Broccoli and red fish soup

Step-by-step cooking

1. Step 1:

   

   How to cook red fish and broccoli soup? Prepare everything according to the list. If you have frozen fish, then take it out of the freezer in advance and leave it at room temperature until thawing.

2. Step 2:

   

   The fish's head and tail, as well as fins and ridges, are ideal for broth. So, clean the tail from the scales, remove the gills from the fish's head, otherwise the broth will be bitter and cloudy. Send the head, tail and ridges to the pan. Fill it with cold water. Bring to a boil over high heat, remove the white foam, add salt to taste and cook on a moderate flame under a lid for about 20 minutes.

3. Step 3:

   

   At this time, take care of the vegetables. Peel the potatoes, onions and carrots. Disassemble the broccoli into small inflorescences. Rinse all vegetables and herbs in clean cold water.

4. Step 4:

   

   Cut the potatoes into cubes or small identical cubes. Chop the onion arbitrarily, and cut the carrot into thin circles or semicircles.

5. Step 5:

   

   Cut the red fish into small portions.

7. Step 6:

   

   When the broth is ready, strain it to get rid of small bones. Put the head and tail on a separate plate. Add potatoes, carrots and onions to the broth. After re-boiling over high heat, reduce the flame again and cook the soup until all the vegetables are ready (from 10 to 15 minutes, depending on the size of the potatoes).

8. Step 7:

   

   Add red fish, bay leaf and broccoli. Leave to simmer over moderate heat for about 5-7 minutes. The soup is ready, you can leave it like this.

9. Step 8:

   

   In order for the soup to become thicker and more satisfying, add corn, semolina or wheat groats to it if desired. Stir, after the first signs of boiling, turn off the stove, cover the pan with a lid and let the soup brew for a while. During the infusion, the cereal will reach full readiness.

10. Step 9:

    

    Offer everyone ground black or allspice and chopped herbs when serving.