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.

Angutet (fish Head Soup)

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

  1. Place the fish head in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 1 hour.
  2. Add the onions, potatoes, carrots, and celery to the pot. Simmer for an additional 30 minutes, or until the vegetables are tender.
  3. Stir in the fresh parsley and season with salt and pepper to taste.
  4. 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.
  5. 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