SERVES 4 / TIME: 45 MIN
Instead of adding vegetables to a fish stock, this recipe adds fish to a tomato stock, also called a tomato dashi.
2 large heads and tails from fish such as haddock, snapper, or salmon
4 cups Tomato Broth (Dashi) (here), plus 2 cups of its leftover tomato pulp
1 cup cooked barley or other grain (or leftovers)
Liberal amounts of chopped fresh lemony herbs, such as lemon verbena or shiso
Kosher salt and freshly ground black pepper, to taste
Lemon halves
Heat a grill to high heat. Grill the fish heads and tails until the skin is lightly charred and the flesh is flaky, 2 minutes on each side for the tails and 5 minutes on each side for the heads. There is an art to this, and you must watch carefully, because grills will differ in heat and fish heads differ in size and relative structure and leanness. So pay more attention to doneness and less to the times.
In a large pot, heat the tomato dashi, and bring to a bare simmer. Add the tomato pulp, barley, fish heads and tails, and herbs, adding water if needed so that the fish is just covered. Cook until warmed through.
Season to taste with salt and pepper and squeezes of lemon. Remove the heads and tails. Ladle the remaining soup into bowls, adding small pieces of flesh from the heads to top each serving.