| The best fish soup starts with the base. Begin by boiling the head and bones in a cheesecloth for 30 minutes, stirring occasionally and keeping it at a low boil. At a bit of vegetables and seasonings to the broth for taste. While that’s boiling, remove your cheesecloth and salvage whatever meat you can for your soup. When preparing your soup, begin by simmering your base. Go on to add desired vegetables and seasonings. Onions, carrots, bay leaves, potatoes, salt and pepper are often favorites. Simmer extras, add fish, cover and simmer again, until fish is cooked. |
|
