Fish soup of sea bass ear

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary ingredients for the soup. You can take fish both fresh and frozen. Frozen fish must be pre-thawed in the refrigerator. Therefore, it is better to transfer the perch from the freezer to the refrigerator in the evening, so that in the morning you have thawed fish. Wash and peel all the vegetables. You can cut the onion. I use a whole onion, which I throw away at the end of cooking.

2. Step 2:

   

   Wash the fish, cut off the fins, peel off the scales, remove the gills. If necessary, gut the carcass. Cut the fish into portions. If desired, you can immediately remove the bones from the fish, but keep in mind that in this case the fish will most likely fall apart into small pieces. Therefore, if you need to save whole portions, then it is better to leave the ridge. Fortunately, there are few small bones in the sea dip and it is very convenient to eat this fish in soup.

3. Step 3:

   

   Cut the carrots into semicircles or thin plates.

4. Step 4:

   

   Cut potatoes into not very large cubes.

5. Step 5:

   

   Put the fish, a whole onion, and allspice peas in a saucepan. If you want to leave the onion in the ear, then you will need to cut it and add it a little later with all the vegetables.

7. Step 6:

   

   Fill the fish with cold water and put it on a slow fire. Bring to a boil over high heat. Then reduce the heat and simmer for 20 minutes, removing the foam.

8. Step 7:

   

   Put potatoes and carrots in the soup. Cook over medium heat for about 15 minutes until the potatoes are cooked. Season the fish soup with salt and pepper.At the end, take out the whole onion and throw it away.

9. Step 8:

   

   Cover the pan with a lid and let the soup brew for 10-15 minutes.

10. Step 9:

    

    Before serving, sprinkle the ear with chopped herbs. Bon appetit!