Fish soup: cooking recipes

Fish soup cannot be cooked at home. She needs freshly caught live fish, a bonfire, a bowler hat, spring water and, of course, secrets from experienced fishermen.

Fishing without fish soup is not fishing. A double or triple ear from different species of fish is considered to be real fishing. First, fines and bulbs are cooked in gauze, then they are thrown away and put sirloin pieces.

Fisherman's ear: a classic recipe

To get a fragrant and rich fish soup, they put a variety of fish in it, which is found in reservoirs. It is to this variety of ear that the fishing owes its rich taste. It is prepared in double or triple broth.

Ingredients:

• large species: pike, zander, crucian carp - about 400 g;
• small fish: ruff, gudgeon, rudd, tench, perch - about 800 g;
• one onion;
• a tablespoon of coarse salt;
• one medium-sized carrot;
• ripe tomatoes - 4 pieces;
• 5 l of spring water;
• 20 peas of pepper;
• a bunch of fresh herbs;
• celery - 2 stalks.

Cooking fish triple fish soup:

1. A trifle is used to produce rich broth. The fish is gutted properly, washed and placed in a bag of gauze so that small scales do not get into the broth.
2. Heat the water in the pot, put in it a bag of small fish, a whole onion and salt. After boiling, cook for half an hour. Now the bulb and gauze bag with small things can be removed from the broth - they have done their job and are no longer needed.
3. To clean the scales from larger fish, remove the entrails, gills and heads. In the broth put the head, a few pieces of fish and cook. After 45 minutes, fish should be pulled out of the pot.
4. Pour some boiled water into a container with broth. Clean, chop, headless fish carcasses into a pot and add peppercorns.
5. Rinse vegetables and greens, cut tomatoes and carrots into cubes, chop greens with a knife. At the tenth minute of cooking the fish, send the prepared vegetables to the pot and mix. Cook for half an hour or a little longer, but do not interfere. Add greens five minutes before cooking.
6. Remove the pot from the heat, cover and wrap with something warm. Let it brew.

The fish soup is ready. If desired, you can put potatoes in it.

In a cauldron with millet and potatoes

For such a fish soup you will need the following ingredients:

• river fish of several species (pike, pike perch, crucian carp, perch, common carp, rudd and others) - 300 g per liter of water;
• carrots - 2 pieces per five liters;
• millet - 100 g per five liters;
• potatoes - 150 g per liter of water;
• one onion;
• salt, pepper, a little fresh herbs.

Cooking:

1. Pour water into the cauldron (fill in 2/3) and set it over the fire.
2. Cut vegetables: onion into 4 parts directly in the husk, potatoes in large pieces, carrots in circles, and send them to the cauldron.
3. Pour millet into the future ear.
4. Remove the insides from the fish, remove the gills. Heads can be put in the ear. Cut large specimens into pieces of 7 cm. You do not need to cut small ones. Pieces of fish lay in a cauldron and cook for about 15 minutes.
5. Add chopped greens to the prepared ear, cover the cauldron, wrap and let the dish brew for 10 minutes.

Carp ear at the stake

Fishing soup from carp cannot be called traditional, but it is cooked very quickly - no more than 40 minutes.

Required Products:

• carp - 2.5 kg;
• onion - 2 heads;
• carrots - 3 pieces;
• potatoes - 8 tubers;
• millet - 100 g;
• salt, peppercorns, greens, bay leaf.

Cooking:

1. Clean and gut the carp. Wash with water and cut into pieces.
2. Put fish in a pot and fill it with water so that the carp is barely covered.
3. Hang the pot over the fire, add salt to the water.
4. When the water boils, pour 3.5 liters of cold.
5. Send whole onion, salt, bay leaf and peppercorns to the pot.
6. Cut potatoes into cubes, carrots - into strips.
7. When the broth begins to boil, lay millet, carrots and potatoes.
8. Ear is boiled for about 25 minutes.
9. Remove the pot from the fire, put greens in your ear and let it brew for a bit.

Advice

Experienced fishermen are advised to adhere to the following rules when cooking fish soup:

• For fat in the ear, you can put bubbles, abdomen, layers of fat from the fish.
• From river fish, the broth is more transparent.
• It is better to add greens to the fishing ear before the end of cooking, and even better - to the plates, and do not abuse it. It is advisable not to put spices at all - otherwise they will drown out the taste of the fish, only salt and pepper are allowed. There is a rule: the less greens and more fish, the ear is sweeter.
• And one more secret from experienced: a few minutes before the end of cooking, take a smoldering piece of wood from a fire and put it out in your ear. After that, pour vodka into the pot - 50 ml per liter of liquid.
• Do not cook the ear in an aluminum pan.
• After the pot is removed from the fire, the ear should be infused.
• The readiness of the dish is determined by the eyes of the fish - they should turn white.
• You do not need to remove the bay leaf from the prepared soup, otherwise it will be bitter.

The best fish for the first course

It is believed that it is best to take sweet and sticky fish for a real fish soup. Such are zander, ruff, perch. Then follow - crucian carp, common carp, asp, carp, rudd. Other species are best used as optional. Of the marine ones suitable for fish soup - cod, macrourus, halibut, sea bass.