All about the ruffe fish

Hearty fish soup made from perch and ruff with millet

Experienced fishermen advise using as many varieties of fish as possible for fish soup. It is considered ideal to take 2-3 types so that the broth turns out rich and aromatic. The traditional recipe does not include cereals, but millet will make the yushka much more satisfying.

List of ingredients and how to cook fish soup from ruffs with millet:

• ruff - 600 g;
• perch - 500 g;
• water - 3.5 l;
• onions - 2 heads;
• carrots - 1 pc.;
• celery - 1 pc.;
• potatoes - 3 tubers;
• millet - 4 tbsp. l.;
• bay leaf - 2-3 pcs.;
• vegetable oil - 2 tbsp. l.;
• salt and pepper to taste.

Cut the scorpion fish and perches, removing sharp fins and removing scales. Cut the carcasses into large slices; heads and tails can be used for cooking broth. Pour water over the fish, put on medium heat, throw in one whole onion. From the moment of boiling, cook for 15 minutes, then remove the pieces and disassemble them into pulp.

Strain the broth, return to the heat and add the potatoes, cut into cubes, into it. Wash the millet and add to the potatoes. Everything will cook together for 10-15 minutes, so for now you can do the vegetables. Finely chop the onion and carrots, peel the celery and cut into slices. Fry in oil until golden brown, then transfer the sauté into a pan, salt and pepper the dish. Throw bay leaves and peppercorns into the pan.

Return the fish to the pan, and then bring the fish soup to a boil. After turning off the heat, let the stew sit for a while.

Denis Borisov

Assistant chef of the restaurant "Fisherman's House"

Ask a Question

Often pieces of fish are left separately and added to each plate when serving. This option is suitable if the ruff soup is prepared for one time.

Fish soup with stalked celery and cream

There are not many options for scorpionfish dishes - more often they cook the classic fish soup using step-by-step recipes with photos. It is recommended to pay attention to the soup with celery, seasoned with cream. It combines aromatic herbs that give the stew a unique taste and aroma. Cream makes the broth much more tender. Preparing Black Sea scorpion fish soup requires the following ingredients:

• sea ​​ruffe - 700 g;
• water - 700 ml;
• petiole celery - 150-200 g;
• cream (20%) - 250 ml;
• carrots - 1 pc.;
• leeks - 2 pcs.;
• butter - 30 g;
• basil - several sprigs;
• fennel - 60 g;
• salt - ½ tsp;
• peppercorns - 3-5 pcs.

Before you cook fish soup from ruffs at home, you need to cut them up. For the broth they take bones, the head (the gills should be cut out of it!), fins, and the ridge. The fillet is cut into small slices and left aside for now. Pour in cold water and cook until the fish is done. After 15-20 minutes, you can remove the scorpion fish with a slotted spoon and, after cooling, separate the flesh from the bones.

Return the broth, strained through cheesecloth, to the heat and boil until about 500 ml remains. Grate the carrots, chop the onion and fennel. Heat the oil in a frying pan, fry the vegetables and add them to the broth. Wash and chop the celery stalks and add to the pan. After boiling, add the ruffed fillet and simmer over low heat for another 10 minutes.

5 minutes before the fish soup is ready, pour in the cream, salt and pepper to taste. Bring to a boil and turn off the heat. When serving, add basil leaves.

Tsar's ear made from ruff

Servings: 4-5.

Time: 60 minutes.

Calorie content per 100 grams: 25 kcal.

Ingredients:

Cooking process

Ear soup from ruffs and perches is very easy to prepare. First, wash and clean the fish (do not remove the scales). Put some water on the stove, and in the meantime peel the carrots and onions. Finely chop the onion and three carrots. Fry vegetables in vegetable oil until soft. Peel the potatoes and cut into medium slices.

Place the prepared prickly carcasses into boiling salted water. They need to cook for about 20 minutes. We take out the fish, strain the broth, and return it to the stove. Double fish soup is obtained when two types of fish are boiled in turn, so we add perch to boil. Because small ruff and perch make the most delicious fish soup.

Immediately add the potatoes to boil. After a quarter of an hour, add fried vegetables with spices to the dish of ruffs and perches.

When serving, each portion of Usha is generously seasoned with chopped herbs. As you can see, cooking this dish at home is very simple.

Bon appetit everyone!

Below is a video of the royal recipe for fish soup made from ruffs and perches.

Features of cutting sea ruffe

It is not immediately clear how to start cutting up a scorpionfish, since it is covered with spines and a thick layer of mucus. It is not necessary to clean the sea ruffe - you can boil it in a gauze bag, and then strain the broth.

However, any fish must be cut, so you will have to remember a few rules:

1. The ruff is covered with mucus, which is difficult to get rid of. First, you need to rub table salt between your palms so that the carcass does not slip out. Next, scald the fish with boiling water and rinse under running water.
2. First of all, use kitchen scissors to cut off the spiny fins and tail. The gills are removed if the head is used for cooking broth. After this, you can remove the scales, moving from the tail to the head, and gut them. It is recommended to do this under water, otherwise the scales will scatter throughout the kitchen.
3. Large sea ruffe is cut into fillets and portioned pieces. There is usually enough flesh in the head, tail and ridge for fish soup. The sirloin can be saved for other dishes.

The river ruffe is also quite prickly, but the sea ruffe contains poison in its needles. Constantly getting stuck on spikes while cutting up a carcass is unpleasant. In addition, swelling of the pricked limb, pain, and even a severe allergic reaction may occur.

Find out the secret of delicious soup

Secret 1

Adding eggshells will create a clear broth. Before adding vegetables, it must be strained.

Secret 2

Over-salted soup can be easily saved with sugar. Place a piece of refined sugar on a spoon and lower it into the broth until the sugar begins to melt.

Secret 3

Boiled greens look ugly and have no value, so add parsley, dill or basil before serving.

Secret 4

For thickness, it is often recommended to use flour, but it should first be fried in a dry frying pan, otherwise lumps will form.

Have you caught a sea ruffe (scorpionfish)?.. Prepare not only fish soup!

This Black Sea fish is often hooked by fishermen

Moreover, it is caught off the coast of Crimea almost all year round.

Read more about catching ruffe on my website “From the Crimea about various things” in the article “A thorny trophy, but tasty...”!

The sea ruffe or scorpionfish is not beautiful in appearance, even a little scary, and also has poisonous spines that you should beware of.

However, it is quite tasty in the ear.

Although, why only in her?..

Try to cook sea ruffe the way it is prepared, for example, in Italy.

In this country, especially in the south, in Sicily, scorpionfish (“scorfano” in Italian) is very popular.

I would like to emphasize that this is, first of all, a soup fish with a strong, concentrated taste. Its meat is white and stringy.

Therefore, it is better to stew the sea ruffe, cook soups with it, prepare sauces - there should be liquid in the dish, so the fish remains tender, juicy and reveals its taste.

If you bake scorpionfish in the oven or grill it, it will turn out extremely dry. It’s better not to bake it even in salt - there’s not enough fat in it, not enough to become juicy when cooked in its own juices.

Personally, I start preparing dishes from sea ruffe (and some similar Black Sea fish) in the same way.

First I make the base.
Interesting: Prepare potato zrazy. You will need a minimum of ingredients that you always have at home..

I fry vegetables and herbs in a frying pan - onions, celery, parsley and basil stalks with cloves, black pepper, garlic and olive oil.

Then I put the head and bones of the chopped sea ruffe there so that the vegetables are saturated with the fishy aroma. Add some white wine, fresh tomatoes and fresh basil, add water and let it simmer.

Next you need to decide what you will cook.

If you're thinking of risotto

(an Italian dish based on rice with the addition of vegetables and seafood), then you need to fry finely chopped white onion and garlic in olive oil, add cubes of scorpion fish fillet and rice, add white wine, when it has evaporated - cherry tomatoes.

When the rice is ready, pour in the base broth, which must be boiled from the heads of the sea ruffes in advance.

At the last moment, add fresh green peas, finely chopped basil and some white pepper.

And here is the recipe for scorpionfish soup, which in Italy is called “sea ruff in crazy water”!

We take pre-cooked strong fish broth and garlic olive oil.

Simmer diced potatoes in it along with zucchini, celery, fresh tomatoes and tomato sauce until the sauce thickens.

Then we put the scorpionfish fillet in the sauce and close the lid for a while, until the dish is ready.

It should be served in a deep plate with a decent portion of broth sauce.

It is worth recalling that to prepare Italian dishes you will need larger ruffes. Preferably at least 500 grams, if not more.

And also, when you invite friends to your tasting, don’t forget about wine, which in Italy is considered a mandatory addition to fish dishes.

It can be red wine, preferably light, not tannic (with a rich taste, astringency and some bitterness).

It should not interrupt the fishy taste, but echo it!

For lovers of white wines, I recommend not simple, ordinary, but more oily wines aged in oak, perhaps with a hint of vanilla, to accompany dishes made from sea ruffe.

Everyone - bon appetit and subscribe
to my new channel!
Interesting recipes for fish dishes can also be found
in the section “From the Crimea about various things”!
“FROM THE CRIMEA ABOUT MISCELLANEOUS”: CATALOG OF THE MOST POPULAR ARTICLES!

More interesting things here: Dishes.

Have you caught a sea ruffe (scorpionfish)?.. Prepare not only fish soup!.

• Previous: The most unusual and exotic fish dishes
• Next: Pork stuffed with spinach and cottage cheese

Calorie table

Sea ruff is one of the tasty and healthy fish. It is difficult to cut, but using a few tricks, it is easy to peel and cut. Scorpion fish soup has a sweetish taste and viscous consistency.