I offer one of the options for fish soup, namely, pink salmon fish soup. The classic recipe for fish soup, like many other national dishes, practically does not exist, but there are ways to give this first dish the maximum deliciousness!
Immediately I will make a reservation that I will pay special attention to cooking a delicious rich broth, and what to supplement it with (vegetables and / or cereals) is a matter of taste and personal desire … In general, it is believed that the fish soup is only fish, its broth and very carefully with spices, and if vegetables or cereals are added, or both together, then this is fish soup.
One way or another, it is best to cook the fish soup in two stages, first the broth, which is then seasoned with the rest of the ingredients to taste in the second stage.
- General \ asset cooking time: \
- Servings Per Container: 5 Servings
- Caloric content (100g): 31 kcal
- Cost: average cost
How to cook pink salmon fish soup
- Pink salmon - 1 pc.
- Water - 2.5 l
- Bulb onion - 1 pc.
- Potatoes - 4 pcs.
- White pepper - to taste
- Pink pepper - optional
- Spinach - optional
- Salt to taste
Preparation: Step 1
It is easier and more accessible for us to frozen pink salmon than freshly caught and, moreover, than one caught with our own hands … For soup, buy medium-sized pink salmon and preferably with its head.
It is recommended to defrost the fish gradually: first, transfer it from the freezer to the refrigerator for several hours, and then, after the refrigerator, let it defrost to the end at room temperature. Thawed quickly and with sudden changes in temperature, the fish loses its taste very much. And it is not at all recommended to defrost fish in microwaves, even the most modern ones, although if you need to cook in a hurry, then, as an exception, you can use a microwave oven if your modern model has a power of 100.
There are tips for defrosting fish in water, but this is also not the case, they spoil both the taste of the final dish and its appearance.
Prepare pink salmon for fish soup. Out of my head without failremove the gills! If necessary, gut the insides and rinse the cavity. It is the gills and the remnants of the entrails that can spoil the fish broth with bitterness or an unpleasant taste, and the remnants of the gallbladder completely kill all efforts to cook the fish soup!
Cut off the fillets. To do this, with a sharp knife, first remove the fillet along with the skin from the ridge, and then cut the fillets from the skin. As a result, the head, tail, fins, skin both without scales and with scales, and the ridge of pink salmon with fish residues on it, will be used for cooking the broth, and then we will add the fillet itself to the finished strained broth.
Lightly salt the fillet and, while the broth is cooking, put it in the refrigerator if it is hot in the kitchen.
Place a pot of water in the amount of about 2-2.5 liters on the stove. While it is simmering, prepare the onion and spices. Cut the onion in half and lightly fry the slices in a dry hot frying pan.For a golden brown fish stock, use the onion directly in the husk.
As a spice, I recommend allspice, not hot peppers, for example, white and / or pink. Hobbyists can add a couple of cloves and a bay leaf.
The water needs to be salted, and then everything that has been prepared should be thrown into the boiling one. Please note that pink salmon is a sea fish and it is already somewhat salty. In addition to the head, tail, etc., from pink salmon, you can add some more small fish and even shrimp.
Boil the broth for about half an hour over medium heat, remember to descale it. If you are distracted and the scale is mixed in the broth, then pour in a little water and wait for it to boil again. At this point, the scale will collect again and it can be removed with a traditional spoon or, in a modern way, with special broth napkins. Despite the fact that the broth will be filtered, it is better not to leave and cook it with scale.