Catfish meat is distinguished by the absence of small bones, as well as high nutritional value due to the content of vitamins and microelements. Therefore, eating such freshwater fish is not only pleasant, but also healthy. Usually it is baked or fried, but you can also make delicious and very rich fish soup from catfish.
Rules for making delicious catfish fish soup
For fish soup, it is best to use the catfish head and tail - from these parts the most rich broth is obtained, characterized by the correct, slightly sticky consistency. 10-15 minutes before the end of cooking, you can add pieces of fish fillet to make the dish more satisfying.
To get rid of the mud odor characteristic of catfish, the fish should be thoroughly cleaned of mucus and rinsed under running water. Then cut into pieces and soak for 20 minutes in lemon juice diluted in water. Or add a couple of shots of vodka directly to the broth while boiling the fish.
It is best to cook such a dish from fresh catfish, since chilled or defrosted fish will slightly change the taste of the fish soup. The dishes should be with a thick bottom and sides.
It is very important to cook the fish soup over low heat so that the broth does not boil. The fish in the ear should languish. In this case, it is not recommended to close the pan with a lid. This can be done at the very end, when the ear is already ready.
Catfish soup with tomatoes and vodka
To prepare such a dish, you will need:
- the head and tail of a catfish;
- 500 g of catfish fillet;
- 5 potatoes;
- carrot;
- parsley root;
- large head of onion;
- 2 tomatoes;
- 4 liters of water;
- a bunch of green onions;
- 10 peas of allspice;
- coarse salt and black pepper;
- 200 ml of vodka.
Be sure to remove the gills from the head of the catfish, then cut it in half and wash it under running water along with the tail and fillet. Put the head and tail in a saucepan, add the peeled whole onion and parsley root, cover with water and put on medium heat.
When the broth begins to boil, carefully remove all foam, reduce the flame and cook for 20 minutes. After the allotted time, pour in the vodka, add the fillet cut into portions into the pan and cook for another 10 minutes. Then put the fish on a plate, discard the onion and parsley root, strain the broth and bring to a boil again.
Add coarsely chopped potatoes and carrots to the saucepan. After 10 minutes, add salt and allspice. When the vegetables are ready, return the fish fillets, catfish head and tail meat to the broth. Pepper and add the tomatoes, after making cross-shaped cuts on them. Sprinkle with chopped green onions, remove from heat, cover and leave for 5 minutes to infuse and taste even better.
Pour the prepared soup into plates until the greens have time to change color. Serve with black bread and lemon slices.
