Angutet (fish Head Soup)
Angutet, or fish head soup, is a traditional Yup'ik dish that is hearty, flavorful, and perfect for warming up on a cold day. This recipe is a celebration of Yup'ik cuisine and the use of local, sustainable ingredients.
Ingredients
- 1 large fish head, cleaned and halved
- 8 cups water
- 2 onions, chopped
- 4 potatoes, peeled and diced
- 2 carrots, sliced
- 1 celery stalk, chopped
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Place the fish head in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 1 hour.
- Add the onions, potatoes, carrots, and celery to the pot. Simmer for an additional 30 minutes, or until the vegetables are tender.
- Stir in the fresh parsley and season with salt and pepper to taste.
- Remove the fish head from the pot and carefully pick the meat off the bones. Discard the bones and return the meat to the soup.
- Simmer for another 10 minutes to allow the flavors to meld together.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Fat
- 15g
- Carbohydrates
- 20g
Supplies
Large pot Knife Cutting board Wooden spoon Ladle
Tools
Stove
Serving suggestions
Serve the angutet hot, garnished with additional fresh parsley and accompanied by warm, crusty bread.
Tips & tricks
For an extra flavor boost, consider adding a splash of vinegar or a dollop of sour cream to each bowl before serving.
Cost
$15