Ear from sea fish has long been a welcome dish. Since ancient years, it was prepared not only by ordinary people. Know also loved to taste the ears. What is the secret of saltwater fish soup? Why was this treat so famous and to this day has a lot of ardent fans? We will find out right now. And even cook fish soup at home. Boil it yourself and treat your loved ones. We learn about some of the nuances of its creation.
Which sea fish ear tastes better?
Fans of this dish are divided into two camps. The former claim that only fish found in fresh water is worthy of becoming the dominant ingredient in the ear. The second disagree with this opinion. The ear of sea fish, although it has a different taste than from the river or lake, but is a worthy dish. Here you need to rely only on your own taste.
What fish to take for fish soup? It is important that it is fresh. Ideally, if your dish will be cooked from specimens caught from the deep of the sea the day before. In addition, the fish must have a sufficient amount of fat. Too lean specimens are not able to give a delicious rich yushka.
If you have frozen fish, you should not defrost it before cooking a rich ear. If you thaw the fish, it is likely that the taste may change slightly. And juice along with melt water will leave the product.
Red, White, Team
The red sea fish is delicious, and the ear from it is beyond praise. Salmon, stellate sturgeon, beluga and sturgeon give the most needed broth. The broth has a sweet, delicate taste.
But other species should not be rejected. You can cook a rich first course of halibut, sea bass and pike perch. In this case, the ear is called white.
By mixing two species - red and white fish, you can get quite an interesting taste. Someone does this often, but others do not like this taste. How many people - so many individual opinions and culinary preferences. And we begin to embody the most delicious and uncomplicated recipes for fish soup.
From red
It will turn out tastier if you cook it from a good whole fish. But, unfortunately, such a happy opportunity is not given to everyone. But this does not mean that delicious fish soup cannot be tasted. Fortunately, modern outlets are in a hurry to help. They offer special sets for fish soup, consisting of heads and spinal parts of valuable fish. Range of products for the dish:
- red fish - 1 kilogram;
- parsley root;
- laurel leaf - 1-2 pieces;
- peas of black pepper - 2-7 pieces;
- salt to taste;
- carrots - optional;
- greens - optional.
Technological process
The fish in the recipe is allegedly washed and gutted. Gills and large fins removed. If the instance is large, cut it into several parts.
Pieces of fish are placed in a pan. Add two liters of cold water. We put on the stove. And while the fish broth is not boiling, we are preparing vegetables.
Peel the onion from the covering husk. Cut it into medium cubes. Wash the parsley. We cut the root crop into layers or cubes. If you use carrots, then it must be washed, peeled and chopped according to your own taste. Use a grater or knife - as you prefer.
The water boiled. We remove the scum so as not to spoil the appearance of the broth. After five minutes of cooking, add salt, pepper, bay leaf. We spread the carrots and parsley root in the pan. Cook the roots in moderate heat for 15 minutes. Do not forget about the systematic removal of foam from the surface of the ear. Put the onion cubes. Cook the ear until the fish is ready.
Serving can be done with herbs and sour cream.
Private, with saffron
Fans of dishes with potatoes will be happy to recipe sea fish soup in which this component is present. List of ingredients for cooking:
- assorted cod, sea bass and halibut - 1.5 kilograms;
- onions - 2 large heads;
- dill - half a bunch;
- saffron - to taste;
- lemon;
- potatoes - 2-3 pieces;
- carrots, 1 piece - optional;
- parsley rhizome - to taste;
- bay leaf - 2 pieces;
- salt, peppercorns - to taste.
Step cooking
We boil 2.5 liters of water. Add salt. Boil potatoes, carrots and parsley until half cooked. Also add peeled and chopped onions.
We introduce prepared pieces of fish, not very large. Add bay leaves and peas of allspice. At a moderate temperature, cook the ear for another 10-15 minutes. Do not forget about descaling. A minute before the fish is ready, we will send saffron and dill to the pan. Cut the lemon into slices and put it to taste in a saucepan or in each serving.
Ear with apples
This Odessa-style ear has a somewhat unusual composition and an interesting serving of the finished dish. Grocery list:
- cooked sea fish;
- potatoes - 1-3 root crops;
- carrots - 1 large;
- sweet red pepper - 1-2 pieces;
- apples - 1-3 pieces;
- bay leaves and other spices are optional;
- salt to taste.
Cooking Ear with Apples
Rinse the apples very well. Wash the carrots, potatoes, bell peppers.
Pour any sea fish with cold water in a pan. Cook it until fully cooked. Put the cooked fish on a separate dish. Strain the broth. We will return it again to the pan.
We clear of husks and other unnecessary parts of the bulb. Rinse in water. Peel the potatoes. If the root vegetable is young, you can cook it directly in its uniform. Now we place all the vegetables as a whole in salted fish broth. Together with the vegetable components, whole unpeeled apples go into the yushka. Add to the assortment bay leaves and other spices suitable for making fish soup. Cook vegetables and apples until potatoes are cooked.
Serve the prepared ear in a slightly unusual way. The fish goes separately. Whole boiled apples and vegetables are also served separately. The broth is decorated with greens and is also offered separately. But if you chop vegetables and fruits large, and then serve in a broth with sour cream, it will also be good.
Optionally, lemon and sour cream are offered to the ear. Bon Appetit!