How to cook fish broth: 3 recipes, cooking features

How to lighten

Since fish broth can be cooked in different ways, we will analyze the basic technology of the recipe, in which the liquid turns out to be as light and transparent as possible. Here are the rules to follow:

Use only fresh fish - regardless of whether it is frozen, chilled or fresh. Fish soup or other recipe will turn out more delicious this way.
Carefully clean the carcass. All entrails must be removed - pay special attention to the black stripe that runs in the peritoneum along the ridge. It needs to be completely scraped out.
To immediately obtain a clear and light broth, it must be boiled with the addition of carrots, several sprigs of any greenery to taste, and an onion.
If for some reason it was not possible to prepare the fish broth correctly right away, you should use the following technology. Take 1 or 2 chicken whites (the yolks must be separated), beat them lightly and add them into the liquid in a thin stream, with constant stirring. This broth is cooked with egg whites for several minutes. It is advisable to stir several times. During this time, the egg component will rise up and lighten the broth. This component must be assembled.
Another important point is the slow boiling process. Under no circumstances should boiling be allowed, as it will not be possible to collect high-quality foam. If the soup is cooked slowly, then there is no need to further lighten it.

These tips will help you understand why the broth is clarified and make the liquid clear immediately, or clarify cloudy broth during cooking.

It is worth considering that the KBZHU of the average fish soup or fish soup is within the following components:

Calorie content – 40 kcal
Proteins – 2.6 g.
Fats – 0.9 g.
Carbohydrates – 4 g.

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.

From red fish

Recipe ingredients:

Red fish – 1 pc.
Carrots, onions - 1 pc.
Allspice peas – 5-6 pcs.
Salt and bay leaf - to taste.

KBJU recipe:

Calorie content – 48 kcal
Proteins – 2.2 g.
Fats – 1.8 g.
Carbohydrates – 3.4 g.

The broth from red rocks - sockeye salmon, coho salmon, salmon - turns out to be quite fatty and rich. To lighten it, you should use the following technology in the recipe:

Take the heads and tails of the red fish. Rinse the parts thoroughly and remove the gills.
Place in a saucepan and add the required amount of water.
At the same time, add vegetables to the water - 1 piece of carrot and onion, a few peas of allspice.
Boil red fish for 30-35 minutes. Be sure to remove all foam that rises to the surface. After this, strain the future fish soup - this will prevent the seeds from getting in, as well as weed out protein films that can change the color of the soup.
Cool the fish, carefully sort it, separate the meat from the bones.
After this, put the clean broth back into the pan on the stove. Send the meat from the head and tail there. Add the remaining vegetables according to the recipe and cook until all ingredients are completely softened in the fish liquid. At the end, if necessary, add salt and spices and herbs.

From the head of a fish

Whenever you cook fish, especially large ones, you can take its head and tail in order to obtain a rich broth for further preparation of fish soup or fish soup. Sometimes one skull is enough when the dimensions are quite significant. Rich fish soup can be made from the following ingredients:

Head of large fish - salmon, salmon, chinook - 1 pc.
Dill – 1 bunch.
Onion – 1 medium sized head.
Garlic – 2 cloves.

KBJU recipe:

Calorie content – 28 kcal
Proteins – 1.2 g.
Fats – 0.8 g.
Carbohydrates – 3 g.

Process for making fish broth:

Wash the fish head under running water. Pull back the gill slits and cut out the gills, which are lamellar tissue. If this is not done, the broth may acquire an unpleasant bitter taste and a cloudy tint, since all the harmful components that are in the water accumulate here and are filtered out during the breathing of the fish.
Place the fish head in a saucepan, fill it with cold water, bring to a boil over high heat and immediately reduce the heating power.
Move the head with a spoon so that the foam floats to the top, but do not interfere under any circumstances so that it does not settle to the bottom.
Collect it carefully with a spoon.
Then add the peeled vegetables, maybe uncut. Add spices and salt and cook for 30 minutes over very low heat.

Fragrant fish broth with herbs and roots

The taste of the first course depends entirely on the quality of the broth in which it is cooked.
This is why the method of preparing a flavorful broth is of great importance. Today we will talk about fish broth. Fish broth, especially freshly prepared, has a pleasant rich taste of the fish from which it is cooked. This first dish serves as the basis for further preparation of the soup, but it can also be consumed in its natural form without any additions. Fish broth cooked according to all the rules is no worse than meat broth, restores health after illness, gives strength and increases the body’s natural resistance to various ailments.

Secrets of making golden fish broth

A properly prepared broth looks like this: transparent, yellowish in color, with small sparkles of fat on the surface. The taste and smell of the dish are pleasant, typical of freshly cooked fish. If you are a novice housewife, don’t know how to cook fish broth so that it meets all expectations, and are looking for a suitable recipe, the following tips are just for you.

You should know that not every fish is suitable for cooking as a first course. A good broth will be made from sea varieties: halibut, vomer and cod are very tasty in broth. Also, a broth recipe often suggests the use of such types of river inhabitants as pike perch, whitefish, perch - the food turns out to be very “juicy” and concentrated.

Herring varieties, as well as gudgeon, roach, bream, roach, etc., are not suitable for this dish.

Important! The broth recipe allows for the use of mixing different types of fish, for example, red and freshwater.

The classic recipe for making fish broth involves using only fresh product. It is desirable that the fish be alive. The meat of living inhabitants of the waters has a special tenderness and a somewhat “sweet” taste, which makes the broth especially appetizing.

Note! Broth made from frozen fish is less tasty and aromatic than from fresh fish. Frozen fish often makes the liquid cloudy; there are fewer nutrients and aromatic substances in such a dish, which is why it is recommended to prepare the broth from a chilled and fresh product.

Typically, when preparing a liquid first course, the housewife uses those parts of the fish that are processed food waste. Fish heads (with gills previously removed), bones, fins and skin are suitable for the broth.

Fish fillet is a component that is not necessary for preparing the broth, but fish meat will make the dish more nutritious during the cooking process. A 100 g portion of fish broth is equal to 50 kcal.

However, the calorie content of the dish with the addition of fillet will increase slightly and amount to 55.9 kcal.

On a note! It is not worth preparing the broth exclusively from fillet - it will taste weak and lean. Our recipe gives advice: it is good to add boiled fillet in portions to the finished dish for greater satiety, if desired, or remove it after cooking.

How to cook

Fish stock is one of the easiest dishes to cook. The broth from the inhabitants of the waters can be a complete dish for lunch, which is pleasant to drink from a broth without using a spoon.

Also, based on the prepared liquid food, you can cook a thicker and more satisfying dish with the addition of vegetables.

Our recipe is universal; you can experiment with spices during the cooking process and add your favorite spices to this dish, but remember that everything is good in moderation.

Cooking time: ~ 1 hour.

Number of servings: 6.

To prepare a rich and aromatic fish broth you will need the following ingredients:

2 liters of water;
0.5 kg processed edible fish parts (fins, head, frame);
1 stalk of celery;
1 onion;
5 g parsley;
1 bay leaf;
0.5 tsp. black peppercorns;
salt to taste.

Let's start preparing the dish

1. Rinse the prepared fish bones thoroughly. Before cooking, divide large bones and heads into several small ones using a kitchen hatchet. Remove the gills from the heads.

2. Peel the onion and cut into rings. Chop the celery.

Important! The recipe allows you to use a leek instead of onions if desired.

3. Place all ingredients (except salt) in a saucepan and add cold water. Cover the container with a lid, place over medium heat and bring to a boil.

4. After boiling, remove the lid and reduce the heat. Periodically remove foam and excess fat. Cook for 40 minutes.

5. Once cooking is complete, remove the pan from the heat. Thoroughly strain the broth through cheesecloth or a fine sieve. After straining, salt the dish.

6. Serve the prepared broth hot, or cool and put in the refrigerator.

On a note! The finished, cooled broth can be frozen for future use.

Bon appetit!

This dish is presented in a simple version and welcomes various additions. For example, to make the taste more “exclusive”, you can include shrimp shells in the cooking process.

For more sophisticated seafood lovers, use lobster and crab shells. The color of the broth will take on a slightly pinkish tint, and the taste of the dish will become more interesting.

Connoisseurs also like to add 150-200 ml of dry white wine to the broth to improve the aroma.

Source: https://EdimSup.ru/bouillon/rybnyj-bulon.html

Bone broth

Fish stock can also be made from bones. This is true when the fish is filleted and some other dish is prepared from the meat. In this case, you don’t have to throw away the bones, but cook an excellent fish broth from them. But keep in mind that this option is only suitable if it is fish of valuable species - char, chinook salmon, salmon, trout, ide or any others.

Therefore, for the recipe we take the following components:

The spine, head and tail of a red or other valuable fish.
Onions and carrots - 1 pc. large size.
Peppercorns – 5 pcs.
Bay leaf - 1 pc.
Salt and ground white pepper - to taste.

KBZHU bone broth:

Calorie content – 28 kcal
Proteins – 2 g.
Fats – 1 g.
Carbohydrates – 3 g.

The process and technology in this case are no different from other options for fish broth:

Boil the broth while collecting the foam.
Once the foam is removed, add whole peeled vegetables and dry spices along with salt.
And cook for about 25 minutes.

Head-tail

For such a fish broth, you need to prepare the following components:

Head and tail – 1 trout.
Onion – 1 small piece.
Bay leaf – 2 small leaves.
Carrots – 1 pc.

KBJU per 100 ml:

Calorie content – 27 kcal
Proteins – 2 g.
Fats – 1 g.
Carbohydrates – 3.1 g.

Step-by-step recipe for clear broth:

From fish that is used for salting, stewing or frying, the head and tail are cut off. First, the scales must be carefully removed from the surface of the skin.
The fish parts are washed, placed in a pan and filled with cold water.
Pour in the required amount of water and quickly bring to a boil over high heat.
Collect all the foam that has risen and only after it has been completely eliminated, add peeled vegetables to the broth. It is better to leave them whole, but if they are too large, cut them in half.
Boil over low heat for 20-25 minutes.
Strain the resulting broth. If for some reason it was not possible to make it transparent, then you can put clean broth, from which the head and tail have been removed, back onto the stove. Bring it to a boil, pour in the lightly beaten egg whites in a stream and simmer over low heat for 2 minutes. During the coagulation process, it will collect all the dark-colored protein components that may be suspended in the liquid.
The foam that rises along with the protein to the surface of the fish dish must be removed, otherwise it will not be possible to lighten the soup.

Beneficial and harmful properties of fish broth

✅ Useful

Compensates for the lack of nutrients during diets.
It has a low calorie content (on average about 50 kcal per 100 g).
Contains useful substances such as folic acid, magnesium, polyunsaturated fats, iodine.
Rich in vitamins A, B1, B2, B3, B6, B9, B12, C, D, E, PP.
Normalizes the functioning of the gallbladder and digestive system.
Speeds up metabolism.

It is recommended to include broth from cod fillet or other nutritious fish into the diet of children aged 8 months and older (in the absence of allergies) at least once a week. You should simply cook it by adding the fish to salted water.

Thanks to the rich content of vitamins and microelements that are beneficial for the child’s body, this dish will be an excellent addition to the child’s diet.

❌ Harmful

The ability to cause an allergic reaction.
The ability of fish, when exposed to unfavorable natural conditions, to accumulate salts of harmful metals and toxic substances.
Contraindications for people with liver, kidney and cardiovascular diseases.

The surest way to choose good, fresh fish is to buy live fish. If this is not possible, you should choose by smell. Freshly caught fish is distinguished by a barely perceptible sweetish smell or its complete absence.

Mackerel with potatoes

Since it is most often necessary to cook fish broth when you need to prepare fish soup or fish soup, here is the recipe that will come to the table.

Fish recipe ingredients:

Large mackerel – 1 pc.
Potatoes - 2 medium tubers.
Carrots – 1 large piece.
Onion – 1 head.
Garlic – 1 clove.
Dill – 1 large bunch.
Bay leaf – 1 large dry leaf.
Black peppercorns, cloves, a mixture of peppers - to taste.

KBZHU for 100 ml of fish soup:

Calorie content – 54 kcal
Proteins – 2.1 g.
Fats – 2.8 g.
Carbohydrates – 4.8 g.

Scheme for preparing frozen mackerel soup:

Mackerel must be thawed in natural conditions. Peel the scales from it, carefully gut it, and remove the gills.
Cut it into two parts perpendicular to the ridge. Place in a saucepan, add filtered or bottled water, and boil.
Reduce heat to low and gradually collect the rising foam over several minutes.
Then add all the spices and salt. Continue cooking for 20 minutes. Remove the fish pieces and filter the broth through a sieve to prevent the bones from getting into the liquid component.
Cool the meat and remove the bones.
Return the broth to the stove, boil and add diced potatoes and onions. Grate the carrots on a coarse grater and also add to the soup.
For those who like a richer and fattier taste of the first course, you can pre-fry the carrots and onions in a frying pan in a small amount of vegetable oil or butter.
Bring the vegetables until cooked and at the final stage add spices and finely chopped dill and fish ingredients.

Option 2: Quick recipe for river fish soup

It is not necessary to use whole fish carcasses for fish soup. You can limit yourself to heads, tails or ridges. In this case, the broth will remain rich, and their fillet can make a wonderful dinner. And remember that you cannot cook fish for a long time. It instantly boils, losing its taste. Therefore, it is better to first prepare the broth and boil the potatoes, and only then add the fish heads.

Ingredients:

Fish - 1 kg;
Carrot;
Bulb;
Potatoes - 400 g;
Bay leaf, pepper mixture;
Salt, herbs.

How to quickly cook fish soup from river fish

Peel and chop the carrots and onions. Cut the potatoes in half. Boil water and put all the vegetables there. Cook for 20 minutes over low heat.

Rinse fish heads or other parts. Remove gills and scales.

Using a slotted spoon, remove the carrots and onions from the broth. Crush the potatoes into a puree with a fork; you can additionally chop them with a blender.

Return the onions and carrots to the pan and add the fish there. Boil for 15 minutes, then add salt and pepper.

Three minutes before turning off the heat, add bay leaf and finely chopped herbs to the soup.

With tomatoes and celery

To prepare an original version of fish soup, you can use the following recipe.

Components:

Red fish, preferably fatty varieties – 1 pc. small in size (it can be replaced with the head and tail of a large fish).
Potatoes – 1 pc.
Rice – 50 g.
Bottled water – 3 l.
Tomatoes – 4 pcs. medium-sized red varieties.
Butter – 20 g.
Onions – 2 medium sized heads.
Garlic – 2 cloves.
Dill – 1 large bunch.
Stem celery – 1 stalk.
Salt and spices - to taste.

KBZHU fish soup:

Calorie content – 60 kcal
Proteins – 2.4 g.
Fats – 3 g.
Carbohydrates – 4.1 g.

Scheme for preparing fish soup with tomatoes:

The fish must be washed, cleaned of scales and intestines, and the gills removed.
Place the prepared parts of the fish in a saucepan, add cold prepared water and boil for 15 minutes until half cooked.
Remove the fish from the water, cool it, strain the broth and return it to the heat.
Sauté the onion in butter along with grated carrots.
Transfer the vegetables to the boiling broth.
Add peeled and diced potatoes to it.
Rinse the rice and also add it to the future fish soup.
Chop the washed dill very finely.
Rinse the celery stalks under running water and carefully cut off the fibers that run along the entire length of the stem with a knife. Then cut them into thin slices. Add to soup and continue to simmer over low heat.
Pour boiling water over the tomatoes and peel off the skins. Chop the pulp into small cubes and put them in the soup.
Cook everything together until the vegetables and cereals are completely cooked.
At the final stage, add spices and salt to the fish dish.

Another way to cook fish broth

Some recipes are more reminiscent not of classic broths, but of light soups. During the process of cooking the broth, diced potatoes or a little rice are often added to it, and carrots and onions are added not at the very beginning of cooking, but towards the end, frying them in oil in a frying pan. By the way, it is the sautéed onions that give the broth its golden hue and piquant aroma.

There are recipes in which you can find leeks, garlic, bell peppers, ginger and parsnip roots, mushrooms, lemon and dry wine. Often the broth is made from shrimp, squid, mussels and other seafood.

Salmon

Salmon soup is an excellent hearty dish that has a lot of beneficial properties due to the large amount of fatty acids that are beneficial for the human body. Preparing such a dish is simple and quick, but first you need to prepare quality ingredients:

Salmon head and tail.
Potatoes – 2 pcs.
Onions – 1 pc.
Carrots – 1 root vegetable.
Millet – 80 g.
Butter – 20 g for sautéing.
Ground white pepper, salt, cloves, bay leaf - to taste.

KBZHU fish soup per 100 ml:

Calorie content – 41 kcal
Proteins – 2 g.
Fats – 2.8 g.
Carbohydrates – 3.5 g.

Recipe preparation diagram:

Prepare the tail and head of the salmon according to all the rules.
Place them in a saucepan and add water to a boil. Reduce heat and skim off any rising foam.
Wash the millet, peel the vegetables and chop them into cubes.
Boil the fish for 15 minutes, remove it from the water and strain the resulting broth.
Remove the salmon meat from the bones, carefully removing all the pieces from the head and tail. Add back to the boiling broth.
Add potatoes cut into pieces there.
In a separate frying pan, sauté onions and carrots in butter. When they are half cooked, add them to the soup.
Rinse the millet and add to the rest of the ingredients.
Salt, pepper, add spices to taste and greens, which will be pre-chopped. Cook the fish dish until the potatoes and millet are cooked.

Fish broth in a slow cooker

A multicooker greatly simplifies the process of preparing fish broth and saves time; moreover, the broth in it turns out to be very rich. Place prepared fish, peeled vegetables (onions and carrots), bay leaves, spices into the multicooker bowl and pour in enough water to cover the food - about 2 liters. The broth is prepared for 1.5 hours in the “Stew” mode, then it is filtered, the fish is separated from the bones and poured with broth.

What to use it for

The broth, which will be prepared from different types, can be used for different purposes. Ukha is the first thing that comes to mind, but it is far from the only recipe option. You can make fish aspic or various types of soups from different cuisines of the world.

Solyanka

The recipe for fish solyanka is an original version of how you can use fish broth to prepare a first course from it. To cook it you will need:

Broth in the amount of 2 liters. You can cook it from any fish that is available.
Smoked salmon and sturgeon – 300 g each.
White roots, grated on a fine grater - 3 tbsp.
Salted or pickled mushrooms – 200 g.
Pickled cucumber brine – 180 ml.
Pickled cucumbers – 2 large pieces.
Olives (green or black) – 10-15 pieces.
Capers – 2 tbsp.
Tomatoes – 3 large pieces.
Peeled shrimp or boiled squid – 300 g.
Dill – 2 large bunches.

KBJU recipe:

Calorie content – 39 kcal
Proteins – 4.1 g.
Fats – 2.2 g.
Carbohydrates – 3.7 g.

Cooking process:

Add diced potatoes and grated white roots to the broth, which has already boiled.
While they are cooking, prepare the mushrooms, olives, pickles and mushrooms. They need to be cut.
Place them in the hodgepodge along with the capers. If you want a richer, spicy flavor, you can cut the capers in half lengthwise.
Pour boiling water over the tomatoes, remove the skin and cut the pulp into cubes. Add to the hodgepodge.
Boil the fish soup until tender, add salt and spices to taste.

Soup with croutons

Fish soup with croutons is a great option for a hearty dish with a high protein content. It will require the following components:

Fish broth – 2 l.
White sea fish meat – 400 g.
Lentils – 80 g dry.
Carrots – 1 root vegetable.
Onions – 1 pc.
Butter – 50 g.
Ground black and white pepper, as well as salt - to taste.

KBZHU fish soup:

Calorie content – 48 kcal
Proteins – 4.1 g.
Fats – 2.9 g.
Carbohydrates – 5.2 g.

Process for preparing fish soup:

Boil the broth.
Place finely grated carrots and onions into it, which must also be grated. How much fish to put in the soup depends on individual preferences, but the more there is, the tastier and more satisfying the final dish will be.
Rinse the red (orange) lentils under running water and add to the fish soup.
Bring to readiness, at the final stage add butter, salt and ground pepper to the fish component.

These options allow you to prepare a wide variety of fish broth recipes. How long to cook fish, how to choose the right ingredients - these are fairly simple rules. And by following them, you can always please yourself and your loved ones with an original recipe based on river and sea fish. Why is the broth clarified? To get a visually attractive dish that can be served on a festive table.

What fish and what parts can you use to make broth?

Not all fish are suitable for making a high-quality rich broth based on seafood. A tasty and good dish is obtained from the varieties presented in the table.

Fish
Marine	River	Won't fit
Vomer	Whitefish	Gudgeon
Halibut	Zander	Herring
Cod	Perch	Roach
Sturgeon	Hake	Vobla
Trout	Som	Bream
Haddock	Carp
Salmon	crucian carp
Salmon	Pike

Using the right varieties for cooking, you can get a rich, juicy and concentrated broth. For greater richness when cooking, it is recommended to combine different varieties: freshwater and red.

Although fish has a significant list of nutrients and other components, before consuming it or preparing fish broth, you will first need to ensure its quality. To make the broth you will only need to use fresh carcasses that have never been frozen.

We recommend watching a video about choosing quality fish:

Such precautions are necessary because it is unknown how long the fish has been sitting on the store counter or in the supermarket. Markings on documents may not always correspond to reality.

Initially, you will need to determine the freshness of the seafood. To do this, you just need to stretch out the gills. If the products are fresh, they will have a bright red hue. Otherwise, if the gills have turned white, this indicates a long storage time or the fish was fed with chemicals to give it a marketable appearance.

When purchasing low-quality fish, you need to be prepared for the fact that in addition to nutrients and minerals, it contains toxins that enter the carcass along with the resuscitation of its appearance.

Many fish farms introduce hormones and antibiotics into the diet to ensure rapid growth and increase in the weight of fish.

Therefore, it is recommended that before purchasing, you must review all documentation and monitor the condition of the fish by gills.

Fresh fish, compared to frozen fish, has a specific tenderness and a specific sweetish aftertaste. This is what gives the brew such an appetizing smell. And frozen slaves make the liquid in which it is cooked cloudy.

To obtain a tasty and satisfying broth, it is recommended to take pre-processed food waste: heads, but with gills removed, fins, skinned, but without scales, and bones.

It’s not worth taking just the fillet for cooking. The broth will be lean, tasteless, neutral. It is recommended to add fillet boiled in broth to the dish in portions for greater satiety. To do this, you will need to remove it from the broth immediately after cooking, without allowing it to boil.