Samoan fish head soup is the kind of practical, flavor-rich dish that adds depth to the site’s seafood archive. It shows a more resourceful home-kitchen style of Pacific cooking and complements the lighter raw fish salads and coconut soups already on the site.
If you enjoy this style of Pacific cooking, you may also want to try sua ia, coconut fish soup.
Ingredients
- 1 fish head, cleaned and cut if needed
- 1 onion, sliced
- 2 tomatoes, chopped
- 4 cups water
- 1 cup coconut milk
- Salt to taste
Instructions
- Simmer the fish head with onion and tomatoes in water until flavorful.
- Skim if needed and cook until the fish is tender.
- Add the coconut milk.
- Season lightly with salt.
- Serve hot.
Helpful Tips
- A gentle simmer keeps the broth clearer.
- Use a fresh fish head for the best flavor.
- Serve with taro, breadfruit, or rice.
FAQ
Why use fish head in soup?
Fish head gives the broth deep flavor and is part of practical island home cooking.
Can other fish parts be added?
Yes, extra fish pieces can be added to make the soup heartier.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 234 kcal |
| Fat | 11.7 g |
| Saturated Fat | 9 g |
| Carbohydrates | 39.1 g |
| Protein | 60.2 g |
| Sodium | 10354.4 mg |
| Cholesterol | 99.9 mg |
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