Boiled fish is a dietary product that is easily absorbed by the human body. It is a source of valuable animal protein, vitamins and minerals. But you should not think that like any dietary product, boiled fish does not have a pronounced taste. Boiling fish, we can get not only a delicious broth - the basis for fish soup or fish soup, but also an excellent second course, which with a sauce and a suitable side dish can decorate any dinner.
Pick your recipe
You will need
-
- fish - 1 kg;
- onions - 1 head;
- carrots - 1 piece;
- parsley root - 1 piece;
- vinegar 3% - 1 tablespoon or juice of half a lemon;
- black peppercorns
- Bay leaf
- salt;
- fresh greens.
Instruction manual
1
You can boil any fish, but it should be borne in mind that such breeds of fish as carp, carp, bream, crucian carp, smelt, roach or saffron tastier when fried or dried. If you have fish of different breeds and sizes for cooking, rinse and sort it.
2
In the event that you have specimens of different sizes and along with large fish there is also a fish trifle, then do not bother cleaning it. In this case, you can make a double fish broth by welding just a trifle in "first water". Gut the small fish, put it in a pan. Clean large and medium-sized fish, separate the heads, fins and tails, rinse and put them in the same pan.
3
Pour in small fish and fins heads with water and set to boil. As soon as the water boils, remove the foam, reduce the heat so that there are no obvious signs of boiling. Dip the fish stock for half an hour, then strain it. Squeeze the remaining fish along with bones and scales through cheesecloth into the broth, discard everything else and put the broth on the stove again.
4
Cut large fish into portions, leave small fish in small carcasses. Peel the carrots, onions, parsley root. Chop onion finely, carrots and parsley root - in small cubes. Put them in boiled broth or water if you have not cooked small fish separately.
5
Boil the broth with vegetables for 5-7 minutes, then add 1 tablespoon of 3% vinegar or the juice of half a lemon, black pepper, salt and bay leaf. After them lay out the fish. The broth should cover it completely. Remove the foam, tighten the fire to a minimum and cook the fish for another 20 minutes.
6
Remove the pan from the heat, pour chopped greens into it, close the lid and let it brew for another 15-20 minutes. After this, boiled fish can be served on the table. Boiled potatoes, vegetables - tomatoes, cucumbers, green peas, boiled cauliflower are perfect as a side dish. You can make special sauces for boiled fish - Polish, Dutch, white or tomato.