Fish broth - general principles of preparation
The advantage of fish broths is that they are cooked much faster than meat or mushroom broths. In addition, the first dishes in fish broth is not only tasty and satisfying, but also very useful. To cook ordinary fish stock, any fish (carp, pike perch, perch, hake, carp, etc.) will do. Very tasty fish soups are obtained from salmon, trout and pink salmon.
The principle of cooking any fish broth is as follows: fish waste is poured with water and boiled together with onion, carrot and spices (bay leaf, black or white pea pepper, coriander, cumin, etc.). Fish does not require long cooking, the average cooking time - 35-50 minutes. Ready broth is filtered from vegetables and seasonings, then on its basis you can cook fish soup, adding potatoes, vegetable roasting, greens, cream cheese or other ingredients.
Fish broths are more convenient and easier to prepare from soup kits, including heads, fins and other waste. If whole fish is used, it must be pre-cut and gutted. Fish broth is often frozen for subsequent preparation of the first and second courses, sauces, pourings, etc.
Fish broth - preparing food and dishes
To boil fish stock, you will need a saucepan, a cutting board with a knife, and a frying pan for roasting vegetables. Fish broths can also be cooked in a slow cooker.
Whole fish before cooking must be cut and remove the insides. Gills must be cut, and large heads can be cut into several parts. Then the fish is cut into pieces and washed. You can use ready-made soup kits for fish stock, consisting of heads, tails, fins, etc. All fish waste must also be thoroughly washed before cooking.
Fish Broth Recipes:
Recipe 1: Fish Broth
The easiest recipe for making rich fish broth. Any fish is suitable for this, vegetables are also needed (onions and carrots). The resulting broth can be used to prepare more complex fish first courses. Ingredients Required:
- Kilogram of fish (heads, tails, etc., will also do);
- Paprika is a pinch;
If fish waste is used, simply wash it and put it in the pan. We cut the whole fish, remove the gills, cut the carcass into pieces. Put the peeled onion and carrot into the pan, throw any greens. Fill all the ingredients with cool water, put the pot on the fire. After boiling water, remove the foam and reduce the heat. Cook the fish broth for about 45 minutes, then pour the paprika (a few minutes before the end of cooking) and turn off the fire. Strain the broth, salt, pepper and serve with chopped greens and pieces of boiled fish.
Recipe 2: Fish broth with tomatoes, celery and spices
Such an aromatic, rich and tasty fish broth is made very simply. It can be used as a basis for the first and second courses, it is better to cook more such broth at once and freeze a part in the refrigerator. It is best to use carp, trout or carp.
- Fish waste from two fish (pelts, bones, heads, tails, etc.);
- Tomatoes - 2 pcs .;
- Celery - three stalks;
- Garlic - a few teeth;
- White wine - 0.75 glass;
- For 0.5 tsp. cumin, coriander and black pepper;
- Several bay leaves;
- 0.5 tsp. sea salt;
- Chili pepper - two pods.
Lay in the pan washed fish, pieces of celery stalks and sliced tomatoes. Next, we throw greens, garlic, peppers, all spices (except salt) and white wine. We fill in all the components with one and a half liters of water and send them to boil. Cook the fish broth over low heat for 40 minutes. Filter the broth and add some salt.
Recipe 3: Fish broth in a slow cooker
Multicooker greatly simplifies the process of cooking any dishes, including the first. Fish broth is obtained in a multicooker rich and fragrant, the main thing is to prepare all the ingredients. Ingredients Required:
- Set for fish stock (heads, fins, etc.);
- Bay leaf;
- White pea pepper.
Fish waste rinsed and put in the bowl multicooker. We spread peeled vegetables, lavrushka and spices. Fill all products with two liters of water (you need to look at the number of products, the water should completely cover them). Cooking in the "quenching" mode for 1.5 hours. We filter the ready broth, we divide the fish into separate pieces of meat. Serve with boiled fish and greens, or use for cooking other dishes.
Recipe 4: Salmon Fish Broth
Incredibly tasty and healthy salmon fish broth. Red fish soup comes out rich, fragrant and very nourishing.
- Salmon (spine used);
- Potato - 2-3 tuber;
- Three spoons of rice;
- Bay leaf;
- Sunflower oil;
Boil salmon until done with lavrushka, after boiling do not forget to remove the foam. Remove the fish, let it cool and remove the meat from the bones. Grind carrots in the form of small cubes, finely chop the onion. Cut the peeled potatoes into bars. Grind greens with a knife. Put the potatoes in boiling fish broth, cook for about 20 minutes. Onions and carrots are fried in sunflower oil. Wash rice and add to soup (25 minutes after potatoes). Then lay the vegetable roasting and fish fillets. Salt and pepper soup to taste, cook until ready. Three minutes before the end of cooking, throw chopped greens. Serve fish broth from salmon after infusion.
Recipe 5: Fish Broth with Egg
Any fish broth can be supplemented with boiled eggs - the dish will only benefit from this. This recipe uses waste of pink salmon, vegetables, seasonings and greens.
- Fish heads, tails, etc .;
- Potatoes - 2 pcs .;
- Pea pepper;
- Boiled eggs - for serving;
- Bay leaf;
Rinse the fish, put it in a saucepan and fill it with cool water. We put stew. After boiling, remove the foam, reduce the fire. We throw a little cloves, lavrushka and a few peas of pepper. Cook the fish broth for about 20 minutes. Then strain the broth, remove the boiled fish from the bones. The broth is again poured into the pot and put on the stove. Potatoes cut into cubes and throw in boiling broth. Next, add chopped onions and carrots, add some salt and cook until vegetables are ready. At the end of cooking add pieces of boiled fish and herbs. Let the soup boil for two minutes and turn off the fire. In each plate put halves of boiled eggs.
Fish broth - secrets and tips from the best chefs
- If you are preparing a broth of red fish, it is recommended to take ready fillets. Pieces of boiled fish can be put when served in a plate or used to prepare main dishes;
- Ready fish broth can be served boiled eggs, chopped greens or crispy croutons;
- The most rich fish broths come out from pike perch, ruffs, perch and sturgeon;
- To make fish broth turn out golden, it is possible to put onions fried to a golden state in it;
- Fish broth can also be boiled from frozen fish. Spread it only in cold water, otherwise the soup will turn out tasteless;
- Fish broths can be prepared from several varieties of fish at once. Take note of combinations such as perch and ruff, or whitefish and burbot;
- Fish broths are always heated on low heat, periodically removing the foam;
- Sometimes the fish broth output is cloudy and unappealing. This can be corrected as follows: whip several proteins with salt and add to the broth. After boiling, cook, stirring for 10-15 minutes. Then strain the fish broth through cheesecloth.