What kind of fish do they cook at home?
As has been noted, not all fish are suitable forcooking fish soup. Those who know how to cook fish soup correctly know that for this dish it is better to select those varieties from which you can get a transparent broth and which have a delicate taste. For example, ruff, perch, pike perch. In addition, those varieties with a richer taste are suitable. These can be ide, beluga, burbot, crucian carp, sturgeon. Fish soup can be cooked from one type of fish, or from 2 or more. If you prefer red fish, it is better to limit yourself to one honeycomb. It is interesting that some chefs believe that fish soup can only be cooked correctly from fish heads. Whatever variety you choose, it is worth remembering that fresh, just-caught fish is best suited for fish soup. If you decide to cook from a frozen product, then you need to put it in the pan without defrosting. It is very easy to determine that the dish is ready: the fillet should slightly come off the bones. You should not overcook the fish soup, as it may lose its flavor. If you cook it on low heat and without a lid, the broth will be richer.
Cooking fish fish soup
Almost all river varieties will do. It is better if there are several of them. So, you will need:
- small and large river fish - 1.5 kg;
- potatoes - 4 pcs;
- water - 1.7 l;
- onion - 1 pc;
- Pepper, salt and other spices to taste;
- fresh greens.
Method of preparation Peel the potatoes,cut into small pieces. Gut and wash the fish thoroughly. Small fish can be put in whole, without separating the head. Cut large fish into pieces. Do not remove the heads either. Pour the potatoes into a saucepan and add water. Wait until it boils and cook for 10 minutes over medium heat. Then add the fish, onion, and spices. Wait until fully cooked. Wash the greens and chop finely. Add the greens to the freshly cooked fish soup.
Sea fish ear
You can take one or several types of fish. You will need:
- water - 2 l;
- small and large sea fish - 1-1.5 kg;
- potatoes - 1-2 pcs;
- carrots - 1 pc;
- salt and pepper;
- greens, bay leaf;
- onion - 1 pc;
- lemon.
How to cook?Gut the fish, rinse well, sprinkle with lemon to remove the specific smell and leave for a while. Peel, wash and dice the potatoes. Peel, wash and slice the carrots. Place the vegetables in a saucepan, add water, salt and cook for 10-25 minutes. Then add the fish and cook until fully cooked. Rinse the greens, chop and add to the finished dish. Also add pepper and bay leaf. A slice of lemon thrown into the saucepan immediately after turning off the stove will give the fish soup a special taste. In different countries, the traditions of cooking fish soup developed with some differences. For example, in Finland it is believed that fish soup should be very rich, with a thick creamy broth. Everyone knows that Finnish fishermen know how to cook fish soup so that it is unusually tasty and satisfying.
The correct recipe for soups in Finnish
You will need:
- red fish (fillet or soup set) - 300 g;
- large potatoes - 4 pcs;
- onions - 2 pcs;
- cream or milk - 1 l;
- butter - 50-60 g;
- black peppercorns, salt - to taste.
Preparation Peel the potatoes and onions.Chop finely. Place the potatoes in a saucepan. Cover with water, then add salt. Bring to a boil and cook for 10 minutes. Meanwhile, rinse the fish, remove the bones, and add them to the broth being prepared. Peel the fillet and cut into medium-sized pieces. Melt the butter in a frying pan. Add the onion. Fry the fish in the melted butter with the onion for 1-2 minutes. Place in the broth. Then cook for 5-10 minutes. Pour in the cream or milk. Cook for 5 minutes. Throw a few peppercorns into the saucepan to taste. Stir and leave to infuse for a few minutes. The fish soup is ready. There are many recipes for making fish soup at home. Each housewife, knowing how to cook fish soup correctly, adds something of her own, which gives the dish a new taste.
