Catfish soup: 4 classic recipes

How to cook fish soup from catfish and carp

Those who constantly prepare fish soup know that it turns out more appetizing if you use 2-3 types of fish for it.

To prepare a rich fish soup, you will need 300–350 g of catfish and carp fillets, as well as the following products:

• leek – 1 pc.;
• celery root −1 pc.;
• fresh parsley (roots and juicy greens) - a bunch;
• fresh dill - a bunch;
• colored sweet peppers - 1 pc.;
• butter cube – 20 − 25 g;
• lean, odorless oil – 2 tbsp. l.;
• dry seasonings - coriander, mixture of peppers, bay leaf;
• regular salt without additives - to taste;
• onion - 2 pcs.

Step-by-step preparation:

1. Cut the carp - remove scales, remove entrails, cut off the head and fins. Cut the carcass into fillets.
2. Place the head with the trimmings in a saucepan, add water, add the onion with peel, and let it cook.
3. Prepare vegetables. Cut the carrots and roots (celery and parsley) into strips, and the remaining onion into fine cubes. Stew everything in vegetable oil and butter. Add chopped bell peppers and leek rings.
4. Strain the broth, remove the onion. Boil again. Cut catfish and carp fillets into small pieces and place in a pan. When its contents boil, remove the foam.
5. Add stewed vegetables, spices, bay leaves, parsley and dill to the pan, and add salt. Cook for another 5 - 10 minutes, remove from heat and let stand.

Serve with lemon quarters, squeezed directly onto the plate.

Catfish soup with wine

A peculiar symbiosis of traditional Russian and French cuisines. Instead of a traditional glass of vodka, dry white wine is used here. Rice for the dish should be taken as for porridge, that is, it boils well and produces a thick, starchy broth. Its quantity should be varied according to your taste. Ideally, you should end up with a thick soup, but not a puree soup. You can also swap rice for potatoes.

Ingredients for 2 l. soup:

• Portioned pieces of catfish – 4 steaks.
• Round rice – 100-150 g.
• Dried herbs (basil, parsley) - 1 tbsp. l.
• Leek – 1 stalk.
• Vegetable oil or butter – 50 g.
• Dry white wine – 80 ml.
• Ground black pepper.
• Nutmeg.
• Rosemary or thyme.
• Water – 1.5 l.
• Salt and favorite spices to taste.

Preparation:

1. Place the entire steaks in water and place the pan over medium heat. Sort and rinse the rice and add to the fish. Salt and add your favorite spices.
2. Heat oil in a frying pan and roast a sprig of rosemary in it. Delete it. In the resulting aromatic oil, saute thin leek half rings until soft.
3. Then pepper the fried onions, season with grated nutmeg and dried herbs. Let stand for one or two minutes and pour white wine into the contents of the pan. Keep on low heat until the wine almost evaporates, but nothing burns.
4. Place the cooked steaks on a plate and cut them - remove bones and skin. Leave the fillet in large pieces.
5. Grind the rice in the pan completely with an immersion blender. Return the fillet pieces to the soup. Place the prepared wine and onion dressing there.
6. Simmer on the fire for a couple more minutes and remove from the stove.

A simple recipe for fish soup from catfish head

For 1 kg of catfish:

• water - 1.5-2 liters
• onion - 1 head
• potatoes - 3 pcs.
• carrots - 1 pc.
• peppercorns - 5-6 pcs. ordinary and fragrant
• greens with roots (celery, parsley) - 1 sprig with roots
• salt - as usual for soup
• laurel - 1-2 pcs.

Place the heads (along with other bony trimmings) in a saucepan, add water, and bring to a boil. If the head is very large, it is better to chop it into pieces or place it in a saucepan with a small bottom diameter so that the water completely covers the contents. The amount of water should not be increased. The less water, the richer the dish will be.

After boiling, skim off the foam and add peppercorns. Reduce heat and cook, stirring occasionally, descaling. There should not be a violent boil, otherwise the taste of the fish soup will deteriorate! Cook (simmer) for about an hour, at least 45 minutes. Remove the heads or pieces of a large head, cut into pieces, and prepare for serving (separate the head meat from the bones).

Strain the broth, bring to a boil, put in it whole roots, onions (right in the husks), carrots cut into slices and potatoes into pieces. Cook over low heat until the potatoes are tender, stirring occasionally. Five minutes before removing, add salt, bay leaf, chopped herbs.

However, you can sprinkle the greens onto the plate when serving, not forgetting to add pieces of meat removed from the head. Gourmets put a spoonful of sour cream, mayonnaise, heavy cream or butter (vegetable) in their ear. The oil can be added a minute before removing from the heat, and before serving, let the soup brew for 10 minutes under the lid, removing it from the stove.

Ingredients:

Delicious odorless soup

Catfish has very tasty and tender meat. Compared to other river fish, this is the fattest. In order to prepare a delicious fish soup from this sweet waterfowl, you need to know some tricks. For example, a river predator does not have scales; instead, its body is covered with protective mucus, which can negate all culinary efforts.

Watch this video on YouTube

To prepare odorless catfish soup:

1. Thoroughly clean the fish of mucus. For this, coarse table salt is used. The carcass is rubbed with it and then cleaned with a napkin. The procedure must be repeated several times. If you don’t have salt on hand, you can do this in nature using ash - it also cleans fish well.
2. Another way to remove specific mucus is to rinse it well with hot water, but not with boiling water, so as not to damage the skin, since it is very thin. To do this, pour hot water over the fish, after which the unpleasant substance will curl up and be easily removed with a paper towel.
3. The best option is to remove the skin from the fish altogether. To do this, make cuts on it around the head and carefully pull it off with a stocking.

A simple recipe for making odorless fish soup

Product composition:

• catfish fillet without skin - 400 g;
• potatoes - 2 - 3 large root vegetables;
• vegetable oil for frying - how much will be needed;
• flour – 50 g;
• salt, spices - according to taste preferences;
• carrots, onions - 1 pc.;
• greens - a bunch.

Step-by-step algorithm:

1. Put water on the fire and immediately add the coarsely chopped potatoes.
2. While the liquid is boiling, prepare the remaining vegetables. Fry onions and carrots until tender.
3. Cut the fillet into 2-3 cm pieces, add salt, roll in flour, and fry until golden brown.
4. Add stewed vegetables, fried fish and spices to boiling potatoes. Salt everything.
5. Tie half of the greens with a thread and lower them into the broth. Remove after cooking.
6. Remove the soup from the heat, let it sit, pour into bowls and sprinkle with chopped herbs.

The fish can be fried with the addition of butter, then it will have a delicate, pleasant aroma.

Using these recipes, you can prepare a delicious, rich catfish soup, both at home and outdoors.

Classic fish soup on the fire

Now we will prepare a delicious fish soup over a fire according to the simplest classic recipe, without additional ingredients.
The richest fish soup comes from silver carp, pike perch, and salmon. It is better to take this particular fish, but it must be freshly caught. Ingredients:

• fish – 2 kg;
• water – 3 l;
• carrots – 300 g;
• onion – 300 g;
• potatoes – 900 g;
• salt, pepper, bay leaf;
• dill and parsley – 200 g.

Preparation:

• Before gutting the fish, do not forget to put a pot of clean water on the fire. Build a strong fire to quickly boil the water.
• The fish must be cleaned of entrails and scales. It is better to take large fish. It needs to be cut into pieces. Remove the gills from the head, it will also go into the ear and give a good fat.
• Peel potatoes, onions and carrots and cut into cubes. Carrots and onions - in smaller cubes.
• Chop the greens with a knife.
• Place potatoes in boiling water, wait 10 minutes, then add carrots and onions.
• Immediately after the vegetables we send pieces of fish, cover with a lid, wait 15 minutes. This time is enough for the fish to cook in boiling water.
• Pour chopped herbs into the ear, pepper, salt, and add bay leaf.
• There is a little secret to real fisherman's soup - it's a log. Remove a log that has been burnt on one side from the fire, and lower its charred end into the water. The smell of smoked meat is transferred to the ear, it acquires an interesting note.

Do not rush to pour the fish soup into plates and serve it to the table. Leave it in a closed pot for 30 minutes, its aroma and taste will become even brighter and richer.

Catfish soup

When it’s cold, you especially want to pamper yourself and your loved ones with a hot and rich soup, so that it’s delicious to eat with sour cream, with herbs, or on its own.

Today we will tell you how to prepare such a wonderful dish as catfish soup, the recipe for which you will find in our article.

This soup is a real find for housewives who want to treat their households to a hearty lunch, and our selection will help even novice cooks master the preparation.

Even if catfish seems like a rather exotic ingredient, all the “unusual” components of the fish soup end there. It is enough to buy a fish, and the rest will be found in every housewife’s kitchen.

But which part of the catfish is best to use for first boiling? This fish is good because both the head and the whole carcass are equally suitable for fish soup.

You can cook catfish in different ways, so we offer several options.

Ingredients

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How to cook catfish soup

In this recipe we use whole fish - we will buy a small carcass.

1. Wash the catfish thoroughly and cut it up. We cut off the fins, the head, and remove the entrails. Pour boiling water over the head and cut out the gills and eyes - if this is not done, the broth may taste bitter.
2. After this, scald the head again and rinse well again under cold water. If it is too big, chop it into pieces. We cut the carcass into approximately equal pieces.
3. Fill the head with 2.5 liters of water and put it on fire.
   As soon as the broth boils, we begin to skim off the foam. We do this until it completely disappears, maintaining a simmer over low heat.
4. After this, add the fillet pieces, bring to a boil and remove the foam again.
   We deliberately do not cook the meat and head at the same time, since it cooks much more slowly and by that time the tender fillet will already be completely boiled.
5. While the catfish is cooking, we do the vegetables: peel and chop the onion and carrots on a coarse grater.
   We cut the washed and peeled potatoes into large pieces, even into quarters or eighths, this technique will make the taste more rich.
6. Half an hour after the broth boils, turn it off and strain.
   We put it on the fire again and add the potatoes to it.
7. Saute the carrots and onions prepared in advance in a frying pan. Add to the broth.
8. 2-3 before the end of cooking, add the boneless fillet and head meat. Bring to a boil and turn off.

Serve catfish soup with sour cream or sprinkled with chopped fresh herbs. Such a hearty dish will be a complete replacement for both the first and second.

https://youtube.com/watch?v=aSBfNberTbM%3Ffeature%3Doembed

But what if we only have the head of the fish? You can also make a rich soup from it.

Catfish head soup

• We take several heads or one large one with a total weight of 1-1.5 kg. Wash thoroughly, pour over boiling water and remove eyes and gills. Rinse again and cut into pieces if necessary.
• Pour in 2 liters of water and bring to a boil.
• Be sure to remove the foam so that it does not spoil the taste of the broth, and simmer it under the lid for 35-40 minutes after boiling, then strain, and set the heads aside to cool.

If you want to lighten the broth, mix 1 chicken protein with 3 tbsp in a cup.

cold water and pour this mixture into it. Bring to a boil and then strain.

• Put the broth on the fire again and immediately after boiling, add 4 tbsp. washed millet.
• While it is cooking, peel 3-4 potatoes, 1 onion and carrots. We cut the potatoes into cubes and add them to the soup, chop the carrots and onions and, also raw, without sautéing, pour them into the pan.
• Salt, season with 3 bay leaves, 1/3 tsp. black pepper. If you have dry herbs, add them now. Approximately 1-2 tsp.
• Cook covered for 20 minutes, then remove the meat from the heads and let simmer for another minute.

Turn off and leave for 10-15 minutes - let it brew.

Serve the finished catfish soup with sour cream or cream, adding it to each plate separately. Bon appetit!

Catfish soup in a slow cooker

If you don’t want to bother with your heads and stand at the stove, skimming off the foam, we offer you the simplest recipe.

1. In a multicooker bowl, add chopped catfish fillet (350-400 g), an onion cut into halves and carrots grated on a coarse grater, 1/3 cup of washed millet and 3 potatoes cut into slices.
2. Fill in all 1.5 liters of water, salt, season to taste and set the “Soup” mode.
3. Set the timer for 25 minutes.
4. While the soup is cooking, wash and finely chop ¼ bunch of dill. Add it 2 minutes before the end of cooking and close the lid again.
5. After the timer goes off, let the soup sit for another 10 minutes and serve.

Now you know how to cook catfish correctly to get a delicious fish soup! Choose any of these recipes and prepare the first dish to the delight of yourself and your loved ones.

Bon appetit!

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VKAZANE

Hello friends! Today we will prepare catfish soup.

Catfish meat contains many useful microelements, and most importantly, it is very soft and incredibly tasty.

If you are a fisherman and you were lucky enough to catch such a big catfish like ours, or you just bought it, then we will show you how to make two very tasty dishes from a whole fish. In this recipe, we will prepare fish soup from the catfish's head, belly and tail.

As for the catfish carcass itself, we will prepare a shish kebab, the recipe for which you can read more

You can also watch a video recipe for making catfish soup at the end of the page.

Ingredients you will need to make catfish soup:

The amount of ingredients is calculated for the volume of a five-liter cauldron.

Catfish meat, namely:

• Catfish head
• Abdomen
• Pieces from the tail

Vegetables:

• Carrots – 1 pc.
• Onion – 2 pcs. (by preference)
• Potatoes 3-4 pcs.
• Green onions
• Dill
• Parsley

From spices:

• Black pepper
• Red pepper
• Allspice
• Bay leaf

And also 50 ml. vodka.

Note: when preparing fish soup, you can do without onions, but we like it better when it is in the dish. The broth turns out to be richer, but if you wish, you can easily omit the onion.

So let's get started!

To begin with, the catfish must be gutted. We make a cut from the head to the beginning of the caudal fin and through it we take out all the insides. After this, thoroughly rinse the inside of the catfish with water.

Now we clean the mucus from the skin of the catfish. There are two options:

1. Wipe the fish with salt and remove the mucus from the skin of the catfish with a knife.

2. If you don’t have enough salt or you are camping, do the same, only use wood ash instead of salt.

We completely clean the gills so that the place where they are located looks like this.

Now, let's start cutting up the catfish.

Let's separate the tail part and cut off all the fins.

Next, we separate the head of the fish and begin making a cut under the fin.

Also, for fish soup, we cut off the lower part of the abdomen.

We cut the tail part into large portioned pieces, which we will use as the main meat in the ear.

To make the broth rich, place the catfish head in a cauldron, add allspice and bay leaf.

Fill the contents of the cauldron with water and salt.

After that, cover the cauldron with a lid and put it on fire.

While the fish head is cooking, chop the vegetables.

Cut the potatoes into large cubes.

Cut carrots into rings.

If you still decide to add onion to the soup, cut it into rings or half rings.

When the water in the cauldron boils, periodically check and skim off the foam.

After the contents have boiled for 20-30 minutes, remove the cauldron from the heat and remove the fish head. If the catfish's head starts to fall apart, don't worry, just take out all the bones separately, they are quite large.

After we have removed the head of the fish (or all that is left of it), return the cauldron back to the fire and add onions and carrots there.

Now, remove the remaining meat from the head of the fish and separate all the bones from the meat.

After we have separated the meat from the fish's head from the bones, add it to the cauldron. We will also add the pre-prepared catfish belly.

Let the contents of the cauldron simmer for a couple of minutes.

After a few minutes, add the previously chopped potatoes.

When the potatoes are half ready, add pieces of the catfish tail, red and black ground pepper. Don't forget to taste the broth and add a little salt if necessary.

When the potatoes and catfish tail meat are ready, be sure to add 50-70 grams of vodka. Cover the cauldron with a lid and let the fish soup boil.

Next, remove the cauldron from the heat and leave the fish soup with the lid closed for a few minutes.

Finally the soup is ready!

We recommend serving the fish soup by adding a couple of slices of lemon to the plate and garnishing it with chopped herbs.

You can also watch a video recipe for making catfish soup.

Subscribe to our YouTube channel, we will show you many ways to prepare delicious dishes outdoors and in camping conditions.

Catfish soup in a slow cooker

If you don’t want to bother with your heads and stand at the stove, skimming off the foam, we offer you the simplest recipe.

1. In a multicooker bowl, add chopped catfish fillet (350-400 g), an onion cut into halves and carrots grated on a coarse grater, 1/3 cup of washed millet and 3 potatoes cut into slices.
2. Fill in all 1.5 liters of water, salt, season to taste and set the “Soup” mode.
3. Set the timer for 25 minutes.
4. While the soup is cooking, wash and finely chop ¼ bunch of dill. Add it 2 minutes before the end of cooking and close the lid again.
5. After the timer goes off, let the soup sit for another 10 minutes and serve.

Now you know how to cook catfish correctly to get a delicious fish soup! Choose any of these recipes and prepare the first dish to the delight of yourself and your loved ones.

Bon appetit!

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Recipe for catfish fish soup, homemade plain fish soup

For 1 kg of catfish:

• onion - 1 pc.
• potatoes - 2–4 pcs. (depending on size and amount of water)
• carrots - 1 pc.
• butter – 20–30 g
• allspice and regular pepper - 6–8 peas each
• laurel - 2 leaves
• lemon (can be without it) - 2-3 slices
• salt - as usual
• water - 1.5–2.5 liters
• greens (dill, parsley, celery) - to taste.

Vegetables are washed, peeled, cut into arbitrary pieces, as you like:

Carrots are usually cut into thin rings or planed into cubes, grated, cut in half and thrown into the soup, or a whole carrot is dipped into the soup.

The potatoes are cut into small pieces or the potatoes are coarsely cut into 4–8 pieces.

Finely chop the onion or cut the onion crosswise. They are lowered into the pan whole, often unpeeled, along with the husks.

Frying vegetables (onions and carrots) when preparing real fish soup is unacceptable! These are already variations of all kinds of fish soups.

Sliced ​​or whole vegetables are poured with cold water or placed in boiling water and cooked until the potatoes are half cooked. After 10 minutes, add pieces of catfish, cook the fish soup until the fish is ready for another 10-15 minutes.

Five minutes before the end of cooking, add pepper, salt, and add a bay leaf. Place butter in the prepared fish soup and let it stand for 10 minutes, tightly closing the lid. Fans add a spoonful of sour cream to the plate and sprinkle with chopped herbs.

Variations of the catfish fish soup recipe

If the catfish is not particularly fresh (long-dormant) or defrosted, it is better to start cooking with fish. It is poured with cold water, boiled until tender, taken out, and the bones removed. Strain the broth, add vegetables and cook the fish soup until tender. Then the fish is laid out on plates and topped with hot fish soup.

To eliminate the smell of mud, slices of lemon are dipped into the cooked ear. After 5–10 minutes they can be removed. Vodka will do for the same purpose. 30 ml is poured a few minutes before removing the pan from the stove. Alcohol is not felt, and the ear is pleasantly lightened and becomes transparent - no additional tightening is required to eliminate turbidity.

Spices that go well with catfish soup include: nutmeg, tarragon, ginger, saffron, thyme, and basil. Along with classic vegetables (carrots, onions and potatoes), celery roots, parsley, and parsnips are often boiled. The roots are placed whole and then removed. Or chop it finely and leave it in the soup.

Please share your own advice on how to cook catfish soup in the comments. Readers of our site will be grateful to you!

More delicious catfish dishes:

• Hot smoked catfish
• Canned catfish
• Dried catfish
• Catfish aspic

Description of preparation:

Ukha is a very healthy soup. And very often we ask ourselves the question - how to prepare fish soup so that even a little picky child will dine on it. Almost everyone likes the taste of fish soup among adults - well, except for those who are completely indifferent to fish. But feeding a child fish soup is much more difficult. However, this recipe for making pike soup will help you. The main thing when cooking is not to cover the pan with a lid. Then almost all the pungent fishy smell will disappear. Pike fish soup according to this recipe can be prepared both at home and outdoors. The fish soup is consumed both cold and hot. Don’t forget to sprinkle your fish soup with finely chopped herbs before serving. Well, did I start talking? Read a simple recipe for pike fish soup, cook, savor and enjoy!

First dish of fish head

Anyone who believes that the head is a useless part of the fish is greatly mistaken. It is from it that you can cook a very tasty fish soup. Fish lovers are advised to store fish heads, fins, tails and ridges that remain after frying or cooking fish cakes in the freezer.

Before freezing, the head must be rinsed well with water, the blood must be completely removed, and the gills and eyes must be removed. Afterwards, you can put it in the freezer.

Prepare in advance:

• catfish head – 1 pc.;
• onion – 1 pc.;
• potato tubers – up to 4 pcs.;
• young carrots – 1 pc.;
• ordinary medium-sized salt - according to taste preferences;
• bay leaf – 2 leaves;
• peppers (black peas and allspice) - according to taste preferences;
• fresh parsley and celery with roots - 1 pc.

How to cook:

1. Cut the head in half, place it in a cauldron or a convenient pan in a gauze section. Pour in enough filtered water to completely submerge the food.
2. As soon as the liquid boils, remove the foam, add pepper and bay leaves. Reduce heat and remove scale as it appears. Cook, without letting it boil, for a quarter to an hour.
3. Remove the gauze bag. From the head of the catfish, select the meat at the base and from the cheeks.
4. Place the washed onion, without cutting, directly in the husk, and the peeled roots of table greens into a common bowl. Cut the carrots into slices, potatoes into several arbitrary pieces and also add to the rest of the products.
5. When the vegetables boil, you can add salt to the soup and remove the onion from it.
6. Check readiness by piercing potato pieces with a fork or knife. Place bay leaf and chopped table greens in the soup, let the soup boil and remove from the stove.

Place the meat from the head into plates, lay out the vegetables, and pour over the aromatic broth. It will turn out very tasty if you put a spoonful of thick sour cream or a cube of butter on each plate.

There will also be more richness in the fish soup from the head and tail - this fish is very fatty.

Classic catfish soup

Prepared like most fish broths. Additional ingredients include only spices, onions and aromatic roots. It turns out spicy due to chili pepper. By the way, it is advisable to try the pepper pods first, as their spiciness varies. Sometimes even a small pepper makes a dish almost completely inedible.

Ingredients for 3 l. fish soup:

• Catfish weighing 1.5 kg.
• Celery root – 1 large root.
• Onions – 2 pcs.
• Butter – 50 g.
• Black and allspice in peas.
• Bay leaf.
• Fresh chili pepper - 1 pod.
• Water – 2.5 l.
• Salt and favorite spices to taste.
• Fresh parsley or cilantro.

Preparation:

1. Gut and cut up the catfish. Cut out the gills. Cut the head into several parts. Place the head and fins in a saucepan, add spices and cook a rich broth. Strain it and put it back on the stove. Throw away the tripe.
2. Fillet the rest of the carcass. Divide the fillet into pieces 1.5 - 2 cm thick and add to the soup.
3. Finely chop the onion and sauté in butter until transparent, transfer to the fish soup.
4. Chop the greens and chop the chili pepper into rings (without seeds).
5. Peel the celery and cut into large cubes, add to the pan, along with the chili and herbs.
6. Cook until the fish is done and immediately remove from heat.
7. Serve with black bread.

Carp fish soup with vodka

Ingredients:

• carp heads and tails – kilogram;
• water – a couple of liters;
• potatoes - four tubers;
• carrots and onions - two pieces each;
• a couple of bay leaves;
• sprigs of dill;
• spoon of lime juice;
• two tbsp. spoons of vodka;
• salt pepper.

Preparation:

1. Place the prepared fish parts into a pan.
2. Add onion, bay, pepper to the giblets. Cook for a quarter of an hour.
3. Cool the broth and strain, remove the giblets.
4. Add potato, carrot and onion slices to the boiling broth.
5. Then add salt, pepper, vodka, and lime juice to the broth.
6. At the end of cooking, add the herbs and cook until the ingredients are ready.

Recipe for fish soup from catfish heads, how to cook fish soup from fish heads

Take care of fish heads! Never throw them away. Hide it in the far corner of the freezer. In difficult times, when the food in the house is running out, and salary is still far away, these modest thawed supplies with the addition of a minimum of spices will allow you to eat deliciously for several days.

Fish heads are a storehouse of useful substances, plus pleasant-tasting head meat and rich soup. Even from just the heads, it’s easy and quick to cook fish soup or fish soup, and feed your household a fresh dish. Although “yesterday’s” fish soup, which has been standing and brewed, is no less tasty than freshly prepared one.

Together with the heads or separately from them, it is useful to freeze cut fins, tails, and the removed ridge. These bony parts give a good fat, releasing valuable nutrients into the water. To prevent them from clogging your ear, you can boil them in a gauze bag.

, read by clicking on the link.

Ukha from catfish heads is cooked in the same way. Moreover, it is not necessary to add meat from carcasses to it. If, nevertheless, catfish meat is added for taste, then you should keep in mind: the heads are cooked 2-2.5 times longer. First, boil the bony parts for 45–60 minutes, then add pieces of fish to the strained broth and bring the dish until cooked. The cooking time for fish soup increases and takes more than an hour, but the time spent is compensated by the pleasant taste and pleasure received from tasting a hot liquid dish with pieces of fish meat.

Warning:

Rinse the heads thoroughly and pour boiling water over them, washing away any blood that appears. Before placing them in cold water, be sure to cut out the eye sockets and gills*.

*Gourmets ignore this point; they cook the fish together with the eyes and gills.

After cooking, the head parts are cut, removing the meat from the cheeks and neck, and adding it to the finished fish soup.