If you’ve ever been in our livestreams you would know that we make a lot of soup. Being that we make a lot of soup our recipes change pretty frequently. Why am I telling you this? Well, it’s because this in just one version of the original recipe. Hopefully you don’t find it difficult and that you DO find it delicious.
INGREDIENTS:
1 Salmon head cut into two halves
1/4 cup Olive Oil
4 cups Chicken Stock
4 cups Water
1 Large Potato cut into small cubes
1 Large Carrot cut into small cubes
1 Large Sweet Potato cut into mall cubes
1 Lage Onion diced
3 Celery stalks diced
1 head garlic minced
1 inch Ginger Root minced
Salt & Black Pepper to your linking
1 tsp Fennel
2 tbsp Sesame Oil
3 cloves Garlic, sliced (for infusion)
INSTRUCTIONS:
1. Heat olive oil in a large pot. Add: celery, onion, garlic, ginger. Sauté until soft.
2. Add stock and water. Bring to a boil. Add fish.
3. Remove fish head from pot after fully cooked and debone. Return fish flesh to pot.
4. Add potato, sweet potato, carrots, salt and black pepper to pot.
5. In a separate, small pan ( those little one egg frying pans would work) heat up sesame oil, fennel and sliced garlic cloves for 2-3 minutes.
6. Drop that hot oil mixture into the soup and you’re DONE!
Garnish with any kind of herbs you like, I used thyme.
ENJOY!
