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4
Easy
Published 2015
This recipe is not for the faint of heart. If you’re squeamish about handling fish heads and fins, you may want to abstain. With that said, this is a fun and hands-on meal to make. I’ve often seen the least likely of dinner guests get excited about participating in the process, stewing fish heads then grinding them into a thick broth that makes a hearty and delicious soup and embraces fin-to-tail cuisine.
Fish soup is a specialty of Marseille, but is served around the country, with