Fisherman's ear: cooking recipes

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

Fisherman's soup cannot be cooked at home. It requires a freshly caught live fish, a fire, a pot, spring water and, of course, secrets from seasoned fishermen.

Fishing without fish soup is not fishing. A real fishing fish is considered a double or triple ear from different types of fish. First, a trifle and a head are boiled in gauze, then they throw it away and put fillet pieces.

Fishing fish soup: classic recipe

To make a fragrant and rich fish soup, they put in it a variety of fish that are found in reservoirs. It is this variety of fisherman's ear that owes its rich taste. It is cooked in double or triple broth.

Ingredients:

• large species: pike, pike perch, crucian carp - about 400 g;
• small fish: ruff, minnow, rudd, tench, perch - about 800 g;
• one bulb;
• a tablespoon of coarse s alt;
• one medium size carrot;
• ripe tomatoes - 4 pieces;
• 5 liters of spring water;
• 20 peppercorns;
• bunch of fresh herbs;
• celery - 2stem.

Cook fish soup triple:

1. The change is used to make rich broth. The fish is properly gutted, washed and placed in a gauze bag so that small scales do not get into the broth.
2. Heat the water in a pot, put a bag of small fish, a whole onion and s alt into it. After boiling, cook for half an hour. Now the onion and gauze bag with change can be removed from the broth - they have done their job and are no longer needed.
3. From a larger fish, peel off the scales, remove the insides, gills and heads. Put the heads, several pieces of fish into the broth and boil. After 45 minutes, the fish must be pulled out of the pot.
4. Pour a little boiled water into a container with broth. Peel the fish carcasses without heads, cut them, lower them into a pot and add peppercorns.
5. Wash vegetables and greens, cut tomatoes and carrots into cubes, chop greens with a knife. At the tenth minute of cooking the fish, put the prepared vegetables into the pot and mix. Cook for half an hour or a little longer, but do not interfere. Five minutes before the readiness to add greens.
6. Remove the pot from the heat, cover and wrap with something warm. Let it brew.

Fisherman's ear is ready. If desired, you can put potatoes in it.

In a cauldron with millet and potatoes

For such fish soup you will need the following ingredients:

• river fish of several types (pike, pike perch, crucian carp, perch, carp, rudd and others) - 300 g per liter of water;
• carrots - 2 pieces per five liters;
• millet - 100 g per five liters;
• potatoes - 150 g per liter of water;
• one bulb;
• s alt, pepper, some fresh herbs.

Cooking:

1. Pour water into the cauldron (2/3 full) and place it over the fire.
2. Cut vegetables: onion into 4 parts directly in the husk, potatoes in large pieces, carrots in circles, and send them to the cauldron.
3. Pour millet into future fish soup.
4. Remove the insides from the fish, remove the gills. Heads can be put in the ear. Cut large specimens into pieces of 7 cm. Small ones do not need to be cut. Put the pieces of fish into the pot and cook for about 15 minutes.
5. Add chopped greens to the prepared ear, cover the cauldron, wrap and let the dish brew for 10 minutes.

Carp ear at the stake

Carp fish soup cannot be called traditional, but it cooks very quickly - no more than 40 minutes.

Required products:

• carp - 2.5 kg;
• onion - 2 heads;
• carrots - 3 pieces;
• potatoes - 8 tubers;
• millet - 100 g;
• s alt, peppercorns, herbs, bay leaf.

Cooking:

1. Clean and gut the carp. Wash with water and cut into pieces.
2. Put the fish into the pot and fill it with water so that the carp is barely covered.
3. Hang the kettle over the fire, s alt the water.
4. When the water boils, pour in 3.5 liters of cold water.
5. Send whole onion, s alt, bay leaf and pepper to the potpeas.
6. Cut potatoes into cubes, carrots into strips.
7. When the broth starts to boil, add millet, carrots and potatoes.
8. The fish soup is boiled for about 25 minutes.
9. Remove the pot from the fire, put greens in your ear and let it brew a little.

Tips

Experienced fishermen advise following the rules while cooking fish soup:

• For fat in the ear, you can put bubbles, abdomens, layers of fat from fish.
• River fish broth is more transparent.
• It is better to add greens to fish soup just before the end of cooking, and even better - to plates, and you should not abuse it. It is advisable not to put spices at all - otherwise they will drown out the taste of fish, only s alt and peppercorns are allowed. There is a rule: the less greens and more fish, the sweeter the ear.
• And one more secret from the experienced: a few minutes before the end of cooking, take a smoldering piece of wood from the fire and extinguish it in your ear. After that, pour vodka into the pot - 50 ml per liter of liquid.
• Don't cook fish soup in an aluminum pot.
• After the kettle is removed from the fire, the soup should be infused.
• The readiness of the dish is determined by the eyes of the fish - they should turn white.
• You don't need to remove the bay leaf from the finished fish soup, otherwise it will be bitter.

The best fish for the first course

It is believed that it is best to take fish that is sweetish and sticky for real fish soup. These are pike perch, ruff, perch. Followed by - crucian carp, carp, asp, carp,rudd. Other types are better used as additional ones. Of the sea suitable for fish soup - cod, grenadier, halibut, sea bass.