Cod fish soup is a great-tasting, satisfying and easy-to-prepare dish that many people like. Despite the ease of preparation, it requires careful adherence to certain culinary rules.
How to choose the right cod
Ukha is a dish that is perfect for any season. It warms and nourishes in winter, and in summer it is cooked on hikes, in the country, on fishing. Therefore, cod is so suitable for cooking delicious fish soup, an inexpensive fish of the cod family, which has excellent taste and is available all year round. The cod from which you are going to cook the soup must be fresh, otherwise the dish will be devoid of taste and aroma. A rich ear is obtained from the tail or head of a fish. Separate the tail or head and rinse thoroughly with cold water.
The process of cooking fish soup
Before you start directly preparing the fish broth, you need to properly prepare the vegetables. Peeled potatoes, onions and carrots are chopped into cubes. If desired, the carrots can be grated with a coarse grater for more flavor.
Then greens are washed under running cold water: parsley, dill, celery. Onions and carrots are sautéed, that is, lightly fried in a pan until golden brown in vegetable oil - olive or sunflower. It is permissible to add seasoning to them, for example, allspice peas.
After the vegetables are ready, you can start preparing the fish broth. It is recommended to lightly pepper and salt the part of the fish that you are going to boil. A large saucepan is filled with ordinary cold water, and fish is cooked in it for half an hour over low heat. You should not skimp on fish, cod should be at least two-thirds of the volume of the fish soup, otherwise the soup will not be thick and rich.
After the fish is ready, they take it out of the pan, cool it, grind it and take out all the bones, and put the rest of the ingredients in the broth: first, potatoes, which are boiled for no more than fifteen minutes, then finely chopped greens are added. Next, pieces of fish and cream are placed in the soup, and then sautéed onions and carrots. If desired, you can add bay leaf, but it can "clog" the flavor of the fish soup. The broth is brought to a boil and immediately removed from the heat. A fragrant, rich amber ear is ready! Served with bread, as well as mayonnaise or sour cream, sprinkled with fresh herbs when serving.
Cod ear cooked on a fire in nature turns out to be even more tasty and aromatic. As a final touch, many chefs add a shot of vodka to it. And some recommend serving it separately. In any case, it will only benefit the taste of the fish soup!
