Preparing fish soup for a child 1 year and older

Rich taste and aroma combined with benefits - that’s what cod soups are.
Anyone who loves fish and is just planning to introduce it into their menu, who does or does not adhere to the rules of a healthy diet, simply must try cod fish soup prepared according to one of the recipes proposed in this material. Are you preparing navaga?

• Yes 95%, 729 votes
  729 votes 95%

  729 votes - 95% of all votes

• I prefer other fish 4%, 30 votes

  30 votes 4%

  30 votes - 4% of all votes

• I don't eat fish 1%, 9 votes

  9 votes 1%

  Read also:  How long to cook pike: on the ear or until done

  9 votes - 1% of all votes

Total votes: 768

18.12.2019

Cod is easy to prepare, there are many methods for this, and soups made from it are especially good. This is one of those few fish that, even when boiled, retains its taste without becoming dull and insipid. You can check this yourself by preparing one of the dishes offered here.

How to defrost correctly

In order not to lose valuable qualities, fish should be defrosted on the lower shelves of the refrigerator for 6 hours. In this case, it is enough to defrost the carcass until it becomes pliable and can be easily cut with a knife. After the thawed product, remove it from the bag and blot it with a paper towel. Should be stored at 0 °C until immediate use.

Do not use hot water to defrost cod.

If you need to defrost it quickly, just place the carcass in cold salted water. Add 10 g of salt to 1 liter of water. In extreme cases, you can resort to using a microwave oven or double boiler.

The most delicious cod fish soup

• 450 g cod (tail);
• 3 potatoes;
• 4 tomatoes;
• 40 g of greens;
• 1 onion;
• 120 g white beans;
• 1300 ml water;
• 1 carrot;
• 1 laurel leaf;
• 5 g pepper mixture;
• 25 ml sunflower oil.

Pea soup with meat and potatoes in a saucepan, step-by-step recipe with photos for 3 liters
How long to cook - 1 hour and 20 minutes.

Calorie content per 100 g – 39 kcal.

Cooking process:

1. Sort the beans and add cold water. It's best to leave it overnight, but seven hours of soaking is enough. Then drain the water;
2. Pour new water into the pan and cook the beans completely. You can add a little salt;
3. Wash the peeled potatoes and cut into pieces of any size;
4. Remove the skin from the carrots and grate coarsely;
5. Chop the peeled onion very finely;
6. In a frying pan with heated sunflower oil, fry onions and carrots;
7. Tomatoes need to be blanched. To do this, you need to wash them, then make a cross-shaped cut at the bottom and put them in boiling water. Remove after two minutes and remove the skin with a knife. Cut out the stalk too, and finely chop the pulp itself and add it to the frying pan with the root vegetables;
8. Clean the fish and wash it, cut into portions;
9. Boil the potatoes with a small amount of salt. When it is about to be ready, put the beans in;
10. After five minutes, add the fish pieces and let the mixture simmer for another ten minutes;
11. Transfer everything from the frying pan into the broth and stir, season;
12. After seven minutes of boiling, turn off the soup and let stand for twenty minutes. Add chopped herbs.

Eggplant soup is a simple vegetable dish that you must try.

Draniki with meat - a recipe for a simple and tasty dish.

For dessert, prepare cookies with mayonnaise. Despite its simplicity, the baked goods turn out airy and extremely tasty. Step-by-step photos will help you prepare baked goods correctly.

Cod soup with cream, just like in a restaurant

Cod does not contain small bones, and this fish is also very healthy. Delicious cod soup will be made with the addition of cream. It is thanks to this product that the first dish will acquire a subtle creamy aroma and a unique, delicate taste.

Compound:

• 500 g cod;
• 1 celery root;
• 200 g potato tubers;
• laurel leaves, black peppercorns;
• 100 g carrots;
• chicken egg – 1 pc.;
• a bunch of greenery;
• 500 ml cream;
• leek - to taste;
• 40 ml refined sunflower seed oil.

Preparation:

1. Wash the cod carcass thoroughly with running water.
2. We cut it up and remove the bones. Cut into portions.
3. Sprinkle the cod fillet pieces with freshly squeezed lemon juice.
4. Place the fish in a thick-walled pan and fill with filtered water.
5. Place on medium heat and bring to a boil.
6. Then reduce the heat to low and cook the fish until cooked.
7. Peel potato tubers, carrots, celery root and onion.
8. Rinse thoroughly.
9. Roughly chop the vegetables.
10. Heat refined sunflower seed oil in a saucepan.
11. Add the onion and sauté until softened.
12. Then add carrots and celery.
13. Stir and simmer for another 10 minutes.
14. Measure out 0.5 liters of fish broth.
15. Pour into a separate pan.
16. Place fried vegetables and potatoes into the broth, add salt and spices to taste.
17. Place on the stove and cook until the potatoes are ready.
18. The remaining broth has already cooled down.
19. We dilute the cream in it.
20. Break the egg and separate the yolk.
21. Add it to the cold broth with cream.
22. Whisk the mixture by hand.
23. We combine both masses, lay out the boiled cod fillet.
24. Boil for three minutes, but do not let it boil.

With seafood

There will be enough ingredients to prepare 6 servings of soup.

The soup contains the following ingredients:

• 450 g cod fillet;
• 230 g peeled shrimp and mussels;
• 2 potato tubers;
• 450 ml broth;
• 400 g fresh or canned tomatoes;
• 300 ml milk;
• 4 stalks of celery;
• 1 large onion;
• 50 g butter;
• 25 g corn starch;
• 120 g bacon;
• table salt;
• crushed black pepper;
• whipped cream;
• parsley.

Description of the cooking process:

1. First you need to prepare the onion by removing the husk and chopping it into cubes, cut the bacon into cubes, wash the potatoes, peel them using a vegetable peeler, cut into small slices, rinse the celery and chop it with a sharp knife.

2. Next, you need to put butter on the bottom of a thick-walled pan, melt over moderate heat, transfer the ingredients into the pan, stir, reduce the heat to low and fry for 5-10 minutes, covering with a lid. After this, you need to wash the tomatoes, peel them and grind them in a blender until pureed.
3. Then pour the fish broth over the ingredients, boil over high heat, cover the pan and cook the soup until the potatoes are soft. Then you need to add the peeled shrimp and mussels to the soup, then dissolve the cornstarch in the milk, pour into the soup, stir, boil, reduce the heat to low and cook for about 3-4 minutes.

Now you can add crushed black pepper and table salt to the soup, mix and pour into plates. Each serving will need to be decorated with whipped cream and finely chopped parsley.

How to make puree soup

The puree soup gives pleasure from the first spoon. This is an excellent option for children, for those who are watching their figure or following a diet for medical reasons.

To prepare you should have:

1.5 liters of water; 250 ml cream; 1/2 kg cod; onion; 2 potato tubers; a head of garlic; a piece of butter; some greenery; 20 g cheese; spices and salt.

Basic preparation steps:

The fish is cleaned, boned and cut into pieces. The backbone and fins are used to make the broth, which is also salted and seasoned. The broth is strained. Cubes of one potato tuber, pieces of onion and spices are placed in the pan, after which the vegetables are boiled for 15 minutes. Next, fillet slices are laid out in the soup. Rounds of the second potato tuber and chopped garlic are fried in oil. When the soup is cooked, the bay leaf must be removed from it.

Then the composition is pureed. The puree soup is mixed with cream, placed on plates, where it is crushed with cheese, chopped garlic and decorated with fried potato slices.

Creamy soup

This dish can even be served on a holiday table.
1. This cod fillet fish soup is prepared quickly because you don’t have to clean the fish. Wash the fish fillet and cut into small cubes. Place the peeled whole onion and fillet pieces in a saucepan with water and boil for 10 minutes. Then pull it out.

2.During this time, chop the potatoes and carrots into small cubes. Add vegetables to the strained broth and boil for about 10 minutes. When they become soft, puree them using a blender.

3.Combine flour, butter and garlic and fry for 2-3 minutes.

4.Put vegetable puree and garlic flour into a saucepan with broth, boil and leave for another 2 minutes.

Important! To avoid lumps of flour, you should stir the soup all the time.

5.Add cod fillet and cream, simmer over low heat. At this step, the main thing is not to bring it to a boil. Remove from heat and let simmer for another 5 minutes. Pour into plates and garnish with herbs.

Soup with cod and shrimp

Soup is always the main dish on the table, and this first course will simply create a sensation.

Ingredients:

• Cod – 800 g.
• Egg white - 1 pc.
• Shrimp - 200 g.
• Celery root - 200 g.
• Onion - 2 pcs.
• Potatoes - 300 g.
• Carrots - 200 g.
• Saffron - ¼ teaspoon
• Sea salt - 1 teaspoon
• Dill

Preparation:

The fish carcass must be cut, the pulp, tail and fins separated. Place the fish bones, fins and tail in a saucepan with water, add carrots, onions and celery. You need to cook for 40 minutes, collecting foam. After the broth is cooked, remove the fish bones from it and pour in the beaten egg white. The protein will attract the remaining parts of the fish, strain the broth.

Add chopped potatoes, saffron and salt to the broth. When the potatoes are ready, add the chopped fish fillets and shrimp. Boil for another 2 - 3 minutes. Before serving, sprinkle the soup with chopped dill.

Classic fish soup

1.Clean the carcass by holding it by the tail. It is better to do this in a basin or over a sink filled with water. After removing the entrails, scales and fins, rinse the cod thoroughly. Then cut into medium-sized portions.

2.Put the pieces into a saucepan or saucepan, add water and place over medium heat. As soon as the liquid boils, carefully remove the resulting foam, add pepper and salt. Reduce heat and continue cooking the broth for another 15 minutes.

3. While the fish is cooking, prepare the remaining ingredients. Chop the potatoes into bars and soak in water to prevent them from darkening. Dip grated carrots and finely chopped onions in flour and fry in butter until a caramel color appears.

4.Remove fish steaks from the pan. Strain the broth for a more attractive appearance of the dish. Now you can add the potatoes and cook for about 15 minutes. Add the prepared sauté.

5. Before serving, place pieces of cod in a plate with soup and sprinkle with herbs.