Fish soup

18 July 2023

Last week we brought home a couple walleye from our latest ice fishing trip. I posted a story during my fish head broth recipe that got a lot of response. I want to put out a quick guide line on how I make fish stock from fish heads and bones. Most people in North America just throw this part of the fish away when they get done with the fillets… but boiling down fish heads and bones can result in this rich and flavourful stock. That you can use in your favourite fish soups. Today I used the stock to make a ramen style dish. Topped with shredded carrots, caramelized onions, hard/soft boil eggs, green onions and crispy dumplings. GUIDELINES TO FISH STOCK: Chunk up carrots, onions, ginger, garlic and whatever other vegetables you may have around (or even the scraps from your vegetables like onion and garlic skins) For spices I always use salt and pepper. Add your favourite spices. Like fennel, bay leaves, paprika, turmeric or you can add something spicy if that’s what you are into. Heat oil to a big pot and sweat your vegetables for a minute or 2. I add the cleaned fish bones and heads with guts removed. I mix it around for 3-5 minutes until the outside of fish begins to cook. Add water and bring to a boil. Turn down to low and simmer for up to 2 hours. Strain the broth to ensure no bones. I like to pick off any excess meat and use the remains as compost. This broth can be strong depending how much fish you use. Be wary of how strong your broth is before you make your soup. You can freeze the broth in ice cube form to use when you are ready to use. This is a great way to get the most out of your catch and use your vegetable scraps (organic vegetables would be ideal) Hit the bell and subscribe button to stay tuned for more amazing adventures. @Time on the Lake Follow me on TikTok (34K) and Instagram (12.4K) for a lot more content: https://www.tiktok.com/@timeonthelake https://www.instagram.com/timeonthelake/