Halibut is a fish from the flatfish family that lives in the deep waters of the northern seas.
Halibut meat is rich in unsaturated omega-3 fatty acids, amino acids, vitamins A, D, E, B 12 , phosphorus, iron, potassium, sodium and other minerals and trace elements. The use of halibut meat for food has a beneficial effect on the human cardiovascular and nervous systems, vision, and blood formation. How to cook halibut is tasty and healthy, we will tell in this article.
What to cook?
Halibut meat is white, dense, boneless and fatty (contains 80% fat). Fish is more suitable for making soups, stewing and baking, than for frying, because when frying it requires a large amount of oil, which is completely absorbed. This increases the fat and calorie content of a fried halibut dish.
To prepare halibut soup, you can use both frozen fish and fillet. It is more convenient to cut and cut fish in a frozen form - there will be less waste and portioned pieces will be more accurate.
If a carcass of fish is purchased for cooking, choose with a white abdomen. It indicates the freshness of the product. How to cook boiled halibut tasty - this article will teach.
Ingredients and utensils
To cook halibut soup, you will need:
- halibut fillet - 500 g;
- 3-4 medium-sized potatoes;
- 1 carrot;
- 1 onion;
- 1 lemon
- 1 bunch of dill;
- Bay leaf;
- salt, pepper (allspice, peas or ground) to taste.
Peel the vegetables, rinse the halibut fillet with cold water and prepare all the ingredients for the soup:
- Cut the fillet into large pieces.
- Dice the potatoes.
- Cut the carrots into strips. If the carrots are not large - in circles.
- Crush dill into a cup separately (other greens like parsley, cilantro, oregano to taste) will do.
- Cut the half of the lemon into small slices, squeeze the juice from the second half into a glass.
Cooking time for the soup is 40-50 minutes, the number of products is designed for 6-8 servings. For cooking, it is recommended to use a stainless steel pan with a thick bottom, since with it the contents of the pan are heated evenly. Convenient transparent cover allows you to observe the cooking process.
Cooking method
In a saucepan, boil 2-2.5 liters of water, salt and lower the onions and carrots. When the vegetables are cooked until half cooked, add the potatoes. Bring everything to a boil again.
Some housewives use sautéed vegetables when cooking soups. It is believed that this way vegetables better retain all their beneficial properties. If you choose this method, heat the oil in a frying pan (about two tablespoons), dip the onions, carrots and lightly fry it. The onion should become transparent and the carrots lightly brown. In this case, onions, carrots, and potatoes are dumped into boiling salted water at the same time.
Tip: when frying vegetables, you can add 1-2 tablespoons of tomato paste. The taste of tomato goes well with fish.
After the vegetables are boiled, put the fish in the vegetable broth and bring the contents of the pan to a boil. Leave to cook over medium heat for 15-20 minutes. Pan cover must be closed.
To prevent pieces of fish from falling apart, try not to stir.
In the finished soup, all the ingredients will go down. Neither onions nor carrots should float on the surface.
The final stage of cooking
So halibut soup is almost ready. Now pour finely crushed greens into the pan, add juice and lemon slices, black pepper, allspice, bay leaf, cover. You can turn off the fire and let the soup brew for about 20 minutes.
When the halibut soup is ready, it is advisable to remove the bay leaf. Be sure to do this to avoid unnecessary bitterness. Halibut soup can be served with low-fat sour cream and rye bread.
Good appetite!