Fish broth: 10 best recipes

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.

Recipe: fish broth with tomatoes and celery

Carp, carp and trout are suitable for preparing this dish. The trimmings of two fish are placed in a pan, and 3 stalks of celery, chopped into pieces, 2 chopped tomatoes, a bunch of parsley, ½ tsp each are added. fennel, cumin, coriander, black pepper, 2 chili peppers, a few cloves of garlic and ⅔ glass of white wine. All ingredients are poured into 1.5 liters of water and boiled for 40 minutes, then filtered and seasoned with sea salt.

The sequence of preparing fish broth can be different, but it is always served hot with herbs and spicy additives. The broth with croutons, crackers, sticks of boiled carrots and boiled eggs, cut in half, is very tasty. Your family will definitely love this hearty and delicious fish broth!

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.

Fish broth in a slow cooker

You can make a fish-based first course not only on a regular stove. Many housewives experiment with a slow cooker - using this technique, the broth is no less tasty, rich and aromatic. To prepare you will need the following ingredients:

Cold water – 2 l.;
Fresh fish (according to taste preferences) – 0.6-0.7 kg;
Carrots and onions 1 pc.;
Bay leaf, peppercorns and salt as desired and to taste.

Before placing the fish in the slow cooker, it must be rinsed in cold water. The scales are cleaned from the carcass and the fins are cut off. If necessary, the insides are cleaned. The onions are peeled, the carrots are peeled, everything is cut into small pieces, the red beauty can be cut into circles.

We recommend watching the video for the recipe for fish soup in a slow cooker:

Cleaned and prepared fish is placed in the cooking device container, followed by vegetables, bay leaves and peppers. Afterwards, the required volume of water is poured in and a little salt is added.

On the multicooker, you need to select the “quenching” mode. It will take 1.5 hours to cook. After finishing using the multicooker, you should try again for salt. If necessary, add salt immediately. You need to let the broth sit and cool. Only after this, take out the fish and strain the broth through cheesecloth or a sieve with a fine hole.

Read: How to cook lentil soup, affordable and simple recipes

Using a slow cooker for cooking, you get a clear, beautiful fish-based broth. During the cooking process, a small amount of foam is formed, which is easy to remove.

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.

How to make fish broth from the head

A rich broth for fish soup or fish soup can be prepared from the fins, ridge, tail and head of fish, preferably large ones (salmon, chinook, salmon).

The head broth is prepared according to the following sequence:

The fish head is washed with cold water and the gills are cut out. Filtered harmful substances in the water accumulate in the gills. If they are not removed, the broth will be cloudy and have a bitter taste.
The fish head is placed in a pan. Fill with cold water and place on high heat. After boiling, reduce the heat and continue cooking.
During the cooking process, you need to carefully move the head with a spoon so that the foam floats to the top.
The formed foam is removed with a spoon.
Salt, spices, peeled and chopped vegetables (onions, garlic, carrots) are added to the broth.
The finished broth is filtered.

Cooking time: 30 minutes over low heat.

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.

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.

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.

How to clarify fish broth

To make the broth clear, when cooking, it is recommended to immerse the fish only in cold water. You need to cook the dish over low heat, without covering the pan with a lid throughout the cooking period. It is necessary to properly cut the fish, rinse it well with cold water before cooking and remove the films.

There are times when, despite all efforts, the broth turns out dark or cloudy. Serving the dish this way is unpleasant. To be appetizing, the base for soup or fish soup should be golden-transparent.

You can lighten fish broth using simple methods:

Grind 6 ice cubes, mix with egg white, pre-beaten in a blender and pour the guy into the broth, stirring well. After boiling again, remove the broth from the heat and strain after 10 minutes.
Beat two egg whites in a blender and mix with one coarsely grated carrot. Add the guy to the cold fish broth. Place over high heat, after boiling, reduce heat and simmer for 30 minutes until the whites sink to the bottom. Strain the resulting broth.
Place white rice in a gauze bag and lower it into boiling broth for about 10 minutes.
Mix 100 grams of mashed caviar with 250 ml of broth. Introduce the guy into the pan with the main part of the broth, bring to a boil, stirring until the broth clears. Be sure to strain while warm.

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.

Recipe 5: Fish broth with egg

Any fish broth can be supplemented with boiled eggs - the dish will only benefit from this. This recipe uses pink salmon waste, vegetables, seasonings and herbs.

Required ingredients:

Fish heads, tails, etc.;
Potatoes – 2 pcs.;
Onion;
Carrot;
Peppercorns;
Salt;
Boiled eggs - for serving;
Greenery;
Bay leaf;
Carnation.

Cooking method:

Rinse the fish, put it in a pan and fill it with cool water. Let's cook. After boiling, remove the foam and reduce the heat. Throw in some cloves, bay leaves and a few peppercorns. Cook the fish broth for about 20 minutes. Then strain the broth and remove the boiled fish from the bones. Pour the broth back into the pan and put it on the stove. Cut the potatoes into cubes and throw them into the boiling broth. Next, add chopped onions and carrots, add some salt and cook until the vegetables are ready. At the end of cooking, add pieces of boiled fish and herbs. Let the soup boil for two minutes and turn off the heat. Place half boiled eggs on each plate.

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.