How to cook aromatic fish soup from the head and tail

How to choose the right fish

The taste of any dish depends on the quality of the products, so special attention is paid to the choice of fish. Spoiled pieces that have been in the freezer for a long time are not suitable for fish soup - such an ingredient will make the soup tasteless. Tips for choosing fish:

1. Buy a live carcass and butcher it yourself. This is an ideal option, since it is impossible to go wrong with freshness.
2. Inspect the gills, which should be red. Gills that are grey, burgundy or black indicate depravity. The eyes of a fish of good quality are clear and transparent, convex. If the scales are dry and bald, then it is better to refrain from purchasing.
3. Check elasticity. You need to press your finger on the carcass and see if the hole remains. Fresh fish has firm and elastic flesh.

Another tip is to smell the product, because the smell tells a lot about it. When choosing a fillet, you should also touch it and evaluate the color of the flesh, but it is advisable to buy whole carcasses.

Rules for cutting fish

The taste of the finished dish is largely influenced by the quality of cutting. Small bones and remains of scales in the broth, bitterness and cloudiness obviously will not attract family members to try the soup cooked according to a new recipe. You can cut the carcass into fillets, portioned pieces, or leave it whole, for example, for baking or boiling.

First of all, remove the scales using a knife or scraper. Then the fins are cut off and the gills are cut out (or the head is separated), after which they can be gutted. An incision is made on the abdomen from head to tail, and the entrails are removed. Do not damage the gallbladder, otherwise the pulp will become bitter! All that remains is to rinse the carcass well, removing the film inside.

Small carcasses can be left unpeeled and boiled in a gauze bag. Sometimes the head is removed along with part of the internal organs, and the rest is cleaned out through the resulting hole.

Denis Borisov

You should not leave the gills and eyes - with them the broth acquires a cloudy dark color. The appearance of the soup is not as important as its taste, and it will certainly be bitter. The gills can be called a filter in which harmful substances accumulate, so they are removed when cooking the fish from the head.

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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.

Why is it better to cook soup from tails and heads?

When cutting fish, the head and tail are often thrown away, thinking that there is nothing tasty there. However, it is recommended to cook the first course from these parts of the carcass, and the size of the fish is not important. The bone broth turns out richer and has a brighter aroma. In addition, the seeds add stickiness to the water, making the fish thicker.

Fish head and tail soup requires strict adherence to the recipe. Carcasses should be prepared in a special way, removing gills, eyes and dark films inside the head. The fish must be fresh (it is acceptable to take fresh frozen), since even a slightly spoiled product will negatively affect the taste of the finished first course.

Useful tips

To make your soup more filling, add some grains to it. In only one version did we use millet for this purpose. But you can complement each option; you can take whatever you like (from pearl barley to lentils).

This will probably seem strange to you, but you can prepare croutons for the soup. The kind that usually goes with pea soup. Just dry the bread in a frying pan and you're done. For flavor, you can rub it with garlic.

The soup made from fish heads and tails is very tasty, satisfying and incredibly aromatic! Each of you should definitely try it, even those who are already familiar with it. This is delicious!

Classic fish soup made from carp and millet

Each family has its own recipes for fish soup and fish soup, but there are still options that are considered classics. We are talking about the first dish in fish broth with millet or rice. As a rule, carp are large in size (4-6 kg), and you can make a good rich fish from its head and tail. In fact, the recipe for homemade fish head soup is practically no different from regular fish soup. What is required:

• head and tail - 500 g;
• water - 2.5 l;
• potatoes - 4 tubers;
• millet - 4-5 tbsp. l.;
• onion - 1 head;
• carrots - 1 pc.;
• vegetable oil - 2 tbsp. l.;
• bay leaf - 1 pc.;
• allspice - 4-5 peas;
• salt and other spices - to taste.

Of course, first the fish is cut, removing scales, giblets and gills. Rinse the head and tail, place in a pan of water and put on high heat. Bring the liquid to a boil, add peppercorns and bay leaves. Cook for about 15-20 minutes, after which strain the liquid. After cooling, separate the pulp from the tail and head.

Place potato pieces into the strained broth and add salt to taste. Leave to simmer over moderate heat while the roast is prepared. Raw vegetables are added to the fish soup, since sautéing in nature is problematic. When cooking carp fish soup at home, you need to finely chop the onion and carrots (although the carrots can be grated) and fry the vegetables in vegetable oil until golden brown.

Rinse the millet several times with hot water and add it to the broth with the potatoes. After 5-7 minutes, add the roasted vegetables and add spices. Cook over medium heat for 15 minutes, then return the pieces of cooked carp. Leave the stew to simmer until all the ingredients are ready.

It is advisable to rinse the millet until clear water drains from it. If this step is skipped, the fish soup may taste bitter and be cloudy.

How to cook fish soup at home from the head and tail of pink salmon with rice

A very simple recipe for pink salmon soup. To do this, you will need everything that is left after cutting the fish (except for the entrails, of course). Do not rush to throw away fins, heads, tails and bellies after cutting pink salmon. After all, with their help you can feed the whole family tasty and healthy.

Ingredients:

• 400 grams of pink salmon trimmings (head, tail, etc.);
• A tablespoon of vegetable oil;
• 3 tablespoons rice;
• 2 liters of water (you can adjust its amount to taste, depending on how thick the soup you want);
• 2 onions;
• 3-5 peppercorns;
• 2 carrots;
• Bay leaf to taste;
• Salt and ground pepper to taste;
• 2-3 medium sized potatoes;
• Green taste.

Preparation:

1. Prepare fish products. Be sure to remove the gills from the head - they give off bitterness. If you also have pieces of fish, you can use them too. Rinse them under the tap or in a bowl. Drain the water and place the fish in a cooking pot.

2.Fill with water and place the saucepan on the stove.

3.Before boiling, a lot of foam will form on the surface. It must be removed with a slotted spoon or usually a spoon. After the soup boils, add peppercorns, a whole peeled onion and the same carrots. To give off more flavor, the onion can be cut crosswise without cutting all the way through.

4.Add salt to taste. Cover with a lid and cook on a low flame for about 40-50 minutes.

5. The remaining carrots and onions need to be sautéed in vegetable oil. To do this, they need to be cleaned first. Carrots can be grated or chopped with a knife. Finely chop the onion. Roast for 5 minutes until soft and fragrant.

6.Remove all ingredients from the broth. Set the fish aside to cool. Everything else can be thrown away. It is better to strain the liquid itself through a sieve to get rid of flakes and bones.

7.Rinse the rice thoroughly. Return the broth to the stove and after boiling, pour the cereal into it. Boil over medium heat for 10 minutes. In the meantime, you can peel the potatoes and chop them into cubes.

8. Add potatoes to the soup. Place the roasted vegetables here too. Separate the fish from the bones and chop a little if necessary. Send into broth. Add dried or fresh chopped herbs. Cook until the potatoes are half cooked.

9.Add bay leaves to the soup, boil for another 5 minutes, until the potatoes are completely cooked. Then cover tightly with a lid, turn off the heat and let sit for 10 minutes before serving.

Cheese soup with mushrooms and trout

Fish soup with cheese sounds strange to many, but it is actually a tasty and interesting combination. And if you add some fried champignons and herbs, then it can claim to be the main dish of the table. Preparation does not take much time despite the impressive list of products. You can even cook this first dish in a slow cooker. It is recommended to take sea fish - it makes better broth. You need to prepare:

• fresh trout - 250 g;
• soup set - 400 g;
• potatoes - 3 tubers;
• processed cheese - 150 g;
• hard cheese - 100 g;
• butter - 2 tbsp. l.;
• fresh champignons - 100 g;
• carrots - 1 pc.;
• onion - 1 head;
• starch or wheat flour - 1-2 tsp;
• ground black pepper - to taste;
• dill - a small bunch for serving;
• bay leaf - 2 pcs.;
• a mixture of dried herbs (marjoram, fennel, celery and others) - to taste;
• salt - to taste.

Salmon, chum and trout fillets cook very quickly, so cooking in this case begins with cooking fish broth from the head. Everything is simple here: cut out the gills, rinse and put on the stove - the broth will take 20 minutes to prepare. Be sure to strain the liquid!

Chop the onions and carrots into small cubes, peel the mushrooms and cut into slices. Peel and chop the potatoes into cubes, throw them into boiling salted broth and cook for 15 minutes.

In your free time, fry vegetables in heated butter: first onions, then add carrots to the pan and lastly add champignons. Sauté the mixture for 7 minutes, seasoning with salt and spices. After this, you can transfer the frying to the softened potatoes.

Add processed cheese to the soup, stirring with a spoon until the product is completely dissolved. You can grate it first. Throw bay leaves, herb mixture and pepper into the pan. Cut the fillet into cubes and place in the stew; after boiling, reduce the heat and simmer for 7 minutes.

Dissolve the starch in cold water and pour into the cheese soup, remembering to stir. If flour is used, it is mixed with melted butter. A little secret allows you to make the cheese soup a little thicker. Remove from heat and leave covered for 10 minutes before serving. Place grated cheese on each plate and garnish with chopped herbs.

Ear soup with fish head and tail with millet - recipe for a slow cooker

I suggest considering this method of preparing fish soup in a slow cooker. After all, now almost every kitchen has such equipment. It’s much easier to cook food there; you don’t need to adjust the temperature or stir. A multicooker greatly simplifies the work of housewives. So why not cook a rich and delicious fish soup with millet in it?!

Ingredients:

• Pink salmon head (you can also use the tail, belly and fins);
• Salt to taste;
• 5 medium potatoes;
• Ground pepper to taste;
• Medium bulb;
• Bay leaf to taste;
• 2 liters of water;
• Half a medium carrot;
• Half a glass of millet;
• Vegetable oil.

Preparation:

1. Peel the onions and carrots. The onion can be cut into small cubes. Grate the carrots or cut them with a knife - as you wish.

2.Pour a little oil (2-3 tablespoons) into the multicooker. Set the “Baking” mode. Place the vegetables here and, stirring occasionally, cook for 15 minutes.

3. Rinse the millet thoroughly. If you doubt whether it is bitter, pour boiling water over it for about 5 minutes. Hot water will remove the bitterness from the cereal. Then drain the water and transfer the millet to the vegetables in the multicooker bowl.

4. Peel the potatoes and cut into small cubes. Remove the gills from the fish's head and rinse it thoroughly. If you use other parts of pink salmon, they also need to be washed. Place in a slow cooker.

5.Fill with water. Add bay leaf, salt and season to taste. You can use special spices for fish broth or regular ground pepper. Close the lid tightly and set the “Extinguishing” mode for one hour. It is this mode that will help you achieve the perfect broth than the “Soup” mode.

6.After the signal notifies you that it is ready, you can immediately serve the soup. But if there is time left before lunch, it is better to steep it in the “Warming” mode before serving. This will only make it tastier.

Features of the dish depending on the type of fish

Using different types of fish each time, you can always get new dishes. It is recommended to take into account the characteristics of each variety, for example, it is better to cook salmon soup with cream - this way the taste will be more delicate. Pike and other freshwater carcasses make first-class fish soup.

Trout

It is difficult to cook tasteless fish from red fish - the broth always turns out aromatic, rich, and has a beautiful color. As a rule, Finnish fish soup is prepared with trout, which differs from the usual one because it contains cream.

Pink salmon

Pink salmon is used less often for Finnish or Norwegian fish soup, but this does not mean that the dish is not tasty. It’s just that pink salmon is less fatty, so the broth from it is not so rich. However, this fish is well suited for making fish soup, heads and tails, especially if you add any cereal for satiety. This soup can be consumed during a diet, and can also be served to children.

Salmon

Another representative of salmon, suitable for cooking stews. Salmon produces a clear broth; when prepared correctly, it does not taste bitter and smells delicious. You can put almost anything into this base: from vegetables to seafood and cheeses.

Zander

River pike perch is considered a tasty and healthy fish, distinguished by its juicy white flesh. The broth from it comes out quite fatty, and the first dish is nutritious and satisfies hunger for a long time. Sometimes there is a smell of mud, so it is recommended to soak the bershika in water first. You can even make the same creamy or cheese soup from catfish.

Carp

One of the bony fish is carp, which is why many people do not like to fry or bake it. It is possible to cook soup from it without fear that bones will fall into the plate, because the broth is filtered. Carp has tender and tasty meat and is very healthy. It will be an excellent option for preparing Hungarian soup.

Pike

This dangerous river predator is famous for its small and sharp bones. This does not prevent you from preparing real fish soup from pike according to an old recipe. Even a simple fish soup will be much tastier than freshwater fish soup. It must be said that the pike pulp does not boil, the pieces remain intact.

Bream

At home, bream soup is cooked less and less often—they prefer to fry or bake this type with potatoes and spices. To prepare the first course, fishermen often choose it when they manage to catch small carcasses. Like other freshwater fish, bream can smell like mud. You can easily get rid of a bad smell by soaking it in a saline or vinegar solution.

Carp

Carp belongs to the carp family. The soup made from it is also tasty, but bony. The carcasses are small in size, so to cook the first one you will need several heads and tails. The broth is suitable for both classic fish soup and the first one with tomato sauce.

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.

Calorie table

Dish	Serving Size	KBZHU
Cheese soup from trout head and tail	100 g	Calories - 64 kcal, proteins - 4 g, fats - 2.7 g, carbohydrates - 3.1 g
Creamy first course with pink salmon	100 g	Calories - 55.3 kcal, proteins - 3.5 g, fats - 3 g, carbohydrates - 4.4 g
Classic carp head and tail soup with millet	100 g	Calories - 43 kcal, proteins - 5 g, fats - 1.2 g, carbohydrates - 3.6 g

No matter how many recipes for fish head soups exist, it is impossible to single out one that is the most delicious. It is recommended to cook the first course, for example, with cheese or cream. Homemade fish soup made from carp broth with the addition of millet, rice or pearl barley is considered a classic. These recipes don’t even require a video or photo—the process is so easy.

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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.