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Pollock fish soup

Pollock fish soup

Light, diet-friendly, wholesome, and great for the whole family! Pollock fish soup is a recipe for a simple but very tasty first course. Because pollock is a lean fish, the soup comes out low in calories. Making it will dispel the myth that cod-family fish are no good for soups.

katushafin

Recipe author

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Composition / ingredients

Servings:

Pollock

500

Potatoes

Carrots

Onion

Bay leaf

Allspice

Fresh herbs

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 8 g

Fats 6 % 1 g

Carbohydrates 50 % 9 g

71 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make pollock fish soup? Gather your ingredients. Any pollock works — it's even better whole, with the head on, but headless, like mine, is fine too. It's usually sold frozen, so thaw it first by moving it from the freezer to the bottom shelf of the fridge. Thawed gently like this, the fish keeps its goodness and turns out much tastier and juicier.
Step 2:

If your pollock is whole, cut off the head and tail and put them in a pot. I only have tails, and I also cut off the fins. Cover them with cold clean water and add a whole peeled onion, the bay leaf, and the peppercorns. Set the pot over low heat. This will be the broth for the soup.
Step 3:

Cut the rest of the fish into serving pieces, first cutting off the dorsal fins and removing the black membrane from the belly. It has to come out, or the fish will taste bitter.
Step 4:

Meanwhile the broth will come to a boil. Skim off the foam with a slotted spoon, turn the heat to its lowest, cover, and cook for 20 minutes. The gentler the simmer, the clearer the fish broth.
Step 5:

While the broth cooks, prep the rest of the vegetables. Wash and peel the carrot. Cut it however you like — I cut mine into quarter-rounds. Just keep in mind that how you cut the carrot affects the result: grated carrot breaks down into mush as it cooks and blends evenly into the soup, while strips or batons hold their shape.
Step 6:

Wash, peel, and cut the potatoes into small pieces.
Step 7:

Wash and dry the herbs, remove any tough stems, and finely chop the leaves. I used parsley; dill also goes well with fish.
Step 8:

When the broth is ready, salt it. Remove the tails, the heads (if you used them), the onion, and the bay leaf. Strain the broth if needed; mine came out clear, so I skipped that. Add the potatoes to the broth and cook for 5 minutes.
Step 9:

Then add the carrot and the pollock pieces. Cook the soup over low heat for another 15 minutes.
Step 10:

Right at the end, add the herbs and taste for salt. The soup is ready.
Step 11:

Serve it hot with a slice of dark bread. Enjoy!

If you like, add bell pepper and tomatoes while cooking for an even more fragrant, tasty soup.
Important! Whether or not the recipe specifies how much water to use, it's best to go by your own preference (thick soup versus brothy), the size of your pot, and the ingredients you've chosen. Keep in mind that the author's idea of how much meat, potato, grain, and so on belongs in the soup may differ from yours. In practice, if it's your first time, don't cook a whole pot at once. Make a taster batch for one or two people: scale all the ingredients down to 1-2 servings and figure the water at roughly one cup per serving for a very thick soup, up to 1.5-2 cups for a thinner one. Remember that some liquid boils off as it cooks. Once you've tasted that small batch, you can adjust both the amount of liquid and the proportions to your taste. After that — like most experienced cooks — you'll be able to add water and ingredients by eye.
For how to choose the perfect pot for soup, porridge, or pickling, see the article on pots.
Note that proper thawing of ingredients largely determines the quality and flavor of the finished dish. For how to avoid mistakes and pick the best method, see the article on thawing.