Salmon Head Soup
- 2 large salmon heads
- extra fish parts and bones ( nice but optional )
- 2 stalks celery
- 2 large carrots
- 1 large onion
- 1 large green bell pepper
- 1 large tomato
- 1 large tomato diced
- 1 bay leaf
- 2 large cloves of garlic
- salt, pepper
- one lemon quartered
- extra lobster or fish stock paste from a jar. ( e.g., Better than Bouillon brand )
- 1/2 to one cup white wine
Place fish heads/bones/parts in a large pot and cover with water.
Add chopped vegetables and quartered lemon.
Throw in some salt and pepper.
Bring to a boil and cover and simmer about 20 minutes or until fish is cooked.
Remove fish and vegetables with a slotted strainer spoon.
Reserve vegetables, discard lemon.
Carefully remove as much fish meat as possible from heads and fish parts.
Place back into the pot with the vegetables and season with the fish, seafood or lobster bouillon paste.
Add some wine for desired taste
The flavor improves greatly the next day.