How to cook fish soup from a fish head. How long to cook fish for soup How long to cook fish for fish soup

07/09/2020 Pierre Gagnaire Cooking Experienced cooks know that the main ingredient for creating a rich fish soup is not the flesh, but the head of the fish. In addition to this, fins, skin, bellies and ridges must be added to the correct fish broth. It is from these ingredients that the same fish soup is obtained, incredibly tasty and aromatic.

In this article we will present several proven recipes for preparing excellent soups from fish heads of trout, salmon and river fish. Let's look at the nuances of creating fish soup and give the necessary tips and recommendations. We hope you find our article useful. Let's learn how to cook the most delicious first courses!

A simple salmon soup recipe. The first dish is healthy for all family members

Soup prepared according to our recipe from the ridges, tails and heads of large fish will become a real delicacy. The beautiful color of the broth, a special, easily recognizable aroma and harmonious taste - these are its main characteristics!

To prepare red fish soup you will need:

1 kg of soup set (heads, tail, ridges, bellies);
3 potatoes;
1 carrot;
1 onion;
1 tomato;
2 cloves of garlic;
1 chili pepper;
black peppercorns 4 pcs.;
a small bunch of fresh herbs (dill and parsley;
bay leaf, ground black pepper, salt.

Cooking healthy fish soup from salmon

How to properly prepare fish head soup? The recipe is completely simple. First of all, the salmon is washed and the gills are removed from the heads. Remember that fresh and high-quality fish does not have any unpleasant odors. The scales of a good salmon are moist, without mucus or stains, the meat retains its shape when pressed, and the eyes do not become cloudy. The prepared pieces of fish are placed in a pan and filled with cold water. Cook for 20 minutes, being sure to remove the foam and add salt. After the allotted time, the fish is pulled out and allowed to cool slightly.

Carrots, onions, tomatoes and potatoes are peeled, washed and cut into cubes. Place the vegetables in a saucepan with boiling broth and cook for ten minutes. While the potatoes are cooking, remove the fish from the bones. They send it to the pan.

At the very end, chopped garlic, chili pepper, bay leaf, and seasonings are added to the soup. Allow the finished fish head soup to brew and serve. This easy-to-prepare and healthy dish, without frying or excess oil, is perfect for children and diets. Bon appetit.

How long does it take to cook a salmon head for soup?

Salmon is subjected to various types of heat treatment - it is boiled, baked over an open fire or in the oven, stewed, fried, or cooked over steam. This fish is not cheap, but has amazing taste. In order not to spoil the seafood, you need to know how long to cook a salmon head. Let's discuss this in our article.

How long does it take to cook a salmon head?

In what form do sellers offer to purchase salmon? You can take it fresh, frozen or chilled, whole or cut into steaks.

Do not rush to throw out the head when cutting salmon. It is useful for preparing a rich, aromatic and incredibly tasty broth.

So how long does it take to cook a salmon head for soup? The duration of its heat treatment is about 35 minutes.

Cooking salmon by boiling has a number of subtleties that every lover of this fish needs to know. First, the carcass is thawed and cut. There are no scales on the surface of the salmon, so it is enough to wash it using a brush with stiff bristles.

Gills, fins, tail, head - all this is removed. But experienced housewives are in no hurry to throw away the head and tail, because you can prepare an exquisite fish soup.

Advice! Do not remove the skin from the salmon before cooking, otherwise the fillet will fall apart.

But it is advisable to remove the spine and bones, so as not to accidentally choke on a bone and damage the walls of the esophagus.

Remember a simple rule - salmon is immersed exclusively in well-boiling and salted water.

Some people are wondering, is it possible to cook lightly salted salmon? You will be surprised, but it is possible. First, it is recommended to soak the fillet in pasteurized milk for one hour to get rid of as much salt as possible. But don’t rush to salt the water, because this seasoning will be released from the fish fillet.

We found out how long to cook a salmon head on the fish soup. How to cook other parts of the salmon carcass? When it comes to steaks, the duration of heat treatment depends directly on their size and thickness. But on average, a salmon steak will be ready in boiling water in half an hour.

It is worth noting that the salmon fillet, like a sponge, absorbs odors. Therefore, you should not use too many seasonings and spices to prepare such fish. The ideal set is freshly squeezed lemon juice, salt and ground allspice.

Of course, the taste of fish can be emphasized with other seasonings, but not everyone manages to feel their balance. Inexperienced cooks should strictly follow the recipe proportions and not experiment.

You can boil the salmon head and other parts of the carcass not only in a saucepan, but also in a slow cooker. The cooking principle is no different except for selecting the program mode. The “Soups” or “Steam” programs are suitable.

On a note! We measure the cooking time from the moment the water boils again.

If the broth turns out cloudy and you did not skim off the foam in time, you can strain it after cooking the fish through a sieve and bring it to a boil again.

Most often, cloudy fish broth is due to the eyes and gills. Therefore, it is advisable to remove them before cooking. Professionals also advise soaking the salmon head in chilled water for 40-60 minutes before cooking.

Note to the hostess

A good housewife never has anything left. Even a fish head and tail will find use, especially when it comes to salmon. We invite you to cook delicious, aromatic fish soup. All household members will enjoy this soup with pleasure. You can replace rice cereal with millet, pearl barley, or not add grains at all.

Ingredients:

fresh frozen salmon head - one piece;
ground allspice - one teaspoon.
spoon;
potatoes - five tubers;
salmon tail - one piece;
carrots - one root vegetable;
onion - one head;
edible sea salt - one teaspoon.
spoon;
seasonings for preparing fish dishes - one teaspoon. spoon;
laurel leaf - four pieces;
rice cereal - one glass.

Preparation:

First of all, we defrost the head and tail of the salmon by natural thawing.
We remove the gills and pupils. Wash the fish thoroughly.
Immerse parts of the salmon in boiling water. Add laurel leaves and a whole onion. We do not peel the vegetable.
From the moment of re-boiling we time it for 35 minutes.
As soon as the head and tail of the salmon are ready, carefully remove them from the broth with a slotted spoon and cool.
The broth has a rich golden hue.
Cut the peeled carrot root into half slices.
When the broth boils again, reduce the heat and add the chopped carrots.
Peel the potatoes. We wash it and cut it into small cubes.
Place the potatoes into the boiling broth.
Wash the rice grains with water until they become transparent.
When the potatoes are half cooked, add rice cereal to the soup.
Remove the skin from the tail of the salmon.
Separate the backbone and loin. Grind the salmon pulp by hand.
Similarly, cut the fillet from the salmon head. We dispose of everything else that is inedible.
There was a lot of boiled salmon from the tail and head. Enough for soup.
Add your favorite seasonings to the boiled salmon fillet. You can take ground allspice, oregano, dried basil and rosemary.
We will add the boiled salmon to the soup about 10 minutes before it is ready.
Boil the soup for a couple more minutes and set aside from the stove. Otherwise, the salmon fillet will fall apart.
You can add some herbs for flavor before serving.

Source: https://whattimes.ru/skolko-varit-golovu-semgi-dlya-supa/

Low-calorie pike perch soup with millet

River fish, as well as sea fish, are extremely useful and are needed to maintain the balance of macro- and micronutrients in the human body. Pike perch is rightfully considered one of the most delicious fish of the perch family. Its lean white meat is very tender and not bony, and has a barely sweet taste. Delicious delicacies are prepared from it, in no way inferior in taste to noble sturgeon, trout, and salmon.

We invite you to learn how to prepare a delicious dietary soup from pike perch heads and meat with millet. To prepare this first dish you will need to prepare:

1 kg of pike perch (with head, tail, ridge);
0.5 cups of millet;
5 large potatoes;
1 large carrot;
1 onion;
1 tbsp. l. sunflower oil;
bay leaf, spices, salt, pepper to taste;
greens when serving.

? Which fish makes the most delicious fish soup?

In the middle zone, fish soup is mainly prepared from river fish.

The most suitable types of fish for fish soup: pike perch, perch, sterlet, trout, burbot and ruff. From sea fish: cod, halibut, notothenia, ice fish, sea bass, flounder, mackerel, sturgeon, blue whiting, sardinella, salmon.

It is impossible to name one fish that makes the best fish soup. Because to get a tasty fish soup you need at least two types of fish. It is desirable to have small and large fish. For example, ruff and pike perch.

Small ones will make a big contribution to the broth. It will be rich. Pieces of pike perch will look beautiful in soup. And it will also give the main taste to the ear. Don't overdo it, two or three types of fish will be enough. A fish soup made from several fish is very useful.

❌ You should not cook fish soup from the following river fish: crucian carp, bream, gudgeon, roach, carp, smelt, eel, bleak. Also, bad fish soup comes from sea fish: lamprey, roach, gobies, mackerel, navaga, herring, sabrefish, ram.

Luxurious fish soup is made from expensive fish: salmon and sturgeon. But the head and tail of these fish are inexpensive, just what you need for fish soup! They are often sold in sets in stores at normal prices.

Cooking pike perch soup with potatoes and millet

How to cook fish head soup? We present the recipe to your attention. First of all, cook a good broth. To do this, we gut the fish and remove the scales and gills. We cut into pieces. Place the pike perch in a saucepan and add 4 liters of water. Place on the stove, after boiling, be sure to remove the foam, add bay leaf and salt. Cook over low heat for about 40 minutes. We take the pike perch out of the broth.

Place diced potatoes, chopped onions and carrots into a saucepan. Wash the millet well and add to the boiling broth. Separate the pike perch meat from the bones and place it back into the pan. When the cereal is boiled, turn off the stove. Add vegetable oil and spices to the almost finished soup of fish heads and tails, let it simmer for 5 minutes and remove from heat. Let the dish brew for a while and serve, garnished with fresh herbs.

A simple recipe for delicious fish soup from the head and tail of pink salmon

Any housewife can handle this dish! To make the broth clear, rinse the fish well and skim off the foam with a slotted spoon. Also, during the cooking process, salt the broth not all at once, but several times a little at a time. The calorie content of this dish is only 32.5 kcal.

Required Products:

head and trimmings of pink salmon;
1 carrot;
2 onions;
2-3 potatoes;
vegetable oil;
salt, ground pepper;
bay leaf, herbs, seasonings to taste.

How to cook:

1. Prepare the fish (rinse and remove the gills), place in a saucepan and almost bring to a boil. Drain the first broth and add clean water. Drop in the peeled onion and half the carrot. Cook for 15 minutes, skim off foam periodically.

2. Remove the fish and vegetables and strain the liquid through a sieve. Disassemble the fish pieces, separating the meat from the bones.

3. Cut the potatoes into cubes, finely chop the onion, grate the carrots on a coarse grater. Add potatoes to broth and cook for 10 minutes.

4. Saute the onions and carrots in a small amount of oil until soft, 5 minutes.

Place the roast and fish into the pan, add seasonings. Cook for 7-10 minutes, add salt if necessary. Add the herbs and let sit for 10-15 minutes.

A delicious recipe for cheese soup with red fish. A real delicacy!

Salmon fish head soup, cooked according to the following recipe, will delight you with its magnificent, rich taste and mouth-watering aroma. Try to prepare it, you will spend little time, and the result will exceed all your expectations.

To create this first dish you will need the following ingredients:

500 g of salmon (heads, tails and ridges are required, and fillets are optional);
1 onion;
3 potatoes;
1 carrot;
processed cheese - 150 g;
1 tbsp. l. olive oil;
salt and ground pepper;
3 tbsp. l. pine nuts;
fresh dill.

Hearty river fish soup with millet at home

Many people recommend refraining from adding various types of cereals to your fish soup; supposedly, you can only cook regular fish soup with them. You can argue about this for a long time, but the fact remains that fish soup with millet is much more satisfying and tastier. It is worth preparing the stew for one time, so as not to reheat it later. A fresh dish contains more vitamins, and its aroma is much more appetizing in the first hours.

Recipe ingredients needed:

carp, catfish, perch or pike - 1 kg;
potatoes - 4 tubers;
millet - 3 tbsp. l.;
onion - 1 head;
carrots - 1 pc.;
vegetable oil - 30 ml;
seasonings to taste;
salt.

Cut the fish if it is large: clean it, remove the entrails, cut off the head (don’t forget to cut out the gills), and the tail. Let the pieces cook for 15-25 minutes depending on the size. It’s easy to check for readiness - the flesh should change color and come away from the bones easily. Strain the broth through cheesecloth, disassemble the fish into small slices without skin and bones.

While the broth is being made, you can prepare the vegetable frying. It was previously mentioned that it is not worth sautéing onions and carrots for proper fish soup, but this is a matter of taste. The onion is peeled, cut into cubes and fried in vegetable oil until transparent. Next, add carrots, chopped into semicircles, to the pan and cook for another 5 minutes. The roast should be salted and peppered to taste.

Throw potatoes, cut into small pieces, into the boiling fish broth. After boiling, add the washed millet to it. After 10 minutes, you can add the previously prepared fried vegetables and fish slices. Reduce heat and simmer until the potatoes are ready, add chopped herbs at the end, check for salt and spices. The dish is ready!

Don’t be lazy to remove the foam while cooking the fish, and also strain the broth. The transparency of the fish soup and even its taste depend on this.

Technology for preparing cheese soup with salmon

Let's take a closer look at how to cook fish head soup. Wash the fish, remove the scales and gills and place in a pan of water. Put on fire and skim off the foam. Add bay leaf and salt. While the salmon is cooking, we sauté the vegetables.

Grind the carrots on a coarse grater, cut the onion into cubes. Pour olive oil into a frying pan and fry the vegetables. Add pine nuts to the vegetables, mix and remove from the stove. Peel the potatoes and cut them into cubes.

We take the fish out of the broth and carefully remove the bones. Place potatoes in a saucepan, let them simmer, add fried vegetables, melted cheese, and pieces of fish. Boil for another 5 minutes, pepper and salt. At the very end, add finely chopped dill, remove from heat and let it brew for a while.

From large fish

A complete soup is obtained from one head of large fish. For the next recipe, large pike perch, carp, mullet, and pelengas are suitable.

fish head – 1 pc.;
potatoes – 4 pcs.;
carrots, onions - 1 pc.;
buckwheat – 1 cup;
bay leaf, dill, salt - to taste.

Remove the gills and eyes from the fish, pour in 3 liters of water.
Peel the carrots and onions, place them whole in the pan with the fish, add a bay leaf.
Put on fire, cook for 1 hour over low heat under the lid.
Remove the head and separate the edible parts. Remove carrots, onions, bay leaves and discard.
Cut the potatoes into slices, add to the pan, and cook for 25 minutes. Then remove and grind into puree.
Pour buckwheat into the ear and cook for 15 minutes. Return the edible parts of the fish, mash the potatoes, and cook for 5 minutes.
Remove from heat, add chopped dill, leave to steep for 10 minutes, covered.

Unusual soup with salmon, zucchini and buckwheat. A healthy first course for children's table

This unusual fish soup is prepared quickly and easily, it turns out hearty and very tasty.

To prepare it you will need the following products (calculated for a 3 liter pan):

500 g salmon (soup set with head, tails, fins);
potatoes 4 pcs;
buckwheat 100 g;
zucchini - 1 pc.;
onion - 1 pc.;
carrots - 1 pc.;
5 g butter;
salt, bay leaf, peppercorns;
dill and parsley.

This soup is perfect for both baby and diet food. 100 g of product contains only 32 calories, and BJU - 2.65/0.82/3.6. Soup with salmon and buckwheat can be safely consumed every day and you don’t have to worry about your figure!

With vegetables

If you want trout head soup to be dietary, you should use this recipe. In this case, you should not add cereal. A light, but no less tasty option will be obtained if you use exclusively vegetables as additional ingredients for fish. How many to choose depends on personal preference, but the basic ones are given in the recipe. This soup takes 1 hour to prepare. 8-10 servings.

Ingredients:

Head – 1 trout.
Potatoes - 3 medium-sized tubers.
Carrots – 1 large piece.
Onions – 1 pc.
Bell pepper – 1 pc.
Tomatoes – 2 medium-sized pieces.
Parsley and parsnip root - 40 g each.
Water – 4 l.
Salt – 1 tsp.
Mixture of ground peppers - 2 pinches.
Bay leaf – 1 pc.

Advice! If there are no white roots such as parsley and parsnips, you can replace them with a small amount of broccoli or cauliflower - approximately 100 g.

The nutritional value:

Calorie content – 40 kcal.
Proteins – 4 g.
Fats – 2 g.
Carbohydrates – 1 g.

Step by step recipe:

Cook the fish parts in prepared water for 0.5 hours. Then remove the head, cool it and remove all the meat from it. Also pick off the tail.
While the fish is cooking, you need to prepare the remaining ingredients. All vegetables are washed, potatoes, onions and carrots are peeled. The tomato needs to be doused with boiling water and the skin removed. Everything is crushed into cubes of the same size.
Vegetables can be added to the soup at the same time.
Meanwhile, wash, peel and grate the white roots.
Add to soup. Add salt, pepper and bay leaf along with them.
If broccoli is used, it is added at the very end, approximately 5 minutes before the end of cooking the soup.
If desired, you can add green onions with feathers to the soup 3-4 minutes before the end.

Cooking original soup with salmon, zucchini and buckwheat

First of all, let's take care of the salmon - wash it, remove the gills and send it to simmer over low heat in a three-liter saucepan. When boiling, be sure to remove the foam, salt, add bay leaf and peppercorns.

While the broth is cooking, melt the butter in a frying pan. Fry finely chopped onion, a little later - grated carrots. We also add the zucchini, cut into cubes, into the frying pan. Cook for 3 minutes, stirring.

Peel the potatoes, cut them into cubes, and wash the buckwheat well. We take the fish out of the broth. Place potatoes and buckwheat in a saucepan, let simmer for 8 - 10 minutes, add fried salmon meat and deboned salmon. Cook until the potatoes are ready.

At the end of cooking, add chopped parsley and dill and remove from heat. A hearty and healthy dish with a minimum of calories is ready. When serving, pour the soup into portioned plates, add half a boiled egg each and enjoy the result.

With cream

An unusual combination is an ear to which an unusual ingredient is added. They are cream. In principle, this combination is used quite often in Baltic cuisine. Therefore, we advise you to prepare such fish soup for a change - it will definitely not leave you indifferent. Cooking time 50 minutes. Number of servings 10.

Ingredients:

Head of 1 trout.
Potatoes - 3 medium-sized tubers.
Carrots – 2 medium-sized root vegetables.
Onion – 1 head.
Olive oil – 1-2 tbsp.
Garlic – 3 cloves.
Cream 10% fat – 1 cup.
Salt - to taste.
Water – 4 l.

Nutritional value:

Calorie content – 68-75 kcal.
Proteins – 6 g.
Fats – 3 g.
Carbohydrates – 2.5 g.

Step by step recipe:

Boil the trout parts for 25 minutes. Remove and remove the meat from them.
Peel all vegetables, including garlic. Cut everything (except the garlic) into cubes.
How much garlic to take depends on individual preferences. It in no way discords with the creamy texture and taste of the final dish. Therefore, you can take a little more if desired. Crush the garlic with the flat side of a knife and chop finely.
Heat olive oil in a frying pan while the fish is cooking and simmer the vegetables until soft.
When the trout is removed from the broth, you need to add the stewed vegetables. Immediately add diced potatoes. Cook for 10 minutes.
Add cream and sorted trout meat.
Add salt and boil for 3-4 minutes. The soup is ready.

Proven recipe for light pink salmon fish head soup and rice

This tasty fish dish is tasty, low in calories and not too expensive financially. Pink salmon is not as expensive as other salmon fish and, when properly cooked, is in no way inferior in taste to salmon or trout. The benefits of pink salmon for the human body are difficult to overestimate - its meat contains a large amount of protein, iodine and phosphorus, as well as valuable unsaturated fatty acids.

To prepare light fish soup you will need:

pink salmon soup set (with head, ridge, tail) - 600 g;
4 potatoes;
2 onions;
3 tbsp. l. long grain rice;
salt, black pepper, bay leaf, peppercorns;
a bunch of parsley;
celery stalk.

This is interesting to know:

The best utensils for cooking fish soup are those made from non-oxidizing materials: a cast iron cauldron, a ceramic pot (if you cook at home).

For a long time, it was customary to collect water for fish soup from the reservoir in which fish were caught. But for safety reasons, use peeled.

Do not add grains, otherwise you will cook fish soup. Ukha, the recipe for which is prepared over a fire, is a rich fish broth with vegetables.

During the boiling process, a lot of foam may form. To reduce its quantity, first pour boiling water over the fish.

Pour water into the cauldron to the top; the excess will boil away during the cooking process. If you want to make up for what is missing, you will significantly reduce the taste of the broth.