Hearty Fish Head & Tail Broth with Fresh Vegetables

Name: Hearty Fish Head & Tail Broth with Fresh Vegetables
Prep time: 35 min
Total time: 35 min
Yield: 6 servings
Cuisine: Française
Ingredients: 1 kg fish heads and tails (hake, sea bream or any white fish); 1 large onion; 2 ripe tomatoes; 1 red bell pepper; 6 allspice berries; 1 bunch fresh flat-leaf parsley; 4 fish stock cubes; 2 tbsp tomato paste; 1 tsp smoked sweet paprika; A pinch of black pepper; 3 tbsp extra-virgin olive oil; 3 carrots; 2 medium waxy potatoes; 1 zucchini

By Marie Lefebvre · Updated September 17, 2026

A rich, comforting broth made from often-overlooked fish scraps — heads and tails — simmered with garden vegetables and a drizzle of olive oil. Budget-friendly and deeply flavorful, this wholesome soup proves that the most satisfying meals come from humble, honest ingredients.

Prep⏱️ 35 min

Servings👥 6 servings

Difficulty📊 Easy

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🛒 Ingredients

6 servings

1 kg fish heads and tails (hake, sea bream or any white fish)
1 large onion
2 ripe tomatoes
1 red bell pepper
6 allspice berries
1 bunch fresh flat-leaf parsley
4 fish stock cubes
2 tbsp tomato paste
1 tsp smoked sweet paprika
A pinch of black pepper
3 tbsp extra-virgin olive oil
3 carrots
2 medium waxy potatoes
1 zucchini

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Directions

1
Rinse the fish pieces thoroughly under cold running water. Peel and roughly chop the onion, tomatoes, bell pepper, carrots, potatoes and zucchini.
2
Place all ingredients into a pressure cooker: fish, vegetables, stock cubes, tomato paste, paprika, allspice and a generous drizzle of olive oil. Cover with cold water to the fill line.
3
Lock the lid, bring to pressure over high heat, then reduce to low and cook for 15 minutes. Turn off the heat and allow pressure to release naturally before opening.
4
Carefully remove the fish pieces. Pick the flesh clean of all bones and set aside.
5
Blend the vegetables and cooking broth until smooth and velvety. Taste and adjust seasoning with salt and pepper.
6
Return the blended soup to a saucepan, add the shredded fish, and gently reheat over medium heat, stirring to combine.
7
Serve piping hot, finished with a drizzle of olive oil and freshly chopped parsley. Crusty bread makes the perfect companion.

💡 Chef's Tip

Ask your fishmonger for fish heads and tails — they're often free or very inexpensive. For a richer flavour, sauté the onion and pepper in olive oil for a few minutes before adding the remaining ingredients. The soup freezes well for up to 3 months.