Salmon Head Bouillon (Caribbean Fish Soup)

Ingredients

• 1 head Salmon Head (about 1.5‑2 lb, cleaned and scaled)
• 2 tbsp Fish Seasoning (store‑bought blend for seafood)
• 1/2 tsp Powdered Clove
• 1 tsp Onion Powder
• 1 tsp Adobo Seasoning
• 1/2 tsp Black Pepper (freshly ground)
• 1 tsp Paprika
• 2 tbsp Lime Juice (freshly squeezed)
• 2 tbsp Vegetable Oil
• 1 medium Onion (diced)
• 3 cloves Garlic (minced)
• 2 medium Tomatoes (diced)
• 1 cup Yellow Yam (cubed)
• 1 cup Purple Yam (cubed)
• 1 cup Carrots (sliced)
• 1 green Plantain (sliced)
• 1 tbsp Chicken Seasoning
• 8 pieces Dumplings (pre‑cooked, medium size)
• 1 cup Sweet Potato (cubed)
• 1 tsp Fresh Thyme (leaves stripped)
• 1 tbsp Fresh Parsley (chopped)
• 1 small Scotch Bonnet Pepper (whole, add for heat (optional))
• 1 tbsp Butter (unsalted)
• 1 cup Watercress (roughly chopped)

Instructions

1. Clean the Salmon Head

   Rinse the salmon head under cold water, remove any remaining scales, gills, and blood vessels, then pat dry with paper towels.

   Time: PT10M

2. Prepare the Seasoning Rub

   In a small bowl combine fish seasoning, powdered clove, onion powder, adobo, black pepper, paprika, and lime juice. Mix until a paste forms.

   Time: PT5M

3. Season the Salmon Head

   Rub the seasoning paste all over the outside of the head and inside the cavity, making sure to coat the flesh and the gill area.

   Time: PT5M

4. Marinate

   Place the seasoned head in a bowl, cover, and let it rest at room temperature for 30 minutes (or refrigerate overnight for deeper flavor).

   Time: PT30M

5. Chop Vegetables

   Dice the onion, mince the garlic, cube the tomatoes, yams, purple yam, sweet potato, slice carrots, and cut the plantain into rounds.

   Time: PT15M

6. Sauté Onion

   Heat vegetable oil in the deep pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

7. Add Garlic

   Add the minced garlic and cook for 30 seconds, just until fragrant. Do not let it brown.

   Time: PT30S

   Temperature: medium heat

8. Cook Tomatoes

   Stir in the diced tomatoes and cook, stirring occasionally, for about 5 minutes until they begin to break down.

   Time: PT5M

   Temperature: medium heat

9. Add Water and Bring to Boil

   Pour in 6 cups of water (or enough to fully cover the ingredients). Increase heat and bring the broth to a rolling boil.

   Time: PT5M

   Temperature: high heat

10. Add Root Vegetables

    Add the yellow yam, purple yam, carrots, plantain, and sweet potato cubes. Reduce heat to a gentle simmer and cook for 10 minutes.

    Time: PT10M

    Temperature: simmer

11. Season the Broth

    Stir in chicken seasoning, an extra pinch of fish seasoning, adobo, and black pepper. Taste and adjust lightly.

    Time: PT2M

12. Add Dumplings

    Drop the pre‑cooked dumplings into the simmering broth and let them heat through for 8 minutes.

    Time: PT8M

    Temperature: simmer

13. Add Salmon Head and Herbs

    Gently lower the seasoned salmon head into the pot. Add thyme sprigs, chopped parsley, the whole Scotch bonnet (if using), butter, and watercress. Simmer for 10 minutes.

    Time: PT10M

    Temperature: simmer

14. Final Taste and Adjust

    Remove the pot from heat, taste the bouillon, and finish with a pinch of powdered clove, extra onion powder, or a dash more chicken seasoning if needed.

    Time: PT2M

15. Serve

    Ladle the hot soup into bowls, ensuring each serving gets pieces of fish head, vegetables, and dumplings. Garnish with a fresh lime wedge.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

28 g

Carbohydrates

30 g

Fat

12 g

Fiber

5 g