Cooking fish soup requires special rules. But you can cook fish soup from almost any fish and according to different recipes. At the same time, the choice of additional ingredients and spices is limited only by your preferences.
It is necessary
-
- For fish soup:
- - 800 g of sea fish;
- - 1 onion;
- - 1 carrot;
- - 2 eggs;
- - 150 ml sour cream;
- - 1 tbsp. l. flour;
- - 1 tsp. butter;
- - 100 g of celery root and dill greens;
- - 4 black peppercorns;
- - salt
- bay leaf to taste.
- For the fish puree soup:
- - 600 g fish fillet (pike perch
- cod
- navaga);
- - 200 g of peeled shrimp;
- - 2 medium onions;
- - 2 tbsp. l. flour;
- - 4 tbsp. l. butter;
- - 200 ml of 30% cream;
- - salt
- spices to taste.
Instructions
Step 1
Fish soup Boil 1.5 liters of water in a saucepan. Peel carrots, onions and celery root. Coarsely chop the vegetables, dip in boiling water and cook for about 5-7 minutes. Wash the fish and add to the vegetable broth along with pepper and bay leaves. When the broth boils again, remove the foam, salt, reduce heat and cook for another 5 minutes.
Step 2
Remove the pan from heat. Remove the fish and disassemble it into pieces, separating it from the bones. Strain the broth. Boil chicken eggs hard-boiled and peel. Chop the dill.
Step 3
Heat the butter in a clean saucepan. Fry the dill greens on it for a minute. Then reduce heat to minimum, add flour and stir quickly. Pour in the fish broth gradually, continuing to stir. Bring to a boil and cook for 5 minutes.
Step 4
Chop the egg whites, mash the yolks with a fork and sour cream. Add eggs to soup. Stir and remove from heat. Place a piece of fish in each plate and pour the prepared fish soup.
Step 5
Fish puree soup Wash the fish, remove the small bones and cut into small pieces. Peel and chop the onions. Fry the onions for a couple of minutes in a small amount of well-heated butter. Then add fish and shrimp to it. Simmer over low heat for 10 minutes, then cool. Set aside several pieces of fish and shrimp to garnish your finished meal.
Step 6
Heat the remaining butter in a saucepan. Add flour and fry until light golden for 2-3 minutes. While stirring constantly, pour in 1.5 liters of water. It is better to use fish or vegetable broth instead of water. Bring to a boil and simmer for 5 minutes, stirring occasionally.
Step 7
Grind the fried onions, fish and shrimp in a blender, and then rub the puree through a sieve. Transfer the fish puree to the finished broth, pour in the cream. Season with salt and pepper. Bring to a boil and remove from heat.
Step 8
Pour boiling water over portioned plates. Put a shrimp and a piece of fish in each. Pour the fish soup and sprinkle with chopped herbs as desired.
