Pollock soup is a dish with excellent taste! We prepare the right fish soup from pollock with vegetables, eggs, cereals, cheese, milk

Cooking features

As thousands of recipes on the Internet show, fish soup is not only cooked over a fire. Of course, in nature it turns out much more aromatic - you can’t argue with that. They try to achieve a similar taste at home by preparing the stew in pots, a cauldron, or a slow cooker. Each method has its own characteristics, which are worth learning before starting experiments with new recipes.

In pots

In general, the recipe for fish soup in pots is not very different from the classic one: more fish, some vegetables and a little more spices. The main advantage is that you don’t need to control the process, which means you have time to prepare another dish. How to cook pollock soup in pots:

• pollock fillet - 100 g;
• potatoes - 1 pc.;
• tomato - 1 fruit;
• bell pepper - 1 pc.;
• carrots - 40 g;
• onion - 50 g;
• garlic - 1 clove;
• water - 0.5 l;
• vodka (optional) - 50 g;
• salt, pepper - to taste;
• lemon zest.

Denis Borisov

Assistant chef of the restaurant "Fisherman's House"

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You can cook in both large and small (portioned) pots. However, in the second case, it will take more time to prepare - you will have to cut fish, potatoes and other products into small pieces.

First of all, you need to prepare all the ingredients, since the process of cooking fish soup in the oven is simple. Cut pollock fillet into slices (3-4 cm wide), potatoes into cubes. Chop the tomato, pepper and garlic into smaller pieces, and grate the carrots into strips, as in the photo.

All that remains is to simply put all the products in a pot, add salt, seasonings and add water. Place the dish in an oven preheated to 190 degrees and cook for half an hour. Next, pour in a shot of vodka, put it back in the oven and wait 5 minutes. The dish can be served directly in pots.

In a slow cooker

Perhaps, you can cook everything in a slow cooker: from soups to desserts. Ukha cooked using this device has a truly extraordinary taste and unique aroma. The fact is that the broth comes out rich, but the potatoes and cereals do not boil down. In addition, the process is much simpler and faster - constant monitoring is not required. In a multicooker, heating occurs evenly, all the beneficial substances in fish and vegetables are preserved as much as possible. It’s easy to cook fish soup in it according to the following recipe:

• pollock fillet - 0.4 kg;
• water - 1.5 l;
• potatoes - 2 pcs.;
• onions and carrots - 1 pc.; If desired, mushrooms can be added to the dish.
• garlic - 1-2 cloves;
• butter - 20 g;
• any greens - a bunch;
• bay leaf - 2 pcs.;
• allspice - 3 peas;
• salt - to taste.

Turn on the multicooker to the “Frying” or “Baking” mode, put butter in the bowl. Wait until it melts, then add the grated carrots and chopped onions. Sauté for 8-10 minutes with the lid open, remembering to stir the food so that it does not burn. You can add vegetables right away, but then the yushka will turn out less rich.

Next, add diced potatoes, pressed garlic, bay leaves and pepper into the container. Cut the fillet into large pieces and place in a slow cooker. Set the “Soup”, “Stew” or “Steam” mode (this depends on the device model), leave for 40-60 minutes. 10 minutes before the end, add salt and selected spices.

The first dishes in a slow cooker do not run away or boil over, and there is no point in stirring them often. Before serving, it is recommended to extinguish a burnt birch stick or bay leaf in the yushka - this will add the aroma of a fire. Many people also add a glass of vodka at the end of cooking. It is advisable to salt the stew at the very end, otherwise the broth will not be rich and the fish will become tough.

Denis Borisov

Assistant chef of the restaurant "Fisherman's House"

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The only negative is that it is not always convenient to strain the fish broth. For this reason, it is better to choose boneless parts or boil them in a gauze bag.

At the stake

We can talk about cooking fish soup over a fire from pollock or other fish for hours. Despite the fact that the dish is considered simple, not everyone can cook it correctly. Instead of a recipe, it is worth describing the most important points - the slightest mistake can ruin the taste of the soup.

What every cook should remember:

Heat

The fire at the fire should be such that the broth simmers and does not boil

Selection of cookware

Under no circumstances should you prepare the first course in a container with thin walls or from a material that oxidizes the food! Almost any camping pot or cauldron will do; ideally, it is better to use cast iron cookware.

To cover or not to cover

During cooking, do not cover the pot with the fish soup with a lid! If you do this, the yushka will acquire an unpleasant fishy aroma. The lid is used after the end of the process, when the ear is allowed to “rest” before serving.

Spices

Real fish soup cooked over a fire does not require seasoning. Experienced fishermen limit themselves to onions, carrots, black pepper and sometimes bay leaves. Everyone adds fresh herbs to the plate if they wish, but adding them during cooking is a big mistake.

Cereals

Still, you shouldn’t put grains in your fish soup over a fire. In nature, it is difficult to rinse rice, millet or pearl barley well, and there is not always enough time for cooking. As a result, a perfectly clear broth will be spoiled by cloudiness from the cereal or an unpleasant taste.

Use offal

Of course, not everything that is in fish can be added to yushka. However, you cannot neglect caviar, swim bladder and milk - they give a special taste to the stew.

A properly cooked fish soup should have a perfectly transparent, golden-colored broth. It’s easy to achieve - put a whole onion and carrots in water at the very beginning of cooking. It is worth noting that the vegetables are not peeled, but only thoroughly washed under water.

Fish soup with shrimp

Ingredients:

• 1 tablespoon olive oil
• 1 large onion
• 2 potatoes
• 4 carrots
• 2 parsnips
• 1 liter of water
• 200 g pollock fillet, cod fillet is also possible
• 250 g frozen king prawns
• salt
• pepper
• fresh or frozen dill

Preparation:

Peel the onions, potatoes, carrots and parsnips, peel and cut into pieces.

Heat the oil. Fry the onion in oil for 2 - 3 minutes until it becomes translucent. Add potatoes, carrots and parsnips and fry for another 2 - 3 minutes.

Pour water and cook. Let the soup simmer for about 10 minutes so that the vegetables and potatoes are barely cooked.

Meanwhile, cut the fillets into cubes, not too small, and season with salt and pepper. Rinse frozen shrimp under running water using a sieve, then strain. Cook the soup depending on the size of the diced fish fillets.

Finally, add the shrimp and let them warm through for about 2 minutes. Again, they cannot be cooked for long. Season the soup with salt and pepper, sprinkle with dill.

Pollock soup for children

Fish must certainly be in the diet of babies starting from 10-12 months, when the first complementary foods are introduced. Ear soup and other fish soup in fish broth are allowed to be given to children 1-3 times a week. Not every stew is suitable - the preparation of children's dishes has its own characteristics. For example, it is not advisable for children under one and a half years old to consume fish broth, as it causes digestive problems. The recipe is very simple:

• pollock fillet - 150 g;
• water - 0.7 l;
• potatoes - 2 tubers;
• onions and carrots - ½ pcs each.

It was previously said that children should not eat fish broth. Pollock is prepared separately from all other products and placed in ready-made soup, boiled in water or chicken broth. Older children can cook in the usual way.

Throw the potatoes, cut into cubes, into boiling water. Next add finely chopped onion and chopped carrots. Boil for 15-20 minutes until soft. Cut the fillet into medium-sized slices and place in the dish. Simmer over low heat for about 5-7 minutes, and then remove the fish soup from the stove. For children under 1-2 years old, soups are most often ground into liquid puree or passed through a blender.

This recipe can be considered the basis - you can add any products allowed for children to it. The fish soup is perfectly complemented by cereals (millet or rice), carrots, and bell peppers. Instead of spices, it is better to use fresh herbs if the child does not have allergies.

Fish soup Alfredo

Ingredients:

• 300 g fish fillet (e.g. cod, pollock, pollock)
• 5 tablespoons olive oil
• 1 large onion
• 2 cloves garlic
• 1 chili pepper
• 1 fennel tuber
• 1 tablespoon tomato paste
• 1/4 liter white wine
• 1 liter hot water
• 6 sprigs thyme
• 6 juniper berries
• 1 bay leaf
• 1 packet of saffron
• 3 stalks parsley
• 50 g mayonnaise

Preparation:

Finely chop 3 stalks of parsley and thyme. Add vegetables and herbs and seasonings to hot water. Cut the fish fillet into pieces measuring 2 by 2 cm and add to the soup with parsley, saffron and simmer for 12 minutes at low temperature. Serve this fish soup with white bread and garlic mayonnaise.

Diet food

Fish soup is one of the few dishes that can be eaten even during a strict diet. Fish soup is rich in vitamins and minerals, for example, it contains a lot of potassium, phosphorus, zinc, protein, and iodine. It can completely replace fatty and expensive varieties of fish, so pollock is ideal for dietary nutrition. It goes well with eggs, rice, sweet peppers, carrots, potatoes - this is often allowed to be eaten while losing weight.

A mono-diet with a diet that includes sea fish and vegetables allows you to lose 5-6 kg in 2 weeks. However, it is only permissible to stew, bake or boil foods. It is for this reason that it is recommended to try cooking fish soup with pollock, onions and carrots. Hot yushka has a low calorie content, but it satisfies hunger for a long time no worse than usual meat soups.

Pollock contains enough protein - 26% of the daily value per 100 g of product. Including fish in the diet is especially important for athletes who want to gain muscle mass. Protein has a positive effect on muscle recovery after hard training. It won’t hurt to feast on inexpensive fish more often when losing weight. Of course, you can gain weight even if you only eat pollock and vegetables. It is important to observe moderation in everything.

During the diet, you should remember the following rules:

Eat a varied diet

Excluding many foods puts the body in a stressful state - after a diet, weight rapidly increases. It is unacceptable to eat fish every day, forgetting about other healthy foods.

Eat only fresh food, prepared yourself

When reheated, some of the necessary substances are lost, which means the food will not bring much benefit.

Give preference to lean protein

First of all, these are fish, chicken and eggs (all products go well together), giving a feeling of fullness for a long time.

Prepare dishes without salt and seasonings

The exception is black pepper, bay leaves, and herbs. Flavor enhancers make people eat more than their body actually needs.

Do not rush

After dinner, fish soup or other first dishes do not need to immediately proceed to the second course, much less dessert. It takes the brain 15-20 minutes to recognize that you are full. It’s better to enjoy your food rather than stuff yourself with several dishes at once, trying to try everything that’s served on the table.

We must remember one important thing - a diet for weight loss may not coincide with nutrition during various illnesses. For example, when losing weight, it is allowed to use fish broths (the same classic fish soup), but for pancreatitis they are strictly prohibited. In addition, sometimes during treatment it is necessary to exclude many foods.

Fish soup recipe for diabetes

Soups for diabetics and healthy people differ not only in composition, but also in the method of preparation. It is unacceptable to use fatty parts of fish, and also to put potatoes in your ear - they are strictly prohibited. In addition, pasta and noodles made from durum wheat are excluded from the menu. It is not advisable to frequently fry onions and carrots in a frying pan, so simply boil the vegetables along with other products. One of the popular recipes:

• pollock - 0.6 kg;
• celery stalk - 4 pcs.;
• carrots - 2 pcs.;
• onions - 2 pcs.;
• olive oil - 2 tbsp. l.;
• ground pepper;
• dried herbs;
• salt.

It is better to buy whole carcasses - they are much fresher than fillets or soup sets sold separately. Cut the fish, leaving the head, tail, ridge for the broth, you can also take a couple of pieces of pulp. Pour water (about 2 liters) over the prepared parts, throw in the onion in the peel, put on high heat and bring to a boil. Remove the foam with a slotted spoon, reduce heat, add salt and simmer for 15-20 minutes.

In parallel with cooking the broth, fry the vegetables. To do this, place finely chopped onion on hot oil, and after a couple of minutes, grate carrots and sliced ​​celery. Sauté over medium heat until golden brown.

Be sure to strain the finished broth to get rid of small bones. Return it to the stove and place the fillet pieces in the pan. Send previously prepared frying, salt, herbs. Simmer for 10-12 minutes over low heat, season with ground pepper at the end.

Denis Borisov

Assistant chef of the restaurant "Fisherman's House"

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Ukha is served hot with bread, but it is better to choose products intended for diabetics.

Calorie table per 100 g

Choosing fresh fish

The benefits of any dish depend on how fresh and high-quality products are used for preparation. It’s not for nothing that Usha, cooked in nature from freshly caught fish, turns out incredibly tasty. Now you can buy live carcasses in most stores, but you don’t see pollock often. It’s worth finding out how to check its freshness. There is GOST 32366-2013, according to which frozen fish must meet the following characteristics:

• the carcasses are clean, not stuck together, there is no excess ice;
• the fish has a natural pleasant aroma (sometimes it smells a little like iodine);
• there are no wounds or dark spots on the fish, only damage to the fins is allowed;
• The scales are even and fit tightly to each other.

The condition of chilled pollock is assessed according to GOST 814-96. The carcass has a natural aroma, the gills are bright red or pink. The pulp is dense and difficult to separate from the bones when raw. The fish should also not have any damage or dark spots or sticky residue. When pressed, the flesh is elastic and quickly returns to its original position (there are no dents left behind your fingers). The photographs will help you not to make a mistake when choosing fish in the store.

Cooking tips

1. Vegetables and a minimal amount of spices are added to the fish soup, since a large amount of them can cause the broth to lose its special fishy aroma;
2. When buying frozen pollock, pay attention to the fact that it is covered with a thin ice glaze. When frozen for a long time, fish deprived of such a coating dries out and becomes unpalatable;
3. In order for the soup to turn out transparent, carefully monitor the process of its boiling. As soon as the broth boils, immediately remove the resulting foam with a slotted spoon.

Bon appetit!