There is no tastier soup than aromatic and tasty fish soup. It is prepared from almost any fish: pike perch, pike, catfish, carp. But sea fish soup has a particularly delicious aroma. This article presents the most famous recipes for sea bass soup.
How do you cook perch?
- I fry 62%, 43 votes
43 votes 62%43 votes - 62% of all votes
- I make fish soup 14%, 10 votes
10 votes 14%
10 votes - 14% of all votes
- Salt 12%, 8 votes
8 votes 12%
8 votes - 12% of all votes
- I bake 7%, 5 votes
5 votes 7%
5 votes - 7% of all votes
- I bake pies 4%, 3 votes
3 votes 4%
3 votes - 4% of all votes
Total votes: 69
01.09.2020
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Step-by-step recipe for fish soup with cream
Time spent on cooking is 1.5 hours.
Calorie content 100 gr. – 51 kcal., of which proteins – 4 g, fats – 3 g, carbohydrates – 5 g.
The number of servings for this recipe is 10.
To prepare cream soup, you need:
- 5 medium perches;
- 3 potatoes;
- 2 tomatoes;
- 1 onion;
- 1 clove of garlic;
- 1 package of cream;
- Pepper, salt - to taste.
Clean the fish and remove all unnecessary parts: fins, entrails and bones.
Only clean fillets should remain. If you wish, you can immediately purchase ready-made perch fillets so as not to waste time on cutting.
Peel all root vegetables and chop into medium pieces. Place the potatoes in a pan filled with water and put on fire. Fry the onion in a frying pan until golden brown, and add the garlic.
Wash the tomatoes, cut into pieces, and sauté with the vegetables. Pour in the cream and cook for another 2 minutes.
Add fish fillet to the almost cooked potatoes, salt and pepper. After boiling, add stewed vegetables in cream to the soup. Cook for another 15 minutes and you're done. It's time to treat yourself to the most delicate fish soup. Everything should look something like the following photo.
Even children who are indifferent to first courses will be happy with this soup.
How to cook "Sea Bass Soup"
Let's prepare all the necessary ingredients. The fish needs to be defrosted in a gentle way, that is, from the freezer to the refrigerator; the fish will defrost overnight. The fish will need to be cleaned of everything unnecessary, the head, gills, fins, and entrails removed. Place the bones in a saucepan, cut the fillet into portions.
Cut the onion into small cubes.
Pour water into a saucepan and bring it to a boil. Place fish fins, tail, head, and bones into boiling water. Add the chopped onion, 2-3 allspice peas, 1-2 bay leaves and a little salt. Cook the broth for about 15-20 minutes. Then we filter the broth and put the fillet in it and bring it to a boil, after which we put the heat on the lowest setting and cook.
At this time, prepare the dressing. Pour a few tablespoons of olive oil into a frying pan, then fry the peeled and grained tomato in it. Add grated garlic to it, add salt, cover with a lid and simmer over low heat for about 5 minutes.
Add half a glass of cream or milk to the tomato and simmer for about 5 minutes. Then add the dressing to the soup.
Then add finely chopped dill to the soup and cook for 10 minutes over medium heat (it may boil slightly). Then turn off the soup. Ready 
Recipe with egg and millet
Cooking time – 1.5 hours.
The nutritional value of the finished dish is 33 kcal, of which proteins – 4 g, fats – 6 g, carbohydrates – 5.2 g.
The number of servings for this recipe is 10.
To cook perch soup with egg and millet, you need:
- Perch – half a kilogram;
- 5 potatoes;
- 1 onion;
- 1 egg;
- Millet – 5 tbsp. l.;
- Greens, black and red pepper, salt - to taste.
To cook this soup, you can use both water and fish broth prepared in advance.
Peel the perch carcasses and vegetables, set the potatoes to boil, throw in a whole onion, add a little millet. Cook everything until half cooked, add the fish there and cook until it boils. Season everything well, add salt, black and red pepper.
When each ingredient is ready, you can pour in a little egg, beaten with a fork, without ceasing to stir.
This soup turns out to be more satisfying and is perfect for both dinner and lunch. Bon appetit!
In the oven in a pot
Headless sea bass soup baked in pots in the oven turns out to be as tasty and nutritious as fish soup cooked in a pan on the stove. The calorie content of the treat is not too high. On average, 100 g of product contains approximately 139 kcal. The dish can be served for lunch or dinner.
Composition of ingredients
Ingredients for making fish soup in a pot with your own hands:
- water – 216 ml;
- greens - as needed;
- potatoes – 400 g;
- bay leaf – 4 pcs.;
- pepper and salt - at your discretion;
- fish – 2 pcs.;
- cream – 600 ml.
The fat content of liquid cream should be at least 45%. Bay leaf is not the main spice for soup. Therefore, such spice can be added only at will.
Step-by-step cooking process
The step-by-step process of making a fish dish in a pot contains the following steps:
- Potatoes need to be peeled, cut into thin slices and placed in a layer in pots. Sprinkle salt and pepper on top.
- The fish must be gutted, the fins and head cut off, and the carcass disassembled into fillets. After that, you need to cut it into pieces and place it on top of the potatoes, also adding pepper and salt.
- The onion should be cut into rings, placing ½ of the vegetable in the pots.
- At this stage, you need to repeat all the layers, and put the potatoes last.
- In each container you need to add a bay leaf and 3 tbsp. l. water, filling the contents with cream.
The soup must be prepared in the oven at a temperature of 250 ℃ until it boils, and then at a temperature of about 150 ℃ until the potatoes are ready.
How to serve a dish
When the fish soup is ready, sprinkle it with chopped green onions and chopped dill sprigs. Afterwards, the soup can be poured into portioned bowls and sent to the table. The dish should be consumed hot.
To cook a delicious and aromatic fish soup from sea fish, you will need to remember a few simple but useful culinary tips for making your own dish at home:
- You can use rice, millet and pearl barley as cereal.
- To obtain tender and juicy meat in a multicooker, you need to set the “Stewing” mode or the “Pilaf” program on the electrical appliance.
- In order not to drown out the fishy taste, it is not recommended to add too many spices to the soup, but bay leaves and herbs will come in handy.
- The product will be much tastier if you use sea salt during production and do not stir the soup very often.
- To get rid of small scales, the fish needs to be scalded as quickly as possible with boiling water.
To ensure that the headless sea bass fillet remains soft and juicy after cooking the fish soup, each piece of fish must first be salted, peppered, sprinkled with olive oil and left for about 5 minutes.
Recipe with rice
Cooking time – 1.5 hours.
The nutritional value of the finished dish is 33 kcal, of which proteins – 4 g, fats – 6 g, carbohydrates – 5.2 g.
The number of servings for this recipe is 10.
To make perch soup with rice, you need:
- Perch – half a kilogram;
- Potatoes – 2-3 pcs.;
- Onion – 2 pcs.;
- Carrots – 2 pcs.;
- Greens - to taste.
Place the cleaned fish in a saucepan, leave to boil, and add shredded potatoes. Add the whole onion and carrot and cook until the root vegetables give up all their delicious juices and aroma to the soup.
Chop the remaining carrots and onions and fry in sunflower or butter until golden brown.
Remove the fish from the broth, separate it from the bones and throw the clean meat back. Add some rice, sautéed vegetables and cook until all ingredients are cooked. The soup is ready. Bon appetit!
With millet
Fish soup, cooked in addition to millet, turns out to be quite appetizing, rich and satisfying. At the same time, the hot product has a rich aroma and piquant taste due to the fact that the basis of the dish is sea bass. The calorie content of fish soup is not too high. On average, 100 g of product contains approximately 50 kcal.
Sea bass soup, recipe with millet.
Due to this, soup is a low-calorie dish. It can be prepared for both children and those on a diet.
Composition of ingredients
Ingredients you will need to make delicious fish soup with millet at home:
| List of food items | Required amount |
| Potato tubers | 1 kg |
| Onion | 75 g |
| Carrot | 75 g |
| Salt | of necessity |
| Millet | 150 g |
| Vegetable oil | 54 ml |
| Dried perch | 200 g |
| Dried dill | of necessity |
| Water | 1.5 l |
Instead of dried fish, it is permissible to use fresh frozen sea bass. In addition to dill, you can include additional herbs that you like more in the delicacy. Millet can be replaced with rice or pearl barley.
Step-by-step cooking process
The step-by-step process of making a culinary masterpiece contains the following points:
- The fish must be cleaned by removing the bones and head. The finished semi-finished product should be placed in a pan, filled with water and left in this state for about 20 minutes.
- Carrots and onions need to be peeled and washed.
- Millet should be washed under running water several times.
- You need to add water to the pan with the perch and put it on the fire. The composition will need to be brought to a boil, and then simmered over low heat.
- Chop the onion and carrots and then fry in a frying pan with butter until the carrots become soft.
- Next, you need to peel and wash the potatoes, dipping them in water to prevent them from darkening.
- Place cereals and potatoes, cut into long pieces, into a saucepan with broth.
- In 20 minutes. Add the roast and salt to the soup and mix thoroughly.
In 10 min. Before the end of cooking, you need to add dried dill to the product.
How to serve a dish
Before serving the fish soup, it is recommended to let the fish soup sit for 15 minutes. under a closed lid. During this time, the dish will be completely saturated with all the spices and herbs. As a result, it will become even tastier and more aromatic. The product can be supplemented with a slice of bread, as well as sour cream.
Ingredients
For 3 servings the fish soup came in handy:
- Gutted carcass of large sea bass;
- Large potato;
- Large carrot;
- The bulb is larger than average size;
- Several sprigs of young celery and dill;
- Mix of dry spices “For fish soup”;
- Coriander seeds;
- Bay leaf;
- Dry spicy mixture “For fish”;
- Sea salt.
