This fish head stew turned out to be quite good. I made the stock in the Instant Pot, but cooked the stew on the stove top. The consistency of the stew is intended to be like a very soft porridge – spoon-feeding consistency for a toddler.
- Two King Salmon fish heads and trim
- 1 cup millet
- 2/3 cup frozen green peas
- 2/3 tbsp salt
- pepper to taste
Put the salmon trim in the Instant Pot with 6 cups water and salt. Cook on High pressure for 20 minutes (this could probably have been way less – I’ll try 10 minutes next time).
When the stock is done, transfer the liquid to a pot on the stove, bring to a boil, and add a cup of millet. Let the millet simmer for about 20-30 minutes. While the millet is cooking, work with the fish heads over a colander to extract the salmon flesh and remove the bones. There will be a lot of tedious little bones.
Add the salmon flesh and any stock that dripped through the colandar to the stew. When the salmon bits are hot, add the frozen green peas. Stir and remove from heat.
When we served the stew to Nora, we also added some leftover baked salmon we had in the refrigerator. This was a tasty addition, but not strictly necessary.