How to cook fish soup at home?

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

Modern fish soup is a rich fish soup. Previously, fish broth was called fish soup, which was eaten with pies. Cold vodka served as an aperitif. At present, only the recipe for a fish dish has changed, but the principle of use has not at all. The main thing is to strictly adhere to all stages of cooking this dish.

Which fish is suitable for the dish

Before you cook your fish soup, you need to think through all the steps of cooking. Of course, you also need to get the main ingredient.

Real fish soup is cooked from a fisherman's fresh catch, but sometimes you want to eat fish soup without a fishing reason. In this case, the main ingredient will have to be looked for in the market or supermarket shelves.

The choice of fish depends on the culinary preferences of the hostess. You can use some hints to help optimize your search. Conventionally, fish soup is divided into types according to the color of the broth, which is obtained from cooking fish: white, red and black.

• White ear is obtained from ruff, perch or zander.
• Redmade from salmon, sturgeon or stellate sturgeon.
• Black - from carp, asp, cheese.

Of course, the fish should be fresh and preferably large. Other types can also be used. Some housewives skillfully combine, creating a real culinary masterpiece.

Steps of preparing fish for fish soup

Many housewives know how to cook fish soup, but not many know how to properly prepare the main component. The preparation of the ingredient differs depending on the species. Naturally, all fish need to be well gutted, but further preparation is carried out as follows:

• After gutting, you need to start washing the inside of the belly. It is advisable to remove the black film from the inside of the ribs, which during cooking can give bitterness.
• If catfish or burbot is used for fish soup, then the carcasses should be skinned. To do this, you need to make shallow incisions around the head and pull off the skin like a stocking.
• The scaled fish is thoroughly cleaned. Particular attention is paid to the places around the fins. But the salmon is cooked unpeeled.
• The method of cutting ruffs depends on their size. From small ones, only scales are removed, but not gutted. Medium and large ones are gutted through the gills and the scales are removed.

If you take into account the nuances regarding the preparation of fish, you will get a very tasty and rich fish soup.

The main stages of food preparation

The Old Believers and avid fishermen know how to cook fish soup correctly, so they advise using a minimum of vegetables in the cooking process. Such components can interrupt the taste and aroma of fish stock. If the fish is good, then only onions are used.

Many chefs and culinary experts advise using a variety of spices, which are not limited to black ground and allspice, bay leaves, s alt. For cooking, saffron, dill, parsley, nutmeg, turmeric, fennel, parsnip are suitable. Spices with a strong smell and taste are used in a minimal amount.

The amount and variety of spices and vegetables that can be used simultaneously in fish soup depends on the quality and type of fish. If the main component is fresh, then everything is minimized. For oily soup with not very fresh fish (thawed) in the base, it is better to use more spicy roots.

How to cook fish soup in nature

Each fisherman has his own recipe for making fish soup from every catch. But cooking outdoors is still a pleasure. To rationalize this process, it is worth knowing a few tricks.

How to cook fish soup outdoors from a fresh catch:

1. First, the smallest fish is placed in a pot of boiling water. It will form the main fat. It is not necessary to remove the scales, but gutting is necessary in order to prevent the appearance of bitterness in the broth. To make it easy to remove bones and scales from boiled meat later, you need to first place a trifle on the bottom of the pot, tied in a gauze bag.
2. The first batch of fish is cooked in a pot for a little over an hour. Then the gauze bag is squeezed out and thrown away with the rest. There is a secondlaying of larger individuals. All carcasses must be free of scales, gills and entrails. The second portion is cooked for another 1 hour.



3. If there is an even larger catch, then the third bookmark is made. First you need to remove the boiled parts of the second bookmark. The third portion of the main ingredient is boiled for half an hour along with the onion and spices.

Secrets of cooking delicious fish soup

You need to know not only how to cook fish soup correctly, but also delicious. To do this, just learn a few secrets regarding cooking:

1. To make the broth golden and fragrant without additional spices, you need to throw a whole onion with the husk into boiling water.
2. You can remove bitterness or an incomprehensible aftertaste, aroma, by throwing a small coal from under a birch into the already prepared broth.
3. So that each piece retains its own taste, and the dish does not turn into a mushy mass, the fish soup should not be stirred during cooking.
4. The taste of fish is preserved if you use the right s alt - sea s alt. In addition, you can s alt the broth only at the end. This will help you get the perfect taste.
5. Fish from stagnant water - lakes, reservoirs, backwaters - must be smeared with lemon before laying. This will kill the unpleasant taste and smell of mud.

How to cook fish soup without a fire

If you can’t go fishing, but you really want fish soup, then you can cook a fishing delicacy at home. It seems that all housewives know how to cook fish soup at home. But in this preparationit is important to preserve the authenticity of the taste and smell of the dish at the stake.

Some housewives came up with tricks that can tell you how to cook fish soup at home no worse than in nature:

1. The process of laying and the principle of preparation do not change. Reduced cooking time at each stage. Between each bookmark of fish, it is worth observing a time interval of 10-15 minutes.
2. To prevent the broth from becoming cloudy, you need to make a small fire on the stove. The broth should not boil - it should languish.
3. For cooking, it is better to use a camping pot. This equipment retains its taste and smell after outings, even if washed well.
4. At the end of cooking, it is advisable to extinguish a few birch twigs burnt from a gas stove in the broth.

One of the homemade fish soup recipes

If you want to taste homemade fish soup, then you won't have to mess around for a long time in this case. It is enough to choose fresh and tasty fish. There is no single recipe for how to cook homemade fish soup, so everyone chooses the right recipe for himself. The most popular recipe, however, is the following.

Products needed for cooking:

• 500 grams of fish heads.
• 500 grams of fish tails.
• 3 potatoes.
• 1 onion.
• 1 carrot.
• 2 garlic cloves.
• Spices.
• Parsley root and a few sprigs of the green part of the fragrant plant.

Cooking principle:

1. Boil 2 liters of water in a saucepan, where to put bay leaf, allspice, unpeeled onion, carrot cut in half, parsley root.
2. After boiling the contents, after 10 minutes, extract the parsley root and laurel.
3. Put into fragrant broth potatoes, cut into large pieces.
4. Pull out the onion, replacing it with crushed garlic.
5. The potatoes should boil for 10 minutes, and then prepared fish is thrown into the vegetable broth.
6. Fish with vegetables is cooked for about 15 minutes. Adding the desired taste is carried out with the help of additional spices.

Methods of serving the dish

Ukha can become a real decoration of a festive and everyday table, if the dish is skillfully and beautifully served. To achieve this, it is worth remembering a few recommendations:

• Fish soup is usually served in a white plate with a blue border.
• Each plate should contain a whole piece of fish. Top with finely chopped herbs.
• If the broth is based on red fish, then you can put a slice of lemon in the plate.
• Ukha goes well with any kind of pies and cold vodka.

Before you cook fish soup, you should consider the principle of serving to make the dish even more attractive and appetizing.