Fish head soup: recipes and cooking nuances

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

Experienced chefs know that the main ingredient for creating rich fish soup is not the flesh at all, but the head of the fish. In addition to it, fins, skin, bellies and ridges must be added to the correct fish broth. It is from these ingredients that the same ear is obtained, incredibly tasty and fragrant.

In this article, we will present several proven recipes for making excellent soups from fish heads of trout, salmon and river fish species. Consider the nuances of creating fish soup, give the necessary advice and recommendations. We hope that our article will be useful for you. Let's learn how to cook the most delicious first courses!

A simple salmon soup recipe. The first dish is he althy for all family members

Soup, prepared according to our recipe from the ridges, tails and heads of large fish, will become a real delicacy. The beautiful color of the broth, a special, easily recognizable aroma and harmonious taste - that's it.key features!

To make red fish soup you will need:

• 1 kg soup set (heads, tail, spines, abdomens);
• 3 potatoes;
• 1 carrot;
• 1 onion;
• 1 tomato;
• 2 garlic cloves;
• 1 chili;
• black peppercorns 4 pcs;
• small bunch of fresh herbs (dill and parsley;
• bay leaf, ground black pepper, s alt.

Cook he althy salmon fish soup

How to cook fish head soup? The recipe is completely uncomplicated. First of all, the salmon is washed, the gills are removed from the heads without fail. Remember that fresh and high-quality fish does not have foreign unpleasant odors. The scales of a good salmon are moist, without mucus and spots, the meat retains its shape when pressed, and the eyes do not become cloudy. Prepared pieces of fish are laid out in a saucepan and poured with cold water. Boil for 20 minutes, be sure to remove the foam and add s alt. After the set time, the fish is pulled out and allowed to cool slightly.

Carrots, onions, tomatoes and potatoes are peeled, washed and cut into cubes. Send vegetables to a pot of boiling broth and cook for ten minutes. While the potatoes are cooking, the fish is removed from the bones. Send it to the pan.

At the very end, chopped garlic, chili pepper, bay leaf, seasonings are added to the soup. Give the finished fish head soup to brew and serve. Such an easy to prepare and he althy dish, without frying and excess oil, excellentsuitable for children's and dietary table. Bon appetit.

Low-calorie pike-perch soup with millet

River fish, as well as sea fish, is extremely useful and necessary to maintain the balance of macro- and micronutrients in the human body. One of the most delicious fish of the perch family is rightfully considered pike perch. Its lean white meat is very tender and not bony, with a slightly sweet flavor. Delicious delicacies are prepared from it, in no way inferior in their taste characteristics to noble sturgeon, trout, salmon.

We invite you to learn how to cook a delicious dietary soup of heads and pike perch meat with millet. To prepare this first course, you will need to prepare:

• 1 kg zander (with head, tail, spine);
• 0, 5 cups of millet;
• 5 large potatoes;
• 1 large carrot;
• 1 onion;
• 1 tbsp l. sunflower oil;
• bay leaf, spices, s alt, pepper to taste;
• greens when serving.

Cooking zander soup with potatoes and millet

How to cook fish head soup? We present the recipe to your attention. First of all, cook a good broth. To do this, gut the fish and remove the scales, gills. We cut into pieces. We place the pike perch in a saucepan and pour 4 liters of water. We send it to the stove, after boiling, be sure to remove the foam, add bay leaf, s alt. Cook on low heat for about 40 minutes. We get pike perch from the broth.

Die potatoes, chopped onions andWe send the carrots to the pan. We wash the millet well and add it to the boiling broth. We separate the pike perch meat from the bones, send it back to the pan. When the cereal is boiled, turn off the stove. In an almost ready soup of fish heads and tails, add vegetable oil and spices, let it boil for 5 minutes and remove from heat. Let the dish brew a little and serve to the table, garnished with fresh herbs.

Delightful recipe for cheese soup with red fish. A real delicacy

Salmon fish head soup, cooked according to the following recipe, will delight you with its magnificent, rich taste and appetizing aroma. Try to cook it, you will spend a little time, and the result will exceed all your expectations.

To create this first dish you will need the following ingredients:

• 500 g salmon (required heads, tails and ridges, and fillets optional);
• 1 onion;
• 3 potatoes;
• 1 carrot;
• processed cheese - 150g;
• 1 tbsp l. olive oil;
• s alt and ground pepper;
• 3 tbsp. l. pine nuts;
• fresh dill.

Technology for making cheese soup with salmon

How to cook fish head soup, let's take a closer look. Wash the fish, remove the scales, gills and send it to a pot of water. We put on fire and remove the foam. Add bay leaf, s alt. While the salmon is cooking, we are sautéing vegetables.

Chop the carrots on a coarse grater, cut the onion into cubes. Pour olive oil into a frying pan and fryvegetables. Add pine nuts to the vegetables, mix and remove from the stove. Peel the potatoes and cut into cubes.

We take out the fish from the broth, carefully sort it from the bones. We put potatoes in a saucepan, let it boil, add fried vegetables, melted cheese, pieces of fish. Boil for another 5 minutes, pepper and s alt. At the very end, add finely chopped dill, remove from heat and let it brew a little.

Unusual soup with salmon, zucchini and buckwheat. He althy first course for children's table

This unusual fish soup is quick and easy to prepare, it turns out hearty and very tasty.

To prepare it, you will need the following products (calculation for a 3 l pot):

• 500 g salmon (soup set with head, tails, fins);
• 4 potatoes;
• buckwheat 100 g;
• zucchini - 1 piece;
• onion - 1 pc.;
• carrot - 1 piece;
• 5g butter;
• s alt, bay leaf, peppercorns;
• dill and parsley.

This soup is perfect for both children and diet food. 100 g of the product contains only 32 calories, and BJU - 2, 65/0, 82/3, 6. Salmon and buckwheat soup can be safely consumed at least every day and are not afraid for your figure!

Cook original soup with salmon, zucchini and buckwheat

First of all, let's deal with salmon - wash it, remove the gills and send it to cook on a low heat in a three-liter saucepan. When boiling, be sure to remove the foam, s alt, put the bay leaf and peppercorns.

While the broth is cooking, melt the butter in a frying pan. Fry finely chopped onions, a little later - grated carrots. Zucchini, cut into cubes, is also sent to the pan. Cook for 3 minutes while stirring.

Peel potatoes, cut into cubes, wash buckwheat well. We take out the fish from the broth. Put the potatoes and buckwheat in a saucepan, let it boil for 8-10 minutes, add the frying and boned salmon meat. Cook until the potatoes are ready.

At the end of cooking, add chopped parsley and dill, remove from heat. A hearty and he althy dish with a minimum of calories is ready. When serving, pour the soup into serving bowls, add half a boiled egg and enjoy the result.

Proven Recipe for Easy Pink Salmon Fish Head and Rice Soup

This delicious fish dish is tasty, low in calories and not too expensive financially. Pink salmon, compared to other salmon species, is not so expensive and, properly cooked, is in no way inferior in taste to salmon or trout. The benefits of pink salmon for the human body can hardly be overestimated - its meat contains a large amount of protein, iodine and phosphorus, as well as valuable unsaturated fatty acids.

To make a light fish soup you will need:

• soup set of pink salmon (with head, spine, tail) - 600 g;
• 4 potatoes;
• 2 onions;
• 3 tbsp. l.long grain rice;
• s alt, black pepper, bay leaf, peppercorns;
• bunch of parsley;
• celery stalk.

Cooking a delicious first course with red fish and rice

How to cook fish head soup? We present the recipe with a photo to your attention. First, wash the fish, do not forget about the removal of gills and scales. Put the salmon in a saucepan and cover with cold water. Cook over low heat until boiling and remove the foam. S alt to taste. Add a whole onion, celery stalk.

While the fish is cooking, peel and cut the potatoes into cubes. Chop one onion and carrot. Wash the rice well.

We take pink salmon out of the boiling broth, put it on a plate - cool down. Pour the broth through a sieve into another pan, remove the onion and celery. We free the meat from the bones. Add potatoes, carrots, onions to the strained broth. We send rice to vegetables. Bring to a boil and cook until tender. Add spices, s alt.

Ready-made soup of fish heads flavored with chopped herbs and let it brew for half an hour. Serve pink salmon soup with rice, poured into portioned plates, with dark bread and green onions. Bon appetit!

We hope you find the recipes in this article helpful. Even if you do not respect fish too much, be sure to include it in your diet, make your daily menu more varied and he althy. Instill in your children the habit of regularly eating sea and river fish, because it brings great benefits to the growingbody, saturating with valuable protein, without excess fat and calories. Be he althy and culinary success to you!