Composition / ingredients
Step-by-step cooking
Step 1:
How to make fish soup from red fish? Prepare the ingredients. To prepare fish soup from red fish, we will need: water; head, tail and fillet of red fish; a large onion or two medium; vodka (optional); bay leaves; allspice; ground black pepper and salt.
Step 2:
Wash the fish thoroughly. Peel the onion. Put the head of the fish in a saucepan, pour cold water. Bring the water to a boil and cook, removing the foam, for 5 minutes.
Step 3:
Add fish tail and onion. Cook at a low boil for about 20-25 minutes. Remove the outstanding foam. You can take a little longer until the fish and onion are properly boiled.
Step 4:
Remove the onion and fish. You can throw them away, we won't need them anymore, so we gave all our juices and useful vitamins to the broth. I decided to leave the tail, so there was a lot of meat in it. Strain the broth through a fine sieve or a double layer of gauze. Return the broth to the fire and bring to a boil.
Step 5:
Put the fish fillet, bay leaves, allspice peas, ground black pepper, salt into the boiling broth. Cook at a low boil for 10 minutes.
Step 6:
Chop the dill.
Step 7:
Pour in vodka (if desired, it does not feel at all in the finished ear), pour in chopped dill. If necessary, add salt to the ear. Cook for another 2 minutes. Remove the pan from the heat, cover with a lid and let the ear brew for about 15 minutes.
Step 8:
Pour the soup on plates and serve hot. Enjoy your meal!
Potatoes and cereals are not added to this recipe. But if you need to make the soup more satisfying, you can add potatoes and millet or rice. You need to put them in boiling broth together with fish fillets. Then they will be cooked at the same time as the fish.
In addition to potatoes, you can add tomatoes or cherry tomatoes to the soup.
A little secret: the ear and fish soup differ from each other precisely by the rich broth based on the head and tail (or a small whole fish). Therefore, if you use only fish fillets, you will not get fish soup.
How to properly cut a whole fish into fillets? Remove the tail, head and fins. Cut the carcass along the spine to the spine. Turn it on its side. With a sharp knife, cut the meat from the backbone bone. Turn the carcass over and cut the fillet from the other side. Clean the inside by removing the black film, as it is bitter and will spoil the taste. Rinse and be sure to dry well.
Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Vodka - 235 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Allspice - 263 kcal/100g
- Red Fish - 191 kcal/100g
