By Yanni- www.fishermansbelly.com
Ever wonder what’s all the fuss surrounding is a good fish stock? Why do people keep chomping their lips after every sip? Here’s why. The long lasting flavor, the tastiness, the fatty goodness, and that collagen come together in a properly made fish stock. Where does all that goodness come from? That’s easy, from the bones, the head and carcass of our fresh fish.
My new recipe, Yellowtail Cream Corn Soup, has a homemade fish stock made from a yellowtail’s head and tail. Then with just a few veggies and some water, it becomes a base for any good fish soup. In addition to me teaching you how to create this simple fish stock, I’ll then show you how to transform the stock into a velvety smooth cream corn yellowtail soup.
This winter in So Cal, we’ve had quite a few days where our coastal yellowtail have been on the chew. If you’ve got a hold of a smaller unit, that is 15 pounds of less, that would be perfect for this soup. If you have a larger yellowtail, that’ll work, but you’ll have to split the head in two just to get it to fit inside your pot. And, if you don’t have a yellowtail, any winter time fresh catch will do!
Homemade Fish Stock Yellowtail Cream Corn Soup (serves 4)
To Make The Fish Stock
1 fish head
1 fish tail
1 large carrot
2 stalks of celery
½ onion
1 bundle dill (parsley optional), set some aside for final garnish
5 ½ cups cold water (½ cup for evaporation losses)
2 tablespoons salt
1 tablespoon peppercorns
Finish The Soup
1 pound yellowtail fillet cut into 1 inch cubes
2 tablespoons of unsalted butter
1 onion diced
5 cups of fish stock
5 cups of milk
4-5 cloves of garlic finely chopped
Kosher salt
Cracked black pepper
2-3 tablespoons of all purpose flour
24-oz frozen corn kernels
Create The Fish Stock
1. Start creating the fish stock by adding the fish head and tail portion into the cold water and then turn on the flame to medium high heat. Next, add the carrot, celery, onion and dill. Now add the salt and pepper. Place a lid on the stock pot and bring the stock to a boil. Right after it comes to a boil, lower the heat to a simmer for a total of 45 minutes.
Create The Yellowtail Cream Corn Soup
1. Heat your soup pot and add the butter. Now add the onions and garlic with a pinch of salt and pepper. Only saute this for 4-5 minutes.
2. Next add the milk and simmer for 5 minutes.
3. After the soup has come to a simmer, add the flour and begin whisking right away. Make sure not to allow any of the flour to “lump up”.
5. Place a strainer on top of your soup pot and now add your homemade fish stock. Next, take a taste for saltiness. Add more salt if required. If you find your soup is too salty, add some warm water until it tastes good to you.
6. Finally, add the corn, and then as soon as the soup begins to simmer again, add the cut fish fillet. Cook for another 4-5 minutes and then you’re done. Garnish with the dill and serve.
