Fish head soup is a very nutritious and delicious first course. It has a rich flavor and is very easy to prepare. Fish soup cooked over a fire is especially tasty.
It is necessary
-
- fish heads;
- potatoes;
- carrot;
- onion;
- fresh parsley;
- black peppercorns;
- Bay leaf;
- salt.
Instructions
Step 1
Take 3-4 medium fish heads, wash in cold water and be sure to remove the gills and eyes. In the event that frozen heads are used, do not defrost them before cooking, otherwise the ear will lose its taste. Can be used to cook the head of several types of fish. An exception is the ear from the head of a red fish, do not add other species to it.
Step 2
Pour water into a saucepan and lower the fish heads into it, the water should completely cover them. After the water boils, skim off the foam and reduce heat. Remember to skim off the foam, boil the heads and remove them from the pan. Disassemble them: remove all bones, cut the meat into small pieces and set aside for a while. If you digest the heads, the meat will move away from the bones on its own, you just have to strain the broth and remove the bones from the mass.
Step 3
Strain the broth gently and put it back on the fire. Add pre-peeled and chopped vegetables: grated carrots on a coarse grater, 3-4 medium potatoes, cut into small cubes or sticks (use only low-starch varieties), cut into half rings 1-2 onions, as well as a couple of bay leaves and 5 -6 black peppercorns. If you want to give your ear a pleasant aroma, add a few sprigs of fresh parsley. When the vegetables are ready, put the fish meat in the ear, salt to taste, boil for a couple more minutes - the fish soup is ready. In the event that the ear is too greasy, add spices such as nutmeg, saffron, ginger, anise, etc.
