Basque Inspired Tuna Head Soup

Image by Sam Wells, Chef Epic.

After you’ve used the rest of the tuna - this soup recipe is the perfect way to continue enjoying the flavor of the fish.

Pull out your largest stock pot for this!

Ingredients

• 1 tuna head

• 1/2 cup olive oil

• 1 medium onion diced

• 1 bell pepper diced

• 4 garlic cloves sliced

• 1/2 cup white wine

• 1 teaspoon smoked paprika

• 8 cups vegetable stock or water

• 1-28oz can diced tomatoes

• 1 bay leaf

• 3 cups potatoes (about 2 medium potatoes) diced

• 1.5 teaspoons salt plus additional to taste

• 2 pinches white pepper

• 3 tablespoons parsley

• Juice of 1/2 lemon

How to Prepare

1. In a stockpot, heat olive oil over medium low heat, and sauté onions and bell pepper for 10-12 minutes until fragrant, slightly caramelized and softened. Add garlic slices and sauté for 2 more minutes. Stir in 1 teaspoon salt and smoked paprika.

2. Add white wine to the pot and cook for 2-3 minutes.

3. Add stock or water, then canned tomatoes (with their juices), and tuna head, and bay leaf. Allow mixture to come to a boil, then lower to a simmer. Add another 1/2 teaspoon salt. Skim any foam that gathers on the sides of the pot.

4. Simmer soup for 10 minutes, then add potatoes to the pot. Allow to simmer for 15 more minutes or until meat releases from tuna bones and potatoes are tender.

5. Using tongs and a spoon, remove tuna meat from bones.

6. Season soup to taste with salt and white pepper. Serve soup with tuna meat, and garnish with parsley, a squeeze of lemon, and a drizzle of olive oil.