In our house, the kitchen is the place where we all come together. We girls like to pull together to create exciting concoctions. Many of them turn out quite successful and then there are some that are ultimate fails. Cooking one of the many ways that we bond, so we love creating things from our imaginations and then seeing how they’re portrayed in the end.
Soup is something we can eat, in my house, almost any time of the year, and this cool, rainy April weather is perfect for a good bowl of soup.
My husband picked up a Salmon head from the grocery store and I instantly knew what I was going to make with it. Fish heads are usually tossed, but he was able to get a pretty large one and bring it home for me to make one of my favorite soups. It’s a twist on Vietnamese Pho. I’m saying a twist because there are several things that I do differently to my soup that’s not done in the Vietnamese restaurants here in the States.
The other thing is that I knew that I could make more than one meal with this fish head, but I’ll get to that in just a second.
First, the soup. This soup is very flavorful, and it can be as spicy as you want it to be. My family loves spicy, so we add jalapenos, but you can absolutely leave them out without compromising the deliciousness of this soup. So, on to it.
Now for using the fish head.
I took all of the meat out of the head, and there was plenty enough to make a 1/3 lb fresh salmon cake! This one was broiled. Fresh salmon cakes are nothing like that tasteless canned stuff. That stuff will make you hate a salmon cake. A fresh salmon cake has a similar texture to a crab cake. I made this one with the meat from the boiled head and it was amazing.
Both of these dishes were easy and fairly quick to make after the broth was done. So, don’t forget to stop in your seafood market and grab a fish head to make some yummy fish soup. Call ahead of time and see when they’re most likely to have them. They’ll be happy to sell them to you because they’d otherwise throw them away.