Ingredients:

  • 1 large Fish Head (approx. 1 lb/450g), preferably from a white fish like cod, haddock, or sea bass. Gills removed.
  • 1 lb (450g) Fish Fillets (cod, haddock, sea bass, or a mix), cut into 1-inch pieces
  • 2 medium Potatoes (approx. 1 lb/450g), peeled and diced into 1-inch pieces
  • 2 medium Carrots (approx. 8 oz/225g), peeled and sliced into ½-inch rounds
  • 1 medium Onion, peeled and chopped
  • 6 Bay Leaves
  • 1 tbsp Sea Salt (or to taste)
  • 1 tsp Black Pepper (freshly ground, or to taste)
  • 1/4 cup (approx. 1/2 a bunch) Fresh Dill, chopped
  • 1/4 cup (approx. 1/2 a bunch) Fresh Parsley, chopped
  • 8 cups (2 Liters) Water

Instructions:

  1. Bring water to a rolling boil in the stockpot. Carefully add the fish head to the boiling water. Simmer gently until the eyes of the fish head turn white and opaque (about 20-25 minutes). Remove the fish head from the pot and discard.
  2. Add the diced potatoes, sliced carrots, and chopped onion to the fish broth. Bring the broth back to a simmer.
  3. Simmer until the potatoes are almost tender but still slightly firm (about 10-15 minutes). Add the fish fillets to the pot. Gently simmer until the fish is cooked through and flakes easily with a fork (about 5-7 minutes).
  4. Add the chopped dill, chopped parsley, salt, and pepper to the soup. Stir to combine.
  5. Add the bay leaves to the soup. Simmer for 2-3 minutes to infuse the flavor. Turn off the heat. Remove the bay leaves (and discard).
  6. Cover the pot with a lid and let the soup rest for 10 minutes before serving. This allows the flavors to meld together beautifully.