Ruff fish soup

Hearty fish soup made from perch and ruff with millet

Experienced fishermen advise using as many varieties of fish as possible for fish soup. It is considered ideal to take 2-3 types so that the broth turns out rich and aromatic. The traditional recipe does not include cereals, but millet will make the yushka much more satisfying.

List of ingredients and how to cook fish soup from ruffs with millet:

• ruff - 600 g;
• perch - 500 g;
• water - 3.5 l;
• onions - 2 heads;
• carrots - 1 pc.;
• celery - 1 pc.;
• potatoes - 3 tubers;
• millet - 4 tbsp. l.;
• bay leaf - 2-3 pcs.;
• vegetable oil - 2 tbsp. l.;
• salt and pepper to taste.

Cut the scorpion fish and perches, removing sharp fins and removing scales. Cut the carcasses into large slices; heads and tails can be used for cooking broth. Pour water over the fish, put on medium heat, throw in one whole onion. From the moment of boiling, cook for 15 minutes, then remove the pieces and disassemble them into pulp.

Strain the broth, return to the heat and add the potatoes, cut into cubes, into it. Wash the millet and add to the potatoes. Everything will cook together for 10-15 minutes, so for now you can do the vegetables. Finely chop the onion and carrots, peel the celery and cut into slices. Fry in oil until golden brown, then transfer the sauté into a pan, salt and pepper the dish. Throw bay leaves and peppercorns into the pan.

Return the fish to the pan, and then bring the fish soup to a boil. After turning off the heat, let the stew sit for a while.

Denis Borisov

Assistant chef of the restaurant "Fisherman's House"

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Often pieces of fish are left separately and added to each plate when serving. This option is suitable if the ruff soup is prepared for one time.

Sea or river fish

All scorpionfish are inhabitants of the sea. They love coastal waters, up to a maximum depth of 50 meters, but do not enter river mouths and even estuaries and estuaries desalinated by river water. Lives in the east of the Atlantic Ocean. It is often found in the north-west of the African coast, in the Mediterranean and Black Seas, and less frequently in the Azov Sea.

Description and types

Externally, ruffes caught in the sea are somewhat reminiscent of freshwater ones - mainly with their spines. There are several species of these fish, which are difficult for non-specialists to distinguish. The most common is the Black Sea scorpionfish. This is a small, up to 30 cm, fish with variegated colors - from black-brown to yellow and even pink (see photo). The color of specific specimens may vary: in the light they are lighter, in the shade they are darker. The head is large, occupying up to a third of the body. On its sides are large dark red or brown bulging eyes.

The fish has a large, spiny dorsal fin on its back. There are two of them on the stomach: abdominal and anal - all three are shown in the photo. They look dangerous for a reason - the pricks from the needles into which the bones of these fins have turned are poisonous. The poison is contained in thorns and growths, of which there are many on the fish’s body.

The noticeable scorpionfish resembles the Black Sea one, but it is smaller, up to 15 cm in length, and has a dark spot on the dorsal fin.

Some fish look sloppy, their scales seem to be covered with growths. Others, on the contrary, are bright and smooth. This is due to regular molting: ruffes leave shed skin on the bottom of the sea, like snakes. With it they also throw off parasites, of which fish have a lot.

Spawning period

The breeding season for sea ruffes is from July to September. Females start spawning at the age of 4 years (30-40 cm) and males from 2 years old (their size is from 17 cm). The swept caviar rises to the surface. The eggs are combined into capsules of viscous mucus. After a few days, they hatch into larvae 0.15 cm long, which sink to the bottom only after transitioning to the fry stage - 3 cm long.

Fish soup with stalked celery and cream

There are not many options for scorpionfish dishes - more often they cook the classic fish soup using step-by-step recipes with photos. It is recommended to pay attention to the soup with celery, seasoned with cream. It combines aromatic herbs that give the stew a unique taste and aroma. Cream makes the broth much more tender. Preparing Black Sea scorpion fish soup requires the following ingredients:

• sea ​​ruffe - 700 g;
• water - 700 ml;
• petiole celery - 150-200 g;
• cream (20%) - 250 ml;
• carrots - 1 pc.;
• leeks - 2 pcs.;
• butter - 30 g;
• basil - several sprigs;
• fennel - 60 g;
• salt - ½ tsp;
• peppercorns - 3-5 pcs.

Before you cook fish soup from ruffs at home, you need to cut them up. For the broth they take bones, the head (the gills should be cut out of it!), fins, and the ridge. The fillet is cut into small slices and left aside for now. Pour in cold water and cook until the fish is done. After 15-20 minutes, you can remove the scorpion fish with a slotted spoon and, after cooling, separate the flesh from the bones.

Return the broth, strained through cheesecloth, to the heat and boil until about 500 ml remains. Grate the carrots, chop the onion and fennel. Heat the oil in a frying pan, fry the vegetables and add them to the broth. Wash and chop the celery stalks and add to the pan. After boiling, add the ruffed fillet and simmer over low heat for another 10 minutes.

5 minutes before the fish soup is ready, pour in the cream, salt and pepper to taste. Bring to a boil and turn off the heat. When serving, add basil leaves.

Ascent and descent

Unlike the standard drinking method, this option is more complex - it is most often used for competitions. The taste of this cocktail is quite unique and with each sip it first changes in the strong direction, and then vice versa. Not everyone can make it to the finish line.

List of components

Cooking process

1. Pour 200 ml of cold intoxicating drink into a beer mug.
2. Take a sip and instead add 20 ml of vodka.
3. Drink the cocktail in this way until the liquid becomes clear.
4. Now we begin the reverse process - after a sip, pour in 20 ml of beer.
5. We finish the competition when the color becomes dark again.

Features of cutting sea ruffe

It is not immediately clear how to start cutting up a scorpionfish, since it is covered with spines and a thick layer of mucus. It is not necessary to clean the sea ruffe - you can boil it in a gauze bag, and then strain the broth.

However, any fish must be cut, so you will have to remember a few rules:

1. The ruff is covered with mucus, which is difficult to get rid of. First, you need to rub table salt between your palms so that the carcass does not slip out. Next, scald the fish with boiling water and rinse under running water.
2. First of all, use kitchen scissors to cut off the spiny fins and tail. The gills are removed if the head is used for cooking broth. After this, you can remove the scales, moving from the tail to the head, and gut them. It is recommended to do this under water, otherwise the scales will scatter throughout the kitchen.
3. Large sea ruffe is cut into fillets and portioned pieces. There is usually enough flesh in the head, tail and ridge for fish soup. The sirloin can be saved for other dishes.

The river ruffe is also quite prickly, but the sea ruffe contains poison in its needles. Constantly getting stuck on spikes while cutting up a carcass is unpleasant. In addition, swelling of the pricked limb, pain, and even a severe allergic reaction may occur.

Find out the secret of delicious soup

Secret 1

Adding eggshells will create a clear broth. Before adding vegetables, it must be strained.

Secret 2

Over-salted soup can be easily saved with sugar. Place a piece of refined sugar on a spoon and lower it into the broth until the sugar begins to melt.

Secret 3

Boiled greens look ugly and have no value, so add parsley, dill or basil before serving.

Secret 4

For thickness, it is often recommended to use flour, but it should first be fried in a dry frying pan, otherwise lumps will form.

Camping soup made from ruffs on a fire

When planning to cook fish soup over a fire, bring a small log for your picnic. At the end of cooking, hold the log over the fire, then simmer the firebrand in the broth.

You will need:

• 800 g small ruffs;
• 1 kg of large lake or river fish;
• 90 g onion;
• green onion feather;
• fresh dill;
• 4 potatoes;
• 1 bay leaf;
• half a glass of vodka;
• 15 g root parsley;
• black pepper (peas).

Cooking time: 1 hour. Serving: 389 kcal.

How to cook:

1. In camping conditions, straining fish broth is problematic, so you will have to stock up on a piece of gauze. Place small ruffs in a gauze bag, tie and place in a pot. Add a large onion, parsley root, cold water. After about half an hour, the fish will be completely boiled. Don't forget to remove any foam from the surface of the broth.
2. Remove fish scraps from the pot and discard. Take any river or lake fish and cook it for 15 minutes in the prepared broth, remembering to remove the foam from the surface.
3. Peel the potatoes, chop them coarsely, put them in the ear. All you have to do is wait until the potatoes are ready and immediately add vodka, spices, and bay leaves. After a minute, remove the pot from the heat. Close the lid tightly.
4. When the soup is ready, add chopped greens.

Calorie table

Sea ruff is one of the tasty and healthy fish. It is difficult to cut, but using a few tricks, it is easy to peel and cut. Scorpion fish soup has a sweetish taste and viscous consistency.

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Mexican ruff

There is another name for this ruff - “Death of a Mexican”. The mix will give you an unforgettable experience and a sea of ​​positive emotions. Only a true extreme sports enthusiast who is not afraid to fall off his feet in front of everyone present can drink such a drink.

List of components

Cooking process

1. Pour the ice-cold beer slowly so that it does not foam too much.
2. Pour tequila over the intoxicating drink, creating a neat layer from it using a knife blade.
3. Spread the next layer of Tabasco sauce.
4. Sprinkle the surface of the cocktail with salt.
5. We drink the mixture in large sips in two or three doses.