Real fishermen are sure that the most delicious fish soup is obtained only on a fire. Freshly caught fish, water and spices are all it takes. However, an equally tasty option can be cooked in your own kitchen. Make a double ear with smoke - this dish is suitable even for a festive table.
It is necessary
- - 1 kg of fish fines;
- - 300 g pike perch fillet;
- - 100 g of onions;
- - 70 ml of vodka;
- - 1 bay leaf;
- - black peppercorns;
- - salt;
- - birch chips;
- - green onions;
- - dill.
Instructions
Step 1
Cooking fish soup in double broth is a lengthy process. But such a dish makes it possible to put into business small fish - chebaks, roach, perches. If you do not like the taste of river fish (some believe that it tastes like ooze), cook the broth with seafood. Instead of pike perch, you can use sturgeon, and for exotic things you should add a little muksun.
Step 2
Go through and rinse the fish fines, put it in a saucepan and fill it with water. Put the pan on fire, bring to a boil, remove the foam. Reduce heat, cover and cook broth for about 20 minutes. Small fish should be boiled.
Step 3
Strain the broth into a clean saucepan, add the onions and bring to a boil. Divide the pike perch fillet into portions (about 50 g each). Put the pike perch in the broth and cook over low heat. 5 minutes before cooking, add salt, black peppercorns and bay leaf to the ear.
Step 4
Do you want to give your ear a real "fishing" taste? Light birch chips and quickly simmer them in a saucepan. You will get a fish soup on a double broth with a smoke. Another trick is adding a small amount of vodka to the hot ear. It will brighten the taste, while the alcoholic notes in the finished dish will be invisible.
Step 5
Keep ear on low heat before serving. Pour the fish soup into pre-warmed bowls and sprinkle each serving with finely chopped green onions and dill. Serve the fish soup with fresh rye bread or pike perch, vyziga and rice pies.
