If you have any questions about this recipe, just leave them on the YouTube video and I'll get back with you ASAP!
My new recipe, Yellowtail Cream Corn Soup, has a
homemade fish stock made from a yellowtail's head
and tail. Add just a few veggies and some water,
it becomes fish stock for this soup. Then I'll
show you how to transform that stock into a velvety
smooth cream corn yellowtail soup! It's super easy and way yummy!
What's all the fuss surrounding a good homemade fish stock?
The answer is simple, a good fish stock is made from the head and carcass of fresh fish, which is a great source of tons of flavor. Flavors you can't get unless you make a fish stock from scratch. That's why a homemade fish stock transformers any ordinary fish soup!
Learn more about the benefits and nutrients of eating whole fish in my Live Longer Eating Fish.
Homemade Fish Stock Yellowtail
Cream Corn Soup (serves 4)
1 fish head
1 fish tail
1 large carrot
2 stalks of celery
1 bundle dill (parsley optional)
5 ½ cups cold water (½ cup for evaporation losses)
2 tablespoons salt
1 tablespoon peppercorns
Finish The Soup
1 pound yellowtail fillet cut into 1 inch cubes
2 tablespoons of unsalted butter
1 onion diced
5 cups of fish stock
5 cups of milk
4-5 cloves of garlic finely chopped
Cracked black pepper
2-3 tablespoons of all purpose flour
24-oz frozen corn kernels
Create The Fish Stock
1. Start creating the fish stock by adding the fish head
and tail portion into the cold water and then turn on the
flame to medium high heat. Next, add the carrot, celery,
onion and dill. Now add the salt and pepper. Place a lid
on the stock pot and bring the stock to a boil. Right after
it comes to a boil, lower the heat to a simmer for a total
of 45 minutes.
Create The Yellowtail Cream Corn Soup
1. Heat your soup pot and add the butter. Now add the
onions and garlic with a pinch of salt and pepper. Only
saute this for 4-5 minutes.
2. Next add the milk and simmer for 5 minutes.
3. After the soup has come to a simmer, add the flour
and begin whisking right away. Make sure not to allow
any of the flour to “lump up”.
4. Place a strainer on top of your soup pot and now add
your homemade fish stock. Next, take a taste for saltiness.
Add more salt if required. If you find your soup is too salty,
add some warm water until it tastes good to you.
5. Finally, add the corn, and then as soon as the soup
begins to simmer again, add the cut fish fillet. Cook for
another 4-5 minutes and then you're done. Garnish with
the dill and serve.
Need Some Kitchen Stuff? 🙂
Here's a great way to support Fisherman's Belly. Use our amazon links to purchase items you may need. You don't pay extra but, Amazon sends us a small commission on your purchase. Just click on the links below to take a look, and shop around. Thanks, Yanni
➤ 30 Day Free Amazon Prime Membership
KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶
➤ Stainless Steel Cookware Sauce Pot w/Lid 3-quart
➤ Cast Iron Dutch Pot
➤ Morton Kosher Salt 3lbs
➤ Adjustable Pepper Grinder, Clear
➤ Spicy World Black Peppercorn 16-oz bag
➤ Commercial Plastic Cutting Board 24"x18"
➤ Ex-Large Bamboo Cutting Board 18"x14"
➤ Wusthof Pro Cook’s Knife 12-inch
➤ 12-inch Chef's Knife
➤ Cuda 10" Fillet Knife
➤ Multi Length 8-piece Wooden Spoons
➤ Pinch Bowls w/lids (set of 3)
PHOTOGRAPHY EQUIPMENT USED 🎥
➤ Canon EOS 70D Food Photography & Video $1049.99
➤ GoPro HERO4 Black $199.00