Ingredients 3 salmon heads
About 4 cups water
½ lemon, juiced
1 tsp garlic
1 small onion, chopped
A few small chillies (optional)
1 potato, chopped
1 stick celery, chopped
About 4 tbsp plain flour
2/3 cup dry white wine
Powdered vegetable stock (optional)
½ bunch choy sum (optional), chopped in half
2/3 cup light cream
Rinse the fish heads under cold water, and bring the water to the boil, and add the fish heads.
Boil the fish heads in the water for a minute only, and discard the water. This method removes the scum from the stock.
In a frypan, add some butter and cook the onion for a minute or two.
Add the potatoes, chilli, celery and garlic, and then cook for a few minutes.
Add the flour and wine and cook another minute or so.
Transfer this into the pot with the salmon, add the new water, a spoon of powdered vegetable stock, and bring to the boil.
Boil for about 20 minutes, adding the choy sum after about 15 minutes if you are using it.
When it has cooled, carefully take out the fish heads (they fall apart as you do this!) and then strain the soup.
Carefully remove the meat and any other unwanted bits leaving just the rich meat.
Put this meat back in the soup, heat, and add the cream just before serving, stirring it through on a low heat for about 5 minutes or until it is warm.
If you are not going to eat it all at once, do not add the cream to all of it.
You could also blend all the vegetables and fish making it more of a bisque than a chowder, however I wanted to taste pieces in this one.
Leave the soup overnight in the fridge if possible, as it had far more taste the next day.