Easy Fish Head Soup Recipe

Are you interested in trying new Spanish soup recipes while making the most out of the ingredients you use? Then we have the perfect zero-waste Spanish soup for you.

With delicious fish head soup, you get to enjoy a part of the fish that usually gets thrown away but is filled with flavor, nutrients, and a good amount of meat.

Continue reading this article, and you will learn how to make fish head soup, along with the best tips for storing, serving, and ingredient substitutions that you can follow.

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Pssst…!!?? You can’t get enough of Spanish fish recipes? Have a look at my other posts: 

• Best fish soup recipe in the world

• Mackerel soup recipe

• White fish soup

Background of the Dish

Spanish fish soup recipes in general are extremely popular in Southern Spain thanks to the port industry in the region and the abundance of fresh fish that can be obtained.

This gave rise to the traditional Spanish fish soup, and the fish head soup quickly emerged as a flavorful way to make the most of available ingredients and minimize waste.

It may sound strange to use fish heads, but it’s an ingredient that shines in this soup accompanied by others such as carrots, potatoes, onion, and garlic, all combined with a fish broth.

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Things You’ll Need for Fish Head Soup

To prepare this fish head soup you need white meat fish head, potato, onion carrots, garlic cloves, fish broth, and leek as the main ingredients.

Just like other Spanish soup recipes, you will need a large pot to prepare this recipe, but that is the only needed equipment.

Ingredients

• 1 large fish head (such as cod, hake, or any other white fish)
• 1 onion
• 2 garlic cloves
• 2 carrots
• 2 tomatoes
• 1 potato
• 1 leek
• 1 bay leaf
• 6 cups (1.5L) fish broth
• Salt and pepper to taste
• Chopped Fresh parsley (optional, for garnish)

How to Make Fish Head Soup – Step by Step Guide

1. For the first step in this fish head soup recipe, you have to prepare the veggies. Start by peeling and chopping the carrots, onion, and potatoes into small pieces. Then, peel and mince the garlic cloves and slice the leek. Set them aside.

2. After that, rinse the fish head under cold water and remove any gills and excess blood. Cut it into smaller pieces if necessary.

3. Now grab a large pot and heat some olive oil over medium heat. Add the chopped onion, garlic, carrots, tomatoes, and leek. Sauté for about 5 minutes until the vegetables start to soften.

4. Then, add the fish head pieces to the pot and pour in the fish broth. Also, add the bay leaf and season with salt and pepper to taste.

5. Next, bring the Spanish fish soup to a boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes to allow the flavors to meld together.

6. Once that time has gone by, remove the fish head pieces from the soup and discard them. Also, add the diced potato to the pot and continue simmering for another 20 minutes, or until the potatoes are tender.

7. Do a taste test on the Spanish seafood soup and adjust the seasoning if needed. Then, remove the bay leaf before serving.

8. For the final step in this recipe, pour the fish head soup into bowls and optionally garnish it with chopped fresh parsley. Serve warm and enjoy.

Substitution of Ingredients

Something that we love about this recipe for Spanish soup is that it only calls for a few basic ingredients that you can find at any store, yet still, you have some room for substitutions.

To make this Spanish soup recipe completely from scratch you can prepare our delicious caldo de pescado, and you will have a nutritious and rich homemade broth.

Most fish head soup recipes are made with easy-to-find and white meat fish, but you can try it with others like salmon, snapper, sea bass, or halibut.

Give a go to our halibut soup, a Spanish fish soup that’s packed with delicious fish fillets and crunchy vegetables.

As well as other Spanish soups recipes, feel free to play with the veggies that you use, including others like bell peppers, zucchini, kale, corn, and peas.

Tips on Serving Fish Head Soup

Thanks to the benefits of fish head soup, it is commonly served during the winter or when people need to boost their immune system defenses, as this soup provides a nutrient and energy boost.

However, you can prepare and enjoy recipes for fish head soup all year round, and this one is no exception.

To enhance the flavors of this fish head soup, top it with grated parmesan or manchego cheese, as it will melt with the heat of the soup.

You can also top this fish head soup with bread croutons or toasted nuts to add more texture and a different flavor profile.

How to Store Fish Head Soup

Once you finish making this simple fish head soup recipe, let it cool to room temperature and then place it in an airtight freezer-safe container (also cover it with plastic wrap in contact with the top of the soup so that it doesn’t form a crust).

Then, store the fish head soup in the fridge for up to 3 days, or in the freezer for up to 2 months (label the container with the date so you don’t go over time).

Finally, you can reheat the fish head soup on the stove over medium-low heat, and it should take from 15 to 40 minutes, depending on how cold it is.

Do you want to have a stock of Spanish soups in your freezer to enjoy them whenever you like?

Then, take a look at our fantastic Spanish shrimp soup or our amazing Spanish seafood soup, which can also be stored in the fridge or freezer.

Recipe Card: Fish Head Soup

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