A fragrant and rich fish soup cooked over a fire is the most important dish of fishermen, capable of restoring strength and filling a person with energy. Besides this ear is a good hangover cure. Some secrets of its preparation.
Instructions
Step 1
In order to prepare a strong and rich broth, you should choose the right types of fish. The meat should be slightly sweet, tender and sticky. But most importantly, it must be fresh. The best fish soup is obtained if you cook it from carp, perch, pike perch, salmon, crucian carp, carp and pike. You can also cook this dish from sea fish: halibut, cod, sea bass, notothenia. The taste of the broth will benefit if you cook it from different types of fish. Use less water and more fish in the pot.
Step 2
Additional ingredients will add a unique flavor to the broth. What can you add? Potatoes, carrots, parsley, bay leaves, salt, onions and peppers. But do not get carried away with these additional ingredients, otherwise the fishy taste may be lost. Vegetables for fish soup are cut in large pieces, onions are cut in half.
Step 3
Cook the soup without a lid over low heat. And remember not to let it boil. Saltwater fish is boiled for no more than 8-12 minutes, freshwater fish - from 7 minutes, if it is small pieces, and up to 20, if large. For a large Siberian fish, it takes about half an hour. To make the broth transparent, remove the foam from the surface of the water.
Step 4
Cooks do not advise stirring the ear with a spoon, otherwise it will become a mushy mass. You can lightly shake the container in which the dish is being prepared.
Step 5
Salt the dish only at the very end, already before serving, because salt can "kill" the taste. Sea salt is ideal.
