Composition / ingredients
Step-by-step cooking
Step 1:
How to cook fish soup-pollock soup? I took a fillet of fish, but just a carcass will do (it will have to be cut into fillets). Defrost the pollock beforehand. I used already chopped celery stalk, pepper and leek (they were frozen). In general, a set of vegetables can be any, the simplest option is with onions, carrots and potatoes. Wash and dry the vegetables.
Step 2:
Cut the fish into small pieces and boil them in a saucepan with water for 5-7 minutes after boiling. Then carefully remove the fish from the broth and set aside.
Step 3:
While the fish is boiling, chop the onion and carrot into small cubes. I cut some carrots into semicircles for beauty.
Step 4:
As small as possible, cut the celery root and potatoes into pieces equal to about one—third of a tablespoon.
Step 5:
Put the potatoes and celery root into the boiled fish broth.
Step 6:
Meanwhile, fry the pepper, celery stalk and leek on a mixture of a small amount of vegetable and butter. During frying, add spices to taste — for example, coriander.
Step 7:
When the potatoes are softened a little (after 10 minutes), add the fried vegetables to the broth.
Step 8:
After five minutes, put onions and carrots in the soup. Cook the soup until the potatoes are ready — when pressing on it with a spoon, it should easily break.
Step 9:
At the end of cooking the soup, carefully put the pieces of fish into it so that they do not fall apart. Add salt, ground pepper and mix everything carefully. Remove the ear from the heat. Serve to the table. Bon appetit!
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".
How to choose the perfect pot for soup, porridge or pickling cucumbers read the article about pots.
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.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Boiled pollock - 79 kcal/100g
- Pollock fresh - 72 kcal/100g
- Ground black pepper - 255 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Leek - 33 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Ground coriander - 25 kcal/100g
