Pollock fish soup

Step-by-step cooking

1. Step 1:

   

   How to cook pollock fish soup? Prepare the products. Pollock will suit anyone, even better if it is unpolished, with a head. But as for me, without a head, it will also do. It is usually sold frozen, so first defrost it by transferring it from the freezer to the bottom shelf of the refrigerator. With such careful defrosting, the fish will not lose its useful properties and will be much tastier and juicier.

2. Step 2:

   

   If your pollock is whole, then cut off its head and tail, put them in a saucepan. I only have tails, I also cut off the fins. Fill them with cold clean water, put a peeled whole onion, bay leaf and pepper peas. Put the pan with the fish on a small fire. This will be the broth for the soup.

3. Step 3:

   

   Cut the remaining carcasses into portions, first cutting off the fins from the back and removing the black film from the abdomen. It must be removed, otherwise the fish will be bitter.

4. Step 4:

   

   The broth will boil in the meantime. With a slotted spoon, remove the foam from it, make the fire minimal, cover with a lid and leave to cook for 20 minutes. The less intense the boiling is, the more transparent the fish broth will turn out.

5. Step 5:

   

   While the broth is cooking, prepare the rest of the vegetables. Wash and peel the carrots. Cut it in any way. I cut it into quarters. Just keep in mind that the final result in this dish also depends on how you chop the carrots: grated carrots will turn into mush during heat treatment and mix evenly with the rest of the ingredients, cut into strips or cubes will retain their shape.

6. Step 6:

   

   Wash the potatoes, peel and cut into small pieces.

8. Step 7:

   

   Wash the greens, dry them, remove the stiff stems, and finely chop the leaves. I took parsley, dill also goes well with fish.

9. Step 8:

   

   When the broth is ready, add salt to it. Take out the tails, heads, if you used them, onions and lavrushka. Strain the broth if necessary. Mine turned out to be transparent, I skipped this step. Throw potatoes into the broth and boil it for 5 minutes.

10. Step 9:

    

    Then add carrots and pollock pieces to the broth. Also, on a low heat, cook the soup for another 15 minutes.

11. Step 10:

    

    At the very end, add the herbs and taste for salt. The soup is ready.

12. Step 11:

    

    Serve it hot, with a piece of black bread. Bon appetit!