It’s worth talking about fish soup, and a recipe for red fish soup immediately comes to mind. This liquid dish was fished for by fishermen in favorite fairy tales, it was served at royal receptions of past centuries, and continues to be cooked over fires near the river and at home.
What kind of fish do you make fish soup from?
- Trout 88%, 903 votes
903 votes 88%903 votes - 88% of all votes
- Salmon 6%, 65 votes
65 votes 6%
65 votes - 6% of all votes
- Pike 2%, 25 votes
25 votes 2%
25 votes - 2% of all votes
- Other 2%, 25 votes
25 votes 2%
25 votes - 2% of all votes
- Cod 1%, 7 votes
7 votes 1%
7 votes - 1% of all votes
Total votes: 1025
16.12.2019
- Trout 88%, 903 votes
903 votes 88%903 votes - 88% of all votes
- Salmon 6%, 65 votes
65 votes 6%
65 votes - 6% of all votes
- Pike 2%, 25 votes
25 votes 2%
25 votes - 2% of all votes
- Other 2%, 25 votes
25 votes 2%
25 votes - 2% of all votes
- Cod 1%, 7 votes
7 votes 1%
7 votes - 1% of all votes
Total votes: 1025
16.12.2019
×
You or from your IP have already voted.
With celery
Celery is a unique product. It has a unique and very pungent aroma and a whole list of beneficial properties. If you eat it in its pure form, it may seem too bright. But in broths and salads it is very piquant. The inhabitants of Ancient Greece decorated their homes with this plant and believed that it brought good luck. They weren't wrong. Fish soup with celery is definitely a successful dish.
What to make red fish soup from:
- pink salmon – 300 grams;
- salmon tail, heads – 400 grams;
- celery root – 200 grams;
- carrots – 200 grams;
- tomato – 100 grams;
- dried rosemary – 10 grams;
- fresh parsley – 30 grams.
For preparations – 10 minutes.
Time spent: sixty minutes.
5 servings.
Step one. Boil broth from fish trimmings, rosemary and celery.
Step two. Carefully separate the fish meat from the bones, then return it to the pan with the broth. Discard the celery as it has already given all the flavor to the soup.
Step three. Cut the carrots into large cubes and add to the soup. Boil for fifteen minutes.
Step four. Add medium chopped tomato 5 minutes before readiness.
Step five. Decorate the fish soup in plates with parsley.
Add salt and pepper to taste.
How to cook red fish soup
Red fish soup is a real royal soup! It may be expensive, but very tasty. It is not necessary to buy a steak; even ordinary ridges with enough pulp will do.
Ingredients:
- Salmon ridges - 1 pc.
- Salmon head - 1 pc.
- Broth or water - 2 l
- Potatoes - 3-4 pcs.
- Onion - 1 pc.
- Carrots - 1 pc.
- Millet - 1/3 tbsp.
- Bay leaf - 2 pcs.
- Peppercorns - 4 pcs.
- Dill - bunch
- Salt and pepper - to taste
Preparation:
- Clean the head from the gills and cut the ridges. Place the products in a saucepan. Pour water, boil, skim off the foam, reduce heat and cook for 20 minutes.
- Remove the boiled head and ridges from the pan, and strain the broth.
- Disassemble the head with ridges. Return the meat to the broth.
- Add peeled and coarsely chopped carrots, onions and potatoes. Add the washed millet.
- Boil the broth, turn the heat to minimum, add bay leaves, peppercorns and cook until the vegetables and cereals are ready, about 15 minutes.
- At the end of cooking, add salt and pepper, add chopped dill, boil for a few minutes and remove the pan from the stove.
With shrimp and salmon
Ingredients:
- Medium-sized shrimp – 300 g-mm;
- Salmon steak – 300 g-mm;
- Vegetable mixture for soup – 500 g-mm;
- Vegetable oil – 30 ml;
- Spice mixture for fish – 20 g-mm.
Prepares in 60 minutes.
6-8 servings.
Proteins – 12.5.
Fats – 4.5.
Carbohydrates – 3.1.
Kcal – 103.3.
Step #1. Fry the shrimp with butter in a frying pan until golden brown. Add vegetable mixture.
Step #2. Place the steak in a saucepan, add cold water, and put on fire. Cook it until done. Carefully remove the foam after boiling, add spices. Leave to cook on low heat.
Step #3. Mix shrimp with vegetables with fish broth in a saucepan. Cover the container with a lid and turn off the heat.
FINNISH RED FISH EAR WITH CREAM AT HOME
This is the same recipe that I mentioned at the very beginning - with a delicate creamy broth. Incredibly rich and rich, it is worthy even of a festive table. You will need quite a lot of fish, but you can save money and prepare the dish from a fish soup kit.
Take products:
- 900 g fish (trout, salmon);
- 2 onions;
- 2 pcs. carrots;
- 5-6 pcs. potatoes;
- 400 g cream 20%;
- 2 bay leaves;
- 3 black peppercorns;
- salt to taste.
Step-by-step preparation with photos:
1. Cut the fish carcass - cut the fillet from the bones and peel the skin. Pour fish trimmings into 1 liter of water and cook for 20-30 minutes. Periodically remove foam from the surface.
2. Remove the remaining small bones from the fillet. Cut the meat into cubes measuring 2x2 cm and put it in the refrigerator.
3. 5-10 minutes before the broth is ready, add bay leaf, pepper and salt.
4. Finely chop the onion. Cut the carrots into thin strips or grate them on a coarse grater. Cut the potatoes to taste - large or small cubes.
5. Strain the fish broth and bring to a boil again. Place potatoes, onions and carrots into the pan.
6. When the vegetables are almost ready, add the fish pieces, pour in the cream and continue cooking until fully cooked.
If the soup is too thick, dilute it with water and let it boil.
Pour the soup into bowls, season with fresh herbs and serve.
What spices are needed
Basic spices for fish soup are black, pink and white ground pepper, dry dill and bay leaf. They highlight the taste of fish in the best way, making it pleasant and appetizing.
To give the soup a more extravagant taste, seasonings such as nutmeg, tarragon, leeks and parsnips are used.
- Nutmeg. It will give a spicy, gently developing taste that smoothly turns into a noticeable pungency.
- Tarragon. Its distinctive taste is reminiscent of tart wormwood.
- Rosemary. Gives the dish an aroma of forest freshness.
- Parsnip. It tastes very similar to parsley, but has a more complex and rich aroma.
- Leek. Its aftertaste will decorate any dish. Perfect for a fish menu.
These simple but bright ingredients can be combined together as a soup set in any composition and ratio. The result will definitely be a win-win.
There are a great variety of fish soup recipes - from a luxurious thick soup made from tender fillets of red fish, to an equally delicious fish soup made from trimmings, ridges and zucchini. Each of them is good in its own way.
Red fish soup
1. In order to prepare fish soup according to this simple recipe, first of all you need to select red fish in the store and, if necessary, completely defrost it by placing it in the refrigerator. You can use any salmon fish that is available to you, however, for soup it is wiser to take not the most expensive and delicious fish, for example, chum salmon, sockeye salmon or pink salmon. Lately, I have come to love using a lesser-known variety of red fish, char, to prepare this dish, because it is inexpensive, has excellent taste and is small in size, which allows you to add the whole fish to the soup without having to bother with adding leftovers later.
First of all, the fish should be cleaned of scales, which is very easy to do in the case of char, since its scales are small and they are instantly removed if you scrape the carcass with a knife in the direction from the tail to the head. Then you need to cut out the gills of the fish - these are the layered plates that are located behind its “cheeks”, then cut the belly, carefully remove all the internal organs and do not forget to rinse the carcass with cool water so that it is clean and completely suitable for further use.
2. The prepared fish must be placed in a pan and filled with 3 liters of cold water. If the whole carcass does not fit, then it can be cut crosswise into 2 or 3 smaller fragments.
3. Place the pan over high heat and bring the water to a boil, then reduce the heat so that the liquid barely simmers and cook the fish broth for half an hour, skimming the foam from time to time if necessary. After this, the fish must be removed from the pan and cooled, and the broth must be strained through a thick layer of gauze and returned back to the pan. The fish, removed from the broth and cooled to a comfortable temperature, must be cleaned of bones, skin and other inedible parts, after which the pulp is divided by hand into small fragments suitable for sending to the finished fish soup.
Advice! If you want to make soup from noble varieties of red fish, such as salmon or trout, you should keep in mind that they have very tender meat that is easy to overcook. In this case, it is better to use fish waste, such as the head, tail, skin, bones and fins, to cook the broth, and add the fillet itself only at the very end of cooking - about 10 minutes before the soup is ready.
4. While the fish broth is cooking, we should start preparing other ingredients. The onion must be peeled and then chopped quite finely.
5. Peel the carrots and grate them on a coarse grater.
6. Place the onions and carrots in a frying pan greased with vegetable oil and fry for 10 - 12 minutes, stirring occasionally, until the vegetables are lightly browned.
7. Peel the potatoes and cut into small slices.
8. Wash the dill and parsley, dry and finely chop.
9. Place the fish broth on the stove over medium heat, and when it boils again, place the prepared potatoes in it.
10. Wait a couple of minutes for the water to boil again, add millet to the soup and cook at low boil for 20 minutes. Before this, the millet must be doused with boiling water from a kettle, pouring it into the finest sieve, and then rinsed under cold running water.
Advice! Generally speaking, it is not at all necessary to put cereal in red fish soup, since it is tasty on its own, however, cereal here looks quite appropriate and gives the soup more richness and thickness. In addition to millet, round rice or barley are well suited for this soup, but since barley takes quite a long time to cook, it is better to first cook it for 30 - 40 minutes in a separate container before adding it to the soup.
11. Next, add fried onions and carrots to the soup and cook for another 5 minutes.
12. At the very end, add salt, allspice, bay leaf, fresh herbs and pieces of red fish, mix everything thoroughly and immediately remove the soup from the stove. It is advisable, if possible, to let the fish soup brew under the lid for 15 to 30 minutes.
Red fish soup prepared according to this simple classic recipe is an extremely tasty and absolutely universal first course that everyone without exception likes and will be received with great enthusiasm by your family members. Since this soup is low in calories and contains many useful substances, it is ideal for daily nutrition, so don’t hesitate to use my detailed step-by-step photo recipe. Prepare for your health!
How to cook salmon soup with millet
To make the dish more satisfying, millet or rice is often added to fish soups. It is prepared from the tail, head and belly of a fish.
You will need:
- Set for fish soup – 1 kg.
- Bulb.
- Carrot.
- Potatoes – 4 tubers.
- Millet – ½ cup.
- Greens - several branches.
- Pepper, salt.
Preparation:
- Prepare the fish for cooking: remove the gills from the head, peel off the scales. Place in a saucepan, pour in water. Place on the stove and let it boil. Cook for about 20 minutes.
- At the same time, peel the vegetables. Cut the potato tubers and onions into cubes, grate the carrots coarsely.
- Drain the broth, strain it, return it to the pan, add the onions and carrots. Break the fish into pieces, discarding the bones.
- When the contents boil, fold in the potatoes.
- After 15 minutes, add the washed millet. Transfer the salmon fillet.
- Let it boil, reduce the heat to low. Cook until the potatoes and millet are soft.
- Greens can be added directly to the plate. But it’s better to pour it into a saucepan and let the soup boil vigorously. Then turn off the burner and let the dish sit for about 15 minutes.
Incredibly delicious trout soup with melted cheese
Trout soup with melted cheese is a delicate, versatile soup for lunches. The dish is prepared quickly enough, which is to the benefit of the housewives.
Cooking time: 70 min.
Cooking time: 30 min.
Servings: 6.
Ingredients:
- Trout – 800 gr.
- Water – 2.5 l.
- Salt - to taste.
- Greens - to taste.
- Potatoes – 5 pcs.
- Processed cheese – 150 gr.
- Canned green peas – 0.5 cans.
- Onions – 1 pc.
- Carrot – 1 pc.
- Butter – 20 gr.
- Mixture of peppers - to taste.
- Bay leaf – 2 pcs.
Cooking process:
- Pour water over the fish, bring to a boil, skim off the foam. Add salt, pepper and herbs to the broth and cook for 20 minutes.
- Then strain the broth, pour into a saucepan, add diced potatoes and cook for 5 minutes.
- Finely chop the onion and carrots and fry in butter until light golden brown.
- Separate the fish pulp from the bones.
- Add sautéed vegetables and green peas to the broth and continue cooking for 5 minutes.
- Next, add the processed cheese and cook, stirring constantly, until the cheese is completely dissolved.
- After this, add the fish to the broth, stir, and bring to a boil. remove pan from heat.
- Add chopped herbs and pour the fish soup into plates.
Bon appetit!
Fish soup from the Salmon ridges with lek.
This is the most accessible and interesting recipe of all, notable for its cheapness, richness of the broth and ability to please any preference for the spiciness of the dish. Thanks to the separately prepared lek, each participant in the meal can choose the optimal spiciness and spiciness. By adding more or less amount of very spicy and salty
For preparation you need the following ingredients:
- Salmon backbone – 2 pcs.
- Potatoes – 4 pcs.
- Carrots – 1 pc.
- Onion – 1 pc.
- Salt - to taste.
- Pepper - to taste.
To prepare lek:
- Green onion – 1 bunch.
- Dill – 1 bunch.
- Parsley – 1 bunch.
- Garlic – 2 cloves.
- Salt – 4 tbsp.
- Pepper (ground black) – 1 tsp.
- Pepper (ground red) – 0.5 tsp.
