Boiled fish is a dietary product that is easily absorbed by the human body. It is a source of valuable animal protein, vitamins and minerals. But one should not think that, like any dietary product, boiled fish does not have a pronounced taste. By boiling fish, we can get not only a delicious broth - the basis for fish soup or fish soup, but also an excellent main course, which with sauce and a suitable side dish can decorate any meal.
It is necessary
-
- fish - 1 kg;
- onion - 1 head;
- carrots - 1 piece;
- parsley root - 1 piece;
- vinegar 3% - 1 tablespoon or juice of half a lemon;
- black peppercorns
- Bay leaf
- salt;
- fresh herbs.
Instructions
Step 1
You can boil any fish, but it should be noted that fish species such as carp, carp, bream, crucian carp, smelt, roach or navaga are tastier when fried or dried. If you have fish of different breeds and sizes for cooking, then rinse and sort it.
Step 2
In the event that you have specimens of different sizes and along with large fish there is also small fish, then you should not bother cleaning it. In this case, you can make a double fish broth by boiling just a trifle in the "first water". Gut small fish, put them in a saucepan. Clean large and medium-sized fish, separate heads, fins and tails, rinse and place them in the same saucepan.
Step 3
Pour small fish and finned heads with water and cook. As soon as the water boils, skim off the foam, reduce the heat so that there are no obvious signs of boiling. Simmer the fish broth for half an hour, then strain it. Squeeze the remaining fish together with the bones and scales through cheesecloth into the broth, discard the rest and put the broth back on the stove to cook.
Step 4
Cut large fish into portioned pieces, leave medium-sized fish in small carcasses. Peel carrots, onions, parsley root. Chop the onion finely, carrots and parsley root into small cubes. Place them in boiled broth or water if you haven't boiled small fish separately.
Step 5
Boil the broth with vegetables for 5-7 minutes, then add 1 tablespoon of 3% vinegar or the juice of half a lemon, black peppercorns, salt and bay leaf to it. Place the fish next to them. The broth should cover it completely. Remove the foam, turn the heat to low and cook the fish for another 20 minutes.
Step 6
Remove the pan from the heat, pour chopped herbs into it, close the lid and let it brew for another 15-20 minutes. After that, the boiled fish can be served. Boiled potatoes, vegetables - tomatoes, cucumbers, green peas, boiled cauliflower are perfect as a side dish. You can make special sauces for boiled fish - Polish, Dutch, white, or tomato.
