Ingredients
Scale
- 3–4 fish heads
- 1 onion, chopped
- 5 garlic cloves, chopped
- 1 leek, white part only, chopped
- 1 thumb sized piece of ginger, chopped
- 2 carrots, sliced
- 1 parsnip, diced
- 5–6 Jerusalem artichokes, halved
- 4 tbsp cooking oil
- 2 tbsp tomato paste
- 2 dl (¾ cup) white wine
- 5–6 sprigs thyme, chopped
- 1 liter (4 cups) fish stock
- 1–2 chili peppers (optional)
- Black pepper, to taste
- Salt, to taste
To serve
- Noodles
- Spring onions, chopped
Instructions
- Remove the gills from the fish heads and clean them thoroughly, then cut off the fins using kitchen scissors.
- Heat the cooking oil in a deep pot and sauté the onion until it softens.
- Add the leek and sauté for a few more minutes before adding the carrot, parsnip, garlic and ginger.
- Season with salt and black pepper and mix well.
- Add the tomato paste, mix, and let it cook for a few minutes.
- Pour in the white wine and let it reduce.
- Add the Jerusalem artichokes, thyme and fish stock, and add the chili peppers if using. Let it simmer on medium low heat for 10 minutes, covered with a lid.
- Add the fish heads, cover again, and simmer for another 30 minutes.
- Serve over noodles or enjoy as is. Top with chopped spring onions.
- Prep Time: 20 minutes
- Cook Time: 40 minutes