A modern fish soup is a rich fish soup. Earlier fish soup was called fish broth, which was eaten by seizing pies. Cold vodka served as an aperitif. Currently, only the recipe for the fish dish has changed, but the principle of consumption is completely absent. The main thing is to strictly adhere to all stages of the preparation of this dish.
What kind of fish is suitable for a dish
Before you cook the ear, you need to think through all the stages of cooking. Of course, you need to get the main ingredient.
A real fish soup is cooked from a fisherman’s fresh catch, but sometimes you want to enjoy fish soup without a fishing occasion. In this case, the main ingredient will have to be found in the market or supermarket shelves.
The choice of fish depends on the culinary preferences of the hostess. You can use some tips to help optimize your search. Conventionally, fish soup is divided into types according to the color of the broth, which is obtained from cooking fish: white, red and black.
- White ear is obtained from a ruff, perch or pike perch.
- Red is made from salmon, sturgeon or stellate stellate.
- Black - from carp, asp, cheese.
Of course, the fish should be fresh and preferably large. You can use other types. Some housewives skillfully combine, creating a real culinary masterpiece.
Stages of preparing fish for fish soup
Many housewives know how to cook fish soup, but not many people know how to properly prepare the main component. The preparation of the ingredient differs depending on the type. Naturally, all the fish need to be gutted well, but further preparation is carried out as follows:
- After gutting, you need to start washing the inside of the abdomen. It is advisable to remove the black film from the inside of the ribs, which during cooking may give bitterness.
- If catfish or burbot are used for the soup, then the skin should be removed from the carcasses. To do this, make shallow cuts around the head and how to tighten the skin like a stocking.
- Fish with scales is thoroughly cleaned. Particular attention is paid to places around the fins. But salmon is cooked unpeeled.
- The method of cutting ruffs depends on their size. Only small ones are removed from small ones, but not gutted. Medium and large gutted through the gills and remove the scales.
If you take into account the nuances regarding the preparation of fish, you get a very tasty and rich ear.
The main stages of product preparation
Old believers and avid fishermen know how to cook fish soup, so they advise using a minimum of vegetables in the cooking process. Such components can interrupt the taste and aroma of fish broth. If the fish is good, then only onions are used exclusively.
Many chefs and culinary experts advise using a variety of spices, which are not limited to black ground and allspice, bay leaf, salt. Saffron, dill, parsley, nutmeg, turmeric, fennel, parsnip are suitable for cooking. Spices with a bright smell and taste are used in minimal quantities.
The number and variety of spices, as well as vegetables that can be used simultaneously in fish soup, depends on the quality and type of fish. If the main component is fresh, then everything is minimized. For oily fish soup with not very fresh fish (thawed), it is better to use more spicy roots at the base.
How to cook ear in nature
Each fisherman has his own recipe for making fish soup from every catch. But cooking in nature is still a pleasure. To streamline this process, it is worth knowing a few tricks.
How to cook ear in nature from a fresh catch:
- In a pot of boiling water, the smallest small fish is first placed. She will make the main fat. It is not necessary to remove the scales, but it is necessary to gut it in order to prevent the appearance of bitterness in the broth. So that later it was easy to remove bones and scales from boiled meat, you need to first put the trifle on the bottom of the pot, tied in a gauze bag.
- The first portion of fish is cooked in a pot for a little over an hour. Then the gauze bag is squeezed and thrown away with the rest. The second tab of larger individuals occurs. All carcasses must be cleaned of scales, gills and viscera. The second portion is cooked for another 1 hour.
- If there is an even larger catch, then the third tab is made. First you need to remove the boiled parts of the second bookmark. The third portion of the main ingredient is cooked for half an hour, along with onion and spices.
The secrets of making delicious fish soup
You need to know not only how to cook the ear correctly, but also delicious. To do this, just learn a few secrets regarding cooking:
- To make the broth golden and aromatic without additional spices, you need to throw an entire onion along with the husk in boiling water.
- Remove bitterness or an incomprehensible aftertaste, the aroma can be thrown into a ready-made broth a small corner from under the birch.
- So that each piece retains its own taste, and the dish does not turn into a mushy mass, the ear should not be stirred in the cooking process.
- The taste of fish is preserved if you use the right salt - sea. In addition, the broth can be salted only at the end. This will help to get the perfect taste.
- Fish from stagnant water - lakes, reservoirs, backwaters - must be lubricated with lemon before laying. This will kill the unpleasant taste and smell of tina.
How to cook ear without a fire
If you can’t go fishing, and you really want to fish soup, then you can cook a fishing delicacy at home. It seems that all the housewives know how to cook ear at home. But in this cooking option, it is important to maintain the authenticity of the taste and smell of the dish at the stake.
Some housewives came up with tricks that can tell how to cook fish soup at home no worse than in nature:
- The bookmarking process and the cooking principle are not changed. Cooking time is reduced at each stage. Between each tab fish should observe a time interval of 10-15 minutes.
- To make the broth not cloudy, you need to make a small fire on the stove. The broth should not boil - it should languish.
- For cooking, it is better to use a camping pot. This equipment retains its taste and smell after sorties, even if it is well washed.
- At the end of cooking, it is advisable to extinguish several birch branches fired from the gas stove in the broth.
One of the recipes for making domestic soup
If you want to taste domestic fish soup, then in this case you will not have to mess around for a long time. It is enough to choose fresh and tasty fish. There is no single recipe for cooking homemade ear, so everyone chooses the right recipe for himself. The most popular recipe is still the following.
Products that are needed for cooking:
- 500 grams of fish heads.
- 500 grams of fish tails.
- 3 potatoes.
- 1 onion.
- 1 carrot.
- 2 cloves of garlic.
- Spice.
- Parsley root and several branches of the green part of the fragrant plant.
Cooking principle:
- Boil 2 liters of water in a saucepan, where to put bay leaf, allspice, unpeeled onion, halved carrots, parsley root.
- After boiling the contents, after 10 minutes, extract the parsley root and lavrushka.
- Put in a fragrant broth potatoes, cut into large pieces.
- Remove the onion, replacing it with crushed garlic.
- The potato should boil for 10 minutes, and then the prepared fish is thrown into the vegetable broth.
- Fish and vegetables are cooked for approximately 15 minutes. Giving the right taste is carried out using additional spices.
Ways of serving dishes
The ear can become a real decoration of the festive and everyday table, if skillfully and beautifully serve the dish. To achieve this, it is worth remembering a few recommendations:
- Fish soup is usually served in a white plate with a blue border.
- Each plate should contain a whole piece of fish. Sprinkle with finely chopped greens on top.
- If the broth is based on red fish, then in a plate you can put a slice of lemon.
- The ear is combined with any kind of pies and cold vodka.
Before cooking the ear, it is worth considering the principle of serving in order to give the dish even more attractiveness and appetite.