The most delicious fish soup is obtained from fresh, and even better - live fish. But residents of a big city can only buy live herbivorous fish - carp or silver carp. Such fish is not suitable in the ear - its meat has a smudge taste, which only intensifies during cooking. You can buy frozen predatory river fish - pike perch, perch or pike. You will need a large fish about two kilograms in weight, and if it is a perch, then several pieces. And now all that remains is to cook the fish soup!
It is necessary
-
- River fish of predatory species (perch
- pike perch) - 1, 5 - 2 kg,
- 2 medium onions
- 2 carrots,
- White parsnip or celery roots
- you can dry,
- 5 potatoes,
- 4-5 peeled lemon slices
- 50 g of vodka,
- Bay leaf
- greens
- allspice
- black peas and freshly ground.
Instructions
Step 1
Defrost the fish slightly. Separate the head, rinse it, remove the gills and eyes. Gut the rest, remove the fins, cut off the tail and put it with your head in a saucepan. Cut the fillet, carefully removing the ridge and ribs, separating the unpeeled (!) Skin with a thin knife. Rinse the skin and bones and also put in a saucepan, the scales during cooking will make the broth thicker. Cut the fish fillet into pieces, salt, sprinkle with freshly ground black pepper, finely chopped parsley, salt. Stir, put in a bowl, cover with cling film and place in the freezer.
Step 2
Pour the pot with water, put it on fire, when it boils, without removing the foam, continue to cook for half an hour. During this time, finely chop the onions, carrots and, if any, parsley and parsnips. Melt the butter in a frying pan and sauté the onions, carrots and roots, stirring constantly, after about ten minutes, throw bay leaf, peppercorns - 8-10 pieces, allspice 4 - pieces into the pan.
Step 3
Take a colander, cover it with two layers of gauze. Take a second saucepan and pour the boiled broth into it. Squeeze the remaining bones, head and fins through cheesecloth - this is the most rich part.
Step 4
Put the strained broth back on the stove, bring it to a boil, throw in the coarsely chopped potatoes, when it boils again, turn the heat to minimum.
Step 5
After five minutes, add the contents of the skillet to the broth, bring it to a boil and reduce the heat again.
Step 6
Remove the sliced fillet from the freezer, stir it again and place in a saucepan when the potatoes are a little damp. Salt the broth, add ground pepper, finely chopped herbs. Increase the heat, as soon as a vigorous boil begins, pour in the vodka, let it boil for 10 seconds and turn off the ear. Close the lid, let it stand for 15-20 minutes, and serve!
