Fish soups are ideal for both everyday and dietetic cuisine. All of them are prepared quickly and easily, and the variety of recipes allows you to make the menu as interesting as possible.
A lot is known about the dangers of meat broth, which is obtained with a sufficiently long digestion of meat with bones. Fish broth is a completely different story. Most types of fish cook in boiling water in a matter of minutes and taste very well to the water. Fish soup is prepared with minimal heat treatment, which allows you to preserve all the nutrients in the ingredients of the dish. In addition, fish is a source of polyunsaturated fatty acids, which are excellently preserved when boiled for a short time. This is why fish soups are considered indispensable for those who care about their health and longevity.
However, the benefits of fish soups are far from the only reason to introduce them into your diet. A variety of flavor combinations and a huge field for culinary fantasies - these are the undeniable advantages of fish soups.
Norwegian Creamy Fish Soup
The most hearty soups come from fish caught in the cold northern seas (salmon, trout, tuna). It is these varieties that are the most useful. Fatty fish first courses have been popular in Scandinavian cuisine for centuries. It is customary to cook them quite dense and high-calorie, since such a dish perfectly warms and saturates in difficult climatic conditions.
You will need:
- Fillet of salmon or trout - 300 g;
- Cream 33% fat - 200 ml;
- Potatoes - 1 pc.;
- Cream cheese - 70 g;
- Corn starch - 1 tsp;
- White pepper, ground nutmeg - 1/4 tsp each;
- Salt to taste
- Dill for decoration.
Step-by-step cooking recipe.
- Boil water. You can vary its volume to your liking. For example, if you take 1.5 liters for the indicated amount of ingredients, the soup will turn out to be quite liquid, but at the same time rich. If you want a denser, almost puree-like consistency, 1 liter is enough.
- Chop the potatoes into small cubes and put them in boiling water. Cook for 7 minutes.
- Put the salmon fillet cut into small slices in the broth. Bring to a boil and pour in the cream.
- For a thicker consistency, dilute the starch with 50 ml in a separate container. water, stir thoroughly so that there are no lumps, and pour into the broth.
- Season with salt and seasonings.
- Add cream cheese to the soup a minute before cooking. It is best to do this with a teaspoon, then the cheese will not completely dissolve, and its taste will be felt in the finished dish with pleasant milky notes.
- Garnish with dill before serving.
Bouillabaisse
The famous French bouillabaisse soup appeared in Marseille - several centuries ago it was an ordinary fishing village. After packing and cutting the catch, the fishermen had some trimmings of different types of fish. It was from them that they cooked bouillabaisse, adding seasonal vegetables and herbs to it. This is the key advantage of this dish: you can use any type of fish to prepare it. By the way, ready-made soup sets for Marseilles chowder are also sold in supermarkets. The whole secret of this soup is in the spices, so try to use all the seasonings listed below.
You will need:
- Fish soup set - 600 g;
- Garlic - 2 cloves;
- Fresh tomatoes - 2 pcs;
- Leeks - 200 g;
- Onions - 1/2 head;
- Celery (leaves) - 1 bunch;
- Olive oil - 2 tablespoons;
- Saffron on the tip of a knife;
- Dried basil - 1/4 tbsp;
- Dried thyme - 1/4 tablespoon;
- Ground paprika - 1/4 tbsp;
- Grated lemon zest - 1/2 tsp;
- Dry white wine - 50 ml.
Step by step recipe.
- Peel the fish, separate the bones, cut the flesh into cubes.
- Scald the tomatoes with boiling water, peel them off and chop them arbitrarily.
- Heat the olive oil in a skillet.
- Finely chop the leek, onion and garlic. Sauté in oil until golden brown, then add the tomatoes and sauté for 5 minutes.
- Boil broth water and salt. Water should be taken in proportion to fish 1: 1, since classic bouillabaisse should be very thick.
- Boil the fish for 10 minutes, then add the tomato dressing and all the dry spices. Bring to a boil.
- 5 minutes before cooking, pour dry wine into the soup and add the zest.
Siberian ear
Classic Russian fish soup is made from noble varieties of river or lake fish - grayling, trout, sterlet, sturgeon. Like all fish first courses, this is a very simple soup that will take no more than 20 minutes to cook.
You will need:
- Fish - 500 g;
- Potatoes - 2 pcs.;
- Carrots - 1 pc.;
- Onions - 1/2 head;
- Rice - 4 tablespoons;
- Salt, black pepper to taste;
- Butter - 30 g.;
- Several sprigs of dill.
To make the ear tasty, the main thing is to strictly follow the order of loading the ingredients. In this case, the broth will turn out to be fragrant and transparent, and the fish itself will not fall apart into pieces.
- First, boil the rice in separate water until half cooked, strain and rinse.
- Cut the potatoes and carrots into strips.
- Finely chop the onions.
- Add vegetables to boiling water and cook for 7-10 minutes.
- Load the cleaned fish into the broth. Small fish can be put whole, large ones - chopped into large pieces. If you boil carcasses with bones, you can take them out after 5-7 minutes and separate from the bones. Serve whole if difficult.
- Add rice, salt and pepper. Cook for another 5 minutes. Let the ear steep for 15-20 minutes by removing it from the heat.
- Sprinkle with fresh dill before serving and add 1 teaspoon of chilled butter to each plate.
Fish soup with coconut milk
The popularity of Asian cuisine in our country is increasing every year, so the ingredients for this soup have long been sold in ordinary supermarkets. Coconut soup will add variety to your usual menu, and it is very easy to prepare it in just a few minutes.
You will need:
- Coconut milk 400 ml;
- Lean white fish - 300 g;
- Chili pepper - 1 pod;
- Ginger root - 20 g;
- Sugar - 1 tsp;
- Lime - 1 pc.;
- Fish sauce - 2 tsp;
- Rice noodles - 100 g;
- Coconut oil - 1 tablespoon
- Water or broth - 1 liter.
Step by step recipe.
- Separate the fish from the bones, cut into small pieces.
- Heat the coconut oil in a frying pan.
- Peel the chili peppers and cut into small rings. Fry in coconut oil.
- Bring water or broth to a boil, pour in coconut milk. Add fish sauce, sugar and lime juice.
- Cut the ginger into thin slices (as for sushi) and put in the soup.
- Load the pieces of fish into the broth. Put in the noodles at the same time. After 5 minutes, the soup is ready.
Fish soup
In European cuisine, mashed soups are unusually popular. Most often, cheese and vegetable soups are prepared in this way, but few people know how satisfying and tasty such a fish dish turns out. Plus, mashed fish soup is a great way to incorporate this product into baby food.
You will need:
- Fillet of sea fish - 400 g;
- Carrots - 2 pcs;
- Onions - 1/2 head;
- Zucchini - 200 g;
- Broccoli - 100 g;
- Tomato paste - 2 tablespoons;
- Olive oil - 1 tablespoon;
- Sour cream - 1 tablespoon;
- Salt to taste;
- Baguette - 3-4 slices;
Step by step recipe.
- Finely chop the onion and 1 carrot and fry with tomato paste in olive oil.
- Peel the second carrot, broccoli and zucchini, cut into large pieces and steam or boil.
- Boil the fish fillets in salted water for 10 minutes.
- Grind prepared vegetables and fish with a blender. Add tomato dressing and dilute with fish broth to desired consistency. Boil.
- Dry the baguette slices in the oven or toast in the toaster.
Serve the soup with sour cream and croutons.
Canned fish soup
Canned fish soup is a classic of Soviet cuisine that is still relevant today. This is one of the most basic first courses, however, so that the canned soup is not boring, try to diversify the classic recipe a little.
You will need:
- Canned saury - 1 can;
- Potatoes - 1 pc.;
- Carrots - 1 pc.;
- Onions - 1 pc.;
- Green peas - 100 g.
- Boiled egg - 2 pcs.;
- Bay leaf;
- Salt, pepper to taste
Step-by-step cooking recipe.
Since the fish in this case is already ready, it is better to start cooking the soup with vegetables.
- Cut the potatoes into strips, grate the carrots on a coarse grater, finely chop the onion.
- Load vegetables into a pot of boiling water, salt and pepper, toss in the bay leaf.
- When the potatoes are almost ready, put canned fish and green peas in the broth (it is recommended to put raw or frozen peas 5 minutes before the fish). Cook for 3-5 minutes.
- Pour the soup into bowls and place the boiled egg slices in each bowl.
