Usually I buy whole red fish (trout, salmon, salmon or chum salmon) - this is much more economical. From one big fish, I get both steaks for frying and fillets for salting, and a head with a tail is used for a wonderful fish soup, the recipe for which I will share with you.
For a very long time, my fish soup turned out to be not very tasty, but by trial and error, I deduced for myself the key points that greatly affect the taste, and below I will tell about them.
Difficulty: 2 out of 5
Cooking time: 1, 5 hours
Ingredients:
- The head and tail of any large red fish, and the bones left after filleting (if the fish is small, take the heads and tails from several fish, or add part of the fillet)
- Broth water - 5 liters
- Onions - 2 medium pieces
- Carrots - 2 medium pieces
- Celery root - 1 piece
- Garlic - 1 clove
- Black peppercorns - 1 pinch
- Bay leaf - 3 pieces
- Vegetable oil - 3 tablespoons
- Pearl barley - 0.5 from a glass (250 ml.)
- Potatoes - 3 medium pieces
- Salt to taste
1. The first rule of delicious fish soup is to make sure that the gills are removed from the fish - they give a very unpleasant, bitter taste.
2. The second important rule, which should not be ignored - put the fish in a pot of cold water, bring to a boil and drain the water.
3. Pour cold water into a saucepan and put fish there again, place on the stove over medium heat.
4. Meanwhile, peel the onions, garlic, carrots and celery.
5. We poison one whole onion, carrot and celery, cut into large pieces, to the fish in a saucepan. We send black pepper and bay leaves there.
4. Making frying - this is the third secret of a delicious fish soup. It perfectly adjusts the fishy taste of the broth and adds a pleasant golden color to it. Finely chop the remaining onions, carrots and garlic, and send them to a preheated pan with vegetable oil alternately - first onions, after 5 minutes - carrots, and after another 5 minutes - garlic. Optionally, you can add a chopped tomato without the skin there.
5. As soon as the broth boils, reduce heat to low and cook for 20 minutes.
6. After 20 minutes, take out the fish, and filter the broth through a sieve.
7. Salt the strained broth to taste and put the pearl barley into it, cook over medium heat. By the way, you can use rice instead of barley, only you will need to adjust the cooking time - barley is cooked until fully cooked for 30-40 minutes, and rice is only 15 minutes.
8. After 20 minutes after laying the pearl barley, add the diced potatoes and fry. Cook over low heat, and after 10 minutes add the fillet, separated from the head, tail and other used parts of the fish. Cook until potatoes are fully cooked.
When serving, you can add herbs.
