How to cook delicious cheese fish? 5 recipes for peled at home

From zander

Pike perch fish soup is considered one of the most delicious. The broth turns out rich, and the cooking process itself does not take much time.

Ingredients:

• pike perch – 0.5 kg;
• carrots – 1 pc.;
• potatoes – 4 pcs.;
• onion – 1 pc.;
• bay leaf – 2 pcs.;
• a bunch of dill or parsley;
• peppercorns, ground black pepper and salt.

Preparation:

1. Prepare the fish: remove scales, entrails, head, gills.
2. Cut the carcass into pieces. Place them in a saucepan of water and bring to a boil. Cook the fish soup over low heat for 30 minutes.
3. Peel the vegetables. Cut the onion in half, chop the carrots into slices. Add the ingredients to the fish soup along with the bay leaf. Cook for another 30 minutes.
4. Strain the liquid. Remove the tail, fins, and head. Return the vegetables.
5. Divide the potatoes into 4-6 parts and place them in the broth.
6. Add both types of pepper. Cook the fish soup over medium heat until the potatoes are soft (10–15 minutes). At the end, add salt and chopped herbs.

To clean the fish better, keep it in boiling water for 2-3 seconds.

How to cook fish soup

Products for a 5 liter pan
River fish (ruff, dace, perch, ide, bleak, rudd, crucian carp, pike, pike perch, salmon, salmon) - 1 kilogram Chicken egg - 1 piece Onion - 1 large head Carrot - 1 piece Lemon - half Water - 3 liters Salt and pepper - to taste

How to cook fish soup

1. Gut small fish, wash the belly well, do not remove scales. 2. Pour 3 liters of water into a saucepan and bring to a boil. 3. Peel the onions and carrots and place in boiling water. 4. Boil the vegetables for half an hour, then remove from the broth. 5. Salt the broth and add fish. 6. Cook fish soup over low heat without a lid for 15-30 minutes, depending on the type of fish. 7. Strain the broth through cheesecloth or a sieve, and pour the white of a chicken egg into it, leave for 10 minutes. 8. Gut large fish, clean, rinse and chop well, add to fish broth and cook for half an hour under a closed lid. 9. Salt and pepper the fish soup, squeeze lemon juice into it. 10. Close the ear tightly with a lid (you can additionally cover the ear with a blanket) and leave for 10 minutes.

From river fish

You can cook a delicious fish soup from any river fish. Ruffs, pike or crucian carp are suitable.

Ingredients:

• river fish – 1.5 kg;
• potatoes – 4 pcs.;
• water – 1.7 l;
• onion – 1 pc.;
• egg – 1 pc.;
• pepper and salt.

Preparation:

1. Gut the carcasses. Do not throw away the scales, eyes and gills: they will give the ear the desired consistency. For a large fish, separate the tail, ridge, and head.
2. Place all parts of the carcasses in a cauldron and fill with water.
3. Simmer them over low heat until the bones begin to separate from the meat.
4. Strain the fish soup. Return the fish pieces.
5. Add vegetables and spices. Cook until done.

The best river fish for fish soup are ruffe, crucian carp, and pike.

? Which fish makes the most delicious fish soup?

In the middle zone, fish soup is mainly prepared from river fish.

The most suitable types of fish for fish soup: pike perch, perch, sterlet, trout, burbot and ruff. From sea fish: cod, halibut, notothenia, ice fish, sea bass, flounder, mackerel, sturgeon, blue whiting, sardinella, salmon.

It is impossible to name one fish that makes the best fish soup. Because to get a tasty fish soup you need at least two types of fish. It is desirable to have small and large fish. For example, ruff and pike perch.

Small ones will make a big contribution to the broth. It will be rich. Pieces of pike perch will look beautiful in soup. And it will also give the main taste to the ear. Don't overdo it, two or three types of fish will be enough. A fish soup made from several fish is very useful.

❌ You should not cook fish soup from the following river fish: crucian carp, bream, gudgeon, roach, carp, smelt, eel, bleak. Also, bad fish soup comes from sea fish: lamprey, roach, gobies, mackerel, navaga, herring, sabrefish, ram.

Luxurious fish soup is made from expensive fish: salmon and sturgeon. But the head and tail of these fish are inexpensive, just what you need for fish soup! They are often sold in sets in stores at normal prices.

See also: Soup with cabbage and potatoes

If you come across such a set, don’t be lost, take it. Salmon has a large head. It contains a lot of delicious meat. The broth turns out thick and tasty.

Remember, the best fish is live. It can be cooked without spices. Therefore, the most delicious fish soup comes from fishing.

From perch

Perch soup is a traditional fish soup created by Slavic chefs. The dish turns out to be especially aromatic and tasty.

Ingredients:

• perch – 1 kg;
• carrots – 150 g;
• onion – 150 g;
• potatoes – 800 g;
• greens, bay leaf, salt and pepper.

Preparation:

1. Cover the head and tail with water and cook for 30 minutes. Then remove them from the pan and strain the resulting broth.
2. Cut the perch carcasses into pieces. Sauté the onion. Grind the carrots on a coarse grater and fry them as well.
3. Cut the peeled potatoes into cubes. Place it in a saucepan with boiling broth. Salt and pepper.
4. After the fish soup boils again, add the perch and cook for 10 minutes. Throw in a bay leaf at the end.

? A simple and delicious fish soup recipe

✍ Ingredients:

• Pike perch – 500 grams
• Ruff – 300 grams
• Onions – 80 grams
• Carrots – 70 grams
• Salt - to taste
• Black pepper - to taste
• Bay leaf – 1 piece
• Greens - to taste

? Preparation:

1. Gut the fish, remove the gills. If there is caviar or milk, then put them aside for separate cooking. You can leave it. A matter of taste. We do not remove the gills from the ruff, but simply cut off the heads. You can also put the brush in gauze. After cooking, it will be easy to remove it from the pan.
2. Cut the pike perch into pieces. We leave the head. It makes a good broth and has a lot of tasty meat. Some people take the eyes out of fish. Some people eat them with pleasure. Your choice. We cut off the fins.
3. To ensure that the broth is clear and thick, place the fish in cold water. The water should cover the fish with a small margin. Place the whole peeled onion there. Carrots need to be grated on a coarse grater. You can just cut it. We also put the rest of the ingredients in the pan, everything except the greens. We add it at the end of cooking. A couple of minutes before the end.
4. Cook for 20 minutes. Even before boiling, foam appears. We remove it with a tablespoon all the time it appears. This is necessary for the transparency of the broth. We count down the time from the moment the boil begins.
5. 5 minutes before the end, throw a small piece (10-15 grams) of butter into the broth. It will give the ear a special taste.

When cooking ruffes, pike and some other fish, a muddy smell occurs. To eliminate this smell, pour 50 grams of vodka into your ear.

So with a small set of products you can get a tasty and healthy fish soup. Some people add potatoes to their soup. This is not bad, but then, as experienced fishermen say, we are cooking soup, not fish soup.

See also: Recipe for onion soup with cream cheese

? The recipe can be simplified further: fish, onions, carrots. This is the minimum set. If there are no small fish, it’s also not a problem. Pike, catfish, pike perch, even without small change, will give a tasty fish soup.

If you want to get a thick, rich broth, cook double or even triple fish soup. First, cook the trifle for half an hour. We get the first broth.

Then add the large fish with all the ingredients and cook as usual. So we get a double ear. To get a triple fish soup, after the small fish we throw a medium fish into the broth, and after the medium fish, a large one.

Find out how to quickly clean fish from the previous article.

From salmon

Salmon soup turns out tasty and transparent. Try the following Finnish recipe.

Ingredients:

• salmon – 1 kg;
• potatoes – 6 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• water – 2.5 l;
• bay leaf, herbs, black pepper and salt.

Preparation:

1. Prepare vegetables and fish. Peel them, wash them, cut them into pieces.
2. Boil water in a saucepan. Add vegetables and spices. Boil everything for 7 minutes.
3. Place the fish in your ear.
4. Reduce the flame to low and simmer for 20 minutes.
5. Throw in a bay leaf at the end. Cover the container with a lid and leave for 10 minutes.
6. Serve the fish soup with fresh herbs.

How to cook “Ukha at home”

1. We will need a large 4 or 5 liter saucepan. Pour 3 liters of cold water into it. Prepare all vegetables and fish. Clean and rinse the fish. Peel and rinse the vegetables. If you are using small fish, you can sew it up in gauze.

2. Chop the vegetables coarsely - cut the potatoes, onions, parsley root into several parts, when the soup is cooked, you just need to select it. Cut the carrots into half rings.

3. Bring the water in the pan to a boil, add salt and vegetables.

4. When the potatoes are almost ready (after 10-14 minutes), add bay leaf and black peppercorns.

5. After a few minutes, add the fish to the pan. Cook for 7-8 minutes.

6. Rinse the dill, chop and add to the pan. Taste to see if there is enough salt. Add if necessary. Cook for another 2-3 minutes, then turn off the heat.

7. Place a slice of lemon in a plate, pour in the fish soup and serve. Bon appetit!

Useful tips

To properly prepare fish soup at home, follow these recommendations:

• Delicious fish soup is made from pike perch, perch, salmon, carp, carp, pike and crucian carp. Their meat is tender and sweet. Suitable marine species include halibut, cod, and notothenia. Use at least two types of fish. Avoid meat from ram, roach, roach and bream.
• There should be few vegetables in the ear. Cut carrots and potatoes into large pieces. Divide the onion into two parts - this way it releases its juice better.
• For spices and herbs, use dill, parsley, nutmeg, fennel, saffron, anise, ginger. If the ear has a specific smell, add a slice of lemon.
• Place the fish in a hot vegetable broth - this will provide a richer taste. Place the frozen semi-finished product in water directly from the freezer.
• Cook the fish soup over low heat. Do not cover the pan with a lid. Remove the foam in time with a slotted spoon. If the ear is cloudy, lighten it with an egg white extract.
• Do not stir the broth. Before serving, strain through cheesecloth.
• Do not overcook the fish, otherwise it will become tough and lose its taste. Cook river varieties for 8–20 minutes (based on the size of the pieces). Cook the seafood for 10–15 minutes. Simmer large northern species in broth for 30 minutes. If the meat comes away from the bones, the dish is ready.

Cooking fish soup at home is not difficult. The main thing is to keep track of time and follow the cooking technology. Use seasonings and spices at your discretion. Add more spices to fatty varieties. Spices are not necessary for river fish.

River fish options

The most delicious and rich soup will be made from fresh fish in combination with herbs, millet, vegetables and spices.

From perch

A small river fish can be cooked in a hearty and simple fish soup. Recipe ingredients: 1 kg of small perch, 2 kg of filtered water, onion, 1/3 cup of washed millet, 4 potato tubers, fine salt and freshly crushed pepper if necessary, a bunch of dill mixed with parsley.

It is better to find out whether it is possible to prepare a decent dish from trifles by following these steps. Wash the small fish, remove scales and gut them. Place the carcasses in a saucepan, fill the container with water and boil. When cooking, remove the foam, cook for 10 minutes so that the meat comes off the bones easily. Strain the finished broth and separate the pieces of fish pulp from the bones.

Place finely chopped onion into a saucepan with broth, add washed millet and diced potatoes. Continue boiling the fish soup until the millet is ready, then put the fish back and boil the soup for another 5 minutes. At the end, add salt to the dish, sprinkle with pepper and season with chopped herbs. It is customary to place slices of fresh bread, vegetables and onions nearby.

From carp

A hearty fish soup made from mirror carp will be light, transparent and very tasty. Ingredients: carp head and tail, 3-4 pieces of carp, 2.5 liters of filter water, 1 onion head, 1 carrot root, 4 potato tubers, 1 parsley root, 3-4 peppercorns, 1 tsp. fine salt and freshly crushed pepper, 2 bay leaves, a handful of chopped herbs.

Step-by-step recipe for river fish soup. Place the whole onion, parsley, bay leaves, peppercorns, fish head with tail and pulp into the pan. Pour the ingredients with water and boil. When boiling, remove the foam with a slotted spoon, reduce the heat to low, and continue cooking for 15 minutes. Next, strain the broth, discard all ingredients except the fish, which should be disassembled into small fibers of meat.

Place the fish in a saucepan, add diced potatoes and chopped carrots. Re-boil the soup, reduce the heat, add salt and pepper to the dish, and cook until the vegetables are fully cooked. Finally, sprinkle the fish soup with chopped herbs and serve with lemon.

For thickness, you can add rice, pearl barley or millet to the composition.

With crucian carp

Crucian carp have sweetish meat, so crucian fish soup turns out rich, aromatic and tender. Food set: 7 carcasses of crucian carp (700-800 g), a couple of liters of water, 7 potatoes, 2 carrots for broth and 1 carrot for frying, 1 onion for broth and 2 pcs. for frying, a small bunch of parsley with dill, 1 bay leaf, 5 peppercorns, a pinch of ground black pepper, 2 tbsp. l. clarified butter, fine salt to taste.

How to cook fish broth?

Step by step cooking method. Clean the crucian carp, remove heads, entrails and tails. Clean the pulp under running water. Place the onions and carrots in a saucepan and cover the vegetables with water.

Place the crucian carp in a pan and cook over low heat, removing the foam. After 15 minutes, catch the vegetables with the fish and strain the broth. Chop the potatoes into pieces, add to the broth and boil until tender.

For richness, fry finely chopped onion and grated carrots in oil until golden brown. At the end of cooking, add crucian carp, fried vegetables, chopped herbs, spices, bay leaf and salt into the broth. Re-boil the soup, simmer for 2 minutes, remove from heat and let the dish brew. Serve the fish soup with a slice of crusty bread, herbs and vegetables.

Important! It is necessary to cook fish soup only in non-oxidizing containers.

Royally

The royal fish soup, made from three types of fresh fish, smells pleasant, turns out transparent, satisfying and tasty. Ingredients: 600 g bulls, 800 g crucian carp, 1 kg pike perch, 50 g vodka, 3 pcs. potatoes, carrots, a couple of onions, 20 g chopped dill, 20 g chopped parsley, 20 g chopped onions, a couple of garlic cloves, bay leaf, 2 peppercorns, 1 tsp. freshly cracked black pepper and salt.

A step-by-step method for preparing soup from different types of fish. Put the water on the fire, add salt and pepper, put the onion head with the gobies into the pan. Cook the broth for 10 minutes, remove the gobies and send crucian carp with carrots and potatoes in their place.

Place the pike perch cut into pieces, how long the fish soup is cooked depends on the temperature, on average you need to wait 4 minutes and pour vodka over the soup. Add some spice to the soup with garlic. Guests should be fed fish soup hot with chopped juicy greens.

Pouring a shot of vodka into the pan will help lighten the ear.

How to clarify fish broth

To make the broth clear, when cooking, it is recommended to immerse the fish only in cold water. You need to cook the dish over low heat, without covering the pan with a lid throughout the cooking period. It is necessary to properly cut the fish, rinse it well with cold water before cooking and remove the films.

There are times when, despite all efforts, the broth turns out dark or cloudy. Serving the dish this way is unpleasant. To be appetizing, the base for soup or fish soup should be golden-transparent.

You can lighten fish broth using simple methods:

1. Grind 6 ice cubes, mix with egg white, pre-beaten in a blender and pour the guy into the broth, stirring well. After boiling again, remove the broth from the heat and strain after 10 minutes.
2. Beat two egg whites in a blender and mix with one coarsely grated carrot. Add the guy to the cold fish broth. Place over high heat, after boiling, reduce heat and simmer for 30 minutes until the whites sink to the bottom. Strain the resulting broth.
3. Place white rice in a gauze bag and lower it into boiling broth for about 10 minutes.
4. Mix 100 grams of mashed caviar with 250 ml of broth. Introduce the guy into the pan with the main part of the broth, bring to a boil, stirring until the broth clears. Be sure to strain while warm.