always felt guilty throwing away those STRIPER HEADS so saved them from last season and finally used them ….. I pulled this one off the INTERNET …. the only thing I did that's not in the steps is pulling some meat off the head and put in with the rice and broth afterwards b4 tossing heads into trash ….. very easy to make and tasty …….
GREEK FISH SOUP
Ingredients:
5 large fish heads
5 pints (5 L) water
1 large yellow onion,peeled and chopped
1 teaspoon dried oregano
2/3 cup (160 g) long-grain rice
2 egg yolks
freshly squeezed juice of 2 lemons
grated zest of 1 lemon
salt and freshly ground black pepper
Cooking Method:
1. In a large saucepan ,combine water,fish fillets and fish heads.
2. Add chopped onion and dried herbs.
3. Bring to a boil over high heat,then reduce heat to low and simmer,covered,for 30 minutes.
4. Strain off the stock,squeezing the fish pieces to obtain the utmost possible anount of juice before discarding.
5. Reheat the stock and stir in rice.
6. Simmer over low-heat for 20 minutes.
7. In a mixing bowl,whisk egg yolks,using a whisker .
8. Gradually add lemon juice,stirring with fork until well blended.
9. Spoon some of the hot soup into egg mixture,then stir into the gently simmering soup.
10. Stir in half of lemon zest and simmer for a further 5 minutes.
11. Season with salt and black pepper.
12. Serve Greek fish soup with a light sprinkling of lemon zest on each portion
