I haven't cooked anything with fish for a long time. But she's useful. Plus, I also realized that I hadn’t eaten fish soup for a hundred years. And I wanted to, and when a desire arises, it is better to satisfy it, otherwise it will be worse;)
I prepare the ear in the following way.
Compound:
water - 2 liters,
fish (I took sea, hake) - 0.5-1 kg.
onion - 2 pcs,
carrots - 1-2 pieces,
potatoes - 2-3 pieces,
tomatoes (optional) - 2 pcs,
bay leaf - 2 pcs,
allspice peas - 3-4 pcs,
dill or parsley,
salt,
freshly ground pepper.
Cooking:
Wash, clean, gut and remove the gills from the fish.
Fill the fish with cold (!) Water. And add raw peeled onion.
1.
Cook at a low boil for about 15-20 minutes, carefully removing the foam.
Salt the ear.
Cook for another 15-20 minutes, removing the foam.
Remove the fish and onions from the broth with a slotted spoon.
2.
Strain the fish broth through cheesecloth folded in several layers.
3.
Return the pot to the heat and bring the broth to a boil.
Wash potatoes, peel, rinse again and cut into cubes.
Wash the carrots, peel and cut into cubes too.
Put the vegetables into the boiled broth and cook for 15 minutes at a low boil.
4.
Put pieces of fish fillet, peppercorns and bay leaf into the broth. Add sliced tomatoes and cook for about 7 minutes more.
5.
Put chopped dill, add salt, pepper to taste and remove from heat.
6.
Let the ear brew under the lid for about 10-15 minutes. It produces a very rich aroma.
7.
Enjoy your meal!
Do you cook your soup?
Name of dish: Fish soup with tomatoes
Servings: 4-6
Cooking time: 85 min.
What you need for fish soup with tomatoes:
600 g fish
0.5 parsley root
1 carrot
3-4 potatoes
1 bulb
3 small tomatoes
salt, black peppercorns and ground to taste
1 bay leaf
For decoration:
parsley
How to cook fish soup with tomatoes:
1. Clean the fish, gut, rinse well. Separate the fillet with skin from the bones and cut into portions.2. Pour cold water over the head and bones, put on fire and bring to a boil, a steamer pan can help you with this. Cook over medium heat for 30 minutes. Then strain the broth.
3. Wash potatoes, carrots and parsley root, peel, cut into small slices. Onion peel, wash, cut in half.
4. Put the chopped vegetables into the broth and cook for about 15 minutes, then add the fish fillets and cook together for 10 minutes.
5. Wash the tomatoes, cut into small pieces, add to the ear along with peppercorns, ground black pepper, bay leaf and salt. Cook for 10 more minutes.
6. Pour the fish soup on plates, sprinkle with finely chopped herbs.
HELPFUL ADVICE:
The dish will be much more satisfying if it is cooked with the addition of 3-4 tbsp. l. rice or semolina.
Butter can be added to the ear of lean fish. It should be put in right after you take the pan off the heat.
A whole onion, not peeled from the husk, put in the ear will give the dish a golden color.
Believe me, this recipe will become your favorite!
Type of dish: first course
Dish Yield: 12
Cooking time: 40 min
Calories: 1 calories
Ingredients
print recipe| - fish (to your taste: salmon, trout or mackerel) | 400-500 g |
| - carrot | 1 PC. |
| - potato | 5 tubers |
| - tomatoes | 2 strong |
| - Bay leaf | 2 pcs. |
| - peppercorns | 5 pieces. |
| - dill | beam |
| - salt, ground black pepper |
Cooking:
- Pour 2.5 liters of water over the fish, bring to a boil, put a bay leaf and cook for 25 minutes. Mackerel is enough for 15-20 minutes. Remove the fish, separate the fillet from the bones, divide into pieces, strain the broth.
- Bring the broth to a boil, add salt, put chopped onions, carrots into it and cook for 5 minutes.
- Add potatoes, cook for 10-15 minutes. Put the chopped tomatoes in the soup, add the fish fillet, peppercorns, salt, pepper, bring to a boil and remove from heat.
- Pour the soup into bowls, add greens to each.
- IMPORTANT! The bay leaf adds flavor to the broth, but only while boiling. if left after cooking, it will spoil the taste. Therefore, you need to take out the bay leaf after everything is ready.
rich salmon ear, the head and tail of which are perfect for a similar seasoned soup, causes an increased appetite in almost any person with one of its aromas. You can argue for hours about how it differs from fish soup. It seems to me that this is absolutely not important, the point is not in the name, but in taste. For example, you can cook an ear from salmon ridges with the addition of the same heads and tail. And yes, it doesn't really matter that much. ha, it will turn out even just from salmon fish trimmings, it’s such a wonderful fish.
Therefore, in the store you will almost always find soup sets with the above ingredients. At the same time, you can add a couple of steaks or a few fillets there, so that not only the taste is stunning, but also a decent piece of meat on a plate. The most important thing is that your ear turned out to be rich, rich, tasty and fragrant, and for this we will try to do everything right. To prove this idea, I offer this recipe with a photo.
The most important thing is the fish. It can be fresh or frozen. Basically, when modern technologies freezing, the difference is no longer felt.
For fish soup, we need a head, tail, a piece of fillet and salmon ridges. You can buy all this separately, but I prefer to buy a whole fish, fillet with salt or, and use everything else in the ear. I highly recommend using tomatoes. They are often forgotten when cooking fish soup, but in vain. It is desirable to take ripe and sweet tomatoes, although in winter, unfortunately, this is problematic. But, nevertheless, tomatoes will give our ear a very interesting and piquant flavor, regardless of their ripeness.
cooking fish soup
So, if you don’t have a soup set, and you bought a whole fish, like me, then you need to clean it, remove the gills, separate the head, butcher, remove the bones, wash, remove the excess, for another dish, in the refrigerator and start cooking fish soup.
Pour 3 liters of water into the pan, put the spine, head and all the bones and fins. Bring the future broth to a boil, remove the foam, add salt, add a teaspoon of dry herbs “For fish soup”, 1 whole onion, three cloves of garlic and cook over low heat for 30 minutes.
We take out the bones, salmon head and onion from the pan with a slotted spoon, strain the broth through a fine strainer and put the broth on the fire again.
Peel the potatoes, wash them, cut them into cubes, put them in, and cook over low heat for about 10 minutes.
Pour boiling water over the tomatoes, peel, and add to the pan.
But you don’t need to throw tomatoes along with potatoes, otherwise the potatoes will turn out tasteless.
It is necessary to let the potatoes boil for 10 minutes, and then add the tomatoes and let the future ear boil for another 5 minutes.
There is nothing tastier and more unusual than Russian fish soup! But how to cook a recipe for fish soup with tomatoes? Despite the fact that this dish is usually skillfully cooked on hikes from only caught fish, a fragrant fish soup dish can be well cooked at home, in compliance with all the rules (except for the fire, of course), and it will turn out at home no worse, and even more original than nature. Try it, it's very easy!
Ear with tomatoes cooking recipe
Ingredients to cook fish soup with tomatoes:
- 0.5 kg of carp, pike perch, perch, pike, cod or other fish;
- 1 kg of small fish;
- 4-5 tomatoes (medium);
- 2 heads onion;
- 1-2 tbsp. tablespoons of butter (butter) or margarine;
- 2 bay leaves;
- 1-2 parsley roots;
- 5-6 peas of allspice (black);
- 1 bunch of green dill.
How to cook fish soup with tomatoes - recipe
- Select and gut fish trifles to cook fish soup with tomatoes, rinse thoroughly in running water.
- Pour 1.5-2 liters of water into the pan, throw a trifle (fish) into it.
- Bring to a boil, remove the foam (it is not needed) and cook over low heat for 40 minutes.
- Strain the prepared broth for fish soup with tomatoes through cheesecloth (3-4 layers).
- Go to the big fish. Cut it into pieces and boil in broth until fully cooked. Then pull out the fish, and strain the broth again.
- Next, to cook fish soup with tomatoes, cut carrots (straws) and roots, chop onions, and fry everything in oil over low heat.
- Peel the tomatoes (from the skin), chop finely, and to get a homogeneous mass, warm in oil. Fill the resulting mass with fish broth.
- Dip the fried carrots, roots and onions into the broth, and cook everything until tender.
- At the end, when the dish is almost ready, add pepper to taste and bay leaf to the ear. Leave the soup for 5 minutes.
- Serving the soup with tomatoes on the table, put a piece of fish in a plate, pour in the broth and sprinkle with dill.
How to cook fish soup with tomatoes?
- To make it easy to peel the tomatoes, you need to make a puncture on the skin, then lower them first into hot water seconds for 10, then in the cold.
- Fish soup with tomatoes is best cooked from fresh fish. They do not clean it from scales, but put it in cold water, and with slow heating (half an hour before boiling), the scales themselves will bloom without a trace.
- In order for the broth for fish soup with tomatoes to turn out fragrant and rich, it is advisable to take very small fish. You can also put heads, bones and fins in your ear. Grind all ingredients except fins.
- Before cooking fish soup with tomatoes, you can add 1 tablespoon of vodka to one liter of water (as in the tradition of a fisherman).
- If the fish meat easily moves away from the bones, the fish soup with tomatoes is ready. If the broth is clear, the ear is cooked correctly!