Viskop Sop (Fish-head Soup) is a traditional South African recipe (from the Cape Malay community) for a classic fish head and bone soup with potatoes, onions and celery flavoured with curry powder. The full recipe is presented here and I hope you enjoy this classic Southern African version of: Fish-head Soup (Viskop Sop).
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Ingredients:
Bones and head of a medium-sized yellowtail (or any large fish)
1l water
1l milk
3 medium potatoes, peeled and diced
1 medium onion, peeled and diced
1 celery stick, diced
2 tbsp fresh parsley, chopped
2 tsp curry powder or fish spice
salt and black pepper to taste
Method:
Place the fish head and bones in a large saucepan and add the water. Bring to a boil and cook for 30 minutes than add the milk and boil the mixture for a further 10 minutes.
Strain the liquid and remove the head and bones (depending on the country and culture you may eat the head). Return the liquid to the saucepan and add the potatoes, onion, celery and parsley. Bring to a boil and simmer until the potatoes are soft (about 35 minutes). Allow to cool a little then blend the liquid to a smooth paste in a blender.
Return to the saucepan and bring to a simmer. Season with salt and pepper (you may ad 200ml cream at this point if you wish). Serve garnished with chopped parsley or watercress.
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