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Ingredients
Scale
- 1 salmon head
- 1 salmon fillet (optional for added flavor)
- 6 medium-sized potatoes, peeled and cubed
- 8 cups water
- 1 large carrot, shredded
- 1 medium onion, finely chopped
- 2 ripe tomatoes, diced
- 1½ cups heavy cream for richness
- 2 tablespoons butter
- Pinch of salt, adjust to taste
- ⅓ cup fresh dill, chopped
- 1 bay leaf for depth of flavor
- 1 teaspoon each of black and white pepper
- 3 cloves of garlic, minced
- 1 tablespoon fish sauce (optional, for umami)
Instructions
- Wash salmon heads and place in a pot with water, bay leaf, salt, and pepper. Bring to boil.
- Simmer for 20 minutes, then remove the salmon heads, returning the broth to boil.
- Add cubed potatoes and cook until tender, about 10 minutes.
- Sauté onion and carrot in butter for 5 minutes, then add tomatoes and garlic, cooking further.
- Combine sautéed veggies with potatoes, adding salmon fillet if desired. Simmer for another 10 minutes.
- Add cream and dill before serving, mixing well.
Notes
Fresh salmon heads enhance the flavor of the soup.
Taste and adjust seasoning gradually for optimal balance.
Substituting potatoes with rice or quinoa can alter the texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Comfort Food
Nutrition
- Calories: 450
- Sugar: 4
- Sodium: 800
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 5
- Protein: 20
- Cholesterol: 85