The classic fish soup is distinguished by its sweetish taste and rich transparent broth. To prepare such a dish, you should use a special fish, which allows you to get a fragrant, slightly sticky broth.
Instructions
Step 1
First of all, pay attention to such fish as pike perch, ruff, whitefish and perch, salmon, stellate sturgeon, sturgeon. In Russia, since ancient times, a "white" fish soup with a transparent broth and white meat has been prepared from these breeds. And the "black" ear is obtained from cheese, carp and asp. What is the difference between these dishes? Traditionally, "white" fish soup was seasoned with onions, which clarified the broth and absorbed excess fat. A pinch of saffron was added to a fish soup made from red fish. The taste of fish, from which the "black" ear was obtained, was set off with cloves and black pepper.
Step 2
Which fish is best for fish soup, each chef decides for himself. However, gourmets agree that cooking fish soup from one type of fish is in vain to translate products. Use to prepare broth with up to 4 types of fish. In a prefabricated ear, first boil small bony fish, for example, a ruff. It is his meat that gives the broth a special stickiness. Next, remove it from the pot and place the larger fish in the broth. In this case, the ear will turn out to be rich and incredibly appetizing. Please note that red fish is not used in the prefabricated ear, this can lead to a decrease in taste.
Step 3
The best fish for fish soup is, of course, fresh. However, even freshly caught fish can ruin a dish if it is not cooked correctly. Lower the fish into the water only after cutting off its head and gills. In many breeds, the gill slits begin to taste bitter when boiled. Also, try not to bring the fish to full boil, the meat should only slightly move away from the bones.
Step 4
For cooking fish soup, sea and river fish are perfect. However, there are breeds that are not recommended for use in the ear. These include herring varieties: Iwashi, gobies, mackerel. It is not recommended to boil bream, roach, ram for fish soup, as they do not give a pronounced smell and taste, which is not pleasant to many connoisseurs of classic fish soup. If the fish you want are not on hand, try these types. However, the fish should be boiled and seasoned with plenty of fresh herbs, black pepper and onions.
