Fish soup ear of salmon heads with potatoes and dill

A simple, but delicious and healthy soup, be sure to cook for the whole family. Fish is of great importance to us. It is an indispensable source of phosphorus, fatty acids and protein. If you eat fish often, you can forget about vascular and heart diseases. Scientists from the USA have found that eating fatty fish significantly improves mood, since fatty acids are responsible for emotional areas of the brain. And I also want to focus on cutting fish. Many spendthrift housewives throw away tails, head and spine, but you can cook a magnificent ear from these parts. Of course, its taste will be even more wonderful if you cook soup in the fresh air, on an open fire, with smoke… But you can also cook delicious fish soup at home.

Lubov♀

Recipe author

Salmon ear fish soup with potatoes and dill

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Composition / ingredients

servings:

Salmon (or 4, heads of any red fish)

Dill (stems)

to taste

Greenery

to taste

Bay leaf

Potatoes

300

Onion

Peppercorns

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 78 % 21 g

Fats 22 % 6 g

Carbohydrates 0 % 0 g

138 kcal

GI: 0 / 0 / 0

Step-by-step cooking

Cooking time: 45 min

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To do this, we take the heads from the salmon. Wash them and remove the gills. The mucus should be scraped off with a hard washcloth. The heads are cut lengthwise into two parts. We put it in a large saucepan, you can also put the fins and the spine of the fish there. Pour 2 liters of water into a saucepan and put it on the stove. Cook for about half an hour, not forgetting to remove the foam. Then we take out the fish giblets and separate the pieces of fish from them, which we put back into the broth, and throw away the bones.
Now add the onion and dill sprigs cut in half to the broth. We also put diced potatoes there. And cook the soup for about 15 minutes. By the end of cooking, remove the onion and dill. We put spices in the fish soup from pink salmon, and just before serving, add finely chopped parsley, green onion and dill to the plates.