I haven't cooked anything with fish for a long time. But she's useful. Plus, I also realized that I hadn’t eaten fish soup for a hundred years. And I wanted to, and when a desire arises, it is better to satisfy it, otherwise it will be worse;)
I prepare the ear in the following way.
Compound:
water - 2 liters,
fish (I took sea, hake) - 0.5-1 kg.
onion - 2 pcs,
carrots - 1-2 pieces,
potatoes - 2-3 pieces,
tomatoes (optional) - 2 pcs,
bay leaf - 2 pcs,
allspice peas - 3-4 pcs,
dill or parsley,
salt,
freshly ground pepper.
Cooking:
Wash, clean, gut and remove the gills from the fish.
Fill the fish with cold (!) Water. And add raw peeled onion.
1.
Cook at a low boil for about 15-20 minutes, carefully removing the foam.
Salt the ear.
Cook for another 15-20 minutes, removing the foam.
Remove the fish and onions from the broth with a slotted spoon.
2.
Strain the fish broth through cheesecloth folded in several layers.
3.
Return the pot to the heat and bring the broth to a boil.
Wash potatoes, peel, rinse again and cut into cubes.
Wash the carrots, peel and cut into cubes too.
Put the vegetables into the boiled broth and cook for 15 minutes at a low boil.
4.
Put pieces of fish fillet, peppercorns and bay leaf into the broth. Add sliced tomatoes and cook for about 7 minutes more.
5.
Put chopped dill, add salt, pepper to taste and remove from heat.
6.
Let the ear brew under the lid for about 10-15 minutes. It produces a very rich aroma.
7.
Enjoy your meal!
Do you cook your soup?
Name of dish: Fish soup with tomatoes
Servings: 4-6
Cooking time: 85 min.
What you need for fish soup with tomatoes:
600 g fish
0.5 parsley root
1 carrot
3-4 potatoes
1 bulb
3 small tomatoes
salt, black peppercorns and ground to taste
1 bay leaf
For decoration:
parsley
How to cook fish soup with tomatoes:
1. Clean the fish, gut, rinse well. Separate the fillet with skin from the bones and cut into portions.2. Pour cold water over the head and bones, put on fire and bring to a boil, a steamer pan can help you with this. Cook over medium heat for 30 minutes. Then strain the broth.
3. Wash potatoes, carrots and parsley root, peel, cut into small slices. Onion peel, wash, cut in half.
4. Put the chopped vegetables into the broth and cook for about 15 minutes, then add the fish fillets and cook together for 10 minutes.
5. Wash the tomatoes, cut into small pieces, add to the ear along with peppercorns, ground black pepper, bay leaf and salt. Cook for 10 more minutes.
6. Pour the fish soup on plates, sprinkle with finely chopped herbs.
HELPFUL ADVICE:
The dish will be much more satisfying if it is cooked with the addition of 3-4 tbsp. l. rice or semolina.
Butter can be added to the ear of lean fish. It should be put in right after you take the pan off the heat.
A whole onion, not peeled from the husk, put in the ear will give the dish a golden color.
« Seasoned fishermen say that an ear with potatoes is no longer an ear, but a soup. But try to say this in Rostov-on-Don, and you will be laughed at - they love to do it and know how to do it there. In Rostov, they don’t just boil fish soup with potatoes, but they also add tomatoes at the very end, which is simply unthinkable in Central and Northern Russia! To be honest, I was very skeptical about this culinary tradition for quite a long time, until I tried to cook fish soup with tomatoes myself.
And lo and behold, I really liked it! True, I didn’t just throw chopped tomatoes into my ear, as they most often do, but I wasn’t too lazy and peeled them from the skin and seeds, cut them into small cubes and added them to the already prepared dish along with greens", - says Vlad Piskunov, an expert on ancient Russian dishes and the author of a new culinary collection " Russian kitchen. Best of 500 years"(Publishing house" Eksmo»)
Ingredients:
Cooking:
Photo: courtesy of Eksmo publishing house
Step 1
We clean and gut the fish. We cut off the meat from the ridge, removing, if possible, small bones too.
Step 2
Bring the broth to a boil over medium heat. Salt if not already salty. We put pieces of fish in it.
Step 3
Cook for a couple of minutes until done. If you are using a variety of fish, it is best to cook them separately, as different fish require different cooking times. Don't digest!
Step 4
With the help of a slotted spoon, we take out the boiled pieces of fish and put them on a plate. We put coarsely chopped potatoes in a saucepan with boiling broth.
Step 5
Add pepper, bay leaf and if necessary
salt. Cook until potatoes are tender over moderate heat.
Step 6
Cut the skin of the tomatoes crosswise. Scald the tomatoes with boiling water and dip in ice water. We take the skin off them. Cut into slices and remove the seeds. Cut the peeled tomatoes into small cubes.
Step 7
We lay out the pieces of boiled fish in portioned plates and pour the hot fish soup. Add greens and chopped tomatoes.
Bon appetit!
Believe me, this recipe will become your favorite!
Type of dish: first course
Dish Yield: 12
Cooking time: 40 min
Calories: 1 calories
Ingredients
print recipe| - fish (to your taste: salmon, trout or mackerel) | 400-500 g |
| - carrot | 1 PC. |
| - potato | 5 tubers |
| - tomatoes | 2 strong |
| - Bay leaf | 2 pcs. |
| - peppercorns | 5 pieces. |
| - dill | beam |
| - salt, ground black pepper |
Cooking:
- Pour 2.5 liters of water over the fish, bring to a boil, put a bay leaf and cook for 25 minutes. Mackerel is enough for 15-20 minutes. Remove the fish, separate the fillet from the bones, divide into pieces, strain the broth.
- Bring the broth to a boil, add salt, put chopped onions, carrots into it and cook for 5 minutes.
- Add potatoes, cook for 10-15 minutes. Put the chopped tomatoes in the soup, add the fish fillet, peppercorns, salt, pepper, bring to a boil and remove from heat.
- Pour the soup into bowls, add greens to each.
- IMPORTANT! The bay leaf adds flavor to the broth, but only while boiling. if left after cooking, it will spoil the taste. Therefore, you need to take out the bay leaf after everything is ready.
Friends, I am glad to offer you a recipe in the first course menu - fish soup with tomatoes at home. Of course, real fishermen in field conditions, in nature in a large bowler hat. But no less tasty, rich is the fish soup cooked at home. A recipe that does not require special culinary skills and knowledge to prepare this delicious first course.
We have already cooked, this recipe differs from the traditional cooking method in that tomatoes are added to it as a dressing, giving a slight sourness.
Let's see how to cook fish soup with tomatoes at home ...
Ingredients
- Fish - 0.7 kg
- Tomatoes - 3 medium fruits
- Carrot - 1 pc.
- Potatoes - 3 pcs.
- Parsley root - 1 pc.
- Onion - 1 pc.
- Bay leaf - 2 pcs.
- Peppercorns - 3 pcs.
- Salt and ground black pepper - to taste
- Parsley or dill - a small bunch.
Step by step cooking fish soup with tomatoes
- Wash the fish, remove the scales. Then we open the abdomen and free it from the intestines and the dark film inside. We separate the heads, and cut the carcasses into portioned pieces.
- From the heads we set to cook the broth. After boiling, cook over medium heat for 20 minutes.
- Then strain the fish broth. In it we put pieces of fish, a whole peeled onion, bay leaf with peppercorns, salt to taste. After boiling, cook for 20 minutes.
- At this time, prepare the vegetables: cut the peeled carrots and parsley root into small cubes, and the potatoes into slices. 10 minutes before the end of cooking fish soup - add them to the soup.
- My tomatoes, cut into slices and send to the soup 5 minutes before the end of cooking the fish soup. Taste, adjust if necessary with salt and pepper.
- We pour the finished hot ear into plates, put a piece of boiled fish and a little chopped greens in each.
Homemade fish soup with tomatoes was a success! It turned out juicy and flavorful! I wish you all bon appetit!
