Boatless Fishing Forum, Reports, Info

This is a general recepie for fish head soup you need to adjust qty based on the amount of fish you have this is good for 2-6 lbs of fish heads

but in tall soup pan or pressure cooker add some oil lightly saute 1 chopped onion 1/2 celerey,handfull of chopped cilantro,3 chopped garlic cloves,1 chopped green pepper.2 chopped tomatos, 1/4 tst oregano,1/4 tsp of cummin,1/4 tsp of pepper, little bit of grated ginger, 2 tsp fish sauce or tsp shirimp paste (you can find that in the asian section) if not some worsceistershire sauce, 1 tsp of salt, if you like heat you can also add some hot sauce,chopped fresh jalapenos or red chilli flakes

be carefull not to add extra salt until the end once everything is cooked

while that stuff sautes lightly

add about 32 ounces of fish stock or chicken 1 stock 1 beer add more water based on your pot
4 cut red potatos into cubes
2-3 pieces of corn divided into pieces
1 cup of chopped carrot
some chunked yucca
some chuckned green plantain


cook for 45+ minutes medium heat for regular pot or 15 minutes pressure cooker after the steam starts to come out than take off cover make sure everthing is soft and if needed let it finish simmiring for another 15 minutes,

served with some cilantro/lime the green kind not yellow

Grouper is the one & only best. Any other fish is unacceptable. Without a doubt, Grouper have something special in da head, what it is...who knows. Making fish head soup w/ out Grouper is like making Clam Chowder w/ out Clam.

yeah when i think of groupa aka cherna i think of a hog aka lechon you see they are both round,chunky,lazy at times and agrasive as hell when they need to be

you can roast,some steak and is great but nothing has the flavor of a roasted pork therefore a groupa is like the pork of the sea juicy,tasty meaty and delicous

plus nothing else has as much meat as a grouper head

second favorite fish head is whole fried mangrove snapper than eating the cheeck bones and brain


i hear japanese make some great tuna collar soup as well

when do you add the heads?
and do you pull the gill plates out of the head before cooking?

sorry forget about that do pull the gills unless your into boiled gills and you want to add it once you add all the liquid broth/water/

i also forget to mention only use one for the shrimp paste,fish sauce,or worscheisheer dont use all three and as they are all very strong and if you have a lot of fish heads you can leave it out as all the flavor will come from the heads

Thanks for sharing. Chinese people always use grouper heads for soup.

For a much clearer and pure tasting soup or stock remove the gills and eyes. I have seen some folks eat the eyes, but convenbtional wisdom is to remove em.

Cookinman wrote:For a much clearer and pure tasting soup or stock remove the gills and eyes. I have seen some folks eat the eyes, but convenbtional wisdom is to remove em.

My mom removes the gills but not the eyes. I guess it's good luck.

i remove the gills for sure the eyes is up to you some people like to eat them some people get grossed out and is also fun to get all the eyes and just give them to one person lol

Comida Colombiana Mmmmmmmmmmmmmm.

Thanks for posting!
I will try.

i leave the eyes in. i want my fish to watch in fear as i eat them.