Trout fish soup

Step-by-step cooking

1. Step 1:

   

   How to cook trout soup? Prepare the ingredients. Peel the trout from the scales, gut and chop. I used fish tail, steak and head for soup. Remove the gills beforehand, otherwise the soup will be bitter. You can also use fish ridges. The rest of the carcass can be put in the freezer and baked for dinner in the future. If you use frozen fish, defrost it in advance on the bottom shelf of the refrigerator or at room temperature.

2. Step 2:

   

   Put the fish, allspice, 1 tbsp salt in a saucepan. Pour in filtered quality water. Bring the broth to a boil, cook for about 30 minutes. Be sure to remove the resulting foam. It is important to cook the soup on a minimum heat. The less it boils, the more transparent the broth will be.

3. Step 3:

   

   Wash and peel the potato tubers. Cut into medium-sized cubes. Thoroughly wash and peel the carrots. Cut it into small cubes or straws.

4. Step 4:

   

   Wash the millet in several waters, sorting it from the unpeeled grains. Rinse fresh dill under cold water. Dry with paper towels and finely chop.

5. Step 5:

   

   With a slotted spoon, remove the fish from the broth, putting it in a separate container. Remove the bones and skin. Strain the broth through a fine sieve. Return it to the stove.

7. Step 6:

   

   As soon as the broth boils again, lay out the potatoes. Cook the soup until the potatoes are ready for about 10 minutes after boiling, removing the foam if necessary.

8. Step 7:

   

   Add carrots and millet. Cook for about 5-7 more minutes (after boiling).

9. Step 8:

   

   Return the fish pieces to the broth and remove the pan from the heat. If desired, you can add Provencal herbs (about 0.5 teaspoons). It is important not to overdo it with the addition of spices, so as not to drown out the aroma and taste of the fish.

10. Step 9:

    

    Let the ear brew under the lid for 5-7 minutes and pour on plates, adding a slice of lemon and chopped greens to each.