole fresh fish heads - bar cod, snapper, red emperor or the like (not oily fish such as salmon or tuna) - scales off, gills out, weighing about 3kg.
Wash the fish heads well, place in a pot and just cover with cold water. Bring to the boil and turn down to a simmer for 30-40 minutes till cooked - skim off any scum floating on top. Let the heads cool in the water. Drain (keep the stock), then remove the meat from the heads and reserve.
Peel and chop 1 onion, 1 carrot, 1 celery heart and 4 cloves of garlic and mince finely in a food processor.
Heat 6 tbsp of extra virgin olive oil in a large pot and lightly fry the vegetables for 6-8 minutes. Add 2 cups of pureed tomatoes and 1/2 cup of roughly chopped parsley, then simmer for 25 minutes till all the flavours have mingled.
Add the broth and the fish head meat, bring back to a simmer, season with salt and pepper and serve.
Makes enough for 6-8.
