Salish Sea Salmon Head Soup
- 1 large Salmon Head gills removed
- 1 large onions in 1/8ths
- 3 carrots chopped
- 1 turkey drumstick Optional
- 4 or more garlic clove section chopped
- 3 slices ginger root
- 2 large onions diced
- 1 large Fennel bulb or plant sliced and diced, reserve fronds
- 1 cup bladderwrack seaweed (rockweed) chopped
- 1 cup salsa medium
- 2 pinches saffron
- Salt and pepper to taste
Cover one large Salmon Head(gills removed) with water. Add one large Onion, 3 Carrots, and one uncooked Turkey Drumstick (Optional). Bring to convection and simmer for 2-3 hours. Strain broth and reserve/refrigerate.
Remove salmon flesh and Omega oil rich fat from bones (Cats get eyes, bones et all; I get cheeks) and reserve.
Chop 4 Garlic Cloves, 3 slices Ginger Root, 2 large Onions, one large Fennel Bulb and saute in large pan until just barely soft. Add reserved Broth, 1/2 cup Bladder Wrack Seaweed(Rockweed) with bulbs, one stem of oregano and thyme. Simmer until fennel is el dente. Add 1 cup medium salsa, reserved flaked salmon, 2 pinches Saffron, salt and pepper. Simmer 2 minutes and serve, garnished with Fennel Feathers.