Fish soups are ideal for both everyday and dietary cuisine. All of them are prepared quickly and easily, and a variety of recipes makes the menu as interesting as possible.
Pick your recipe
About the dangers of meat broth, which is obtained with a sufficiently long digestion of meat with bones, a lot is known. With fish stock - a completely different story. Most varieties of fish in boiling water are cooked in a matter of minutes, while very well "give" the taste of water. Fish soup is prepared with minimal heat treatment, which allows you to save all the nutrients in the ingredients of the dish. In addition, fish is a source of polyunsaturated fatty acids, which are well preserved during short cooking. That is why fish soups are considered indispensable for those who care about their health and longevity.
However, the benefits of fish soups are far from the only reason to introduce them into your diet. A variety of flavor combinations and a huge field for culinary fantasies - these are the undeniable advantages of fish soups.
Norwegian creamy fish soup
The most hearty soups are obtained from fish caught in the cold northern seas (salmon, trout, tuna). It is these varieties that are the most useful. In Scandinavian cuisine, first courses of oily fish have been used for centuries. It is customary to cook them quite dense and high-calorie, since such a dish perfectly warms and saturates in difficult climatic conditions.
You will need:
- Salmon or trout fillet - 300 g;
- Cream 33% fat - 200 ml;
- Potato - 1 pc.;
- Cream cheese - 70 g;
- Corn starch - 1 tsp;
- White pepper, ground nutmeg - 1/4 tsp;
- Salt to taste
- Dill for decoration.
Step-by-step recipe for cooking.
- Boil water. You can vary its volume to your liking. For example, if you take 1.5 liters for the indicated amount of ingredients, the soup will turn out to be quite liquid, but at the same time rich. If you want a denser, almost puree-like consistency, 1 liter is enough.
- Chop the potatoes into small cubes, dip in boiling water. Cook for 7 minutes.
- Put the salmon fillet cut into small slices into the broth. Bring to a boil and pour cream.
- For a thicker consistency, dilute starch with 50 ml in a separate container. water, mix thoroughly so that there are no lumps, and pour into the broth.
- Season with salt and seasoning.
- Place cream cheese in the soup a minute before cooking. This is best done with a teaspoon, then the cheese will not completely dissolve, and its taste will be felt in the finished dish with pleasant milky notes.
- Garnish with dill before serving.
Bouillabaisse
The famous French bouillabaisse stew appeared in Marseille - a few centuries ago it was an ordinary fishing village. After packing and cutting the catch, the fishermen were left with a few pieces of different types of fish. It was from them that they cooked bouillabaisse, adding seasonal vegetables and herbs to it. This is the key advantage of this dish: you can use any kind of fish to cook it. By the way, ready-made soup sets for Marseille stew are also sold in supermarkets. The whole secret of this soup is in spices, so try to use all the seasonings listed below.
You will need:
- Fish soup set - 600 g;
- Garlic - 2 cloves;
- Fresh tomatoes - 2 pcs;
- Leek - 200 g;
- Onions - 1/2 heads;
- Celery (leaves) - 1 bunch;
- Olive oil - 2 tbsp.;
- Saffron on the tip of a knife;
- Dried basil - 1/4 tablespoon;
- Dried thyme - 1/4 tablespoon;
- Ground paprika - 1/4 tablespoon;
- Grated zest lemon - 1/2 tsp;
- Dry white wine - 50 ml.
Step by step recipe.
- Clean the fish, separate the bones, cut the pulp into cubes.
- Scale the tomatoes with boiling water, peel them and chop them randomly.
- Heat olive oil in a pan.
- Leek, onions and garlic finely chop. Strain in butter until golden brown, then add the tomatoes and sauté for 5 minutes.
- Boil broth water and salt it. Water must be taken in proportion to the fish 1: 1, as the classic bouillabaisse must be very thick.
- Cook the fish for 10 minutes, then add the tomato dressing and all the dry spices. Bring to a boil.
- 5 minutes before cooking, pour dry wine into the soup and add the zest.
Siberian ear
Classical Russian fish soup is made from noble varieties of river or lake fish - grayling, trout, sterlet, sturgeon. Like all first courses of fish, this is a very simple soup, the preparation of which will take no more than 20 minutes.
You will need:
- Fish - 500 g;
- Potato - 2 pcs.;
- Carrots - 1 pc.;
- Onion - 1/2 head;
- Rice - 4 tablespoons;
- Salt, black pepper to taste;
- Butter - 30 g;
- A few branches of dill.
To make the ear tasty, the main thing is to strictly observe the loading order of the ingredients. In this case, the broth will turn out fragrant and transparent, and the fish itself will not fall apart into pieces.
- First, boil the rice in separate water until half cooked, strain and rinse.
- Cut potatoes and carrots into strips.
- Chop the onions finely.
- Load vegetables to boiling water and cook for 7-10 minutes.
- Pour the purified fish into the broth. Small fish can be put whole, large - chopped into large pieces. If you cook carcasses with bones, you can take them out after 5-7 minutes and separate them from the bones. If this is difficult to do, serve as a whole.
- Add rice, salt, pepper. Cook another 5 minutes. Allow the ear to brew for 15-20 minutes by removing it from the heat.
- Sprinkle with fresh dill before serving and put 1 teaspoon of chilled butter in each bowl.
Coconut Milk Fish Soup
The popularity of Asian cuisine in our country is increasing every year, so the ingredients for such a soup have long been sold in ordinary supermarkets. Coconut soup will add variety to your usual menu, and it is very easy to cook it in just a few minutes.
You will need:
- Coconut milk 400 ml;
- White low-fat fish - 300 g;
- Chili pepper - 1 pod;
- Ginger root - 20 g;
- Sugar - 1 tsp;
- Lime - 1 pc.;
- Fish sauce - 2 tsp;
- Rice noodles - 100 g;
- Coconut oil - 1 tbsp.
- Water or broth - 1 l.
Step by step recipe.
- Separate the fish from the bones, cut into small pieces.
- Heat coconut oil in a pan.
- Peel the chili seeds and cut into small rings. Fry in coconut oil.
- Bring water or broth to a boil, pour in coconut milk. Add fish sauce, sugar and squeeze lime juice.
- Cut ginger into thin slices (as for sushi) and put in soup.
- Load fish pieces into the broth. Put the noodles at the same time. After 5 minutes, the soup is ready.
Puree fish soup
Mashed soups are unusually popular in European cuisine. Most often, cheese and vegetable soups are prepared in this way, but few people know how hearty and tasty such a fish dish is. In addition, fish soup puree is a great way to introduce this product into baby food.
You will need:
- Fillet of sea fish - 400 g;
- Carrots - 2 pcs;
- Onion - 1/2 head;
- Zucchini - 200 g;
- Broccoli - 100 g;
- Tomato paste - 2 tbsp.;
- Olive oil - 1 tbsp;
- Sour cream - 1 tbsp;
- Salt to taste;
- Baguette - 3-4 slices;
Step by step recipe.
- Onions and 1 carrot finely chop and fry with tomato paste in olive oil.
- Peel the second carrots, broccoli and zucchini, cut into large pieces and steam, or boil.
- Boil fish fillet in salt water for 10 minutes.
- Grind prepared vegetables and fish with a blender. Add tomato dressing and dilute with fish stock to the desired consistency. Boil.
- Dry slices of baguette in the oven or fry in a toaster.
Serve soup with sour cream and croutons.