Fish soup of chum salmon

Step-by-step cooking

1. Step 1:

   

   A set of products. You can take the already butchered fish, I bought a whole kilogram fish.

2. Step 2:

   

   Fish is cleaned of scales, gutted, cut into fillets. Be sure to remove the gills from the head.

3. Step 3:

   

   Put the head, tail, skeleton, bellies and fins in a saucepan. Add salt, pepper, bay leaf and half an onion.

4. Step 4:

   

   Fill with cold water. Bring to a boil over high heat, remove the scale. Reduce the heat to a minimum, cover with a lid and cook for forty minutes. Properly cooked broth will be absolutely transparent.

5. Step 5:

   

   Cut the second half of the onion into cubes, carrots into thin circles.

7. Step 6:

   

   Add in vegetable oil until soft and transparent. It is not necessary to fry.

8. Step 7:

   

   Put diced potatoes in another saucepan, pour filtered broth, bring to a boil. Then add the washed corn grits, fry from the frying pan and cook on low heat for half an hour.

9. Step 8:

   

   After that, put the fish fillet into the boiling soup, cut into portions and cook for ten minutes.

10. Step 9:

    

    Sprinkle with chopped herbs, add spices. Let the soup brew for 10-15 minutes.

11. Step 10:

    

    We serve and serve to the table. Bon appetit!