Headless sea bass soup - recipe with cereals and potatoes

Sea bass soup

Ingredients for a 2.5-liter pan of fish soup:

sea bass – 2 fish
4 small potatoes
1 carrot
1 onion bulbs
salt, pepper, spices to taste

Fish soup recipe:

We defrost the perches, clean them of scales, rinse them well, cut them in half and place them in boiling water. We will cook for 10-15 minutes.

Meanwhile, finely chop the onions and carrots and sauté them briefly in a small amount of vegetable oil.

Peel and cut the potatoes into arbitrary pieces.

The perch is cooked. We take it out of the fish soup and separate the fillet from the bones. Look and feel carefully, there should be no small bones left in the fillet, and there should be no fillet on the bones. We try to separate the fish meat from the bones of the spine and fins - these are the fattest pieces.

Add potatoes to fish broth and cook for 10 minutes. We put fried fish and perch fillet in the ear. Salt, pepper, add spices to taste. The fish soup should be well salted and spicy. Cook for another 5-10 minutes. Let it sit under the lid for at least half an hour.

Don't skimp on the fish. You can do without potatoes and carrots, but be sure to take 2 perch per 2.5-3 liter pan.

When serving, add herbs and sour cream to the soup.

Sea bass fish soup in a slow cooker

Products:

Sea bass - 1 pc.
Potatoes - 3-5 pcs. (depending on size)
Onion - 1 pc.
Carrots - 1 pc.
Millet - 3 tbsp.
Salt,
peppercorns,
Bay leaf,
dill

This quantity of products is calculated for 2 liters of water. Sea bass is a very good fish. Not greasy, but at the same time not very dry with soft fibers.

Just right for baby food. We love to bake it in the oven, make cutlets or soufflé, and also cook light fish soup. Let's prepare a delicious sea bass soup together for children and adults.

The recipe for this soup is suitable for children aged 1.5 - 2 years.

Fish soup from sea bass in the Polaris multicooker:

Let's prepare the products: remove the scales and sharp fins from the sea bass. To remove the scales better, you can pour boiling water over them. Peel the potatoes, onions and carrots.
Wash the millet cereal and soak it in boiling water for a few minutes to remove the bitterness. Let's prepare a bay leaf, black peppercorns and some fresh herbs (dill or parsley).
Chop the potatoes into cubes and grate the carrots on a coarse grater. Leave the onion whole so that after cooking it can be thrown away (or you can chop it, if desired). Cut the fish into slices.
Place all prepared products in a slow cooker. Let's add some salt. 4. Pour two liters of water. Let's mix.
In the Polaris multicooker, set the “soup” mode. Time 1 hour.
After the beep, the sea bass fish soup in the slow cooker will be ready.
Before serving fish soup to your child, take out the boiled sea bass, onion and bay leaves. Slowly remove the fish from the bones and add it back to the soup. Discard the onion and bay leaves. Also make sure that no black peppercorns get into the children's plate.
Sea bass fish soup for children and parents is ready. It is very tasty. It is the millet grain that gives the soup a special note. Don't replace it with rice. It will give you a slightly different look and taste.

River perch soup recipe

Servings: 8.

Time: 100 minutes.

Calorie content per 100 grams: 14.9 kcal.

Ingredients:

1 kg of river fish; 2.5 liters of water; 2 small carrots; 3-4 pcs. potatoes; 1 large onion; 1 laurel; 0.5 bunch of parsley; 7-8 pcs. black peppercorns; 1-2 pinches of salt and ground black pepper.

Cooking process

River perch fish soup is an excellent first course for the whole family. It is ideal for children and adults, because... The calorie content of fish soup is very low, and the nutritional value is high.

To begin with, we clean the carcasses from small scales. It is convenient to do this with a grater or a special device. We cut off the fins, tail, cut out the gills and gut.

We put all parts of the carcass, except for the pulp, into a saucepan, cook the broth, adding one peeled onion, coarsely chopped carrots, salt, bay leaves, and peppercorns. The broth from river inhabitants must be boiled for about half an hour.

Meanwhile, peel and chop the potatoes. Peel the remaining carrots, three on a medium grater.

Dip the prepared vegetables into the prepared strained broth and continue to prepare a delicious first meal for the children. After 10 minutes, add the prepared fish carcasses and cook covered for 20 minutes.

A couple of minutes before readiness, add chopped herbs and spices. Before serving, it is better to leave the dish covered for a quarter of an hour. As you can see, preparing fish soup is not difficult at all and anyone can do it.

Bon appetit!

With cream

This recipe makes a very spicy first course. It has a light creamy taste and amazing aroma. Its main feature can be considered the use of cream, cheese, hot pepper, cheese and pre-grated potatoes.

To cook a hearty and very aromatic fish soup from sea bass, you should go to the nearest store in advance and stock up on all the necessary products.

The list you compile must include:

350 grams of perch.
Three large potatoes.
Three hundred milliliters of cream.
One onion and one red onion each.
Chili pepper pod.
A quarter stick of butter.
Three cloves of garlic.

In order for your family to appreciate the sea bass soup, the recipe for which is presented in today’s publication, the above list should be slightly diversified. Additionally, it includes salt, allspice, bay leaf, grana padano cheese, celery stalk and leek.

Sequencing:

First of all, you need to take care of the fish. It is cleaned of scales, entrails and fins, and then cut into fillets. The remaining bones and skin are placed in a saucepan, seasoned with salt, allspice peas and bay leaves, covered with water and boiled for a quarter of an hour.
Place chopped onion and celery stalk in a frying pan greased with butter. When the contents of the container are lightly fried, chopped leeks, chili peppers and garlic passed through a special press are added. Mix everything well, pour in cream and add a little salt.
To the resulting frying, add the broth that has had time to prepare, bring to a boil and add the diced fillet and finely grated potatoes. All this is cooked over low heat until the fish and vegetables are completely cooked.

The creamy sea bass soup poured into bowls is garnished with thin slices of Grana Padano cheese, celery, red onion rings and chopped chili peppers.

Sea bass soup with garlic

Ingredients:

onion - 300 g;
olive oil - 250 ml;
sea bass - 1.5 kg;
garlic - 1 pc.;
tomatoes - 3 pcs.;
thyme, dill, bay leaf - to taste.

Preparation:

To prepare sea bass soup, take the onion, peel it, cut it into half rings and fry it in olive oil until half cooked.
During this time, defrost the fish, thoroughly clean it from scales, rinse it under cold water and cut it into small pieces.
Add squeezed garlic, chopped tomatoes, herbs and pieces of perch to the onion. Mix everything thoroughly and fry for 10 minutes over low heat.
Pour water into the pan, add salt to taste and wait until it boils. Then transfer the entire contents of the frying pan into a saucepan and cook with the lid closed for 15 minutes over low heat.
After this time, turn off the stove and leave the fish soup for about an hour. Then pour the fish soup into deep plates and serve with homemade croutons grated with garlic and mayonnaise.

Headless sea bass soup - recipe with cereals and potatoes

Ukha is a Russian national dish, which is one of the varieties of soups. Hot, piping hot, with a smoky smell, it is good when it is cooked outdoors over a fire from freshly caught fish. But this is also a wonderful tasty dish that diversifies the daily menu. And after the festive feast, this will be the best way to restore health.

It is unknown when such a dish first appeared. In the 11th-12th centuries, any soup was called fish soup, no matter what it was made from.

Therefore, at that time, an additional definition was required in the name: chicken soup, pea soup, swan soup, rather than mentioning the type of fish.

And only later, in the 12th-13th centuries, this dish began to be considered exclusively fish.

The dish is considered unique in its preparation. Its name requires additional definition depending on the fish from which the food is prepared. The classic cooking option has its own cooking technology.

This is how you get a transparent, concentrated, sticky, tasty brew.

Important Tips:

Not every fish can be used for fish soup. It will be delicious if the fish is fresh. Moreover, preference is given to those fish that have greater stickiness - these are river pike perch, perch, ruff and whitefish. Of the sea fish, the fish soup will be tasty if it is cod, halibut, natotenia, grenadier, ice fish, sea bass.
Cooking utensils must be non-oxidizing (enamel or clay). Aluminum or cast iron are not suitable for these purposes.
Cook the fish soup in an open container without a lid over low heat, avoiding boiling.
The fish is placed in a boiling vegetable broth, ideally a whole onion, as well as a carrot, which is then thrown away, and potatoes cut into large slices.
River fish should not be cooked for more than 20 minutes, and sea fish - no more than 12 minutes, depending on the size of the fish pieces.
You can use any spices, but ground black pepper and peppercorns, bay leaves, parsley root and greens, dill, and green onions are required. Their quantity should be moderate so as not to interrupt the taste of the food itself. It is better to add greens only to the plate. When adding to the pan, the fish soup must be eaten immediately, otherwise the taste will deteriorate significantly the next day.
You don’t need to immediately pour the finished fish soup into plates; let it sit for another 7-8 minutes, then the finished dish will really delight you with its taste.

At what age should it be given?

Due to its high allergenicity, fish is given to a child after the introduction of the main types of meat, vegetables and fruits, cereals, and dairy products. Fish puree is first given to the baby to try at 8-9 months. These should be low-fat fresh river varieties, including hake and cod, river perch and pollock. The fat content of these fish does not exceed 4%, which reduces the risk of allergies and other negative reactions.

Sea bass is classified as a fish with medium fat content, which is 4-8%. It is recommended to give this fish to children over two years old. For the first time, let your baby try fish puree without spices and additional ingredients. If the baby feels well, you can introduce perch into the diet and prepare a variety of dishes.

Start with small portions and gradually increase the volume up to 100 grams at a time. Give your child fish dishes no more than twice a week. Prepare boiled, stewed, baked or steamed dishes for children. Use minimal spices and salt.

We give fried foods only after three years. This is a heavy food that takes a long time and is difficult to digest, which can cause digestive problems. Fish soup with vegetable broth can be given to children over two years old. Fish broths are not recommended for children under three years of age due to the content of extractive substances.

Headless sea bass soup - recipe with potatoes

Sea bass soup, in my opinion, is one of the most delicious.

The fish meat is juicy and moderately fatty, so in the finished dish the meat is placed white, and small bits of fat float on the surface of the broth.

And what an aroma from freshly cooked food! You just need to cook it and get great pleasure from the hot and aromatic fish soup

Ingredients:

Fresh frozen small headless sea bass – 3 pcs.,
Water - 1.5 -2 l,
Potatoes – 3 pcs.,
Onions – 2 onions,
Black peppercorns – 8-10 pcs.,
Bay leaf – 2-3 pcs.

How to cook:

First, let's prepare all the products. Peel and cut potatoes and onions into small cubes.

First, we get rid of the fins and scales, cut off the tail, remove the entrails and black film in the abdomen, and then cut the fish into portions.

Don't repeat my mistake. I strongly recommend cutting off all the fins first, as if you start with the scales right away, there is a risk of getting pricked by the fins. That’s what happened to me, and the wound bled and hurt for quite a long time.

Pour water into the pan, but not completely, leave a little space, as we will also add vegetables and fish there. Immediately add the peeled and cut into pieces potatoes, add salt and put on fire. Bring to a boil and cook over medium heat for about 10 minutes.

Then add the prepared and cut into pieces fish into the vegetable broth. Bring to a boil and reduce the heat a little, let the soup cook over low heat. Don’t forget to remove the resulting cake from the surface. Cook for another 10-15 minutes.

5 minutes before readiness, add chopped onion, peppercorns and bay leaf, let simmer for a few minutes and turn off the heat.

Let it brew for a few minutes and pour the finished fish soup into plates.

When serving, add ground black pepper and herbs if desired. It is advisable to eat the fish soup hot; cold fish soup will not be as aromatic and tasty.

Features of cooking in a multicooker

Almost any first course can be made in a slow cooker using the “Soup”, “Steam” or “Stew” mode. The broth from the heads and tails takes longer to cook, but it is enough to boil the fillets for 15-20 minutes. The multicooker heats the food evenly, so it makes no sense to stir the stew often.

The stew in a slow cooker does not boil, but simmers, preserving the beneficial properties of the products. It is for this reason that cooking takes about 1.5-2 hours; the taste of the soup resembles a dish cooked in the oven. You should not add water during the process, otherwise the broth will not be as rich.

Many devices have a “Multi-cook” function, when a person himself sets the temperature and cooking time. To prepare fish head soup, the temperature should be 90-120 degrees, and the cooking time should be about 60-90 minutes. The only difficulty is cooking the pearl barley, since even in a slow cooker it can take a long time.

Recipe for sea bass soup with cereal

It will most likely be a soup with sea bass, since the soup itself still contains only vegetables and fish. But at the same time, the first course turns out to be no less tasty, and even more satisfying.

Cereals add richness to the dish; here you can use any cereal: rice, millet, pearl barley. It is important that before putting the cereal into the soup, it must be rinsed very thoroughly in several waters. The cereal will be clean when the water when washing it becomes clean and almost transparent.

You can speed up the cooking process if you boil the cereal separately from the other ingredients. And add it to the soup at the end of cooking.

I suggest you cook sea bass soup with rice and vegetables.

Ingredients:

Sea bass - 2 medium-sized fish,
Water – 2 l,
Onions – 1 pc.,
Carrots – 1 pc.,
Potatoes – 3-4 pcs.,
Rice – 2 tbsp. l.,
Bay leaf – 1-2 pcs.,
Black pepper – 4 pcs.,
Salt. Parsley, dill - to taste.

How to cook:

First, prepare all the ingredients for the soup. We thoroughly wash the cereal, peel the carrots, onions and potatoes, cut them into small pieces. We clean the fish from scales and fins, trim the tail, and cut into portions.

Pour water into the pan and wait until it boils. Place pieces of perch into boiling water. Remove any foam that appears on the surface. When the broth begins to boil, reduce the heat and cook for another 5-7 minutes. Then we take the fish out of the pan.

Add heat again and add washed rice to the boiling broth. We wait until the broth boils and add carrots and onions. Then wait until the broth boils again, and then add the potatoes. Cook for 15 minutes over low heat.

After 15 minutes, add bay leaf, peppercorns, finely chopped parsley. At this time, remove the bones from the fish and add it back to the soup. Salt the broth, add dill and cook for another 10 minutes.

Then turn off the stove, let the soup brew for a few minutes and pour into plates.

Option with millet

It should be emphasized that using this recipe you can quickly cook a hearty and tasty lunch. This first course is equally suitable for both adult and children's menus. To prepare fish soup with sea bass, you should purchase all the necessary ingredients in advance. Before starting the process, make sure you have all the required ingredients at your disposal. Your kitchen must have:

800 grams of potatoes.
A couple of medium carrots.
Half a kilo of perch.
One small onion.
Half a glass of millet.
Two liters of filtered water.

Special attention should be paid to the fact that in this case a minimum set of spices will be used. This time you only need bay leaves, fresh parsley and table salt

The amount of the latter depends on the personal taste preferences of the cook himself and his family members.

How to make sea bass fish soup: an incredibly tasty recipe

Red snapper is quite a beautiful fish that can be fried and baked and also makes a wonderful fish soup. This headless sea bass soup turns out to be quite rich and satisfying.

In addition, the peculiarity of red perch soup is that this fish has few bones, so you can safely add large fillet pieces to the finished fish soup. The recipe for making sea bass soup is very simple, with only slight differences from similar dishes.