Freshwater or saltwater, large or small, fatty or lean - each fish has a certain nutritional and culinary value. Doctors of various specialties recommend including fish dishes in the diet at least 1-2 times a week. Fish can be boiled, baked in the oven, fry and even make a kebab. But one of the most healthy and tasty dishes, of course, is fish soup, which can be easily diversified with many ingredients, changing its flavor shades at its own discretion.
Fish soup - general principles and methods of cooking
Many people mistakenly believe that ear and fish soup are one and the same. In fact, the ear is only one of the liquid foods related to fish dishes, and the soup is a much broader concept. Cooking fish soup requires compliance with a number of rules. For example, the ear traditionally consists of a specific set of ingredients - first of all, it is onions, bay leaves, carrots and fish heads. And the soup can be enriched with almost any vegetables, seafood and spices.
In the preparation of fish soup, each is guided only by individual preferences. Moreover, cereals are often added to the dish, most often rice. Soups made from white fish (cod, pike perch, flounder) are considered the most valuable in taste, although in recent years salmon fish soup recipes have won no less popularity, the latter are especially good in combination with seafood and caviar.
Fish for soup can be boiled as a whole, or cut into small pieces and freed from the skeletal system. If you nevertheless decided to boil whole - in no case digest (especially for river dwellers), otherwise it will disintegrate, and all the bones contained in it will be “free swimming”, simply speaking, the dish will turn out to be bony. What a pleasure to eat a soup with bones flavored and appetizing at first glance? If you see that the fish begins to boil soft, take it out of the pan.
Fish soup - food preparation
Before you cook a delicious fish soup, be sure to ensure that the main ingredient is fresh. Make it not difficult, just look at the gills and evaluate their color. If they are red, the product is fresh. Dark or any other color indicates the depravity of the fish. Such a product in food is not recommended. So, choosing fresh fish, rinse it, gut and cut off the fins, tail, and head. In the future, these "waste" can be used to prepare rich broth - the basis for a nourishing fish soup.
Fish soup - the best recipes
Recipe 1: Mediterranean fish soup
All lovers of fish dishes and Mediterranean cuisine will certainly enjoy the recipe of the original soup. Due to the variety of vegetables in combination with white fish, the soup is not only tasty, but also incredibly useful. In addition, it can be safely used by people on a strict diet, because it does not harm the figure at all.
Ingredients:
- one kilogram of any fish (white)
- 100 gr. rice
- three medium tomatoes
- a bunch of parsley
- 6 cloves of garlic (can be less or more depending on taste)
- bay leaves
- Bulgarian pepper - 1 pc.
- three onions
- Sweet pepper - about one table. spoon
- 50 gr. olive oil
- three liters of water
- to taste pepper (ground black) and salt.
Method of preparation:
1. Pour water into a saucepan, throw in it a finely chopped onion, three leaves of Lavrushka and a pepper cut in half. Bring everything to a boil.
2. Wash the fish, cut the tail and fins, cut into large pieces.
3. Chop finely greens and three cloves of garlic. Extract the pepper from the saucepan (after five to ten minutes of boiling), we no longer need it. We send pieces of white fish, herbs and garlic into boiling water.
4. Cut the remaining two onions, fry in olive oil, after it is fried, add chopped garlic and fry for another 2-3 minutes.
5. Next, grind the tomatoes, after removing the skin from them (using boiling water), put them to roasting. We continue to sauté the vegetables for five minutes, after which we add the sweet paprika.
6. Put the prepared frying in fish broth (the fish should be slightly damp). We also wash the required amount of round rice and add it to the soup. Bring to a boil and keep on low heat for about 20 minutes.
Put the ready-made Mediterranean soup on deep plates, add sour cream or mayonnaise and chopped greens.
Recipe 2: Fish Meatball Soup
Soup with fish meatballs is a very light and nourishing dish that does not require much hassle in the cooking process. But do not forget that the meatballs are very capricious and do not tolerate digestion, so special attention should be focused on them. How to make so that they do not boil soft? There are many secrets, but in this recipe we will “glue” the meatballs with breadcrumbs.
Ingredients:
- 300 gr. minced fish (fish must be sea)
- one-third cup of round, over-cooking rice
- one egg
- a couple cloves of garlic
- to taste salt, ground pepper
- a bunch of parsley
- bunch of green onions
- 3-4 potatoes
- one carrot
- two large bulbs (one for stuffing, the other for broth)
- a handful of breadcrumbs
Method of preparation:
1. Boil rice until half cooked. Chop the onion very finely (it is possible to gruel), chop up and garlic with a small amount of greens. Separately, beat the egg with salt. All prepared ingredients are mixed with minced fish, salted, seasoned and mix everything. It was the basis for the meatballs.
2. We clean and cut all vegetables for soup: potatoes - into slices (or cubes), onion - finely, carrots - cut into thin slices.
3. From the stuffing form small round meatballs, roll them in breadcrumbs.
4. In a container, boil some water (about 3 liters). After the water begins to burr, we add the ingredients in the following order: potatoes, onions (it can be overcooked, by the way), meatballs with carrots. After laying the meatballs, reduce the fire to the minimum, but so that the soup continued to boil a little.
5. As soon as the meatballs are cooked, turn off the stove and throw in finely chopped greens and cover with a lid for five minutes.
Recipe 3: Greek fish soup from pike perch
Of course, soups from the Greeks are very popular. They are prepared on the basis of various meat, vegetable, mushroom and, of course, fish broths. The traditional dressing of Greek fish soups are milk, sour cream or heavy cream. In addition, the Greeks love their creation to generously enrich with spices and herbs. However, if you are not so avid lover of herbs and seasonings, you can not put them in the soup in such large quantities. Ingredients:
- 500 gr. pike perch fillet
- one large onion
- two teaspoons of flour
- Two teaspoons melted. Butter
- two tomatoes (rather large)
- two table. lie thick cream
- two cloves of garlic
- greens (at least two types of beam)
- ground pepper - one third of tsp
- Lavrushka - one leaf
- salt to taste
Method of preparation:
1. Cut the finished fillet into pieces (if the fish is not cleaned, peel, gut it, separate the flesh from the bones). Onion clean and shred half rings.
2. If there are head and fins, pour them with water and put them on the stove, adding chopped onion, greens, lavrushka, pepper and boil about half an hour from the moment of boiling. If there are no heads and fins - we take part of the fish fillet.
3. Next, strain the broth (heads throw out, fillet - no). Lay out the perch fillet cut into portions in a clear broth and cook until the fish is completely cooked.
4. Separately, melt the drain in the pan. butter, put the flour and overcook it, stirring to a yellowish hue, adding a couple of spoons of water or broth.
5. Remove the skin from the tomatoes and grind them into a mush (using a sieve or blender), add the resulting tomato puree to the soup. Add and lightly fried flour. We also pour cream into the saucepan, spread the chopped garlic, pepper, salt, two bunches of greens (different). Bring the dish to a boil and remove from heat. Delicious and nourishing fish soup is ready!
Recipe 4: Spanish seafood fish soup
This dish consists of almost only sea creatures. Just a real colorful marine mix! We advise you to try this amazing and, do not be afraid to say this word, heavenly food.
Ingredients:
- two peeled tomatoes
- one Bulgarian pepper (yellow)
- one onion
- a couple cloves of garlic
- 150 gr. peeled shrimp
- one or two handfuls of mussels
- 100 gr. squid rings
- 300 gr. white fish fillet
- red pepper dry
- five black peppercorns
- Lavrushka - a couple of leaves
- saffron
- litere of water
- two large potatoes
- salt to taste
Method of preparation:
1. Chopped onions with garlic, chopped, fry for growing. oil After three minutes, add dry pepper, sliced Bulgarian pepper, tomatoes without skin and stew everything until the pepper is cooked. Next, grind the overcooker in a blender and pour it back into the pan. 2. Pour in a liter of water, mix and lay all the seafood along with the chopped fish fillets. Mix, cook over low heat for a few minutes until the fish is ready (see that it is not digested, and the seafood does not become rubber).
3. Simultaneously boil the diced potatoes in a saucepan. After it becomes soft, lay out the contents of the pan in the main container. Stir. When the soup boils, throw saffron and lavrushka. Two minutes after boiling, turn off the stove and remove the pan. Delicious Spanish soup is ready! Enjoy your meal!
Fish soup - useful tips from experienced chefs
- Fish soup can be cooked from almost any fish, however, such species as carp, roach, roach and bream are not recommended, because during the cooking process they give the broth a characteristic bitter tint;
- If you boil frozen fish, it is necessary to dip it only in cool water (broth), otherwise it will lose its taste and become absolutely tasteless;
- To improve the taste in the soup, you can add several types of fish. For example, a combination of perch and brushes will provide the dish with stickiness and a richer interesting flavor, while burbot and whitefish will make it sweeter and more tender.
