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Fish soup trout

Trout Fish Soup

Wildly delicious, easy, and good for you — for the whole family! Trout fish soup is very easy to make, and not even from a whole fish but from what's left after cooking a main course: the head and tail. For a fancier version, you can add some of the fillet. A wonderfully tasty first course!

Maria

Recipe author

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Composition / ingredients

Servings:

Water

2.5

Trout (head, steaks, tail)

500

Potatoes

Onion

Carrot

Dill

Millet

Dried spices (herbes de Provence - optional)

0.5

Allspice

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 3 g

Fats 0 % 0 g

Carbohydrates 57 % 4 g

29 kcal

GI: 75 / 0 / 25

Cooking method

Step 1:

How do you make trout soup? Gather the ingredients. Scale the trout, gut it, and cut it up. For the soup, I used the fish's tail, a steak, and the head. Remove the gills beforehand, or the soup will turn bitter. You can also use the fish backbones. Put the rest of the fish in the freezer and bake it for dinner another time. If you're using frozen fish, thaw it ahead of time on the bottom shelf of the refrigerator or at room temperature.
Step 2:

Put the fish, allspice, and 1 tbsp of salt in a pot. Pour in good-quality filtered water. Bring the broth to a boil and cook for about 30 minutes. Be sure to skim off the foam as it forms. It's important to cook the soup over very low heat — the less it boils, the clearer the broth will be.
Step 3:

Wash and peel the potatoes. Cut them into medium-sized cubes. Wash and peel the carrot thoroughly. Cut it into small cubes or julienne strips.
Step 4:

Rinse the millet through several changes of water, picking out any unhulled grains. Rinse the fresh dill under cold water. Pat it dry with paper towels and chop it finely.
Step 5:

With a slotted spoon, remove the fish from the broth and set it in a separate dish. Remove the bones and skin. Strain the broth through a fine sieve. Return it to the stove.
Step 6:

As soon as the broth comes back to a boil, add the potatoes. Cook the soup until the potatoes are done, about 10 minutes after it boils, skimming off the foam as needed.
Step 7:

Add the carrot and millet. Cook for about another 5–7 minutes (after it returns to a boil).
Step 8:

Return the fish pieces to the broth and take the pot off the heat. If you like, you can add herbes de Provence (about 0.5 tsp). It's important not to overdo the spices, so you don't drown out the aroma and taste of the fish.
Step 9:

Let the fish soup rest, covered, for 5–7 minutes, then ladle it into bowls, adding a slice of lemon and chopped herbs to each.

The theme of "mono-meals" is very popular in various cooking challenges these days: making several different dishes from one main ingredient. I baked part of the trout in the oven with a zesty caper sauce and made fish soup from the leftovers. Convenient, economical, and delicious!
If you like, add finely chopped onion and a peeled parsley root to the broth.
The chopped onion and carrot can first be sautéed until soft in refined vegetable oil (with a high smoke point), then added to the soup.
You can use rice instead of millet. It should also be rinsed thoroughly several times in cool water. Rice cooks in the soup for about 10 minutes after it returns to a boil.