How nice it is to make a rich, aromatic fish soup and feel its rich, delicate taste. We will present a classic fish soup recipe and many other hearty and tasty options.
This soup turns out clear, nutritious and tender. Pike-perch or perch are best suited for it.
You will need:
- two bay leaves;
- water – 2 l;
- carp – 1 kg;
- dry dill – 15 g;
- potatoes – 0.2 kg;
- salt – 30 g;
- two onions;
- 10 black peppercorns;
- lemon juice – 20 ml;
- ground pepper – 10 g.
Algorithm of actions:
- Gut and wash the fish, but leave the head and tail. Rinse without peeling the bulbs.
- Place the fish carcass on the bottom of the pan, pour in cold water, add two halves of an unpeeled onion, a bay leaf and peppercorns.
- Wait for the contents of the pan to boil and cook for another 15 minutes.
- Strain the broth through cheesecloth or a colander.
- Remove the soft fish to a cutting board. Separate the meat.
- Sprinkle fish pieces with black pepper, dill and salt.
- Peel the remaining vegetables.
- Chop the potato tubers into cubes.
- Chop the onions and carrots into small pieces.
- Pour the broth back into the pan and bring to a boil. Add salt and lemon juice.
- Add the vegetable cubes to the broth and cook the soup until the vegetables are soft.
- All that remains is to pour the amazing aromatic fish soup into plates and add pieces of fish, garnishing with herbs.
Cooking with millet from the head
Millet will dilute the taste of fish and make the dish even more nutritious.
Main products:
- three potato tubers;
- one salmon;
- two bay leaves;
- three tomatoes;
- dill;
- millet – 90 g;
- salt - to taste;
- one carrot;
- four arrows of green onions;
- black pepper to taste;
- two onions;
- celery stalk.
How to prepare ear with millet from the head:
- This version is prepared using fish head. So we cut off the head, rinse it under the tap and put it in a pan of cold water.
- Peel one onion and, when the liquid boils, throw it into the pan. If foam appears in the broth, remove it with a spoon. Add bay leaves and black peppercorns. Cook the future soup for 15 minutes on low heat.
- Transfer the cooked head and onion to a plate and strain the broth.
- Pour the purified liquid back into the pan, pour in the potatoes, cut into cubes.
- We grate the carrots and finely chop the second onion. Add the vegetables to the pan 10 minutes after the potatoes.
- We process the millet under the tap and pour it into the ear. Cook for another 10 minutes.
- We process the head separately, remove the meat from the bones and return it to the soup.
- Chop the tomatoes into cubes and add them to the rest of the ingredients.
- Add black pepper and salt and cook for 10 minutes.
- All that remains is to chop the chopped fresh herbs and serve the plates with the steaming fish soup on the table.
Finnish soup with cream
Sea fish with the addition of cream makes a delicate, delicious dish that can even be served on a festive table.
Recipe Ingredients:
- cream 20% - 200 ml;
- one onion;
- salt and allspice - to taste;
- six potato tubers;
- one salmon.
How to prepare red fish soup:
- Place the washed and cleaned fish in a pan with cold water.
- Throw a peeled whole onion into the broth, add allspice and add bay leaves.
- Cook the fish in the broth for 40 minutes. After this, add pieces of fish fillet to the soup and cook for 10 minutes.
- Remove the fish from the pan and cool.
- Pass the broth through a sieve and pour into an old saucepan.
- Coarsely chop the peeled potatoes and add them to the soup.
- As soon as the potato pieces soften and the liquid begins to bubble, pour in the cream.
- Add salt, chop the chopped herbs with a knife and add black pepper.
- Pour the aromatic delicacy into plates and enjoy the hearty fish soup.
How to cook trout?
Recipe Ingredients:
- a bunch of green onions;
- water – 3 l;
- salt – 15 g;
- potatoes - 3 tubers;
- a bunch of dill;
- onion – 1 pc.;
- a pinch of black peppercorns;
- trout – 2 kg;
- bay leaf – 5 leaves.
How to prepare trout soup:
- Remove the entrails, scales and mucus from the fish. Sprinkle a little salt on top.
- Place the trout in a bowl, cover with a lid and leave in the refrigerator for 15 minutes.
- Bring water to a boil in a saucepan, add salt.
- Cut the peeled potatoes into medium cubes.
- Pour the potato pieces into the boiling liquid.
- Finely chop the onion, from which the peel has previously been removed.
- When the potatoes become soft, add onion pieces to the soup.
- Add peppercorns and bay leaves. We wait 15 minutes.
- Dip the chilled trout into the ear.
- Let's cook the soup for another half an hour. Place the fish meat in a separate bowl. Pour the broth into plates, chop the greens and add trout pieces to taste.
Salmon fish soup
The dish is simple and easy to prepare.
What to take:
- allspice peas – 5 pcs.;
- salmon – 0.5 kg;
- two pinches of salt;
- one carrot;
- water – 2 l;
- Bay leaf;
- potato tubers - 4 pcs.;
- half a bunch of dill;
- one onion;
- a pinch of ground pepper.
Salmon soup - prepare step by step:
- We peel and peel all vegetables.
- Chop the onion into small cubes, cut the potatoes into medium squares, and chop the carrots into thin circles.
- Cut the salmon carcass, remove bones, eyes from the head and scales. Cut everything else into pieces.
- Bring water to a boil in a saucepan and add pieces of fish to the bubbling liquid.
- Remove foam from the surface of the broth and reduce heat to low.
- Pour all the chopped vegetables into the soup, add pepper and bay leaf.
- Let's wait until the soup boils, reduce the heat again and cook the dish for 25 minutes.
- 5 minutes before the end of cooking, add salt and black pepper powder.
- Leave the dish to simmer under the lid for 10 minutes and set the table.
Classic Don ear
Recipe Ingredients:
- black peppercorns – 8 pcs.;
- pike perch – 1.5 kg;
- three tomatoes;
- water;
- onion – 1 pc.;
- three bay leaves;
- potatoes - 6 tubers;
- fresh parsley;
- carrots – 1 pc.;
- salt - to taste.
Step-by-step preparation:
- Sprinkle the cleaned and gutted fish with salt and leave for an hour.
- Bring the water in the pan to boiling water and lower the pike perch into it. Let's start cooking. From time to time we remove the foam that appears.
- We pass the peeled carrot root through a grater with large links.
- Chop the onion into half rings.
- Sauté the chopped vegetables in a saucepan.
- When the pike perch becomes soft, remove it from the broth. Pour the liquid itself into another pan through a sieve.
- We wait for it to boil and send the potato cubes there.
- Cook for 5 minutes and add the roast, peppercorns, pieces of fresh tomatoes and bay leaves.
- Cook until all the vegetables are ready, add salt to taste.
- Pour fish soup into tureens, chop fresh parsley and lay out pieces of fish. The taste is amazing!
Royal pike soup - step by step
You will need:
- water – 2 l;
- onion – 1 pc.;
- salt – 10 g;
- pike – 1 pc.;
- fresh dill and parsley – 0.1 kg;
- one lemon;
- carrot – 1 pc.;
- one laurel leaf;
- three potato tubers;
- semolina – 50 g.
How to prepare pike soup:
- Place water on the stove to boil.
- Remove the head and tail from the cleaned pike.
- We process all the vegetables by peeling and washing them.
- We pass the carrots through a grater. Finely chop the onion.
- Add salt, chopped vegetables and pike to the boiling liquid.
- Chop the potato tubers into medium cubes and place them in the pan.
- After 10 minutes, pour semolina into the broth and cook for 5 minutes.
- Add bay leaf and chopped parsley.
- Squeeze 20 ml of juice from the lemon and pour it into the soup.
- The aromatic spicy pike soup is ready! Enjoy its unique taste.
Grocery list:
- pearl barley – 65 g;
- half a lemon;
- one carrot;
- water – 5 l;
- one bay leaf;
- vodka – 150 g;
- several branches of parsley;
- fresh fish;
- potatoes – 400 g;
- onion – 1 pc.;
- salt to taste;
- four tomatoes;
- a piece of butter;
- peppercorns – 6 pcs.
Algorithm of actions:
- Place the freshly caught fish into two piles. The first is small fish, the second is large specimens.
- We remove the scales from small fish and throw the carcasses into the pot. Large ones are fully processed. We remove the fins, heads, ridge, tail.
- Add the head and tails to the pot, pour water, throw in the washed onion in the husk, peeled carrots and parsley.
- Cook over the fire for 40 - 50 minutes.
- We catch the boiled fish from the pot, and remove small specimens.
- Strain the broth through layers of gauze and pour it back. We wait until the liquid boils.
- Add pepper, pearl barley, bay leaf, large cubes of peeled potatoes. Cook everything together for 15 minutes.
- Pour salt, pour in vodka and lemon juice, throw in a piece of butter.
- Close the pot with a lid and let it brew for 10 minutes.
Description
Ukha at home, cooked on a stove from crucian carp, Probably, it may seem to someone not a very respectable dish, because crucian carp has never been one of the valuable varieties of fish. Nevertheless, it has quite tasty, lean, slightly sweet meat, which even a gourmet will like if cooked correctly. And crucian fish soup really turns out very tasty. You just need to use fresh fish (preferably recently caught) and a special dressing. Which one? Read more about this in our recipe. And the accompanying step-by-step photos will help you quickly get used to cooking, especially since cooking crucian fish soup on the stove is not at all difficult. And soon you will see for yourself!
Ingredients
-
(1 kg) -
(3 pcs.) -
(1/2 pcs.) -
(2 pcs.) -
(small bunch) -
(20 g) -
(2 cloves)
Cooking steps
We prepare all the ingredients stated in the list.
We clean the crucian carp from scales, gut it, pull out the gills, wash the carcasses and cut them into pieces. Be sure to remove the fins and gall bladder. Then pour 3 liters of cold water into the pan, put the pieces of fish there and put it all on the stove. Cook the crucian carp for about 20 minutes, skimming off the resulting foam with a slotted spoon.
After this time, wash the onion, cut it in half and send one half directly with the husk to the boiling fish. We also put the washed dill stalks there. Cook everything together for another 10 minutes, after which we remove the onion and dill from the pan (you can throw it away).
Wash, peel and cut the potatoes into small cubes. Place it in the broth. At the same stage of preparation, you can add caviar (if any) or milt, as well as swim bladders to the fish. Cook the fish soup for another 15-20 minutes, and then add the laurel leaves and black peppercorns.
It's time to prepare the dressing. To do this, take... lard and cut it into tiny pieces. Add chopped dill and garlic to it. Grind all this thoroughly in a mortar to make a fragrant paste. After this, add the prepared dressing to the fish broth and mix gently.
Turn off the heat and let the soup brew for another 10-15 minutes. During this time, the lard will dissolve, making the broth more rich (after all, crucian carp is a low-fat fish), and garlic and dill will give it an incredibly appetizing aroma.
Well, now you can sit down at the table and try the amazingly tasty and aromatic crucian fish soup with an unusual dressing of lard, garlic and dill, cooked at home on a gas stove.
Bon appetit!
Fish is a very healthy product that is simply necessary in the diet of every person. There are a lot of varieties of fish, as well as fish dishes, one of such healthy and very tasty dishes is fish soup.
In ancient times, the word “ukha” itself meant soup, a liquid dish. Ukha has long been considered a national dish of Russian traditional cuisine. It is very healthy, aromatic, and is a type of soup. The number of recipes for this dish is very large. Each recipe has its own flavor and cooking feature. Most real chefs believe that a real fish soup should contain several types of fish. This is due to the fact that each fish has its own taste, its own characteristics, some fish give tenderness, others a sharp taste.
Each fish soup recipe has its own subtleties and characteristics, but in general all recipes are of a general nature. Tourists cook fish soup according to their own recipe, fishermen cook fish soup, housewives cook according to a cookbook. Fish soup is a rather old dish, and most housewives often prepare it at home. But there is one “but”: in order for the soup to have an excellent unique taste, it is important to cook it not easily. There are many secrets, and we will share some of them with you.
Knowing the intricacies of preparing the most famous fish soup, you can easily prepare it both at home and on a campfire. Traditionally, it is prepared, of course, while fishing.
The variety of fish in our country is quite rich, so the first question arises: what kind of fish should I cook fish soup from? Depending on the territorial characteristics and the richness of each region in certain types of fish, everyone has their own answer to the question about fish preferences. Some people think that the richer the fish assortment, the tastier the fish soup; others think that fish soup is only tasty from perch or salmon; others prefer to cook fish soup from the head of a large fish.
Let's look at some features and varieties of fish soup.
Fish soup recipes by type
Pike perch, perch, ruff - as a rule, white fish soup is prepared from these fish. Sometimes a portion of burbot, catfish, tench or ide is added.
Crucian carp, carp, carp, rudd are fish that are suitable for black fish soup.
Red fish soup is prepared from sturgeon, beluga, salmon, and stellate sturgeon. You can also tint the red ear with saffron and its name will change to amber.
If the fish soup is called triple, it means that three different types of fish were used.
Types of fish soup according to cooking method
If there are several types of fish in an ear, then this ear is called mixed.
Protected ear, its main difference is the presence of eggs in the ear. There are two ways to prepare this fish soup. In the first option, during cooking, the not fully cooked fish is taken out, rolled in flour with a beaten egg, fried in a frying pan and sent back into the broth until fully cooked. The second preparation option: fish, vegetables and herbs are boiled in a clay pot, after which a beaten egg is added, without stirring, left until fully cooked.
Dry fish soup - made from dried fish and the addition of dried mushrooms.
If you increase the amount of carrots in the ear, you can get a sweet ear.
There are also lovers of crayfish soup; the fish is cooked together with crayfish.
Poured soup is a soup that is prepared from still living fish. Ungutted, live fish are poured with boiling water. Fish giblets can add a specific taste to a dish, so this option for preparing fish soup is not for everyone.
How to cook fish soup correctly?
The first secret: choose the right fish.
Choose only fresh fish for your fish soup. Here are the types of fish that are best suited for this soup: perch, carp, pike perch, crucian carp, carp, pike. Among the sea fish that are suitable for fish broth, cod, sea bass, halibut and notothenia are useful.
Experienced fishermen advise: prepare fish soup from different varieties of fish. In addition, to make the broth rich and tasty, add more fish to less water.
The second secret: a set of ingredients.
For a good fish soup you need to use a minimum of ingredients and spices, otherwise you will overwhelm the main taste and aroma. As a rule, vegetables should be chopped coarsely, except for the onion: it is placed whole or in two halves.
Secret three: preparation.
Cook the fish soup without a lid over low heat, and be sure to remove the foam that appears by the time it boils - then you will have a clean and transparent broth with a unique aroma, but without a characteristic odor.
Cooking time for fish is also important: overcooked fish loses all value and taste. For freshwater species – 7–20 minutes (larger pieces – cook longer); marine varieties need even less, 7–12 minutes; large Siberian fish takes about half an hour to cook.
In addition, place the carcasses in a slightly boiled vegetable broth, or just in water - more flavor will be retained.
Secret four: don't stir.
Secret five: salt.
It’s best to salt fish soup in a saucepan only before putting the plates on the table, otherwise you can ruin all your cooking efforts. The best salt is sea salt.
This is where the secrets end. Now, having learned the intricacies of its preparation, you can easily cook excellent soup!
how to cook fish soup step by step photo recipe
Ingredients:
- river fish 1-1.5 kg,
- potatoes 5-6 medium tubers,
- onion 1-2 heads,
- carrots – 1 large or 2 small,
- parsley root - optional
- millet 2-3 tbsp. spoons (optional)
- vodka – 1 glass 50 ml (optional),
- bay leaf or dry dill sprigs,
- pepper.
Cooking process:
We gut fresh fish. In the photo recipe we prepare fish soup from carp.
We also use offal (caviar, liver, bladder, fat) to make soup.
Remove the gills from the head.
A fragrant and rich broth is obtained when small fish are used in cooking. Our fish is large, we cut it into pieces.
Let's prepare all the vegetables. Let's put the water on the fire. Place chopped carrots and parsley root (if using) into boiling water. Place the onions whole (or cut into halves). In addition to fish, potatoes are added to the fish soup, and there should be no potatoes in the fisherman's version. Cook for approximately 10 minutes.
If we have fish soup with millet, add the cereal at the same stage.
We lower the bay leaf, pieces of fish and pepper. Cook everything for about 10 minutes.
Add fish roe. Now you can add salt to the soup, but not before. Boil for another 5 minutes from the moment of boiling.
To get rid of the characteristic smell, add vodka.
When the soup is cooked, remove the bay leaf and onion.
Remove large pieces of fish from the broth.
And add some salt.
Onion, dill or parsley are added at the very end, when serving.
The next day, the rich classic ear is frozen.
And many people eat it like fish jelly.
Bon appetit everyone!
There are several opinions regarding how to cook classic wow. First: ear always prepared from one type of fish. That's why it happens salmon soup, pike soup, trout soup, carp ear, sterlet ear, perch soup, pink salmon soup, pike perch ear, crucian fish soup, catfish soup, sturgeon soup, carp fish soup, salmon soup, bream ear, saury fish soup, cod fish soup, ear made from ruffs, pollock ear, cod fish soup, mackerel soup, ear from pelengas, silver carp ear, burbot fish soup, roach ear. A second opinion and a second technology allows for cooking fish soup from several varieties of fish - mixed or in several stages. For example, they first boil small fish, and then cook more expensive and tasty fish in this broth. Ukha, recipe which includes changing three portions of fish, is called triple fish soup. Royal fish soup is prepared according to the same principle, however, with chicken or even mushroom broth. Ear, recipe which involves its preparation in chicken broth, also called rooster soup.
Calorie content fish soup depends on the type of fish and varies from 45 to 70 Kcal per 100 g. Fish for fish soup can be very diverse. Traditional, real ukha comes in several types. White ear is an ear made from river fish: from ruff (it is believed that ruffs make the most delicious fish soup - because of the ruff mucus), perch, pike perch, whitefish. Black fish soup is made from fish less suitable for fish soup: asp, carp, chub, crucian carp, carp, rudd. Red fish soup is called red fish soup. Fisherman's fish soup stands apart. Fish soup on a fire is not like cooking fish soup at home. Fisherman's soup is prepared from any fish that can be caught. How to cook fish soup Any fisherman knows: the water must be from the river, the smoldering firebrand must be extinguished in the almost finished ear, and be sure to add a little vodka or pepper to the ear at the end. As you can see, there are many ways to prepare fish soup. Cooking fish soup often has its own local characteristics. For example, fish soup with millet or other cereals has long been common among the Cossacks. In the Russian North, among the Pomors - fish soup made from salmon heads. Typically, the Volga ear is an ear made from sterlet. The original recipe has Finnish soup. Finland is a country of a thousand lakes, and Finns know how to cook fish soup. Finnish soup with cream few will leave anyone indifferent. Today even canned soup is quite popular. The recipe for canned fish soup is captivating in its simplicity: throw canned fish into a decoction of vegetables, and the canned fish soup is ready.
If you are looking for: salmon fish soup recipe, pike fish soup recipe, trout fish soup recipe, perch fish soup recipe, pink salmon fish soup recipe, crucian fish soup recipe, sterlet fish soup recipe, sturgeon fish soup recipe, royal fish soup recipe, fish soup catfish recipe, carp fish soup recipe, fish soup recipe with photos, you will find many options for delicious recipes on our website.
How to cook fish soup correctly.
Do not cook fish soup in an aluminum pan.
How to cook clear fish soup? Don't put potatoes in your ear.
- How long to cook fish soup The eyes of the fish will tell you - they should turn white. Just in case, add another five minutes, but the total time is a maximum of 20 minutes. Then let the ear sit for a while.
After cooking the fish soup, remove the bay leaf from it, otherwise the fish soup may become bitter later.
Place the greens in a plate with fish soup, not in a pan.
Your choice of fish when preparing fish soup is practically unlimited. You can use both river fish (perch, crucian carp, ruffe, carp, pike perch, carp, pike, rudd) and sea creatures (cod, salmon, salmon, halibut, sea bass, pink salmon, chum salmon). And yet, there are types of fish from which it is not recommended to cook fish soup - these are roach, roach, bream, gudgeon, ram, mackerel and herring. The fresher the fish you choose, the better the flavor of your soup. The most delicious fish soup comes from freshly caught fish.
It should be remembered that the central place in the ear is given to the fish, while vegetables, broth and spices should be kept to a minimum - they are intended only to emphasize and highlight the taste of the fish. Although any avid fisherman will tell you that if you have live fish, you don’t even need this - fresh fish already has an unsurpassed taste. Fish soup is traditionally prepared from 2-4 types of fish. This is usually done in two stages - first, a rich broth is prepared from small fish, which is then removed, and then pieces of large fish are placed in the ear. In this case, you don’t have to clean or gut small fish, but just rinse them well, wrap them in gauze and tie them up - this way it will be convenient for you to remove the fish after preparing the broth. Large fish should be cleaned, gutted and cut into pieces. Another option for two-stage preparation of fish soup is to first cook the broth from fish by-products, then remove them, strain the broth and add fish fillets to it. If the fish contains a lot of bones, then it is advisable to strain the resulting broth. Do not remove the head or fins from the fish, as these will make the broth very rich.
The constant companions of fish in the ear are onions, carrots and potatoes. They can be added to the broth either whole (except potatoes) or coarsely chopped. The simplest herbs and spices for the soup are bay leaves, black peppercorns, allspice and parsley root. Coriander, tarragon, saffron and ginger also perfectly highlight the taste of fish. You should not add an abundance of various ingredients and spices to your fish soup - thereby you can “drown out” the fishy aroma. Cook the fish soup over low heat without a lid, avoiding intense boiling. The ear should slowly languish. Watch the time carefully so that the fish does not overcook - it is usually ready in 10-20 minutes. To get rid of the characteristic smell of mud in freshwater fish, you can add a little lemon juice or vodka to the fish soup a few minutes before cooking.
When preparing fish soup, not only its taste is important, but also the appearance of the dish, which plays an important role in shaping the impression of what is eaten, so it is very important that the broth is transparent. To do this, be sure to skim the foam from the broth after boiling. If the broth does become dark, whipped egg white will help correct the situation - stir it into the broth, bring to a boil, then strain the broth.
The ear is salted at the very end. When the fish soup is ready, you can put a piece of butter in it and let it brew under the lid for 10-15 minutes. After this, pour the fish soup into plates, sprinkle with chopped herbs and serve to the delight of everyone gathered at the table or around the fire.
Let's start our selection of recipes with traditional river fish soup. The most delicious fish soup comes from predatory species of river inhabitants, so perch, pike and pike perch are perfect for it.
Ingredients:
1.5 kg of river fish,
1 onion,
1 carrot,
4 potatoes,
3-4 bay leaves,
10 black peppercorns,
1 parsley root,
50 g butter,
50 ml vodka,
dill and parsley,
salt to taste.
Preparation:
Cut off the head and tail of the fish, removing the eyes and gills. Gut the fillet, removing the backbone and ribs. Place the head and tail in a saucepan and add 3 liters of water. Add the onion cut in half, bring to a boil and cook for 10-15 minutes. Remove the fish parts and onion from the pan, add coarsely chopped potatoes and cook for 10 minutes. Add chopped carrots, parsley root, pieces of fish fillet and spices. Cook for about 10-15 minutes, then add salt and pour in vodka to eliminate the smell of mud. Boil for about 2 more minutes and remove from heat. Remove the bay leaf from the fish soup, add butter, sprinkle with chopped herbs and serve.
The presence of small fish is not a reason to be upset. This is a great opportunity to prepare delicious fish soup.
Small fish soup
Ingredients:
1 kg small fish,
1 onion,
1 carrot,
3 potatoes,
100 g millet,
1 parsley or celery root,
6-7 peas of allspice,
4 bay leaves,
green onions,
salt and ground black pepper to taste.
Preparation:
Gut and wash small fish, then wrap in a piece of gauze. Pour 2.5 liters of water into the pan, place the gauze in the water, securing its end to the pan. Bring to a boil and cook for about 15 minutes. Remove the fish and add chopped potatoes, onions and carrots fried in oil, roots and spices to the broth. Cook for 10 minutes. Add the washed millet and cook for about 10 minutes until the potatoes are soft. Remove the roots, bay leaves and peppercorns from the fish soup. Separate the fish from the bones, place in the broth and sprinkle the fish soup with chopped green onions.
Ingredients:
500 g red fish,
3-4 potatoes,
1 onion,
1-2 carrots,
8 black peppercorns
3 bay leaves,
dill or parsley,
ground coriander,
salt.
Preparation:
Place coarsely chopped vegetables in a saucepan and pour in 2.5 liters of water. Cook after boiling for 15 minutes. Add fish, cut into portions, bay leaf and peppercorns. Cook for about 10 minutes over low heat, skimming off the foam. Salt the fish soup, add ground coriander, sprinkle with chopped herbs and cook for another 2-3 minutes. Remove the spices, let the fish soup steep under the lid for 10 minutes and serve.
Some fishermen believe that the most delicious and rich fish soup is obtained only when the broth for it is prepared from fish heads. We invite you to use our next recipe and see for yourself.
Fish head soup
Ingredients:
3 large fish heads,
200 g fish fillet,
3-4 potatoes,
1 onion,
1 carrot,
100 g millet,
4 bay leaves,
5 peas of allspice,
salt and ground black pepper,
greenery.
Preparation:
Clean the heads from the entrails and gills, then rinse well and place in a saucepan with 2 liters of water. Bring to a boil, skim off the foam, reduce heat and simmer for 15-20 minutes. Remove the heads from the broth and set aside. Strain the broth. When the heads have cooled, take them apart and place the meat in the broth along with the fish fillets cut into pieces. Add diced potatoes, chopped onions and carrots (if desired, they can be lightly fried in oil beforehand), washed millet, bay leaf and allspice. Bring to a boil and simmer for about 15 minutes until the potatoes and grains are cooked through. Salt the finished fish soup, sprinkle with black pepper and chopped herbs.
Even when preparing fish soup, a multicooker can come to the aid of housewives. Take advantage of this miracle of technology and see how excellent the final result can be.
Ingredients:
500 g fish,
1 onion,
1 carrot,
5 potatoes,
6 peas of allspice,
3 bay leaves,
greenery,
salt.
Preparation:
Clean the fish from scales, gut it and remove the gills. Rinse well and place in the multicooker bowl along with coarsely chopped vegetables and spices. Fill with water to the “Maximum” mark and set the “Extinguishing” mode. In about an hour and a half, the ear will be ready. Salt the fish soup to taste and sprinkle with chopped herbs.
And in conclusion, we suggest you prepare an unusual alternative to the classic fish soup - the so-called milk fish soup, popular in Finland and Karelia. In these countries, this dish is called “kalakeitto” and can also be prepared from white fish - the main thing is that it has fewer bones. Despite its simplicity, in Finland milk soup is considered a festive dish. It is advisable to let the soup brew for 24 hours.
Ingredients:
500 g of red fish (salmon, salmon or pink salmon),
1 large onion,
2 potatoes,
1 liter of water,
500 ml milk or low-fat cream,
40 g butter,
1 tablespoon flour,
5 black peppercorns,
2 bay leaves,
salt and ground black pepper,
dill greens.
Preparation:
Cut the fish into pieces, add water, add half a peeled onion, black peppercorns and a bay leaf. Prepare fish broth by boiling fish for 10 minutes. Salt the finished broth, remove the onion and bay leaf. Remove the fish and set aside. Cool and cut into pieces, separating from the bones.
Add diced potatoes to the broth and cook for about 15 minutes. Fry the remaining half of the onion in butter (20 g) and add to the soup. Stir milk or cream with flour and gradually pour into the soup, stirring thoroughly. Add the fish pieces and cook for another 8-10 minutes. Sprinkle the finished soup with chopped dill and serve hot.
As you can see, fish soup can be so different, but at the same time it is always tasty and delightfully aromatic. Use our tips and recipes, and your soup will certainly delight everyone who tries it. Bon appetit!
