Passed by the deli and spotted a pack of buri fish bones. There was also a grocer next door. I had some time in the afternoon. So I decided to boil up a small pot of fish soup for the husband, and the dog. It's not a meal for the humans. It's just... soup. The husband loves soup and he would have it for breakfast or for a late afternoon snack.
The humans’ pot happily bubbled with all its ingredients. I didn’t bother salting it because I added bonito powder and wakame. Skipped the daikon and old cucumber. These weren’t the flavors I was thinking of for today. One tomato and one carrot lent it loads of sweetness and resulted in a slight orange-y final color. Haha. The soup boiled down to two big bowls, sufficient for the husband and I. No leftovers. Perfect. #ImpieCooks2025
I didn’t intend to have vegetables with it. The baby cos lettuce was an afterthought because I wanted its stems and bit of the leaves to lend the undernotes that would be nicer than celery. I blanched some leaves and kept that separately so that it wouldn’t be mushy. There were a few strips of juicy yellowtail flesh. I also seared those and kept them separately. Those were meant for eating. It turned out to be a rather tasty soup. The husband loved it. He generally likes soup, and good fish soup is always such a treat. He likes all the versions of fish soups I cook and offer to him.
Boiled down the dog’s portion to get all the collagen. Her portion was a lot smaller and didn’t contain tomatoes, onions or salt, too much garlic or ginger. Once cooled, I split them into two tubs — one to be included in her meals these two days, and the other to be frozen. I love that jelly texture when the broth cooled. The dog loved it too.
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