Any fisherman, experienced and amateur, will tell you that fishing is for the soul, it is a special atmosphere, special food, a quiet conversation with a friend or relaxing alone. Enjoyment of silence, nature, joy of trophy.
An integral part of long-term fishing is the fish soup - a fragrant fish soup seething in a pot over a fire. Tasty and nutritious, it fills with energy, warms, replenishes strength and complements the fishing atmosphere.
The fact that the ear helps the bones to grow together faster is not surprising, because there are so many useful elements in fish, but the fact that the ear is a remedy for a hangover is simply amazing.
History of fish soup
In olden times, a broth from poultry, meat and fish was called a vologia or fish soup in Russia. This was the universal name for the decoction. Thanks to European cuisine, a decoction of poultry or meat became known as “broth”, and fish soup remained “ear”.
A rich ear was prepared most often from perches, perch, whitefish. Black ear was cooked from chubs, more often carps and rudd, from asp. By our standards, a rich, red ear was cooked from valuable species of fish, for example, sturgeon, salmon, and beluga. The ear was not complete without fragrant spices and herbs.
Of course, she is preparing not only at the stake. Homemade ear gas is no less tasty, mouth-watering and fragrant. We are pleased to share with you the most delicious step-by-step recipes with photos, composition and ingredients, nuances and cooking secrets. The most delicious fish soup recipes from various types of fish are prepared very simply and very quickly. Pleases with a simple and affordable composition.
How to cook this delicious soup, and what ingredients for fish soup are needed?
Composition
The ingredients for fish soup are very simple and quite affordable, at home you can cook fish soup from the most popular types of fish: perch, crucian carp or carp.
And here’s the recipe for a delicious red fish soup with a trick. To prepare it, you will need:
- 1 head of salmon;
- 1 sea bass;
- 5-6 small potatoes;
- 2 onion heads;
- 1 large carrot;
- 3 to 4 bay leaves;
- allspice peas and a pinch of white powder;
- fresh herbs, salt.
Having prepared the necessary ingredients for the soup, we can safely proceed to the most delicious recipe.
Cooking
Rinse and clean perch. Remove the remains of the scales, remove the gills. It is necessary to remove the gills from the fish, otherwise the ear will turn cloudy and will give a bitterness.
Perch can also be cleaned of bones and cut into pieces for an aesthetic appearance of the ear.
Head, and you can also use trimmings from red fish, rinse and put in a pan with water. The salmon head in this case is very helpful, it makes a very rich broth, it is quite meaty and tasty.
Put some greens to the fish, along a bunch of parsley and dill. Cover the pan and wait until the brew boils. As soon as the broth begins to boil, remove the lid and reduce the heat to a minimum.
When the fish is boiled (in general, it takes only 15 - 20 minutes), remove the pan from the fire, get the main ingredient for the fish soup from red fish - the head of salmon and greens. Leave the pieces of perch in the pan and work on the vegetables.
Vegetables
Peel the onion and chop. A whole bulb is usually thrown into the ear at the stake, but we will divide it into 6-8 large parts. Fry the onion in a dry frying pan so that the chopped onion is browned.
Peel the potatoes and chop coarsely. You can send carrots to the soup with both straws and large rings.
Return the broth to the fire, put the potatoes, onions and carrots. To give the spices a much brighter aroma and taste, fry the bay leaves, peppers in a dry frying pan. When the ingredients for the soup have darkened, send them to the pot.
To taste, you can add other favorite spices for cooking fish soup, such as white pepper or saffron.
Cook the ear until the potatoes are ready. When it becomes soft, the ear can be considered ready. You can reduce the fire and let the ears sweat for another minutes - 7.
During this time, you can chop fresh herbs: green onion, dill, parsley. Grind to add a pinch of each to the plates before serving.
If there is meat left in the head of salmon or on fish scraps, feel free to remove it and add it to the pan.
Innings
Pour the ear into the plates. When serving the ear, garnish it with greens and lay a slice of soft warm bread or pita bread.
Red ear turns out very bright, rich, fragrant. All that is missing is a touch of natural haze, but nothing, we will definitely share the recipe for a real, fish soup at the stake.
Secrets of a successful ear
The secrets to making the most delicious fish soup are very simple. Familiarize yourself with them before you start cooking, then you will definitely get the most rich and appetizing ear.
- The main secret is in the ingredients for the preparation of fish soup. A delicious ear requires a careful selection of fish. So, for example, the best ear will be their carp, pike, from carp or carp, but the bad option is herring, roach, bream or gudgeon. Experienced fishermen advise you to cook fish soup from different types of fish, and they strongly recommend putting more fish in your ear, but less water.
- Good ear will come from fish. Sounds weird? Not at all, because the most common mistake in cooking soup is too many vegetables and spices, add additional ingredients to the dish in moderation.
- The cooking process is important. So, for example, to make the ear light, it is better to cook fish on low heat, prevent boiling and do not cover the broth with a lid.
- Experienced chefs are advised not to mix the ear with a spoon. It is better to shake the pot or cauldron than to turn the soup into porridge (a spoon can break pieces of fish).
- Add salt to the ear at the very end of cooking. This is an important point, preferably before serving. And in no case do not oversalt, because salt can kill the taste of fish.
Now you know what ingredients are needed for fish soup at home on a gas stove, in your hands are secrets and nuances of cooking the most delicious ears.