Catfish soup is an excellent liquid dish that can not only quickly fill you up, but also speed up recovery better than any broth. Yushka has these properties due to the fat content of the fish, which has almost no bones and is widely used in cooking. But many housewives, without even asking the question whether it is possible to cook fish soup, throw it away, believing that there is nothing edible in it. It turns out that everything is completely wrong, and if you remove the bones, you will end up with quite a lot of juicy, tender meat in your head. Next, we’ll look at a step-by-step recipe for catfish fish soup with photos, which anyone can repeat at home.
Catfish soup (fillet)
Servings: 6.
Time: 1 hour 20 minutes.
Calorie content per 100 grams: 116.5 kcal.
Ingredients for cooking:
- 1 catfish carcass;
- 5 potatoes;
- 4 tomatoes;
- 1 onion;
- 1 bell pepper;
- 0.5 lemon;
- 2 bay leaves;
- 3-4 sprigs of parsley;
- 3 liters of water;
- a little black pepper and table salt.
Cooking fish soup at home is very simple. Catfish for fish soup can be fresh, chilled or frozen. To prepare the fish soup, we start by cutting the carcass. We cut off the head and tail fin, take out the insides, and gut the fish. Cut the carcass into portions, separate the fillet. Salt it, pepper to taste, sprinkle with lemon juice.
Meanwhile, peel and cut the potatoes into medium cubes. Place in boiling water to cook until half cooked. Meanwhile, peel and cut the onion into cubes, and cut the tomatoes into several slices. Remove seeds from bell peppers. Cut into cubes.
Add chopped onion and bay leaves to the half-cooked potatoes. After 5-10 minutes, add pepper and tomatoes to the fish soup. Cook the dish for 5 minutes, remove the bay leaf and add the fillet. Cook the fish soup for another 20 minutes. When serving, sprinkle the fish soup with chopped parsley.
A very tasty, spicy fish soup is made from smoked catfish with millet.
Classic recipe for catfish fish soup at home
Try this rich fish soup recipe. You will love its rich taste. In addition, you will be pleasantly surprised at how easy and quick it is to prepare. The proportions are based on a 2 liter pan.
You will need:
- 400 g fish;
- 5 small potatoes;
- 2 carrots;
- 2 onions;
- salt, black peppercorns, bay leaf, herbs to taste;
- vegetable oil for frying.
How to cook:
1. Wash the catfish thoroughly, cut into portions, place in a pan, and cover with cold water. Add whole peeled carrots and onions.
2. Place the pan on the stove and cook for about 20 minutes. When the broth boils, skim off the foam. 5 minutes before cooking, add salt to taste.
3. Remove the fish and vegetables from the pan. After cooling, disassemble the meat, remove bones and skin. Do not use boiled onions and carrots in the future.
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4. If the broth is cloudy, you can strain it. Add peeled and cut into small cubes potatoes and leave to cook until tender.
5. Chop the second onion into half rings, cut the carrots into thin strips. Place in a preheated frying pan with vegetable oil and fry, stirring constantly, until cooked.
6. When the potatoes are cooked, add them to the pan. Place the cut fish there, stir, and add salt if necessary. Add peppercorns, bay leaves and chopped fresh herbs.
Keep the dish on the fire for a couple more minutes and pour into portioned plates. Serve with fragrant bread and your favorite dressing.
Ear from the head and tail of a catfish
Servings: 3-4.
Time: 1 hour.
Calorie content per 100 grams: 104.4 kcal.
Ingredients for cooking:
How to cook fish soup from a catfish head without smell
Some people believe that it is impossible to make fish soup from one catfish head. It is true that if you cook a dish incorrectly, an unpleasant specific smell may appear. If you approach the preparation responsibly, you will get a flavorful, rich soup. To do this you need to prepare:
- large head;
- 3 potatoes;
- onions, carrots;
- a couple of sprigs of parsley and celery;
- salt;
- 2 bay leaves.
Step-by-step preparation:
- We wash our hair, place it in a saucepan and pour in 2 liters of water, put it on medium heat, and bring it to a boil. If there are other parts of the fish, bones, ridge left, you can add them;
- Chop the onion, grate the carrots on a coarse grater, cut the potatoes into slices;
- Place a frying pan on the stove, fry the onions and carrots in a small amount of sunflower or olive oil;
- When the broth has boiled, add finely chopped celery to the pan and cook for 10-15 minutes;
- We take out the head, strain the broth using gauze;
- Add the roast and potatoes to the broth, cook until the potatoes are ready (about 15 minutes);
- Turn off the heat, add finely chopped parsley, cover with a lid and leave to steep for 10 minutes.
Variations of the catfish fish soup recipe
If there is a small amount of caviar, add it to the fish soup, cut into pieces, 10 minutes before removing from the heat. The caviar spreads into individual eggs and nicely decorates the soup.
Plant roots are placed whole so that they can be easily removed from the fish soup when poured into plates. But they are quite edible; they can be grated or finely chopped and left in the pan without removing them.
Those who are afraid that fish head soup will have an unpleasant aftertaste can flavor it with vodka. 20 ml is enough to “kill” the smell of mud. Alcohol vapor will evaporate during cooking, and the color of the fish soup will be excellent - transparent, without turbidity. Vodka is poured in 5 minutes before the end of cooking and the fish soup is allowed to sit for a while (at least ten minutes) after it is cooked.
After boiling the heads, it is easy to clarify the fish broth without adding an alcoholic drink. Chicken protein from one egg is diluted in three tablespoons of cold water. Stir thoroughly. Pour into the pan in a thin stream, stirring continuously. Bring to a boil (do not let it boil!) and strain.
A pinch of turmeric, added a couple of minutes before removal, will give the cloudy ear of heads a pleasant color. Other spices are added for taste and aroma: saffron, tarragon, basil, anise, nutmeg, ginger, paprika.
Any dish benefits from a sprinkle of green dill. In the absence of fresh herbs, 2-3 pinches of dry herbs are poured into the pan with the fish soup, which a good housewife always stocks up for the winter. Herbs will enhance the aroma and add a subtle flavor without overpowering the fishy taste of the dish.
Potato consumption can be reduced by 2-3 times if you add a handful of millet, rice, pearl barley, corn or wheat grits. And even noodles. The result is an appetizing fish soup that will pleasantly diversify the everyday table.
We will be grateful to all readers who will share recipes in the comments on how to cook catfish soup and catfish heads!
Don't forget to check out the interesting recipes listed at the beginning of the article!
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Fish soup on the fire with lard and millet
This recipe differs from the previous one in the number of additional ingredients.
In addition to fish and vegetables, lard and cereals will be added. The soup will be more satisfying and rich, the taste will be slightly different. Ingredients:
- fish – 2 kg;
- carrots – 200 g;
- onion –200 g;
- potatoes – 1 kg;
- lard – 100 g;
- millet – 200 g;
- vodka – 50 ml;
- salt, pepper, bay leaf;
- dill and parsley – 200 g.
Cooking time for fish soup on a fire: 40 minutes Number of servings of fish soup on a fire: 12
Preparation:
- As in the previous recipe, prepare the fish and vegetables for cooking.
- Rinse millet in cold water.
- When the water in the cauldron boils, add the potatoes and millet to the water and cook for 10 minutes. After 10 minutes, add chopped onions and carrots, salt and pepper. Send pieces of fish and the head there.
- Immediately after the fish, pour finely chopped lard into the water and pour in vodka. Vodka is needed to neutralize the smell of mud that may be present in river fish.
- Cook the fish soup for another 10 minutes, then pour in the herbs, add bay leaves, and place the cauldron on the ground.
After 30 minutes, when the soup is infused, it can be served.
A few secrets of delicious fish soup:
- The water must be clean and must come from a spring.
- Pay great attention to the choice of fish. There will be no fat from small, lean fish; the soup will not turn out rich.
- Don’t forget to dip a log into the soup at the end of cooking; the soup will turn out unforgettable.
- Use your favorite herbs and spices.
This is how delicious fish soup turns out on a campfire. These recipes will definitely help you.
Cook with joy and love, your friends will definitely appreciate the fish soup. Ear with “smoke”
The first secret is the fire, which should be slightly burnt, but have a sufficient supply of heat. Fish soup with “smoke” even from the simplest fish cannot be compared with any fish soup prepared in the kitchen.
Selection of cookware
The second secret is the right dishes. It is advisable to use only non-oxidizing dishes for this. A stainless steel pot is best suited for this. And one more thing: it is advisable to cook the fish soup over a fire without a lid, so that it absorbs all the smells of nature. Only the ready-made soup, removed from the heat, is infused under the lid for 10 - 15 minutes.
Water
The third secret is water. The most delicious fish soup is obtained from spring water, or the water in which the fish swam. The fact is that the taste properties of the fish soup will largely depend on the quality of the water.
Ingredients
Fish for making fish soup must be fresh. The best ones are ruff and perch. A bad option is crucian carp and tench, because these fish give off an unpleasant bitter taste and the smell of mud. To avoid this, the fish must be thoroughly cleaned, washed and soaked for an hour in a solution of vinegar or salt for half an hour. The more types of fish in the ear, the tastier it will be. When gutting fish, try not to damage the gall bladder, as its bitterness can spoil the taste of the fish soup. To make the fish soup rich and tasty, it is better not to dilute it with water during cooking, and not to add oil or bouillon cubes.
Not fish soup, but fish soup
Under no circumstances should you put cereal in your ear, otherwise you will end up with fish soup. You can add vegetables to it, but very little: onions, potatoes and carrots, parsnip and parsley root.
Spices selection
The choice of spices for fish soup can be quite wide. The best ones combine with it and give it a unique aroma: bay leaf, black and allspice, nutmeg, saffron (turmeric), tarragon, anise, fresh herbs: parsley, dill, fennel, green onions and leeks.
Ear with glitter
To prepare the original fish soup “with sparkles,” you need to add caviar, milk, washed swim bladders and ribbons of fat to the broth.
Magic coal
To “pull” unpleasant odors out of your fish soup, you need to put a coal from the fire (preferably birch) into the almost finished fish soup. Some fishermen add vodka to the fish soup at the end of cooking, although alcohol is still preferable. When it is dissolved in boiling water, a short-term increase in the temperature of the fish soup occurs, which contributes to the boiling and softening of fish bones. And one more thing: the more fish in the ear, the less spice!
Cooking process
We put the water on the fire, and before it boils, prepare the necessary ingredients - fish and vegetables. We cut the cleaned fish into pieces, separate all the bones, fins and head from it. But there is no need to rush to throw them away. When the water boils, put them in the pot and cook for 10-15 minutes. While the fish broth is being prepared, it’s time to prepare the vegetables: peel the potatoes (rather coarsely), carrots (in rings) and onions (largely or even whole).
After 10-15 minutes, send the vegetables to a pot with boiling broth, and after 3-5 minutes add the separated
fish fillet bones. To prevent pieces of fish from falling apart during cooking, it is advisable not to stir the fish soup with a spoon, but to let it simmer for a while over low heat - this will make it tastier. In order to “lower” the fire in the fire, you can slightly move the wood to the side.
When the fish is almost cooked, you should add salt, pepper, bay leaf and other spices to the fish soup - at your discretion, but without overdoing it, so as not to drown out the taste and aroma of the fish soup. We calculate the amount of bay leaf depending on the number of intended servings - one leaf for each. A couple of minutes before the fish soup is ready, you can add finely chopped parsley and dill. After two minutes, remove the pot from the heat, add a glass of vodka to the ear (according to the old Russian tradition), cover with a lid and let it brew with the herbs for another 10 minutes. And you can serve the dish to the fisherman’s table.
Real fishermen eat fish soup with wooden spoons so as not to burn their lips, or drink the broth in mugs. Fisherman's soup, cooked from fresh, just caught fish, is both tasty and healing, because it has a tonic effect. Have a good catch and bon appetit!
A simple classic recipe for fish soup that can be prepared on the go or at home. Any fish is suitable for this classic recipe: pike, char, carp, pink salmon...
So, thanks to a successful catch, we have already, and now it’s our turn for the remaining trimmings and heads. We will use them to cook fish soup, camp-style, over a fire.
The recipe is very simple - there is no time for frills when camping. The fish soup turns out delicious. But what’s not delicious on a hike?
