Popular recipes for cooking asp dishes with photos

Asp in the oven in foil

All your family will be happy to eat delicious baked fish for lunch or dinner, especially if they caught it themselves. Asp in the oven, in foil, turns out very juicy and tender in taste, ruddy.

Preparing a fish dish will not take you much time. You can easily go about your business while the oven does everything for you. Baked asp in foil is a great dish for a light lunch or dinner that won’t add extra centimeters to your waist.

Ingredients:

Asp - 500 grams;
Potatoes - 1 piece;
Onion - 1 piece;
Vegetable oil - 1 tbsp. spoon;
Salt - 3-4 pinches;
Ground black pepper - 2 Pinches.

How to cook:

Clean the fish from scales, remove the entrails, and wash the carcasses inside and out. Cut off heads, fins and tails. Peel the vegetables and rinse.

Cut the potatoes into slices. Place foil in the pan and grease it with vegetable oil. Place potato slices on the foil - the vegetables are needed so that the skin of the carcasses does not stick to the foil. They need to be laid out on top and bottom. Salt and pepper the potato slices. Lay out the asp carcasses, salting them and peppering them inside and out. Preheat the oven to 200 degrees. Cut the onion into half rings and place on top. Wrap the foil and place the pan in the oven for 30 minutes. After the specified time, unfold the foil and let the fish brown for another 5 minutes. Then carefully remove the pan from the oven and let the dish cool slightly. Place the finished fish from the mold onto a plate, decorate to taste and serve.

Stages of cooking asp in the oven

How to cook asp in the oven:

Asp in the oven, the recipe for which is extremely simple, is baked at 200 degrees for 30 minutes. At the end of cooking, it is recommended to open the foil and reduce the temperature to 180 degrees. Bake the fish for another 10 minutes. This will contribute to the formation of a golden crust on it.

The asp is served hot. For beauty, sprinkle with herbs and decorate with vegetables (tomatoes, peppers). The ideal side dish to complement it would be boiled or baked potatoes and grilled vegetables.

Fans of fish delicacies will certainly appreciate the taste of this simple culinary masterpiece. Moreover, it has every chance of becoming one of the favorites for the whole family and immediate circle. Knowing how to bake asps in the oven, you can make the dish your own by adding an interesting sauce or ingredients not used in the original recipe. Bon appetit!

To be honest, I was attracted and seemed most promising by the clay ridge on the border of the dump. And indeed, many bites occurred in the area of this ridge. But the real discovery for me was that many times more bites occurred at the stage of the second or third “step” of the retrieve, when the bait moved in the middle layers of the water. And only if the bite did not occur in the water column, then the asp could attack the bait near the ridge.

Asp

Ingredients:

Asp - 1 piece;
Salt, pepper - To taste;
Onion - 3-4 pieces;
Vegetable oil - To taste;
Bay leaf - 2 pieces.

How to cook “Zherekh”

1. Wash the fish, cut the belly and remove all the entrails. Cut off the head and tail and wash the inside thoroughly. 2. Do not remove bones or skin from fish. Cut the fish into small pieces. Place it in a bowl and cover with salt; if it doesn’t work in one layer, but several, then salt each layer thoroughly. Leave at room temperature for 3-4 hours.

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3. After the required time, rinse each piece under running water. Cut the onion into half rings or rings. Place in a sterilized jar in layers: fish, peppers, onions, fish, bay leaf and so on until the end of the fish, fill with vegetable oil to the very top. Place the jar in the refrigerator overnight. Enjoy!

Fishing for asp in the middle layers

After making several casts with a heavy jig head (23g) with a twister, I roughly assessed the bottom topography. As I already said, our boat stood on a quiet current, the bottom below us was flat, the depth was about 2 m. From us towards the riverbed, the bottom sloped with a slight slope, at a distance of about 20 meters. Further, a clay ridge protruded from the bottom, and behind it a sharper slope all the way to the riverbed, where the depth reached 10 meters or more. The channel stream had a decent flow.

Tips for fisherman: Asp in the oven whole in foil - What to choose for fishing

To be honest, I was attracted and seemed most promising by the clay ridge on the border of the dump. And indeed, many bites occurred in the area of this ridge. But the real discovery for me was that many times more bites occurred at the stage of the second or third “step” of the retrieve, when the bait moved in the middle layers of the water. And only if the bite did not occur in the water column, then the asp could attack the bait near the ridge.

We continued fishing in this place for two more days. During all this time, I did not change my tactics for catching asps, since it brought good, stable results - if desired, without changing the place of fishing, it was not difficult to catch from 30 to 40 asps per day of fishing.

The asp is served hot. For beauty, sprinkle with herbs and decorate with vegetables (tomatoes, peppers). The ideal side dish to complement it would be boiled or baked potatoes and grilled vegetables.

Boiled fish with white sauce

The most delicate dish of hearty fish is prepared from the following ingredients: asp fillet – 600 g, a pinch of crushed black pepper, leek – 100 g, celery root – 1 tbsp. l., lemon juice – 1 tsp, dry white wine – 50 ml, fish broth – 50 ml, bechamel sauce – 100 ml, butter – 50 g.

Recipe: cut off the white part of the leek and divide the celery into strips. Place vegetables in a saucepan. Divide the fillet into medium-sized pieces and add to the vegetables. Pour the broth with wine over the preparation and cook until the fillet is ready. Remove the fish, strain the broth and reduce by half. Pour in bechamel, add oil and lemon juice.

Pour the prepared sauce over the asp and serve.

Lemon juice will help add juiciness and special sourness to boiled fish.

Whole asp baked in the oven

Compound:

asp – 0.7-0.8 kg;
salt – 20 g;
ground black pepper – 5 g;
sour cream – 0.2 l;
lemon – 1 pc.;
onions – 150 g.

Cooking method:

Clean and wash the asp. Gut it, remove the head and tail, wash the carcass again, and dry it with a towel.

Mix salt and pepper and rub the asp with this mixture.

Pour the juice squeezed from the lemon over the asp.

Coat the fish thickly with sour cream inside and out and place on a sheet of foil folded in half.

Peel the onion and cut into half rings. Place a few pieces of onion in the belly of the fish, and place the rest on top.

Wrap the asp in foil and place on a baking sheet.

Preheat the oven to 180-200 degrees, place a baking sheet with fish into it.

After 40-50 minutes, remove the package from the oven and let it cool slightly.

All that remains is to unwrap the fish, transfer it to a dish and serve. You can complement the snack with baked potatoes, boiled rice, and vegetable salad.

Stages of cooking asp in the oven

How to cook asp in the oven:

The asp is served hot. For beauty, sprinkle with herbs and decorate with vegetables (tomatoes, peppers). The ideal side dish to complement it would be boiled or baked potatoes and grilled vegetables.

Asp with vegetables in pots in the oven

Compound:

asp fillet – 0.5 kg;
carrots – 100 g;
onions – 100 g;
green beans – 0.2 kg;
bell pepper – 0.2 kg;
tomato – 150 g;
salt, pepper - to taste;
refined vegetable oil - how much will be needed;
fresh herbs (optional) - to taste;
vegetable broth or water – 0.2 l.

Cooking method:

Scrub the carrots, wash, dry with a napkin and grate coarsely.

Remove the peel and cut the onion into small cubes.

Heat the oil in a frying pan, fry the onions and carrots in it until soft, arrange the vegetables in the pots.

Cut the asp fillet into small pieces and place on a vegetable frying pan.

Wash the beans and cut into 2 cm pieces.

Remove the seeds from the pepper, cut into strips, and mix with the beans.

Add the tomato cut into medium cubes.

Place vegetables on fish.

Pour broth or water into the pots. Salt and season the food. You can also sprinkle chopped parsley on top.

Place the pots in the oven, turn it on and heat to 180 degrees. Cook for half an hour after reaching the specified temperature.

The dish is served directly in the pots in which it was prepared. It does not require a side dish.

Asp baked in the oven in sour cream sauce

For this dish we need to take:

asp 300-400 grams;
sour cream 50 grams;
eggs 2 pieces;
onions 2 pieces;
vegetable oil;
wheat flour for breading;
salt to taste and spices.

We clean and remove the entrails from the asp. Separate the bones from the fish fillet.
Pour flour into a deep bowl and mix with spices and salt.
Dip the asp fillet in flour and fry in a frying pan until it is covered with a golden crust.
In a separate bowl, combine sour cream and eggs.
Finely chop the onion and add to the sour cream, mix thoroughly.
Place the fried fish in a separate bowl and pour in sour cream sauce.
Bake at 180 degrees for half an hour.
The dish can be served garnished with herbs.

You can watch a video about cooking fish in the oven

Asp baked in the oven is very tasty. You can catch and cook this delicious fish at the Zavidovo fishing base. You can see other recipes for preparing fish fillets.

Extinguishing

A clay pot is best for making fish stew as it maintains a consistent temperature and retains moisture. In such dishes, the asp turns out to be especially tasty and aromatic.

To prepare the dish you will need:

500 grams of asp fillet;
1 large carrot;
1 large onion;
bell pepper – 1 pc.;
chicken broth - 1 glass;
4 cherry tomatoes;
asparagus – 1 bunch.
First, wash all the vegetables well and chop them coarsely. Carrots are laid out in a clay pot, then onions, peppers, cherry tomatoes, and the last layer is fish. Everything is salted, broth is poured.

The pot is placed in the oven, preheated to 180 degrees. Cooking time 30 minutes.

Before serving, you can optionally add coarsely chopped greens.

Asp shashlik in white wine marinade

asp – 1 kg;
purified oil – 100 ml;
white wine (needs drier) – 250 g;
big lemon;
a couple of cloves of garlic;
a pinch of pepper;
coriander grains and coarse salt;
2–3 bay leaves;
2 clove buds;
3 pcs. bulbs;
a bunch of green onions.

Cooking process:

Pour the onion, chopped into half rings, with wine and oil, stir. Squeeze lemon juice, add salt and pepper and add the garlic, passed through a press, to the onion.

Place broken bay leaves, cloves, crushed in a mortar, coriander and fish fillet cut into medium pieces into a bowl. Refrigerate the mixture for 3-4 hours.

Thread the asp slices onto skewers and fry over smoldering coals, holding the kebab as high as possible.

Serve on a skewer, sprinkling the kebab with chopped green onions and lemon slices. As a side dish, it is customary to serve fried or grilled eggplants, sprinkled with chopped garlic and basil.

It is important not to dry out the kebab, so you need to monitor the process and raise the skewers higher above the fire.

Interesting! As a complement to the kebab, you can serve sour cream or tomato sauce, as well as spring tartare with cucumber.

How to pickle deliciously

Salted asp is not only a tasty dish, but also very healthy. The meat retains all the necessary microelements, and it dissolves in the mouth. It takes no more than 10 minutes to prepare.

Compound:

asp weighing up to 2 kg;
2 tbsp. table salt;
tbsp granulated sugar;
spices, dry herbs as desired;
bay leaf – 3-4 pcs.;
black pepper, peas – 3-4 pcs.

How to cook:

It is better to salt the fish using the “wet” method, then the meat is evenly salted. Take half a glass of boiled water, dissolve salt and sugar in it and add the rest of the ingredients.

Clean the fish from scales, cut off the head and remove the entrails. Rinse the carcass from blood clots and wipe dry with a towel. Transfer the asp to a large deep saucepan and fill with freshly prepared brine. If you want, you can salt it in pieces; to do this, cut the fish into large slices and remove the bones. The time spent on salting takes 8-12 hours.

When the time is up, drain the brine, rinse the fish under water, and place in a colander to drain off any remaining moisture. Cut into portions and place them on a plate. For beauty, drizzle with olive oil and garnish with sliced lemon slices and fresh herbs.

Composition and beneficial properties

The meat of this predatory fish is very tasty, tender and quite fatty. However, he has a single, but very serious drawback - excessive bonyness. Two methods can help get rid of small and sharp seeds - smoking and drying.

As a result, under the influence of salt, the bones become very soft and cannot be felt at all while eating. Salted asp has excellent taste, and balyk prepared from this fish is absolutely in no way inferior to a similar salmon product.

Asp meat is surprisingly tasty and healthy. It contains many vitamins - A, B1, C, PP, as well as micro- and microelements - phosphorus, magnesium, sodium, potassium, calcium, fluorine, nickel, chromium and iron. One hundred grams of asp meat contains almost ninety-nine calories.

Vitamin C, which asp meat is rich in, is one of the most powerful natural antioxidants. In addition, it plays a significant role in the synthesis of hormones. In addition, this vitamin is responsible for capillary permeability and blood clotting. Ascorbic acid has a pronounced anti-inflammatory and antibacterial effect, increases the body's natural resistance to various diseases, and also significantly reduces allergic reactions. Thanks to vitamin C, important elements such as iron and calcium begin to be better absorbed, and toxic elements (for example, lead and mercury) are eliminated from the body faster and more efficiently. The huge advantage of ascorbic acid is that this vitamin has a strengthening effect on the human body.

Vitamin PP, or nicotinic acid, has a beneficial effect on the human nervous system. And besides this, it takes an active part in the redox processes taking place in the body, and also improves blood flow in small vessels and capillaries, participates in the process of hormone synthesis and removes various toxins from the body.

Retinol, also known as vitamin A, has many benefits. It improves vision and skin condition, and also regulates metabolism. A lack of retinol in the body leads to negative consequences - night blindness, dry conjunctiva and proliferation of the mucous membranes of the ocular epithelium.

Thiamine, or vitamin B1, is extremely important during intense stress - both physical and mental. In addition, it has a positive effect on the body during severe emotional stress, tachycardia, shortness of breath, decreased appetite, edema, and atonic constipation. Thiamine also significantly speeds up the healing process of wounds, burns and cuts. If the required amount of thiamine is constantly maintained in your body, you will be reliably protected from mental fatigue.

Calcium and phosphorus contained in asp meat play a very important role in the formation of the skeleton, and also maintain the normal condition of the musculoskeletal system. Potassium has a beneficial effect on the cardiovascular system, sodium is very important for digestive processes, and sodium can prevent nervous stress, normalize muscle activity and effectively fight malignant tumors.

How to cook awesome balyk from asp

True fish connoisseurs consider asp balyk a truly delicacy. You don’t have to bother much with it, since the recipe is simple, and the result will pleasantly surprise any gourmet. The tastiest balyk comes from a carcass weighing 1.5-2 kg, no less. Small individuals may be a bit dry.

Compound:

asp 1.5-2 kg;
100 g table salt;
3 tbsp. granulated sugar;
spices (ground paprika, coriander, black pepper).

How to cook:

Clean off the scales, rip open the belly of the fish, take out the insides and thoroughly rinse off any remaining blood and remove the mucus. Cut off the head or remove the gills, cut the tail down to the very base. Take sharp scissors and cut the meat from the carcass: run the blade from the bottom of the abdomen to the ribs. This meat is considered more tender, so it is better to salt it separately from the whole carcass. Make a small incision on the spine.

In a separate bowl, mix spices with salt and sugar, sprinkle the mixture inside and outside the asp. Wrap it in gauze, you can take canvas or fabric. Tie the fish tightly with a strong thread, place it on a tray and put it in a cool place for 10 days. As salting proceeds, juice will accumulate in the pan; drain it periodically.

When all the time has passed, unwrap the fish, rinse with cold water and wipe dry. Before serving, brush with a little oil to give it a glossy, appetizing shine. You can store balyk for a very long time in the refrigerator, just put it in a container with a tight-fitting lid, otherwise all other products in the neighborhood will become saturated with the fishy smell.

Attention!

For salting, use regular salt; iodized and sea salt are not suitable; the meat will taste bitter and will not last long.

Balyk from asp recipes

The best balyk from asp is obtained if the fish weighs from 1 to 3 kg, caught in the summer-autumn period. This is justified by the fact that at this time the asp gains significant fat.

Tips for fisherman: How to fry asp caviar in a frying pan - Choosing the best

Step-by-step preparation

To prepare balyk from asp, we need to first divide it, so to speak, make it a “layer.” We take a sharp and durable steel knife and carefully make a cut through the back from head to tail along the ridge to the belly, while trying not to damage the latter, otherwise all the fat of the asp will drain.

We cut off the ribs from the spine on one side and unfold them. We remove all the insides of the asp. When removing the insides, we try not to crush the gallbladder. We remove the gills.

We wash the fish to remove any remaining entrails and blood and sprinkle enough salt on the exposed asp meat.

Leave the salted fish for 8-12 hours, depending on the weight of the fish. You can also press down the fish with oppression or other weight.
When salting asp in brine, you can add spices.

After salting, we wash the future asp balyk to remove salt and soak it. The soaking time is calculated according to the following scheme:

3 kg asp - approximately one and a half hours;
1-2 kg - from two to three hours.

Nuances

In late autumn, asp balyk according to the recipe can be made more lightly salted, and in hot weather we naturally reduce the time for soaking the fish.

To preserve the asp balyk while drying, you can use ordinary gauze and soak it in vinegar. This will save the fish meat from flies and other vermin. You can also use a fan, directing its flow towards the fish.

Now the asp balyk prepared at home according to this recipe is ready to eat.

The asp is served hot. For beauty, sprinkle with herbs and decorate with vegetables (tomatoes, peppers). The ideal side dish to complement it would be boiled or baked potatoes and grilled vegetables.

With mushrooms and potatoes

A hearty asp with baked potatoes is a complete meal and does not require an additional side dish.

Required:

fish – 1 kg;
a pinch of coarse salt;
a pair of onions;
potato tubers – 700 g;
Mayonnaise sauce – 6 tbsp. l.;
mushrooms – 500 g;
clarified butter – 3 tbsp. l.;
1 carrot;
a bunch of fresh herbs.

Baked fish with mushrooms is baked according to the steps:

Cut 1 onion into thin half rings and place them on the surface of the prepared fish carcass, salt, sprinkle with pepper and grease with mayonnaise. Place the workpiece in a cool place for 2–3 hours.

Peel the carrots and potato tubers and divide into thin circles. Also finely chop the onion and champignons. Fry the mushrooms in refined oil until golden and stuff them into the belly of the asp.

Place the fish on a piece of thick foil. Potatoes and carrot circles are distributed around it. Bake the dish in an oven preheated to 190 degrees for 40 minutes. The treat is served to the table with chopped herbs.

Gefilte fish

Before stuffing the asp, you need to clean it from scales, gut it, cut off the fins and pull out the gills:

Boil the balsamic vinegar on the stove until it becomes viscous and let cool.
Coat the asp carcass with it and leave it to soak.
Cut the potatoes and carrots into medium cubes and cook.
Cut 200 grams of champignons in half and fry with finely chopped onion.
Stuff the fish with prepared potatoes, carrots, mushrooms and onions.
Wrap the stuffed carcass in foil.
Place in the oven at 180°C for 30 minutes.
Open the foil and bake for another 10 minutes.

Stuffed asp is ready to serve.

Asp recipe in monastery style

In order to prepare asp, you will need:

1 PC. any size asp, but it’s better to take a larger one;
1 PC. onions; vegetable oil in which you will fry;
flour; 4-3 pcs. potatoes; 3-2 pcs. eggs;
300 gr. sour cream of any fat content;
greens (dill, parsley);
salt to taste.

How to cook asp:

To begin with, to prepare asp according to this recipe, you need to clean the fish from scales and take out all the insides. In order to thoroughly clean an asp, you must start from the head and gradually work your way to the tail. Then cut off the head, tail and side fins. Then separate the fillet and cut into small pieces.
Dip the asp fillet in flour and salt and fry in vegetable oil. The asp should turn golden, then you will know that it is ready. Place everything in one plate and set aside.
Now take care of the potatoes to prepare the asp.
Peel and cut into slices and also fry in butter, but not until fully cooked. Place it on a napkin and let the oil drain. Peel and cut the onion into rings, and then sauté in a frying pan until transparent.
While you had time to cook everything, your eggs should have cooked and cooled. Now you need to cut them into circles.
Once all the previous preparations are done, you can safely move on to combining them. But for this you will need ceramic pots or a deep frying pan; sometimes a baking sheet is used. First, place the potatoes in a bowl, place the fish on top, then there is a layer of eggs on which you place the onions. After that, all you have to do is pour sour cream over everything and cook the asp in the oven for 90 minutes at a temperature of 220-240 degrees.

When the monastery-style asp is ready, sprinkle each portion with herbs.

Asp dishes

When there is freshly caught fish on the table, you begin to think about what to cook from the asp to surprise your household. Depending on the availability of additional products, you can make a savory dish or a quick one.

The easiest way to prepare it is by frying. Cleaned carcasses should be cut into portioned pieces, rub them with salt and seasonings to taste. Since the asp has many small bones, you can make cross cuts on the back along the entire length. Then the pieces should be dipped in flour on all sides and placed in a frying pan with heated oil. The fish is fried on both sides until it has a nice golden brown crust. Place the chopped onion in the frying pan, close the lid and simmer the dish until fully cooked over low heat.

How to cook asp fish in foil so that it remains juicy and tasty. You can use the simplest recipe without additional ingredients, or you can experiment. On the cleaned fish, cuts should be made along the back to reduce the number of bones. Rub each carcass with salt, pepper, seasonings and mayonnaise, and then pour over lemon juice, and pieces of it are placed inside. Each fish should be wrapped in foil and placed on a baking sheet. The dish is baked for forty minutes at a temperature of two hundred degrees. You can serve fish with fresh vegetables, rice or potatoes.

Housewives need to know how to cook asp fish in wine in order to be fully prepared for a romantic dinner. For the dish you will need chopped onion and celery root, which are laid out in layers in a saucepan. Place portioned pieces of fish on the vegetables and pour white wine and broth over everything. The dish is cooked over low heat. The resulting broth is filtered, bechamel sauce, butter and lemon juice are added to it. The fish is served with a side dish and poured with sauce. Delicious aromatic asp, the recipes for which are easy to learn, can be served at the festive table.

Spicy appetizer made from asp

Korean-style hye from fatty asp turns out to be as juicy as possible.

Necessary:

fresh asp carcass – 1 kg;
3 large onions;
carrot root vegetables – 2 pcs.;
vinegar 9% – 50 ml;
coriander seeds ground in a mortar - a pinch;
purified oil – 150 ml;
salt – 1 tsp;
crushed black pepper - optional.

Method for preparing spicy heh:

Pour vinegar over the asp, cut into thin strips, stir and leave for 20 minutes to marinate. To speed up the marinating process, you can mash the fish with vinegar by hand.

Chop the onion into rings and divide the carrots into thin strips.

Drain the remaining vinegar from the asp, squeeze the juice out of the pulp with your hands and add salt.

Place onions and carrots in the preparation, add coriander and spices, add black pepper and, if desired, red chili.

Heat the oil until lightly smoking. Pour oil over the fish, stirring the appetizer thoroughly.

Leave to stand in the cold for 5-6 hours and serve, stirring first.

Asp pieces in foil

It is not necessary to bake the whole fish. Moreover, it can be prepared much tastier in portions, and our recipe for asp in foil in the oven with aromatic breading is an example of this! The following ingredients will be needed:

freshly caught asp - 1 piece (weighing about 2 kilograms),
salt and spices for fish - to taste, but it’s better not to regret it,
frying oil,
ground wheat crackers - 1 cup,
cream or thick sour cream - 1 tablespoon,
eggs - 2 pieces,
pickled cheese (brynza, suluguni, Adyghe, feta) - 100 grams.

Number of servings: 2;
Cooking time: 1 hour.

First, we cut up the asp. After traditional manipulations with cleaning and gutting, we remove the head, tail, and fins. Carefully layer the fish fillet and rinse it under cold water. Now, if possible, remove large bones. Cut the asp fillet into portions, sprinkle them with salt and spices.

Now turn on the oven to heat up, and put the frying pan with oil on the stove. In a container, beat one egg with salt with a fork. Separately, pour half of the crackers on a saucer and mix them with fish spices. Dip the pieces of asp in the egg, roll in breadcrumbs and fry on both sides until lightly browned. We immediately place the finished pieces of fish in a fireproof dish, covered with foil, cut into pieces twice as large as the finished pieces of asp. In a separate bowl, beat the second egg with sour cream, grated cheese and the remaining breadcrumbs. There is no need to add salt to this sauce - the cheese itself is salty enough. Now generously coat each piece of fried asp with the resulting sauce. From the edges of the foil we form sides around each piece of fish and send our form to bake for 20 minutes at a temperature of 190 degrees.

Asp baked in foil will be a wonderful dish in your collection of family recipes. You should also use this fish to make the most tender balyk or try a couple of our other oven-baked asp recipes.

Asp soup

Fish soup is the most common dish prepared while fishing. Thanks to its ease of preparation, this fish soup is a hearty alternative for lunch or dinner when fishing.

Cut potatoes and carrots into round pieces.
Place a pan of water on the fire.
After the water boils, add potatoes, carrots, 2-3 small onions in their skins.
Cook for 10-15 minutes, and add the carcass, cut into pieces with the addition of unground black pepper and bay leaf.
Boil for 10 minutes.
To lighten the broth, you can add a little vodka.
After the fish and potatoes are fully cooked, remove the onions and bay leaves.

The fish soup is ready; when serving, you can sprinkle with herbs.