Cooking fish soup requires special rules. But you can cook fish soup from almost any fish and according to various recipes. At the same time, the choice of additional ingredients and spices is limited only by your preferences.
Pick your recipe
You will need
-
- For fish soup:
- - 800 g of sea fish;
- - 1 onion;
- - 1 carrot;
- - 2 eggs;
- - 150 ml of sour cream;
- - 1 tbsp. l flour;
- - 1 tsp butter;
- - 100 g of celery root and dill;
- - 4 peas of black pepper;
- - salt
- bay leaf to taste.
- For mashed fish soup:
- - 600 g fish fillet (zander
- codfish
- navagas);
- - 200 g of peeled shrimp;
- - 2 medium onions;
- - 2 tbsp. l flour;
- - 4 tbsp. l butter;
- - 200 ml of 30% cream;
- - salt
- spices to taste.
Instruction manual
1
Fish soup Boil 1.5 l of water in a saucepan. Peel the carrots, onions and celery root. Coarsely chop the vegetables, dip in boiling water and cook for about 5-7 minutes. Wash the fish and add to the vegetable broth along with pepper and bay leaf. When the broth re-boils, remove the foam, salt, reduce the heat and cook for another 5 minutes.
2
Remove the pan from the heat. Take out the fish and disassemble it into pieces, separating it from the bones. Strain the broth. Boiled chicken eggs and peel. Chop the dill.
3
Heat butter in a clean saucepan. Fry dill on it for a minute. Then reduce the heat to a minimum, add flour and stir quickly. Pour in the fish broth gradually while continuing to stir. Bring to a boil and cook for 5 minutes.
4
Chop the egg whites, grind the yolks with a fork with sour cream. Add the eggs to the soup. Stir and remove from heat. Put a piece of fish in each plate and pour the prepared fish soup.
5
Puree fish soup Wash fish, remove small bones and cut into small pieces. Peel and chop onions. Fry the onions for a couple of minutes in a small amount of well-heated butter. Then add fish and shrimp to it. Simmer over low heat for 10 minutes, then cool. Set aside a few pieces of fish and shrimp to decorate the finished dish.
6
Heat remaining butter in a saucepan. Pour flour and fry until light golden brown for 2-3 minutes. Pour 1.5 l of water continuously while stirring. Instead of water, it is better to use fish or vegetable broth. Bring to a boil and let it simmer for 5 minutes, stirring occasionally.
7
Grind the fried onions, fish and shrimp in a blender, and then rub the mashed potatoes through a sieve. Transfer the mashed potatoes to the prepared broth, pour the cream. Salt and pepper. Bring to a boil again and remove from heat.
8
Pour boiled water over portioned dishes. Put shrimp and a piece of fish in each. Pour the mashed fish soup and sprinkle with chopped herbs if desired.