Fish HEAD Soup + Fish Stock from Scratch! (Fish Tea, Fish stew)
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- Опубликовано: 11 сен 2024
- This was a highly requested video on my other channel and I finally took on the challenge! I wanted to see what the hype with fish head soup was all about. Whether you call it Fish tea, Fish Stew or fish head soup they all come down to a few basics. In this video I show you how to make a basic fish stock and then use that stock to make our fish head soup. Fish stocks can be used for sauces, chowders, poaching, stews and so much more. I used a mutton snapper, but you can use almost any fish to make a fish stock or soup. I prefer to use fish that have tasty skin and descaling your fish is a must! The possibilities and flavor combinations are limitless! Check out the Recipe below!
Heres the recipe for Fish stock:
1. Add oil to stock pot over medium heat, start by sweating a mirepoix (Diced Carrot, onion, celery) I added leak to the mix as well. Sweat for 15-20min until soft.
2. Deglaze pot with some white wine 1/2cup to 1cup. after 2 min add fish head, and bones. Cook for 5min.
3. Add 5 whole black peppercorn, 5 bay leaves, salt pepper to taste and enough water to cover fish head or desired stock amount, bring to boil reduce heat to medium low, simmer for 1 hour!
4. Strain stock and discard vegetables, but pick off all fish meat from bones and head and save!
For Fish head Soup:
1. Add Olive oil to stock pot. Sautee diced Carrot, onion, celery, leak, red chilli pepper until lightly browned over medium heat.
2. sauté garlic for 30 seconds and add previously made fish stock.
3. Bring to boil and reduce heat to low and simmer for 30min.
4. Serve soup with fish you picked off bones and fresh cut cilantro.
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Hey Vic, I just want to let you and Brooke know that I recently had a tragic loss in my life and through my grief all I’ve found myself doing is watching your videos. They bring me so much joy and I just want you to know that I appreciate all that you do to be positive and an amazing person. Thankyou
God bless u
Where’s the cornbread to go with this? Thanks, so good,
This is a great way to make sure nothing goes to waste.
Amen Kurt
It’s a good feeling when people genuinely love what you create. Nice.
You are killing it Victor 💪.. that soup looks delicious! Had my mouth watering! Keep up the hard work!
Love that you’re using the entire fish.
The way it should be!
0 dislikes after 4 hours... best cooking channel!! Keep up the good work
Them bones, them bones, them beef bones!! lol Great job, I'll try it with bass maybe. I only have access to fresh water catch and cook right now here in utah.
Well...THIS IS an improvement!! BIG LIKEEE!!!
Good, good...Very good!!
Standing ovation!!!
Thank you!
That looks pretty good especially if you put rice in their
No rice needed, just delicious and nutritious broth
I asked for this. I am so glad you did this. I knew you would kill this and explain it well.
Most important is to bring it to near boil and then simmer to preserve the collagen. It turns to jelly in the fridge. You can bounce a fork off it.
It came out great. The sea market gave me a nice head... ribs, and filleted spine. My soup had same veggies plus butternut squash.
Suggestion... try roasting the collars carcasses etc then adding them in just adds another layer of deliciousness 👍
Another layer of flavor is something I won't argue with!
You can actually add the leftover spines from filleting
Awesome! Continue with all your content. Much appreciated. Hopefully you will have landshark merch available soon?!
there will be march available again, but I dont want it to be labeled landshark. I want to bring an actual brand to my fans!
Congratulations Victor for this new Channel and for this Fish Soup recipe. Next time show us the Shark Fin Soup bro.
I bet from now on, you'll have a bag at the boning table to collect all those parts to use in the future. You can also make that into a white cream sauce somewhat like "Clam Chowder". Fish Chowder sounds really good.
Next time I clam chowder you can bet it'll have fish stock!
I'm liking the cooking channel Vik.
Good show bro!
Thanks Robert, hoping it goes far
I love it man. Thanks for doing this video. This is how we’ve always done ours and it hurts me to see folks throw away so much good fish when they get the easy meat off em. We will make stock and pull the meat off the bone and freeze it for future use as well. We deer hunt and fur trap so there not a lot of time for fishing during the winter but we still wanna eat fish and making a hot soup on a cold day hits the spot. Thanks Victor and keep up the good work
Oh and the next time I’m down that way imma hit you up for some that fine cooking you Ms. Brook show us. I’m not asking for an invite to the house I’ll take delivery on the beach 😂😂🤣.
I would love to cook for my subscribers one day, it would be a nice way to give back and make for great videos. Cooking for people is something my grandma loved doing and I hope to carry on her passion!
I want to say thanks for your video,,,,, I have search all over and over RUclips looking for videos teaching how to make fish tea or as you say fish head soup,, but all I found did not satisfy me,,,,,, until I came across your video and it's exactly what I was looking for,,, your method is how I'm going to make my fish tea,,,, thanks
Love both of your channels !!! Such a huge fan!!
Thank you!
Magnificent, especially coming from a crab.
Show this to Ramsey
In Asia we use fish heads for everything from broth to straight up raw. I grew up in Shanghai and I can confirm that Chinese people love using the heads for stocks.
I compare the head similar to a chicken carcass, it's not ideal to eat normally, but is great to make stocks with.
Looks great Vic! Keep it up!
When you said you want to use the whole fish you should make a beer batter or wet batter and cook the back bone/spine and make fish and chips
Interesting, not sure how that would come out, but we can try haha
@@viktorhluben2824 also A trick to get all of the juice out of a lime is you cab pit the lime m=half at the small end of tongs for the grill and that way you get more leverage.
Awesome dish Victor, keep them coming
Deep frying those throats is another really delicious use of what you call collars. Lots of recipes out there to bring that beautiful part of the fish fwd… im a big fan of asian flavors with the throats. (curry leaves, etc).
Awesome!!! Looks delicious....cheers🍺🍺🇿🇦🇿🇦🇨🇴
Cheers Andre!
You can take hot peppers of any verity and store them in simple white vinegar for years. The vinegar slowly takes on the flavor or the pepper like...well a pickle. However it takes longer to get the full flavor out of the peppers. i have a bottle that gas been fermenting in my fridge with chili pequins and garlic for 2 years. It is awesome with fish.
Was craving fish broth but didn't want my usual recipe. Found yours and voila! All is well again. Thank you so very much.
Update: the broth and soup were utterly scrumptious! Thank you.
An oldie but a goodie
I love fish head soup great video Viktor 🤙
I do it the same way! At the end where you filter the stock from all of the solids and separate the meat; i'll add some baked sweet potatoes from the oven with all the veggies and puree them. Separate stock pot; add all the additional veggies you want and stock; then add your meat. The sugars from the sweet potato add so much more of a flavor
I'm constantly telling people to use the carcass and heads to make the stock for soups and chowder. If the bones are fine and like to fall off, I still use them, but I wrap them in cheese cloth, waste not want not and ew it's so good.
great vid man taught me a lot and its a waste free recipe so im hyped to try it
I love all your videos doesn’t matter how bad they are
Thanks Viktor for another great show. Many childhood memories... to this day, it’s one of my favorite meals. You can add noodles or rice (my fav). Glad your family enjoyed it and we’re confident other families will enjoy it too when the prepare it. Looking forward to viewing your next show
Great job. Did you see Michael on the Stanzfam channel make his Jamaican fish head soup this week? That guy was a character.
Bravo!🤩
I'm new here, so you may have already done this, but cooking a whole fish is a great way to make sure nothing goes to waste. Picking apart the head meat is the best part! If the fish is smaller, my favorite way is to pan sear to get a nice crispy skin. But stuffing and roasting is always great too!
I dreamed last night you and brook took me fishing! We went to a restaurant brook got sick and you guys left me stranded! I think I was watching one of your videos before I fell asleep lol. Great looking soup!
Hey Viktor, another delicious video and so well-instructed. I’m from the Philippines, and other than the gills and guts, we eat the whole fish anyway, whether it’s fried, grilled, baked, steamed or poached. And we’ll use the carcass for fish stock.
I think you’re missing two key delicious parts of the fish, and that’s the skin that you remove when you filet, and the tail. Just a thought.
What a beautiful bowl of soup Victor! Love it!🙂
Thanks Brian!
Maybe try making Fish Noodle soup, a take on a chicken noodle soup. Or maybe even a chowder.
Love the channel, great to see you step out of the box. As always wonderful post! Keep em comong!
The fish head soup looked delicious. Also demonstrates there is much more to a fish than just the fillets. BTW: I learned that using fennel bulb in the soup takes it to another level - even more well rounded flavour and ‘restaurant quality’. Thank you Viktor. Cheers from Australia. Jeff. 👍😀🐠🐟🛥🦘
Cooked with fennel for the first time in my life the other day and loved it! The aroma is unreal!
Viktor Hluben Yes, the fennel bulb is such a great ingredient - also amazing mild aniseed flavour sliced thinly in salads and coleslaw. Cheers. Jeff.
We love your videos man!
Not bashing at all bro, but the trinity down here in Ms/La is onion, celery and bell pepper. No carrots sir - keep on keeping on, love the new channel!
I appreciate all these videos they teach me so much keep them coming! Good work
I also had spring onions, 2 green bananas, potatoes heavy dice... something they call a cho cho. ( tastes like a pear). It was great!
Thanks Viktor for the video. I love the way you made the fish broth. Fish broth is difficult to find in the stores, but now I can make my own!! Loving the channel!!
My mom's actually going to do this once we get back from Florida, we love it. She usually puts tomatoes and pineapple in it tho.
Sounds good
you should try browning the heads and bones first. Brown all sides and then sweat your vegetables and have a pot of boiling water ready. Once everything is browned pour the bowling water over the browned bones and vegetables and let it boil. It'll give your fish broth a nice creamy white color. I do this with all the bones and carcass from my rock fish, ling cod, striper and etc.
Great video, I am use to eating fish whole or keeping the heads and carcass to make soup. It’s good to see you trying new things and introducing to your audience. The fish stock can also be used for some good Asian soups. Thank you.
These are great videos Vik, really enjoying them and between your two channels and Brooks I'm getting a lot of good ideas on how to make mine with my two boys.
Dang, Vik - you and/or Brook can cook for me anytime. I subscribe to a lot of fishing catch/clean/cook RUclips channels, but the videos that you and Brook put out are hands-down the best, and most delicious looking of all!
Grilled fish head with tuna or somethin bigger next?
that Salmon Fish Head Soup look so delicious
I’m glad I saved the head and shoulders off the last red snapper I caught
This looks like a great recipe Victor! You seriously need to think about opening up your own restaurant! I know it is a hard market to break into, especially with the quarantine and social distancing!
Top job, dude!
Mmmmm I love it
Never thought fish soup could look so good! Awesome video Chef Vik 👏🏻
fish head is my favorite
Great to see nothing went to waste. I know I suggested wings but I would like to see your take on homemade pizza. Just a thought
Great Video!!
you did a great job looks amazing. scotch bonnet probably wouldn't have been to good in the soup there really hot.
Thats how the islanders like it, too hot for me, but im sure if you grew up on it, its delicious.
All you need is a little piece of it.. not the whole pepper.. 🤙🏼
Try using sea salt get rid of iodized salt .You can put the bones in the blender and make fertilizer for your plants
Great stuff!
I’m going to try it out. Looks Great !!!
PS: Hi Mom and Dad !!!
Thank you!! You are awesome!
Fantastic!
I'm a Jamaican and I call it all types of things, I call it fish head soup, fish tea and one time my momma made it a bit too thick so for fun I called that one fish porridge lol
This is awesome. I make a Jamaican Jerk chicken soup, but wanted to try it with fish instead. I am going to use this recipe to make the stock, then add my normal ingredients, then the fish at the end. Pretty sure I have a whole black drum in my freezer (gutted of course), that would be perfect for this!
Nice! this looks like chinese style cooking. If you want to make it more tasty, you can do light saute of the fish head first before you add the hot water and then add some chinese rice wine .
Loved it. I'm gonna try it with large mouth bass, catfish or maybe even bluegills. We don't have as many different species of fish here in Northern Alabama. Either way, it looks amazing & I can't wait to try it on freshwater fish! Thank you for all your hard work & posting this video.
OK. It's 3P.M. here and now I'm starving. Great job. I'm definitely getting the wife to subscribe to your channel.
That is the best off fish if you make som soep off it.
And is all so good for when you are siek.
Greeting from Belgium and my Georges.
Good stuff!
My ex was a West Indian. He made it all the time with the scotch bonnet peppers.. But, he ate the eyeballs. Yikes! LOL
Immense respect for using the parts usually discarded. Your vid should go with all fillet-ing videos. Yummy, respectful and sustainable!
Hey Victor I’m a very huge fan of you & Brooke watching from Texas, your food looks so delicious.Why don’t you open your own restaurant you’ll make a lot of business trust me
Nice that was different., but you can create it to your liking
Look's delicious
Great video. Can you make another video with fish stock sometime
Hii bro.. I'm srilankan fan of yours
Our cooking styles are different and very spicy
But I'm really loving your cooking, when you do cooking my mouth getting wet bro..
Really love it...😋😋😋
i love your content victor. please make more videos!
You need to get jamaican Mike on your channel to make some Jamaican food for you.
Have you two ever thought of branching out into hunting catch/clean/cook videos - I subscribe to a lot of them also, but I don't know that any of them have your culinary skills.
So that's what my boys are doing with the Mutton Heads I give them
Collagen City, but I have to lay off the spicy hot so people can add their own. Sometimes I'll purposely leave some fish on the carcass when filleting just for this reason. I'll make this when the family is out camping with me and I'll use Cod, Haddock and pretty much whatever I catch, my family loves the creamy New England Chowdah and Lobster or Seafood Bisque on the campfire and they love it thick so I'll cheat and make a little roux. Stripers are running right now, I go to a spot where there's a island right in front of me so it looks like a river and you can see them coming through by the thousands if not millions, there's so many they will jump on land and I just grab them at high tide.
Nice......
CHANNEL NAME FOR UR NEW CHANNEL.
"COOKING WITH LAND SHARK"
Do a mangrove snapper soup next
Dear Viktor and audience. I love so much about this video, I am taking time to add two healthful recommendations (as a Health Coach of 22 years). 1st, please read/research why iodized and other industrial salts harm the healthful goodness of lovingly prepared food like yours. Actual sea salt, such as from Selina (a Celtic salt co.) have their full, natural mineral content, compared to industrially-stripped salts (mineral-stripped salt is what cause illness in our bodies, whereas mineral rich salts are vital to our nutrition). 2nd, please look into the problems our throw-away society has added to our hormonal systems from putting hot food (especially liquids) into plastic. You had your great glass and other good tools for most of your steps, but poured your hot soup directly into a plastic container. Please let liquids cool entirely before using plastic so you save your body from the hormone-mimicking problems of heated plastic. Blessings on your care and on your carreer!!
Nice video
Typical of food that comes from poor communities. LOTS of flavor from the lessor parts. Crazy that Bouillabaisse is a top dollar dish in French restaurants, but comes from the workers at the wharf. LOve it!
People don't know whats good for them. My family is from Europe and they tell me that liver is a very expensive piece of meat back home. In the U.S its so cheap. BBQ that is the staple of American culture was started by slaves to my knowledge. Its amazing how food trends become popular and how they are perceived around the world.
Food is life.
That stock looks fantastic.
Viktor always hurts my feelings man.... I never get a invite to come eat 😖
Vic, you make things I would never even consider eating look so delicious that I am drooling. Thanks for opening my mind to new foods and not wasting any of the fish. I appreciate and admire you and Brooke. Thanks guys! :D
Try it real carribean style with dumplings, ginger and veggies such as yellow yam, coconut milk.
What other fish can you use if you can't find red snapper to try .