Start with the Sterling ® halibut head. Remove the gills, and wash thoroughly.
Put the fish head in a casserole, and cover with water. Bring to a boil, turn down the temperature and simmer for 20 minutes.
In the meantime prepare the vegetables but do keep an eye on the casserole, and remove the foam throughout.
Finely slice the carrots and spring onion. Cut the fennel into cubes. Remove all leaves from the tarragon sprigs, and finely chop the chives.
Remove the fish head from the casserole, and sift the bouillion before you bring it back to boil.
Add the vegetables, and let it boil for 10 minutes, without the lid. While the bouillon boils, remove the meat from the fish head (cheeks). You may also add 30 g of Sterling® fish fillet if you wish.
Serve in soup bowls, and pour the bouillon and vegetables over.
Enjoy with freshly baked bread!