Fish Head and Wild Rice Soup

This soup could be made using a fish fillet, but you’d be missing the diversity of textures and flavors from the fish heads—dense, firm cheeks, the cartilage that enriches the soup’s body, and the fatty eyeballs that add richness. We’ve added a little smoked fish to boost flavor.

Use any fish head you like, so long as it’s big and meaty. The preparation is easy and relatively quick, and the resulting stock is fishy but not overwhelming so. Diners will understand pretty quickly how t