Pangasius fillet fish soup - step-by-step recipes

Fish soup from canned pink salmon - a simple recipe

Incredibly satisfying and quick to make pink salmon fish soup, “you’ll swallow your tongue”!

Ingredient list:

• pink salmon (canned) – 2 cans;
• potatoes - 4 tubers;
• onions – 2 pcs.;
• carrots – 2 pcs.;
• laurel leaves – 1-2 pcs.;
• salt, ground black pepper - a pinch;
• parsley (fresh) – 2 tbsp.

Execution step by step:

1. Shape the potato tubers into large cubes.
2. Finely chop the onions.
3. Grate the carrots using a large mesh grater.
4. Chop the pink salmon with a fork directly in the jar or, for convenience, you can place it on a plate with a flat bottom.
5. Fill the pan with the required amount of water, add salt, and add potato cubes.
6. After 5 minutes, add chopped onion.
7. After another couple of minutes, add the carrots, cover, and cook over medium heat for 7 minutes.
8. Place the crushed canned food last, stir the soup, sprinkle with pepper, add bay leaves, continue cooking for another 10 minutes.

Economical, simple and amazingly tasty! Before serving, sprinkle with finely chopped fresh parsley.

Pangasius fillet soup - recipe with photo

During Lent and beyond, fish soup will always be appropriate and healthy on any table. I want to show you my recipe for pangasius fish soup. To prepare pangasius fish soup, we need a medium fillet, several large or more small potatoes, and fish spices (I also definitely add bay leaves). Of course, homemade fish soup is not the real fish soup cooked over a fire by the river. But this soup also turns out to be quite tasty and healthy.

Ingredients:

• Pangasius – 600 grams
• Potatoes – 6 pieces
• Tomato – 1 piece
• Carrots – 1 piece
• Onions - 1-2 pieces
• Garlic – 4 cloves
• Spices - To taste
• Number of servings: 6

Cooking instructions

Step 1

We cut the fillet into pieces and send it to boil.

Step 2

Pagsaius produces a lot of foam - don’t forget to skim it off. Then we cut the potatoes and add them 15 minutes after the start of cooking.

Step 3

Make the frying: fry the onion in oil.

Step 4

Grate the carrots and add them to the onions.

Step 5

Grind the tomato in a blender and add to the roast (or just tomato paste).

Step 6

Add chopped garlic and spices to the vegetables.

Step 7

Transfer the roast into a saucepan and add bay leaf. Cook for about 5 minutes. Serve the finished pangasius soup, garnished with herbs. Bon appetit!

Pollock fish soup with rice and potatoes

An ideal dish for lunch and dinner, nothing could be simpler or more delicious!

The grocery list requires:

• pollock – 1 pc.;
• potatoes – 3 pcs.;
• onion – 1 head;
• carrots – 1 pc.;
• rice - 1 tbsp.;
• salt - to taste;
• rosemary - a pinch.

Pollock fish soup with detailed cooking instructions:

1. Peel the pollock from scales, bones, fins and inner film, cut into fractions, approximately 4-5 parts.
2. Fill the pan with the required amount of liquid, add the fish, add salt, and wait until it boils. Remove pollock.
3. Fry onions and carrots in sunflower oil, after chopping the vegetables in free form. Add to fish broth.
4. Wash the rice, shape the potatoes into strips, place in a saucepan, and cook for a quarter of an hour.
5. Place the fish back in, add rosemary, and boil for 5-7 minutes.

Homemade delicious, awesome soup for the whole family!

Red

Each type of fish has its own benefits for the human body.

• An ideal dish for those who love fish but are on a diet is salmon
  . Its energy value is only 130-140 calories. Salmon makes an excellent dietary soup. Salmon goes well with various vegetables, which makes it indispensable in the fish menu.
• Nature has endowed coho salmon
  with an excellent taste. The meat of this fish is useful for those people who want to gain muscle mass faster. Porcini mushrooms and champignons, as well as sour cream, are ideal for coho salmon.
• Sockeye salmon
  makes an excellent soup with a delicate crab flavor. Its meat resembles a crab product, and this depends on the nutrition of the fish itself. The main diet of sockeye salmon consists of crustaceans. Various dairy additives are added to sockeye salmon soups.
• The first dish prepared from chinook salmon
  is useful for people who suffer from cancer or have poor eyesight. Most microelements in meat have a positive effect on the human body. Chinook salmon has an excellent taste and goes well with lemon juice and hops-suneli.
• Taimen
  is another fish that is an option for a diet. The calorie content of meat is 90 Kcal. Lean taimen meat allows you to prepare a soup that helps lower cholesterol and ease the strain on the heart. First courses are prepared from taimen with pomegranate juice, oatmeal and cream.
• Lenok
  is also ideal for preparing a first course. Its meat contains a high presence of chromium, which has a beneficial effect on metabolism and stabilizes glucose levels.

Suitable Products

Lenok

850 rub. for 1 Kg. (retail)

Packaging: stretch film, 2 kg

Order

Fish soup from silver carp head

The silver carp is rich in sodium, calcium, phosphorus and is itself a “storehouse” of vitamins!

Ingredient composition includes:

• silver carp head (you can additionally use the ridge and tail) – 1 pc.;
• potatoes – 300 g;
• carrots – 100 g;
• egg – 3 pcs.;
• garlic – ¼ head;
• onion – 1 pc.;
• fresh parsley - 4 sprigs;
• salt, mixture of ground peppers – 15 g.

Uha in Polish consists of 8 consecutive steps:

1. Rinse the fish under running water, remove the gills, place parts of the fish in a saucepan, add water so that it completely covers the fish, boil over medium heat for a third of an hour.
2. Make cross cuts in the center of the onion with a knife. Add to fish.
3. After the broth boils, reduce the heat, skim off the foam, and simmer for a quarter of an hour. Catch fish.
4. Shape the potato and carrot tubers into cubes, place in the fish soup, and cook until tender, about 15-20 minutes.
5. Separate the fish pulp from the bones and chop. Dip into soup.
6. Sprinkle with salt and a mixture of hot peppers.
7. Boil the eggs, pass through a large-mesh grater, and throw into the pan.
8. Finely chop the garlic and herbs, add to the fish soup, and boil for another couple of minutes.

A hearty and rich soup made with fish broth, per 100 g of dish there are more than 100 Kcal.

Fish bone broth

Place fish bones (head without gills, spine, rib bones, tail, fins) and skin with scales in a saucepan, cover with cold water and cook over low heat. After boiling, cook for 40 minutes, add parsley, onions, peppercorns, bay leaves and continue cooking for another 20 minutes at a low simmer, skimming off the foam. At the end of cooking, add salt to the broth, let it sit for 15-20 minutes, and then strain.

Ingredients:

• 1 kg fish bones
• 2 liters of water
• 1 parsley root
• 1 onion
• 1 bay leaf
• 2 peppercorns
• salt to taste

Quick salmon ridge soup with barley

Economical composition and a mega-fast cooking option when you really want fish!

Ingredients included:

• salmon ridge – 1 pc.;
• potatoes - 3 tubers;
• pearl barley – 200 g;
• grated carrots – ½ tbsp.;
• onion – ¼ pcs.;
• salt, marjoram - a pinch;
• allspice – 4 peas;
• chopped parsley - 2 tbsp.

How to cook fish soup without problems, step by step:

1. Remove skin and fins from salmon and cut into medium portions.
2. Chop the potatoes into medium cubes, rinse the barley, place in a saucepan, cook for 10-15 minutes in lightly salted water.
3. Chop the onion, combine with grated carrots, and add to the potatoes.
4. Sprinkle with marjoram, add black peppercorns, lay out pieces of salmon, cook over medium heat for a quarter of an hour, not forgetting to remove any foam that appears.
5. A couple of minutes before cooking, sprinkle the dish with chopped parsley.

Dietary, low-calorie and ideal soup for anyone who wants to lose a few kilograms!

Fish soup

Finely chop a bunch of green onions, onions and garlic. Heat fat in a saucepan and fry vegetables in it, add peeled and chopped tomatoes (fresh or canned), black pepper, bay leaf, pour boiling water and cook for 20 minutes. Place the cleaned and washed small fish and cook for another 30 minutes, then rub the fish and vegetables through a colander and put them back into the pan. When the soup boils again, add pre-cooked rice to it and boil lightly.

Ingredients:

• 2 liters of water
• 2 cloves of garlic
• 2 onions
• 3 tbsp. spoons of fat
• 4 tomatoes
• 4 peppercorns
• 2 bay leaves
• 1 kg fish
• 1/2 cup rice
• bunch of green onions
• salt to taste

Red fish soup recipe - simple and tasty

Red fish has a whole complex of nutrients and vitamins, and most importantly, it preserves youth!

The components are summarized as follows:

• red fish (sockeye salmon, salmon, trout, salmon) – 200 g;
• steamed rice - 1 tbsp.;
• potatoes - 2 tubers;
• carrots – 150 g;
• laurel leaves – 3 pcs.;
• saffron, mixture of peppers – 5 g each;
• onion – 1 head (large);
• odorless sunflower oil – 30 ml;
• salt – 1 tbsp. with top;
• dill – 5 sprigs.

Let's figure out how to cook fish soup:

1. Cut the fish into portions, place in a pan filled with water, wait until it boils, cook over medium heat for a quarter of an hour, catch the fish, strain the broth.
2. Cut the potato tubers into cubes, place in the broth, add washed rice. Sprinkle with spices, salt, add bay leaf, cook for a third of an hour over low heat, skimming off the foam.
3. In a heated frying pan with sunflower oil, fry onion half rings and grated carrots. Add to the total mass.
4. Separate the fish meat from the bone, remove the skin and fins, and place in the broth.
5. Boil over low heat for 7 minutes, a couple of minutes before readiness, sprinkle with freshly chopped dill.

A healthy and easy to prepare dish, a wonderful remedy for memory and in the fight against depression.

What kind of fish make good broths?

Every housewife who decides to make fish soup wonders what kind of fish is best to buy for a delicious culinary dish. Experienced chefs have given a hint that the following types of fish are suitable for the broth: trout, tugunok, red mullet, smelt, mykiss and sturgeon. All these representatives of the underwater world have a lot of useful microelements, which makes it possible to prepare not only a tasty dish, but also a healthy one.

Crystal taimen broth

A simple recipe for canned fish soup “sardine in oil”

“Axe” soup, instant cooking, super-simple composition!

The product list includes:

• running water – 3 l;
• canned food - 1 b.;
• millet cereal – 40 g;
• carrots – 1 pc.;
• onion – 1 head;
• potatoes – 3 pcs. (large);
• greens for sprinkling - a handful;
• ground pepper, salt - to taste and desire.

Canned fish soup is incredibly easy to make:

1. Chop the potatoes and onions into small cubes, pass the carrots through a grater with a large honeycomb.
2. Boil water, add potato cubes. Cook for 10 minutes.
3. Pour millet grains into the pan. Continue the cooking process for another quarter of an hour.
4. In a frying pan with oil, heated until red hot, fry the onion until light golden brown, add carrots to it, simmer for 5-7 minutes.
5. 10 minutes before the soup is ready, add the carrots and onions and canned goods, add salt and pepper, and stir.
6. Chop the greens into the smallest fractions, sprinkle over the top of the dish before serving.

The appetizing appearance and aroma of the dish beckons you to try it!

Calorie table

Chefs say it doesn’t matter what kind of fish is suitable for a soup recipe. You can prepare a hearty first course from any. It is necessary to properly cut the carcasses and select ingredients to balance the taste. However, it is not always possible to cook the perfect fish soup from river species - you need to follow simple rules.

You can ask your question to our author:

Delicious fish soup made from trout head and tail

Hearty fish soup, half an hour and the dish is ready!

Components required:

• trout (fins, head, tail) – 1 pc.;
• potatoes - 3 tubers;
• onions – 2 pcs.;
• carrots – 150 g;
• laurel leaves – 2 pcs.;
• steamed rice - ½ tbsp.;
• spices for fish (you can take a ready-made mixture) – 15 g;
• salt – 1 tbsp. with a slide.

Cooking in stages:

1. Wash individual parts of the fish carcass, remove gills and eyes.
2. Fill the pan with water, the required volume, boil the fish in it for a third of an hour, from the moment it boils. Fish from the broth, remove the bones. Cut the pulp into portions.
3. Fry the onion-carrots in a frying pan with sunflower or olive oil.
4. Throw in cubes of peeled potatoes and fry into the broth, boil for 15 minutes.
5. Add portioned pieces of fish to the mixture, sprinkle bay leaves with a mixture of salt and ground pepper, and wash the rice. Simmer over medium heat, covered, for 10 minutes.

A culinary “masterpiece” that will make your mouth water! Fish soup from trout head is an amazing dish for the whole family, even small children will love it!

Fisherman's soup with millet

Remove scales and gut fresh fish (cod, pike, pike perch, perch, burbot, etc.). Remove the fillet from the bone, cut off the fin and rib bones and rinse. Boil broth from fish bones, heads and tails for an hour and strain. Dip potatoes and fish fillets into boiling broth and cook for 15-20 minutes, remove and place on plates, and strain the broth again, add chopped onions, bay leaves, pepper, carefully sorted and washed millet and cook for 10-15 minutes, salt. When serving the fish soup, sprinkle with parsley, dill, and onion.

Ingredients:

• 2 liters of water
• 700 g fish
• 70 g millet
• 6 pcs. potatoes
• 2 onions
• 2 bay leaves
• 3 peppercorns
• greenery
• salt to taste

How to cook salmon fish soup with cream

A bomb variation of fish soup, a great recipe suitable for a gala dinner or holiday feast!

List of required ingredients:

• salmon – 1 carcass;
• tomatoes – 300 g;
• potatoes – 300 g;
• onion – 1 head;
• carrots – 1 pc.;
• nutmeg (spice) – 5 g;
• parsley, dill - 4 sprigs each;
• bay leaf – 2 leaves;
• cream 20% - 2 tbsp.;
• salt, pepper mixture - to taste.

Cooking process:

1. Rinse vegetables thoroughly before cooking.
2. Shape the potato tubers into small squares.

   

3. Chop the onion heads finely and finely.

   

4. Pass the carrots through a large-mesh grater.
5. Remove stems from tomatoes and cut into portions.

   

6. Remove the skin from the salmon and cut into medium fractions.

   

7. Pour 50 ml of sunflower oil into a thick-walled pan, always odorless, fry the onion in it until lightly golden.

   

8. Place the carrots and continue frying until the mass is soft.

   

9. Throw in the tomato pieces and simmer over medium heat for a couple of minutes.

   

10. Pour 6 glasses of water over the roast, add potatoes, chopped herbs, sprinkle with spices, seasonings and salt, add bay leaf. Continue the process for 10-12 minutes.
11. Pour cream into the dish and stir a little. Cook over low heat for a quarter of an hour, stirring occasionally.

    

The most delicate soup, thanks to the cream, seems to “melt in your mouth”! Before serving, sprinkle the top of the dish with rye bread crackers.

Ocean fish soup

Cut the fish (pollock, hake, navaga) into fillets. Pour cold water over the fins, bones and heads without gills, bring to a boil and cook for 30-40 minutes, then strain the broth and put it back on the fire, add sliced ​​potatoes, carrot slices, bay leaves, pepper, salt, small pieces. fish fillet and cook for another 15 minutes. Before serving, season with finely chopped dill or parsley.

Ingredients:

• 3 liters of water
• 1 kg fish
• 8-10 pcs. potatoes
• 2 carrots
• 1-2 onions
• 2 bay leaves
• 4-6 peppercorns
• greenery
• salt to taste

Soup with fish balls in tomato sauce

The deliciousness is unimaginable!

Ingredient list:

• peas (fresh/frozen) – 100 g;
• potatoes - 3 tubers;
• tomato – 2 pcs.;
• onion – 1 pc.;
• garlic – 3 cloves;
• minced fish (crucian carp, perch) – ½ kg;
• parsley – 1 bunch;
• sweet pepper – 1 pc.;
• “spider web” pasta – 150 g;
• breadcrumbs - 1 tbsp;
• egg – 1 pc.;
• salt, marjoram, ground pepper - to taste.

Cooking process in 6 stages:

1. Shape the pepper into strips and boil with the peas.
2. Chop the onion into cubes and fry in a frying pan.
3. When the onion acquires a “sunny” hue, pour in the grated tomatoes, sprinkle with salt and spices.
4. Break an egg into the minced fish, mix in chopped garlic and parsley, stir, roll into balls, roll in breadcrumbs. Fry in a frying pan.
5. Pour onion-tomato dressing and “spider web” into the broth.
6. Place the meatballs. Continue the cooking process for 7 minutes.

Eaten once or twice, guests will definitely ask for more!

Pangasius soup with wheat cereal

This is a very satisfying and tasty first course, which is prepared quickly and without difficulty, and the simplest ingredients are used for preparation. I would also like to add the following: due to the fact that the fish does not take long to cook, its texture and taste will be preserved as much as possible.

Ingredients:

• Pangasius (fillet) – 2 pcs.
• Potatoes – 1-2 pcs.
• Wheat cereal – 3 tbsp.
• Carrots – 1-2 pcs.
• Onions – 1 pc.
• Sweet paprika – 2 tsp.
• Salt - to taste

Preparing the recipe:

1. Defrost the fish and cut into large pieces.
2. Fill with cold water, put on fire and bring to a boil.
3. When the broth boils, reduce the heat and add potatoes and wheat cereal.
4. At this stage you can add a little salt.
5. Peel the carrots and onions, chop and fry in vegetable oil until soft.
6. When the potatoes are cooked, add the contents of the frying pan, paprika, pepper, bay leaf.
7. If you have greens, be sure to add them too.
8. Remove from heat and let the soup steep for a while.
9. A very tasty first course!

Bon appetit everyone!

Hake solyanka with vegetables

Cut up the fish and cook bone broth. Strain the finished broth, cut the pickled cucumbers into slices. Finely chop and lightly fry the onions, add tomatoes and cucumbers, then simmer for 5-6 minutes. Place stewed vegetables, pieces of fish, bay leaves, pepper, and salt to taste into the boiling broth and cook for 15-20 minutes. When serving, place lemon slices and finely chopped herbs on plates.

Ingredients:

• 2 liters of broth
• 600 g fish
• 3-4 pickled cucumbers
• 2 onions
• 2-3 tomatoes
• Bay leaf
• pepper, salt, herbs to taste

Potato soup with burbot

Prepare fish broth. To do this, place the washed spines and tail parts obtained from filleting fish into a bowl and fill with cold water. Bring to a boil, skim off the foam and cook for 20-30 minutes, strain. Place peeled and diced potatoes, carrots, chopped onions, parsley root into the boiling broth and cook for 10-15 minutes over low heat. Then add pieces of fish, spices, salt and continue cooking for another 15-20 minutes. Before serving, pour melted butter into the soup and sprinkle finely chopped herbs on top.

Fish rassolnik

Cut the fish (hake, cod, etc.) into fillets. Boil broth from the heads, removing the gills, and bones. Rinse pearl barley several times with hot water. Cut the potatoes into slices, carrots, onions and parsley into strips and lightly fry in oil. Add vegetables to the strained boiling broth and cook for 10-15 minutes. Then add cucumbers, peeled and large seeds, cut into small slices, cereals, black peppercorns, bay leaves, salt, fillet pieces and cook until tender. Sprinkle with herbs before serving.

Ingredients:

• 2 liters of water
• 1 kg fish
• half a glass of pearl barley
• 5-6 pcs. potatoes
• 3 carrots
• 2 onions
• 2 parsley roots
• 2 pickled cucumbers
• 100 g butter
• 5 peppercorns
• 2 bay leaves
• greens, salt to taste

Fish solyanka

Fillet the fish. Boil broth from bones, heads, fins, and tails and strain it. Lightly fry the chopped onion, add tomato paste or tomatoes and simmer

5-6 minutes. Cut the peeled and seeded pickled cucumbers into slices. Place vegetables, pieces of fish, capers, bay leaves, peppercorns, salt into the boiling broth and cook for 15-20 minutes. When serving, add washed olives, lemon slices, and fresh herbs.

Ingredients:

• 2 liters of water
• 800 g fish
• 5 pickles
• 3 onions
• 1 tbsp. spoon of tomato paste or 2-3 tomatoes
• 3 tbsp. spoons of butter
• 2-3 bay leaves
• 4 black peppercorns
• half a lemon
• 1 tbsp. spoon of capers
• olives, salt and herbs to taste

Puree fish soup

Separate the meat from the bones of cleaned and washed fish. Cook broth from the bones along with roots and onions. Leave some of the fish pulp for meatballs, and finely chop the rest into pieces and simmer in butter with onions. Lightly fry 2 tbsp. spoons of oil with 2 tbsp. spoons of flour, dilute with fish broth until sour cream thickens, bring to a boil, pour over the fish and cook for 15-20 minutes. Strain the soup and rub through a sieve, then dilute with hot milk, add salt and butter, as well as egg yolks mixed with milk. Place meatballs in the soup and serve with croutons.

Ingredients:

• 1.25 liters of water for broth
• 750 g fish
• 2 tbsp. spoons of flour
• 4 tbsp. spoons of butter
• 2 glasses of milk
• 2 onions
• 1 parsley root
• 1 carrot
• 2 yolks