Homemade fish soup from the head and tail of red fish and white fish fillet / Recipe with photo

Which sea fish fish soup tastes better?

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Fans of this dish are divided into two camps. The first claim that only fish found in fresh water bodies are worthy of becoming the main ingredient in the fish soup. The latter disagree with this opinion. Although sea fish soup has a different taste than river or lake fish soup, it is a worthy dish. Here you need to rely only on your own taste.

What kind of fish should I take for fish soup? It is important that it is fresh. Ideally, your dish will be prepared from specimens caught from the depths of the sea the day before. In addition, it is necessary that the fish have a sufficient amount of fat. Specimens that are too lean are unable to produce a tasty rich soup.

If you have frozen fish, you should not defrost it before preparing the rich fish soup. If the fish is thawed, there is a good chance that the taste may change slightly. And the juice will leave the product along with the melt water.

How to make fish soup

You can prepare broths from many types of fish. Before cooking, the main component is thoroughly washed, the gills and entrails are removed. Small varieties are cooked whole, while large ones are cut into portions. To improve the taste, cooks use several varieties of fish at once, for example, a combination of burbot and whitefish makes the broth sweetish and tender.

Which fish is best to make soup from?

The secret to making delicious fish soup lies in the right main ingredient. First courses cooked from white varieties are highly valued: flounder, cod, pike perch. Salmon or salmon and trout are also popular for recipes. You can achieve excellent taste by cooking any freshwater or marine species, except for bream, roach, carp and roach, they make the broth bitter.

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Ingredients for fish soup

If the fish soup is prepared from a limited set of products, then the fish soup can be supplemented with several types of vegetables, cereals, and spices. There are recipes that contain flour and wine. Potatoes and rice are the ingredients that go best with fish broth. Spices often include bay leaf, ginger root, rosemary sprigs, and peppercorns.

Red, white, team

Red sea fish is delicious, and its fish soup is beyond praise. Salmon, stellate sturgeon, beluga and sturgeon provide the most necessary broth. The broth has a sweetish-delicate taste.

But other types should not be rejected either. You can prepare a rich first course of halibut, sea bass and pike perch. In this case, the ear is called white.

By mixing two types - red and white fish, you can get a rather interesting taste. Some people do this often, but others don’t like the taste. How many people - so many individual opinions and culinary preferences. And we are beginning to implement the most delicious and uncomplicated recipes for sea fish soup.

From red

It will taste better if you cook it from good whole fish. But, unfortunately, such a happy opportunity is not given to everyone. But this does not mean that you cannot taste delicious sea fish soup. Fortunately, modern retail outlets are here to help. They offer special sets for fish soup, consisting of heads and backbones of valuable fish. Product range for the dish:

• red fish - 1 kilogram;
• parsley root;
• laurel leaf - 1-2 pieces;
• black peppercorns - 2-7 pieces;
• salt - to taste;
• carrots - optional;
• greens - optional.

Ear. Delicious fish soup made from various fish

Ukha at home is fish soup, but you can bring it closer to real fish soup.
To put it simply, the more fish, the better. Therefore, we make the so-called “triple” ear.

The idea is that first one portion of fish is boiled, then another, and only at the end the third, most selected fish is started.

Which fish is best to use?

Real, tasty fish soup is obtained only from river fish. Therefore, we will cook perch, pike, roach, and bream. Sea fish does not produce quite the taste that we are used to.

Pike gives the fish soup a special taste, so it’s not for everybody.

But if you manage to catch a ruff, the result is a special gastronomic delight - it’s a tasty thing. Again, this is purely not for everyone.

It is believed that fish soup made from perch and ruff is a delicacy.

How to cook

There are dozens of cooking options. But real fish soup doesn’t include any grains, so we won’t use them. Although at home, housewives sometimes cook this way.

Harsh fishermen will say that ukha is only fish, and the dish itself is drunk from a mug.

There was a lot of debate on the topic of proper fish soup.

Let's prepare the middle option.

For spices: two allspice and black peppercorns and one large bay leaf, per three-liter pan.

Vegetables are optional. Personally, I use potatoes and sometimes carrots, cut into cubes or circles. It makes the dish more beautiful.

Onions are very important - they remove the smell of “raw” fish. We don’t cut it, but use it as a whole. Although one onion can be cut into half rings and cooked at the end.

Some fishermen throw tomatoes and so on into the fish soup, but in my opinion this is unnecessary. This changes the taste of classic fish soup.

Preparation of triple fish soup:

• boil a portion of small fish;
• remove it from the broth and add the next portion of fish;
• remove the boiled fish and add potatoes along with carrots and onions, which are then removed;
• five minutes before the vegetables are ready, add selected fish and spices, salt to taste;
• in five minutes the soup is ready.

The fish is removed from the broth and laid out separately, and the selected pieces are placed in a plate.

The dish can be decorated with herbs, but this is also optional.

I consider all this unnecessary, since it turns out very tasty.

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Technological process

The fish in the recipe is supposedly washed and gutted. The gills and large fins have been removed. If the specimen is large, cut it into several parts.

Place the pieces of fish in a pan. Add two liters of cold water. We put it on the stove. And while the fish broth does not boil, we prepare the vegetables.

We clean the onion from the covering husk. Cut it into medium cubes. Wash the parsley. Cut the root vegetable into layers or cubes. If you use carrots, then you need to wash, peel and chop them according to your own taste. Use a grater or knife - whichever is more convenient for you.

The water began to boil. We remove the scale so as not to spoil the appearance of the broth. After five minutes of cooking, add salt, pepper, and bay leaf. Place carrots and parsley root in a saucepan. Cook root vegetables over moderate heat for 15 minutes. Do not forget about systematically removing foam from the surface of the fish soup. Add onion cubes. Cook the fish soup until the fish is ready.

The dish can be served with herbs and sour cream.

Is it possible to cook fish soup from frozen fish?

Fish soup Ingredients: 1 kg of fish 1 onion 1 leek (optional) 1 parsley root 1 celery root parsley, dill 2.5 - 3 liters of water 50 g caviar

Preparation: The most delicious fish soup is prepared from live fish (sterlet, perch). Fish soup can also be cooked from pike perch or various small fish, with the exception of crucian carp and tench. In addition to the entrails of perches, the gills must also be removed, otherwise the broth will have a bitter taste.

Place the prepared fish in a saucepan, add cold water, add peeled roots, onions, salt and cook at a low simmer for 40 minutes to an hour. After this, strain the broth. In order to obtain a transparent ear, it is necessary to pull (lighten) with pressed or granular caviar. To do this, grind 50 g of caviar in a mortar, gradually adding a spoonful of cold water until a dough-like mass is obtained. Dilute the ground caviar with a glass of cold water, add a glass of hot fish soup and, after stirring, pour in two additions into the pan with the hot fish soup. After the first part is poured in, the soup should boil, and only then can the rest of the guy be poured in. When the fish soup boils again, remove the lid from the pan and cook at low boil for 15-20 minutes.

When the soup is ready, it must be removed from the heat and allowed to stand for 10-15 minutes so that the guy settles to the bottom of the pan. After this, strain carefully. The finished fish soup is served with kulebyaka, unbuttoned. Place a piece of boiled fish in a plate with fish soup.

______________________________________________________________ Ukha in Yugoslavian style

Ingredients: 500 g fish fillet, 5 tablespoons vegetable oil, 4-6 slices of white bread, 200 g onions, 2 kohlrabi, 3 tablespoons tomato paste, 1 glass of white wine, 2 egg yolks, 1.5 l. broth, salt, garlic, paprika, dill

Preparation: Cut the fish fillet into large cubes or strips, season with salt, garlic, paprika and fry thoroughly in oil. Place finely chopped onion and kohlrabi in another pan and sauté, add tomato paste and well-fried fish fillet to the vegetable mixture, pour in 1.5 liters of broth (from bouillon cubes) and simmer over low heat. Wash the tender leaves of young kohlrabi well and finely chop into pieces, or cut into strips and add to the soup a few minutes before it is ready. Whisk the wine and egg yolk and add to the soup and remove from heat, check again the amount of garlic, paprika and finely chopped dill. Serve with well-fried slices of bread.

Private, with saffron

Fans of dishes with potatoes will be pleased with the recipe for sea fish soup, in which this component is present. List of ingredients for cooking:

• assorted cod, sea bass and halibut - 1.5 kilograms;
• onions - 2 large heads;
• dill - half a bunch;
• saffron - to taste;
• lemon;
• potatoes - 2-3 pieces;
• carrots, 1 piece - optional;
• parsley rhizome - to taste;
• bay leaf - 2 pieces;
• salt, peppercorns - to taste.

Canned fish soup

• Time: 30 min.
• Number of servings: 8 persons.
• Calorie content of the dish: 53 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

If you don’t know how to cook lunch quickly and tasty, try a recipe for the first course of canned fish, for example, canned pink salmon or sardines. It will take no more than half an hour for a plate with a rich first course to appear on the table. It will be easy for a novice cook to understand how to cook soup from canned fish if you take the instructions with the photo. It is also prepared with canned saury.

Ingredients:

• saury in oil – 1 b.;
• potatoes – 5 pcs.;
• onions, carrots – 1 pc.;
• smoked lard – 30 g;
• paprika, salt - to taste;
• peppercorns, bay leaves – 2-3 pcs.

Cooking method:

1. Peel the potatoes and carrots, cut into cubes and circles.
2. Place the potato cubes and carrot slices in a pan of boiling water.
3. Drain the oil from the saury and place the fish in a pan. Add spices.
4. Lightly fry the lard, chopped into small pieces, in a frying pan.
5. Add chopped onions to the lard, fry, and place in a saucepan.
6. Serve canned fish soup with sour cream.

Step-by-step preparation

Boil 2.5 liters of water. Add salt. Boil the potatoes, carrots and parsley until half cooked. Also add peeled and chopped onions.

We introduce prepared pieces of fish, not very large. Add bay leaves and allspice peas. Cook the fish soup at a moderate temperature for another 10-15 minutes. Don't forget about descaling. A minute before the fish soup is completely ready, add the saffron and dill to the pan. Cut the lemon into slices and place it in the pan or in each serving to taste.

From sea fish

• Time: 30 min;
• Number of servings: 5 persons.
• Calorie content of the dish: 37 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

First courses are not always cooked from pieces of fillet; sometimes they are prepared with minced fish from marine varieties of fish. The main difficulty is to ensure that the tender meatballs do not become overcooked. Chefs have their own secrets; in the presented recipe, the trick is to use breadcrumbs, which “glue” the chopped fillet in rice soup.

Ingredients:

• minced sea fish – 300 g;
• rice – 1/3 cup;
• egg – 1 pc.;
• garlic – 2 teeth;
• parsley, green onions - 1 bunch each;
• potatoes – 3-4 pcs.;
• onions – 2 pcs.;
• carrots – 1 pc.;
• breadcrumbs - 1 handful;
• salt, ground pepper - to taste.

Cooking method:

1. Boil the rice until half cooked.
2. Finely chop the onion, garlic and herbs. Mix the listed ingredients with minced meat and egg.
3. Salt and pepper the meatball base, form balls, roll them in breadcrumbs.
4. Chop the potatoes, onions and carrots.
5. Place potatoes, onions, carrots, and meatballs in boiling water.
6. After the fish balls are ready, sprinkle the soup with parsley.