Soup with red fish and cream: selection of ingredients and recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

How to cook soup with red fish and cream? What kind of food is this? You will find answers to these and other questions in the article. Creamy fish soup is similar to many fish first courses. For example, what fisherman by the fire did not eat fish soup while fishing? Probably only virtual. Among all the first fish dishes, perhaps, only Russian fish soup can be called fish soup in the literal sense. After all, all other dishes are more consistent with the concept of "soup". How to cook soup with red fish and cream, find out below.

World cuisines

Few people know how to cook soup with red fish and cream. The current fish soup is a very strong decoction of fish with spices and practically does not look like a soup. Although the fish is often boiled with roots. It is widely believed that it is necessary to add the meat of an old rooster to the ear. Rumor has it that the ear is from a rooster- something absurd and absurd. So it is, like a "submarine pilot".

However, in world cuisines there are many dishes based on fish broth with chicken. For example, yurma is a hot Russian old dish, a mixture of game broth and fish soup. In the world there are many dishes called fish soup, but they are not. The most popular of them is bouillabaisse, or Marseilles soup.

Bouillabaisse is the first delicacy of French cuisine, typical of the Mediterranean coast. It is cooked by boiling fish with the addition of browned vegetables. Shcherba Cossack is a fish soup with bacon and flour, and khalasle is a Hungarian fish soup.

There are special variations of soups that combine the best of the world's traditional recipes. Very appetizing and universally recognized in the powers of the Mediterranean fish soup with cream. This dish takes a little bit of Marseille fish soup, a little bit of traditional Russian soup, a little bit of American seafood cream soup.

Delicious soup recipe

Don't know how to cook soup with red fish and cream? You need to have:

• 250 g salmon;
• one onion;
• one carrot;
• 4 sprigs of parsley;
• 100 ml cream 20%;
• 50g butter;
• ground black pepper;
• s alt.

You should get two servings from the products listed.

How to cook?

This creamy red fish soup recipe calls for the following steps:

1. Remove the scales and bones from a piece of red fish. All you need is a fillet. It is very convenient to use not a steak, which is cut with bones, but a portioned piece of fillet. Therefore, cut all the fillets from the fish and remove all the bones from it.
2. Boil 1 liter of water in a saucepan, add pepper and s alt. Boil the leftover fish (skin, fins, bones and spine) into broth.
3. Strain the broth, removing the bones from it. Prepare vegetables for soup.
4. Send the chopped potatoes into the broth. It is better to chop it very finely, but slightly larger than for Olivier salad. As a result, the potatoes will cook quickly and evenly.
5. Cook the potatoes until they are almost done. Pour the red fish, cut into large cubes, into the soup. Cook for 10 minutes until seafood is fully cooked.
6. Now make the dressing. Peel the onion and chop very finely. Peel the carrots and grate finely. Melt the butter in a frying pan and fry the onion and carrot in it until soft.
7. Pour in 0.5 tbsp. fish broth and continue to simmer covered over low heat for 10 minutes. Then add pepper, cream and s alt. Simmer for 4 more minutes.
8. Combine fried vegetables and fish soup, mix well. If necessary, add more s alt and pepper, but, as experience shows, less spices and s alt are better - cream gives a unique taste to the dish.
9. Bring the soup to a boil, simmer for 5 minutes.

Pour the finished soup into bowls, be sure to put pieces of salmon in each serving and sprinkle with chopped parsley. Serve this appetizing dish with fresh white bread.

Finnish soupLohikaitto

How to make Finnish red fish soup with cream? This dish turns out to be incredibly tender, with a pleasant creamy taste, hearty and very, very appetizing. Take:

• one onion;
• two carrots;
• five potatoes;
• salmon (you can salmon or any red fish);
• 150 ml cream;
• one leek;
• one bay leaf;
• 50g butter;
• sprig of fresh thyme (gives a special flavor);
• allspice.

This creamy salmon soup is prepared like this:

1. Prepare all the ingredients first. Then put the head of the fish, tail, carrots, onion, bay leaf, green part of the leek, peppercorns into a one and a half liter saucepan. Pour everything with water, s alt and put on fire.
2. After boiling, add 2-3 potatoes (to cook faster, you can cut in half).
3. After 20 minutes, when the potatoes are cooked, strain the broth. Then separate the potatoes and mash them with a fork.
4. Put the clean broth on the stove and boil.
5. Cut the rest of the potatoes into cubes or bars.
6. Send the potatoes and sprig of fragrant thyme to the simmering broth.
7. Make a roast. To do this, fry carrots and leeks in butter until golden.
8. Send the salmon fillet into the boiling soup and cook for 20 minutes
9. While the salmon soup cooks, combine the mashed potatoes with the fried potatoes and then with the cream.
10. If fish and potatoes are alreadycooked, feel free to send the potato mass to the pan.
11. Stir the soup and let it simmer for 2 more minutes.

Ideal if your creamy salmon soup sits for a while, but many people start eating immediately.

Trout with cream

What is a creamy trout soup recipe? This delicious and fragrant dish will not leave any lover of fish dishes indifferent. This soup is a great start to a meal. Outwardly, it looks very appetizing, eaten very quickly. To create two servings, take:

• 300g trout;
• 500g potatoes;
• 300g tomatoes;
• one onion;
• 150g carrots;
• 500 ml cream 20%;
• greens;
• s alt (to taste);
• lean oil (for frying).

Follow these steps:

1. Cut the cleaned and washed trout fillet into small pieces.
2. Clean and wash onions, carrots and potatoes. Finely chop the onion, grate the carrots, cut the potatoes into cubes.
3. Peel the tomatoes. To do this, put them for a couple of seconds, first in boiling water, and then in cool. Then remove the skin and cut the fruit into small pieces.
4. To prepare this soup you will need a 3 liter pot. Pour oil into it, add the onion and fry it until golden.
5. Send carrots there too. Fry until soft.
6. Place the tomatoes in a saucepan, lightly fry.
7. Fill everything with water (1k).
8. Boil water, put potato slices, s alt in the soup. Boil the dish for 20 min.
9. After put the trout pieces in the soup.
10. Pour the cream into the pan and cook until the potatoes are ready for 5 minutes.

Sprinkle the appetizing soup with herbs and serve.

Norwegian soup with salmon

Let's consider an unusual recipe for creamy soup with salmon. You will need:

• 370 g salmon fillet;
• 500ml water;
• 150g carrots;
• 300g tomatoes;
• 500g potatoes;
• 100g leeks;
• greens (to taste);
• 3 tbsp. l. vegetable oil;
• 500 ml cream 20%.

Cooking process:

1. Chop the onion, grate the carrots finely.
2. Peel the potatoes, remove the skin from the tomatoes and cut into tiny cubes with the salmon.
3. Pour a little vegetable oil into the bottom of the pan, fry carrots, onions and tomatoes on it.
4. After pour water into the pot and boil.
5. Add potatoes, spices and s alt, cook 7 minutes
6. Then put the salmon into the pan, slowly pour in the cream and cook until the potatoes are ready.

Pour soup into bowls, garnish with fresh herbs and serve.

Canned pink salmon

Appetizing, easy-to-make and rich fish soup from canned pink salmon you can cook in minutes. You will need:

• one bulb;
• two potatoes;
• 1.5L of water;
• one carrot;
• a can of natural canned pink salmon;
• two bay leaves;
• 2 tbsp. l. vegetable oil;
• s alt (to taste);
• a couple of black peppercorns.

Cooking soup

Do the following:

1. Cut potatoes into cubes, boil water in a saucepan.
2. Send potatoes to the pot, add rice and set to boil.
3. Drain the liquid from the canned pink salmon, pour it into the pan. Remove the bones and skin from the fish.
4. Peel the onions and carrots. Finely chop the onion, grate the carrots, fry the vegetables in vegetable oil. Then send them to the pan and cook everything until the rice is ready. Add the fish at the end.
5. Now s alt the soup, add bay leaf and peppercorns. Cook the food over low heat for 7 minutes.

Pour the finished soup into bowls, season with cream (optional) and serve.

In the slow cooker

We present to your attention another variety of the soup we are considering. It will be easier and faster for you to make this dish in a slow cooker. Remember that this soup must be infused for 3-4 hours. And since the slow cooker saves heat, the result will come out almost like in an oven - gradual cooling will give the dish a special aroma and taste. Take:

• 300 g salmon fillet or any other red fish;
• 100g leeks;
• 150g carrots;
• 150g courgette;
• three tomatoes;
• one pepperBulgarian;
• two potatoes;
• 200 ml cream;
• two cloves of garlic;
• bunch of greens (dill, basil, parsley);
• spices (to taste);
• lean oil - 1 tbsp. l.

Cooking process:

1. Pour vegetable oil into the multicooker bowl, set the “Frying” mode and sauté vegetables for 5 minutes: grated carrots, onion cubes.
2. After add grated zucchini, finely chopped pepper and cook for another 5 minutes, stirring from time to time.
3. Peel the skin off the tomatoes (immerse the tomatoes first in boiling water, then immediately in cold water), chop finely, puree in a blender and send to the vegetables.
4. Turn off the multicooker, close the lid - stew the vegetables for another 7 minutes.
5. Cut potatoes into cubes, fish fillets into small pieces.
6. Pour water (1.5 l) into the machine, add potatoes, salmon and, setting the "Stewing" mode, cook for 25 minutes.
7. After pour in the cream, pepper, s alt, add whole cloves of garlic and wait until the soup boils.
8. Turn off the device, close the lid and forget the soup for 3-4 hours.

Serve a delicious soup with fresh herbs. In general, this dish is usually eaten with rye bread. Adherents of proper nutrition can replace it with whole grain pita bread or yeast-free bread.

This soup will taste even better the next day. Send the chilled pan to the refrigerator, and heat it up for dinner tomorrow. Bon appetit!