I propose to cook a budget lean and dietary dish - a hearty and rich fish head soup. This dish is perfect for a cozy dinner meal for all family members.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Today I will tell you how to cook fish head soup. Such a meal can be made, of course, not only from the head, but also from other parts of the carcass, for example, from the tails or the ridge, that is, from fish waste. Any kind of fish you like can be used: salmon, silver carp, hake, pollock, chum, etc. You can also make an assortment and use several types of fish at once. In addition, I note that summer warm days are approaching now and you can go on outings. Therefore, I advise using this recipe to cook fish soup on a fire over a fire. But then be sure to lower the burning log into the cauldron of ready-made fish soup. I don't know why this is done, but it looks very impressive.
As for the preparation of the recipe, I will give some tips. Before starting cooking, it is imperative to remove the eyes and gills from the heads, they will add turbidity and a bitter taste to the broth. And if you add young homemade herbs, then do it after you turn off the heat. Thus, you will be able to preserve the maximum amount of vitamins, aroma and flavor of the herb. Some more experienced chefs recommend first soaking the head in water for 30-40 minutes, then less foam will form when the broth is cooked.
- Caloric content per 100 g - 56 kcal.
- Servings - 6
- Cooking time - 1 hour
Ingredients:
- Head, tails, ridges, fins of any kind of fish
- Potatoes - 2 pcs.
- Carrots - 1 pc.
- Onion - 1 pc.
- Bay leaf - 3 pcs.
- Allspice peas - 3 pcs.
- Seasoning for fish soup - 1 tsp
- Salt - 1 tsp or to taste
- Ground black pepper - 1/3 tsp or to taste
Making fish head soup
1. Wash the head and other waste parts of the fish carcass under running water. Dip in a saucepan, add bay leaf, peeled onion, allspice peas. Be sure to get the gills and eyes out of your head.
2. Fill the fish with drinking water and bring to a boil. When foam forms, remove with a spoon. Then lower the temperature and cook the soup for half an hour under a closed lid.
3. Then remove the fish pieces from the pan with a slotted spoon and transfer them to a sieve, and strain the broth through a fine sieve (cheesecloth) so that there are no fish bones in it. Throw away boiled onions, bay leaves and peppercorns. the broth is already saturated with their aromas and flavors.
4. Sort out the head and other fish waste, separating the meat from the bones and cutting them into medium pieces.
5. Peel potatoes and carrots, wash and cut into medium sticks. It is not customary to chop vegetables very finely into fish soup (fish soup).
6. Dip potatoes, carrots and pieces of fish meat into clean strained broth. Cook the soup for about 20-30 minutes until the vegetables are ready, i.e. until soft.
7. 5 minutes before the meal is ready, season the dish with salt and pepper. Add finely chopped herbs if desired. Serve fish soup exclusively fresh with a slice of bread, toast or croutons.
See also a video recipe on how to make fish soup.
