Pink salmon soup with head and tail in a slow cooker

Features of cooking in a multicooker

A multicooker is a great help for every housewife in the kitchen. Fish soup in a slow cooker is much healthier than one made on a simple stove. Because a minimal amount of oil is used, and the food is heated evenly. Moreover, you can cook in a slow cooker without adding liquid; the food is stewed in its own juice. This gives soups and porridges a rich taste. Food in a slow cooker is healthy, as it is prepared with a minimum amount of seasonings, oil and salt. Food does not burn or overheat. Cooked dishes retain all their vitamins and microelements. To prepare fish soup in a slow cooker, any fresh fish with all its elements is used.

To make fish soup in a slow cooker aromatic and tasty, there are not many secrets.

1. To get a clear broth and rich taste, experts recommend pouring a shot of vodka into the fish soup at the end of cooking.
2. In order for the soup in the slow cooker to have the smell of smoke on a fire, you need to set fire to a small birch twig. And when the soup is ready, simmer it in a multicooker bowl.
3. For a rich taste, add aromatic seasonings.
4. You can improve the color of the cooked broth by dipping an unpeeled onion head into it.
5. Do not bring to a strong boil.
6. Professionals advise salting fish soup at the very end.

Today we will look at ways to cook fish soup in a slow cooker. The soup will turn out appetizing and fragrant, which even children will like.

Remember!

Each recipe can be optimized for any multicooker model.

Recipe 6. Fish soup in a slow cooker “From a rooster”

Ingredients

• Chicken broth – 1 liter
• Pike perch or cod – 500 g
• Potatoes – 4-5 tubers
• Carrots – 1 piece
• Bulb
• Parsley and dill – a small bunch
• Regular spices and spices for fish soup - to taste
• Salt

Cooking method

1. The peculiarity of this recipe is that the fish soup is cooked in a ready-made broth, not fish, but chicken. This dish is very nutritious and is especially recommended for people who need to regain their strength.
2. Clean the fish and place in the multicooker bowl along with the onion. Pour in warm or even hot broth and cook for 20 minutes.
3. Take out the fish and onions, strain the broth, then put in diced potatoes, carrots, cut into cubes, circles or semicircles. Cook for 20 minutes. Remove the fish from bones.
4. Add salt and spices and hold for half an hour on the “Heat” mode.
5. Place boneless fish pieces and chopped parsley and dill into plates with fish soup.

Pink salmon soup in a slow cooker

Pink salmon is a fragrant and very healthy red fish. From the head you can cook a magnificent fish soup. The bones of pink salmon are not sharp and there are few of them. To prepare, prepare potatoes, carrots, onions, and for the broth, add millet cereal. Before serving, remove the head from the soup. You can cook it with the addition of tail and pieces of fish. To prepare fish soup, the “Soup” or “Stew” mode is suitable.

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Ingredients:

• pink salmon head - 1 piece;
• potato tubers - 5 pcs;
• small onion head;
• half a carrot;
• millet cereal - 150 grams;
• water - 1.8 liters;
• sunflower oil - 3 tbsp. spoons;
• Bay leaf;
• ground black pepper;
• salt - to taste.

Cooking method.

1. Cut the onions into small cubes, turn on the “Fry” mode and heat the sunflower oil.
2. Pour the chopped onion into the heated oil and grate the carrots on a coarse grater.
3. Then add the carrots to the onions. Vegetables can be fried in the “Baking” mode for 10 minutes.
4. Wash the millet and add to the fried vegetables.
5. Remove the gills from the head of the pink salmon and wash it. Peel the potatoes, cut them into large slices and place them in the multicooker bowl along with the heads.
6. Fill with the required amount of water, add some salt, pepper to taste and add a bay leaf.
7. Close the lid and turn on the “Extinguishing” mode for one hour. After the ear signal, the pink salmon in the slow cooker is served to the table.

Pink salmon soup in a slow cooker turns out tasty and rich. Instead of millet, you can add rice, buckwheat and bulgur.

Recipe 1. Fish soup in a slow cooker from river fish “Rybatskaya”

Ingredients

• River fish (pike, carp, etc.) – about half a kilo
• Tail and head of carp or small river fish - about 300 g
• Onion – medium onion or half a large one
• Carrot - one large
• Parsley root - half, optional
• Potatoes – 3-4 medium sized pieces
• Bay leaf, parsley, peppercorns, celery root and greens - optional, a little
• The quantity of products is indicated approximately for 1 liter of water

Cooking method

1. Clean all the fish you are going to use for fish soup. Cut fillet from carp or pike. Cut the fines into 2-3 pieces.
2. Pour cold water into the multicooker bowl and place the head, fins, pieces of small fish, bones, etc. Cook for about an hour using the “Stew” mode.
3. Meanwhile, peel the potatoes, carrots, onions, and parsley. Rinse the greens. Cut the onion into 4 parts, and the potatoes and roots into fairly large cubes or circles. Chop the greens with scissors or chop them.
4. Pour the soup and strain it thoroughly through a fine strainer or even two, placing them one inside the other.
5. Place vegetables and beautifully chopped large pieces of fish fillet into the hot broth. Cook for 10 minutes.
6. Open the multicooker lid, add salt to taste, bay leaf, peppercorns and half of all the herbs. Cook for another 10 minutes.
7. Let it simmer for 30 minutes in the “Keep Warm” mode, and then pour into plates. Add fresh herbs to each; If desired, you can also pour about a third of a teaspoon of fresh lemon juice into each bowl.

Salmon soup in a slow cooker

Salmon is a nutritious fish; it contains polyunsaturated fatty acids. To prepare salmon fish soup in a slow cooker, we will use one of the secrets. Prepare thin birch twigs, light them and at the end of cooking, stew the birch twigs in a bowl with fish soup.

Ingredients:

• salmon - 0.5 kg;
• carrot - 1 piece;
• raw potatoes - 4 pcs;
• medium bulb;
• a bunch of dill;
• salt, ground black pepper - to taste.

Cooking steps.

1. Peel all the vegetables and cut the potatoes into small slices.
2. Carrot mode in the form of circles.
3. Finely chop the onion.
4. We wash the fish thoroughly, peel off the scales and cut into portions.
5. Place the fish and vegetables into the slow cooker and add some seasonings.
6. Fill with a certain amount of water and set the “Soup” program, and 10 minutes before cooking, add some salt and add dill.

Salmon soup in a slow cooker turns out light and fragrant.

Fish soup in a slow cooker: recipes and secrets of dishes

Unfortunately, not everyone manages to make friends with a multicooker the first time - sometimes dishes don’t turn out as tasty as they would like. Misuse is to blame, so it doesn’t hurt to learn a few secrets:

1. Warming up The recipes say that cooking will take 30-40 minutes, but after the specified time the food remains raw. It is worth remembering the warm-up time, as some devices require up to 10 minutes. Consequently, the cooking or frying process is somewhat delayed.
2. Filling the bowl. It is not advisable to fill the multicooker to the brim. Firstly, it will be inconvenient to stir the food, and secondly, when boiling, the liquid will splash out onto the heating element. It is better to fill the container to about 2/3 of the volume, with the fish placed in the center and the vegetables along the edges.
3. Do not open the lid. During cooking, do not open the lid every 5-10 minutes to disturb the ear or check the readiness of the dish. It is enough to stir the stew 1-2 times, since nothing burns in the multicooker.

Soup in a slow cooker can be cooked in two ways. The first is to first prepare the frying, and only then add fish, cereals and fill everything with water. With the second, all components are added at once, and the dish turns out to be less high-calorie and fatty.

After cooking fish, an unpleasant odor often remains in the bowl. You can easily get rid of it by boiling water with half a lemon for 15-20 minutes.

Trout soup in a slow cooker

Trout is a healthy and delicious fish. It contains microelements, vitamins, and beneficial substances that the human body needs. Very juicy and appetizing dishes are obtained from this red fish.

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Ingredients:

• trout;
• potatoes - 2 pcs;
• onion - 1 head;
• half a carrot;
• celery and parsley root;
• juice of 0.3 lemon;
• Bay leaf;
• some greenery;
• salt - to taste.

Cooking method.

1. We clean the trout, wash it, cut it into large pieces and place it in a slow cooker.
2. Chop the roots, onions, carrots and place in a bowl.
3. Cut potatoes into small slices and add to all ingredients.
4. Add some salt and add bay leaf.
5. Pour boiling water over all products.
6. Close the lid and turn on the “Stew” program and cook for 40 minutes.
7. Add lemon juice and greens to the prepared dish before serving.

Trout soup in a slow cooker will please the whole family. It is fragrant, light and at the same time very satisfying.

Recipe 2. Salmon soup with parsley in a slow cooker

Ingredients

• Salmon
• Carrots – 2 pieces
• Onion – 2 small onions
• Parsley – a large bunch and one root
• Potatoes - 3-4 large tubers
• Bay leaf, peppercorns, a little rosemary if desired
• Salt to taste
• Saffron - on the edge of a teaspoon
• Vodka – 30 g
• Lemon - several small slices

Cooking method

1. Cut the salmon. Cut off the head and clean it, removing the eyes and gills; cut out the fins and cut off the hard part; cut off the fillet (if it is required for cooking, for example, cutlets, then also cut off the skin); separate the tail, also removing the hard part.
2. Place the tail, head, fins, bones, skin in a multicooker bowl, place peeled whole carrots, parsley (root and stems, leaving only leaves), and onions there. Pour in cold water and cook for about 40 minutes.
3. Carefully strain the broth and add portioned pieces of fish fillet (preferably with skin) and sliced ​​potatoes into it.
4. Cook for another quarter of an hour, then add bay leaf, pepper, vodka with saffron mixed in it. Cook in the “Stew” mode for 7-10 minutes and leave to infuse for another quarter of an hour in the “Heat” mode.
5. Pour the fish soup into plates so that each contains a piece of fish. Separately serve lemon slices and chopped parsley leaves.

Pike soup in a slow cooker

It is convenient to clean pike with a small sharp knife, as it has small scales. The fins are cut with scissors. If desired, you can cook with your head. Pike has white and tender meat. You can add potatoes, carrots, and onions to pike fish soup. Suitable cereals include rice, pearl barley, and millet.

Ingredients:

• pike - 350 g;
• half a carrot;
• one small onion;
• millet - 0.5 tbsp;
• potatoes - 3 pcs;
• laurel leaf;
• water - 1.5 l;
• salt and spices - to taste.

Cooking method.

1. Peel all vegetables.
2. Cut the onions into small cubes and cut the carrots into strips.
3. Chop the peeled potatoes into small slices.
4. Place potatoes, chopped carrots and onions into a bowl.
5. Clean the pike in advance. Cut into pieces, you can add the head and tail.
6. Place the fish on top of the vegetables.
7. Rinse the millet cereal and pour into a bowl.
8. Pour water over all ingredients, add salt, spices and bay leaves.
9. Close the lid. For cooking, select the “Soup” or “Stew” mode. Set the timer for 60 minutes.

Pike soup in a slow cooker turns out very tasty. Millet cooks well and is saturated with a delicate fishy taste.

How to cook delicious fish soup in a slow cooker

1. Peel the potatoes, cut into cubes and place in a multicooker bowl.

2. Peel the onions and carrots. Cut the onion into small cubes. Grate the carrots, or chop them too, cutting into small cubes. Fry in butter. Many cooks deliberately add a piece of butter directly to the fish soup, but you can simply fry onions and carrots in it.

3. Place potatoes, onions and carrots and fish in a multicooker bowl. We prepared fish soup from salmon ridges.

4. Fill with water (almost to the maximum), add spices.

5. Set the timer to “Soup” or “Cooking”. Timer 50 minutes.

Canned fish soup in a slow cooker

The soup set is the most ordinary: potatoes, carrots, onions, rice and canned fish. Absolutely any fish will do.

Ingredients:

• a jar of any canned fish;
• potato tubers - 5 pcs;
• one onion;
• carrots - 1 piece;
• rice - 3 tbsp. spoons;
• vegetable oil - 3 tbsp. spoons;
• salt - 1 teaspoon;
• laurel leaf;
• black peppercorns;
• water - 0.5 l;
• seasonings - to taste.

Cooking method.

1. We clean all the vegetables.
2. Chop the onion into small cubes and grate the carrots.
3. In the “Baking” mode, fry the carrots and onions until golden brown, about 10 minutes.
4. We wash the rice, open the canned food and cut the potatoes into small slices.
5. Place potatoes and canned fish into the multicooker pan.
6. Season with salt, add spices, bay leaves and black pepper.
7. Fill all products with water.
8. Close the lid of the multicooker. Turn on the “Extinguishing” program and leave for 45 minutes.

The result is a rich and nutritious soup made from canned food in a slow cooker. It is also prepared in fish broth with the addition of any cereals.

Useful tricks for cooking fish soup in a slow cooker

The trick to cooking fish soup in a slow cooker is that most often you add a small bunch of parsley and a bay leaf. But you can experiment and add a little cumin: you get a unique flavor.

1. For an amber tint, you can add a little turmeric. Just don't overdo it: these additives are very flavorful.
2. In order to wash the multicooker bowl from the aroma of fish, you will need laundry soap and cold water. Or, rub the dishes with any citrus peel.
3. If children do not like carrots and onions in soup, cook them in a gauze bag: then everything is simply taken out. Or just strain the broth. Bon appetit!

Recipe 4. Fish soup in a slow cooker with millet

Ingredients

• Any fish – 700 g
• Potatoes – 3-4 tubers
• Millet – half a glass
• Carrots – a couple of small root vegetables
• Parsley – one lush whole plant (root and greens)
• Onion – 2 small onions
• Peppercorns, bay leaf, rosemary, salt - to taste

Cooking method

1. This is the fastest recipe for fish soup in a slow cooker, allowing you to cook everything in one step. But you will need a canvas bag with drawstrings, and a fairly large one.
2. Separate the fish and cut into large pieces. Place in a linen bag and tie.
3. Place a bag of fish, potatoes cut into large cubes, thoroughly washed millet, carrots cut into slices, whole peeled onions and parsley root into the multicooker bowl.
4. Pour in cold water and cook for half an hour using the “Stew” mode.
5. Remove the bag of fish, onions and parsley root from the multicooker, add salt, bay leaf, rosemary, pepper and chopped parsley, not too finely, and continue cooking for another 10 minutes at the same rate.
6. Take the fish out of the bag and serve it separately; You can also serve lemon cut into wedges.