Classic trout soup and fish soup from heads and tails

When buying a whole trout carcass for frying, salting or stewing, many people throw away the head and tails when gutting the fish. And this is absolutely in vain, because from these parts you can prepare an excellent rich soup with a wide variety of ingredients.

The only thing professional chefs advise is: “remove the gills from the head and thoroughly clean the space in the gill slits.”
After this, it is important to smell the head so that it does not have an unattractive foreign odor. What kind of fish do you make fish soup from?

Trout 88%, 896 votes
896 votes 88%
896 votes - 88% of all votes
Salmon 6%, 65 votes
65 votes 6%
65 votes - 6% of all votes
Read also: Optimal atmospheric pressure for catching bream
Pike 2%, 25 votes
25 votes 2%
25 votes - 2% of all votes
Other 2%, 24 votes
24 votes 2%
24 votes - 2% of all votes
Cod 1%, 7 votes
7 votes 1%
7 votes - 1% of all votes

Total votes: 1017

16.12.2019

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After this, you can start cooking the broth, and then the fish soup itself, using one of the methods given below. I would also like to give one piece of advice - if you want to get a more dietary dish - add carrots and onions raw, without pre-frying. This is not only a more gentle option for the figure and gastrointestinal tract, but also a truly traditional approach. This is exactly how they cooked fish soup outdoors in a cauldron over a fire, adding raw vegetables.

Is it possible to eat trout head?

For some reason, some people believe that the head, tails, ridges and other trimmings are not suitable for cooking. In fact, they are ideal for cooking fish soup. From them it is possible to make a very rich and fatty broth that satisfies hunger for a long time. However, it is worth knowing how to prepare the head so that the dish turns out really tasty. The gills must be removed, even if the fish was bred in clean sea or river water. If this is not done, the broth may turn out bitter and cloudy. Some chefs also recommend cutting out the eyes.

In ancient times, fish heads were considered a real delicacy. They were used to make a thin soup, jellied meat, and even stuffed them! Now the environment has deteriorated, so many people refuse to eat parts of fish that are not entirely appetizing or even prefer to buy fillets. The gills act not only as a respiratory organ, but also as a filter that traps harmful substances. It is for this reason that they are strongly recommended to be removed before cooking.

Denis Borisov

Assistant chef of the restaurant "Fisherman's House"

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It is better to buy whole carcasses to be sure of the freshness of the fish. In addition, it is also profitable: the head and tail are left for soup, and steaks or fillets can be baked. With proper cutting, a minimal amount of product is thrown away.

Trout soup with cream

Salmon dishes are widespread in Finland; soup with cream and red fish is one of the most popular. It differs from other fish soups because it contains a dairy product, which makes the broth tender and nutritious. You can find many step-by-step recipes with photos: with millet or rice, seafood, tomatoes, cheese. The principle of preparing the base is always the same, so you just have to learn how to prepare it so that you won’t be afraid to experiment in the future.

What is required for traditional Finnish soup:

head and tail from a large trout;
red fish fillet - 200 g;
potatoes - 5 tubers;
carrots - 1 pc.;
onion - 1 head;
cream (20%) -250 ml;
butter - 20 g;
table salt;
peppercorns - 5-7 pcs.

Place the prepared raw fish into the pan, and it is recommended to cut out only the gills from the head. Novice cooks can use their eyes to determine the degree of readiness: snow-white squirrels indicate that it is time to remove the trout from the broth. Place the pan with water and red fish on medium heat and cook for 15-20 minutes, skimming off the foam after boiling. You can immediately add black peppercorns and bay leaves for flavor.

In your free time, you should take care of vegetables. Peel the potatoes, cut into large pieces and leave aside for now. Melt the butter in a frying pan, fry the chopped onion in it, then add the grated carrots. Sauté together for 5-7 minutes until soft.

Denis Borisov

Assistant chef of the restaurant "Fisherman's House"

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The boiled fish is removed from the pan, the broth is filtered through a sieve or cheesecloth. Remove the meat from the trout head and tail, discarding bones and skin. Just cut the boiled fillet into small slices.

Throw the potatoes into the boiling broth and simmer for 15 minutes. Next, add the overcooked vegetables, after a couple of minutes you can return the fish. Lastly, pour in the cream, stir and turn off the stove. Add herbs to the prepared fish soup and let it sit. When serving, it is recommended to add a slice of lemon and a few mint leaves.

With pearl barley

Trout fish soup can be prepared with the addition of rice or pearl barley. The latter gives the soup an interesting consistency and rich taste. This soup turns out to be satisfying and at the same time light.

What ingredients will you need?

For this version of soup you will need the following.

For the broth:

trout head and tail (600-700 g)
8-10 tbsp. water;
5 peppercorns;
3 dry bay leaves;
table salt.

For the soup:

half a medium onion, finely chopped;
2 large cloves garlic, minced;
2 medium carrots, finely or coarsely chopped;
1 chili pepper, finely chopped (or a pinch of cayenne pepper or pepper flakes);
0.75 tbsp. pearl barley;
2 celery stalks, coarsely chopped;
1 large tomato, chopped into cubes;
500 g fish fillet or 2 cans of canned fish;
2 medium pickled cucumbers, chopped;
5-6 tbsp. l. capers (optional);
1 tbsp. l. tomato paste;
3 tbsp. l. chopped fresh dill;
1-2 tbsp. l. vegetable oil;
table salt and pepper;
approximately 2.5 l. fish broth.

Step-by-step cooking process

Trout soup with pearl barley is prepared as follows:

You need to place the washed trout head and tail in a saucepan along with pepper and bay leaves and add water. The amount of water depends on how thick or thin you want the soup to be.
It is necessary to bring the liquid to a boil and cook for about 20 minutes.
After this, you need to strain the fish broth through a fine sieve, remove the pepper and bay leaves, as well as parts of the fish.
Rinse the pan and heat the oil in it, add the onion and fry for 5 minutes until it is browned, then add the garlic and cook for another 30-45 seconds.
Next you need to add the carrots and fry for another 1 minute.
After this, you need to add pearl barley and chili peppers, pour in the strained broth and boil over high heat, turn down the heat and cook for 10 minutes.
Then you need to add celery, chopped tomato along with juices and tomato paste into the soup and cook for 5 minutes.
Next, season the fish soup with pickles, capers and pieces of fish, and cook for 5-7 minutes. and adjust the amount of salt.
At the last stage of cooking, you need to add dill, boil for 1 minute, then turn off the stove and let the soup stand for 10-20 minutes. under the lid.

Red fish soup with croutons and cheese

This step-by-step recipe refers to French cuisine, although there are similar dishes in Finnish and Norwegian. In France, it is always served with croutons, which are sprinkled with cheese on top and perfectly complement the aromatic soup. If desired, you can melt the cheese in the broth to achieve a uniform consistency. Required ingredients:

trout - 400 g;
water - 2 l;
processed cheese - 100 g;
dry white wine - 50 ml;
onions - 1 pc.;
carrots - 2 pcs.;
butter - 20 g;
salt;
black pepper and herbs - to taste;
fresh parsley - for serving.

The croutons require several slices of baguette and hard cheese. Additionally, the pieces can be rubbed with garlic.

First of all, prepare the fish broth. To do this, put the cut pieces of trout into a pan of water and boil for 20 minutes. The finished fish is removed and disassembled into small pieces of pulp. The liquid is filtered and returned to the fire.

Grate the carrots on a coarse grater, cut the onion into cubes. Melt the butter in a frying pan, add the vegetables and sauté until soft. Pour in wine, stir, add spices and salt. Simmer for a couple of minutes until the alcohol evaporates. Send the roast into the broth. Return the trout pieces, add the melted cheese and stir until dissolved, reducing the heat to low. Finely chop the parsley, leaving a few leaves for serving, and turn off the stove.

Fry baguette slices in a dry frying pan, grate with garlic if desired. While they are hot, sprinkle them with grated cheese. When serving, pour cheese soup into a plate, add a few croutons and garnish with herbs, as in the photographs.

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.

Trout soup - the simplest recipe: classic stew

Traditionally, they try to add a minimum set of products to fish, because the most valuable thing in a classic fish soup is the aromatic broth, and its taste should not be overshadowed by anything. At home, it turns out no worse than in a pot over a fire.

On a note

For a busy housewife, it is important to get an answer to the question of how long to cook trout. Fish broth with bones will take about 20 minutes. The fillet will be ready in 10-15 minutes. Make sure that the fish does not boil over, carefully stir the fish soup so as not to break the pieces.

Ingredients:

trout fillet - 0.6 kg;
head, ridge and tail - 1 pc.;
carrots and onions – 1 pc.;
potatoes – 500 g;
black pepper – 10 peas;
bay leaf – 3 pcs.;
dill – 50 g;
pepper and salt - to taste.

Step by step recipe:

The trout is washed and filleted.
The tail, ridge and head are placed in a pan and filled with water (2.5-3 l). The broth is cooked for half an hour and filtered. You can put it aside for now.
Fish fillet is cut into pieces.
The potatoes are peeled, chopped into centimeter cubes, the onions are chopped, the carrots are grated.
The broth is placed on the fire again, and when it boils, trout and vegetables are added to it. Everything is cooked for a quarter of an hour.
Before turning off, add chopped dill.

Trout soup can be supplemented with cereals, but not this recipe - the classic variation assumes that the broth will be clear, and the main role is given to the fish and its delicate taste.

Calorie table

Dish	Serving Size	KBZHU
Finnish creamy trout soup	100 g	Calories - 55 kcal, proteins - 5.7 g, fats - 2.5 g, carbohydrates - 2.4 g
Simple red fish soup	100 g	Calories - 28 kcal, proteins - 2.2 g, fats - 0.8 g, carbohydrates - 3.7 g
Cheese soup with trout	100 g	Calories - 163 kcal, proteins - 4.5 g, fats - 7 g, carbohydrates - 6.3 g

Trout makes very tasty and healthy soups. Depending on the available ingredients, you can serve dishes from different cuisines, such as Finnish or French. The easiest way is to cook fish soup, which contains the most accessible ingredients.

You can ask your question to our author:

In a slow cooker

Ukha can be prepared using household appliances. A multicooker greatly simplifies the housewife’s life - after all, you just need to put all the ingredients in a container and set the mode and timer. Cooking time 60 minutes.

Ingredients:

Trout parts.
Potatoes – 3 pcs.
Onions – 1 pc. large size.
Carrots – 1 pc.
Bell pepper – 1 pc.
Salt – 1 tsp. no slide.
Ground black pepper - to taste.
Bay leaf – 1 pc.
Butter for frying - 50 g.

Nutritional value:

Calorie content – 45 kcal.
Proteins – 4 g.
Fats – 2.8 g.
Carbohydrates – 1.4 g.

Cooking process:

Rinse the tail very thoroughly. Clean the head thoroughly - remove the gills, rinse the gill slits. They will be cooked whole and the meat will not be removed from them.
Peel the vegetables. Grind everything.
Fry onions and carrots in butter.
Place all ingredients into the multicooker bowl.
Add the required amount of water and spices.
Select the “Soup” mode. Time 1 hour.

The peculiarity of this fish soup in a slow cooker is that the trout will remain in whole pieces, that is, the head and tail will float in the soup. But after this soup sits for a while, it becomes even richer and acquires a unique fishy aroma.