fish soup

Fresh and delicious ideas for the fish soup

Fish is one of the most important components of a healthy diet, containing useful fats, vitamins and minerals. In the history of cooking, a lot of recipes have been devised for cooking fish, but we will consider a dish or, even, the basis for the first dishes, called the fish soup.
Fish broth is, in the first place, a dietary dish, suitable for people who adhere to a diet or proper nutrition. Caloric content of fish broth (40-60 kcal per 100 g) is several times lower than the calorie content of meat (55-75 kcal), but it can vary depending on fish and other components. Fish broth is rich in such useful substances as: phosphorus, iodine, magnesium. Fish food (tails, fins, head) and small fish are best for fish broth.
Before preparing the fish soup, it is necessary, first of all, to boil the broth. Cleaned from scales, gutted and chopped into small portions of fish, they are placed in a saucepan, filled with cold water. In the water put some salt, sliced onions, roots. Fish are cooked on a small fire for about half an hour, after which its pieces must be removed and boiled separately by fish heads for 15 minutes (before cooking it is necessary to remove gills from them). Broth can be cooked not only from the pulp, but also from the heads, tails, bones and fins of the partial fish. The fillet is cut to prepare the second course, fins and heads are washed, and the ridge is cut into several parts. Everything should be put in a saucepan and boiled for about an hour with roots and onions. Ready broth should be filtered and used for cooking fish soups.
The soup on fish broth can be cooked with pearl barley, rice, barley and other cereals.
Recipe 1. Fish broth
Ingredients:
Fish 600 g
Onions 1 piece
Root of parsley 1 piece
Water 3 l
How to prepare:
1. To prepare fish broth used red fish – sturgeon, stellate sturgeon, beluga.
2. Your fish should be cleaned from scales, then cut the abdomen, remove the insides, rinse, cut the fish into portions, remove the gills from the heads.
3. Prepared everything in this way, put the fish in a saucepan, pour cold water, add salt, roots and onion, sliced, and cook with a weak boil for 25-30 minutes; after that, take the pieces of fish, and continue to cook the head and tail for another 15-20 minutes. Pieces of fish can be put in soup plates or used as a separate second-course dish.
4. Fish broth can also be brewed from bones, heads and other parts of fish. In this case, the fillets should be removed from the raw, fish cleaned to prepare the second dish from it. The bones should be cut into several parts, the gills removed from the heads, tailings and fins added; then everything should be washed, put together with the roots in a saucepan, poured with some cold water and cooked at a slow boil for about an hour.
4. Finally, fish broth can be welded from red fish; in this case it is recommended to take the finished fillet. Pour the fish with cold water, add salt, roots, onion, sliced, and boil for 30-40 minutes at a slow boil. Boiled fish can be used for the second course. In all cases, the ready broth needs to be filtered and then used to make fish soups.
Recipe 2. The fish soup from red fish
We may cook a delicious fish soup of red fish at home.
Ingredients (for 4 servings)
Trout (fillets, belly and bones for broth)
Potato – 1
Carrots – 30 g
Celery – 30 g
Tomato – 1
Onion – 2
Olive oil – 10 g
Salt – to taste
Black pepper- to taste
Garlic – 2-3 cloves
Note: fish bones for broth should be washed before boiling.
How to cook the red fish soup:
1. The first step is to prepare the broth. We send bones and belly trout to cold water. Frozen water can be drained, now again fill the fish with water. Put the pot on the fire and bring it to boiling.
2. Cut potatoes into small cubes and grind one onion. Celery should be cut into cubes, and carrots – slices.
3. Leave several large pieces of celery and carrots for broth. Send onions, carrots and celery to a skillet with some oil, fry until ready on a small fire.
4. When the fish stock boils, add there large pieces of carrot and celery root, as well as one whole bulb. Cook the broth on low heat.
5. Remove the bones from the fish fillet. Cut the trout fillets into cubes (large enough).
6. Peel the tomato and cut it into large cubes.
7. Add the tomatoes to the browned vegetables, mix and remove from heat.
8. After 40 minutes of cooking fish broth, send the potatoes in a pot of soup.
In 10 minutes add trout fillets.
Then in 10 more minutes take out fish bones, carrots, onions and celery.
9. Send the seasoned vegetables to the fish soup. Add salt, pepper and garlic in the fish soup, grated on a fine grater. Your fish soup from trout is ready.
Recipe 3 for the fish soup
Ingredients (6 servings)
Pike perch – 800 g
Potatoes – 2-3
Carrots – 1
Onion – 1
Rice – 5-6 tbsp
Olive oil – 2-3 tbsp.
Salt – to taste
Bay leaf – 1
Greenery – to taste
1. Pike perch from scales, gut, take out the gills. Wash the fish.
2. Trim the fins. Cut off the tail and head. Cut the fish into portions. Put the pieces of pike-perch in a bowl. Salt and mix. Leave for 20 minutes.
3. Carrots should be cleaned, washed, cut into thin strips.
4. Peel the onion, wash and cut into cubes.
5. Rinse the rice well.
6. Peel potatoes, wash and cut into slices.
7. Into a pan pour 2 liters of water, put it on fire. Bring it to boiling. Then put potatoes, rice, onions and carrots into boiling water. Reduce heat to small, cover, cook for 15-20 minutes.
8. Put the pieces of pike perch in a pot of the soup. Add salt, then add bay leaf. Boil the fish soup from the pike perch for 10 minutes.
9. Wash and finely chop the greens. Add greens to the soup, pour the oil. 10. Remove the fish soup from the pike perch from the fire. Your fish soup is ready. Bon Appetit!

Also read: Fish dishes – the easiest and the healthiest recipes

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