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Bouillon

Soup

Option 5: Mediterranean salmon fish soup

Fans of Mediterranean cuisine and especially fish dishes will really like the recipe for this salmon fish soup, because thanks to the variety of vegetables it contains, it has a bright and rich taste and an appetizing appearance. In addition, the dish will hardly harm the figure, so it can be consumed by those who care about their health and slimness.

Ingredients:

• 1 kg. salmon fillets;
• 80 gr. steamed rice;
• 3 ripe and sweet tomatoes;
• 5-6 cloves of garlic;
• 2 medium bell peppers;
• Large stalk of leek with green part;
• 1 tbsp. spoon of sweet paprika;
• 50 ml. unrefined olive oil;
• Salt and freshly ground black pepper - to taste;
• A pinch of brown sugar;
• Some fresh herbs.

Step-by-step cooking recipe

Pour water into a large saucepan, cut off the green part of the stalk from the leek, rinse and place in water along with spices (black peppercorns, allspice, cuttings of fresh herbs, a pinch of salt and sugar, and bay leaf). Bring the water to a boil.

Let the vegetables and spices simmer over medium heat for about 10 minutes, then remove and discard, and add fish cut into large pieces into the broth. Reduce heat to medium level.

Heat the olive oil in a frying pan, chop the onion and garlic and fry. Add chopped peppers and tomatoes to them and simmer for 4-5 minutes.

Rinse the rice under running water and cook with water until almost done, so that it crunches slightly in your teeth. Transfer it to the fish, add fried vegetables, salt and spices. Simmer the soup over low heat for about 10 minutes and add chopped fresh herbs.

When serving Mediterranean salmon fish soup, you should add a little freshly ground black pepper and a little more dill.

Description of preparation:

This noble fish requires special treatment, so even something as simple as cooking has its own peculiarities, and now I will tell you how to cook boiled salmon. First of all, I want to warn you that we will, of course, cook it not in ordinary water, but with the addition of white wine, because this way we can emphasize the amazing taste of this fish. Otherwise, everything is very simple: a little pepper, onion and salt - we don’t need anything else. With these simple ingredients and my simple poached salmon recipe, we can quickly and easily create an amazing dish that you and your family will love.

Delicious benefits in a plate

Are you bored with everyday dishes and want some variety? Steam the salmon steaks. Come up with an original side dish for this fish treat and get an unforgettable gastronomic pleasure.

Advice! When cutting up salmon, carefully remove the gall bladder. If its contents leak out, the fillet will acquire a bitter taste.

Ingredients:

• fresh frozen salmon - one piece;
• lemon;
• salt, ground allspice;
• dried basil;
• laurel leaf – 1-2 pieces;
• dill - several sprigs;
• allspice peas;
• oregano.

Preparation:

• It’s better to transfer the salmon to the main section of the refrigerator in the evening and leave it to thaw.
• We clean it thoroughly. As such, there are no scales on the surface of the salmon carcass; we wash it using a brush with stiff bristles or an ordinary kitchen sponge.
• Remove the gills, cut off the head and tail.
• Use scissors to trim the fins and remove the entrails. We thoroughly wash the salmon carcass and dry it with paper napkins.

• Cut the carcass into large pieces, peel the skin and, if possible, remove the bones.
• We will prepare cleaned fillet.

• Rub the salmon fillet with salt and ground allspice. Add other dried herbs and spices.
• To eliminate the specific fishy smell, we can pour freshly squeezed lemon juice over each piece. Leave to marinate for 15-20 minutes.

• Lubricate the container form of a steamer or multicooker with refined olive oil, lay out pieces of salmon fillet.

• Pour filtered water into the main compartment. Add dill sprigs, a few drops of freshly squeezed lemon juice and spices to it.

• Cook for 30-35 minutes. If you want to speed up the cooking process, add hot water to the kitchen appliance.

• All that remains is to prepare the side dish, serve the dish and serve it to the table. Boiled salmon has an amazing taste and aroma.

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Every day around the world the number of healthy food enthusiasts is growing exponentially. You don't need to be a celebrity chef to enjoy delicious boiled fish. The duration of its heat treatment lasts from 20 to 45 minutes, and the number of dishes that can be prepared with boiled salmon is almost countless. Bon appetit!

What you will need

• Small, sweet, chopped onion
• Knife
• Large frying pan
• 1/2 glass white wine
• 1 cup water or chicken broth
• 700 g salmon steaks
• Spatula with holes
• Salt
• Freshly ground black pepper
• Fresh lemon
• Baking dish 20 by 20 cm
• 1/4 cup water, white wine or chicken broth
• Polyethylene film
• Skimmer
• Paper towels
• 1 glass of water
• 1/2 glass white wine
• Multicooker
• 1 yellow onion
• 1 lemon
• 2 small salmon fillets

Nutritional and energy value:

Option 4: Salmon fish soup with added seafood

In order for salmon fish soup to have the characteristic taste of seafood, you should not skimp and add a sufficient amount of mussels and shrimp. And in order for the broth to be strong and rich, you need to prepare a delicious broth.

Ingredients:

• 250 gr. scallops (frozen);
• The tail and head, the ridge of the fish - for preparing the broth;
• 400 gr. salmon fillets;
• 12 frozen (large) mussels;
• Salt and black pepper, bay leaf;
• A bunch of fresh herbs;
• Homemade cream – 100 gr.;
• Processed cheese – 200 gr.;
• Dry nori leaves – 4 pcs.;
• A little hot chili pepper.

How to cook

The first step is to clean the fish, remove the fish from it, peel it from the skin, and put all the remaining parts in a saucepan and fill with cold water, cook for half an hour over low heat. You can definitely remove the foam so that the broth remains clear. If desired, you can add some spices and root vegetables to it.

Strain the finished broth, pour into a clean saucepan, and bring to a boil. Now you can add chopped fillet to it and simmer over low heat until the soup barely gurgles, about 7-8 minutes.

Add washed and peeled seafood; you can also add peeled shrimp to taste. Lightly salt the soup and season with spices.

At the very last moment, cream and melted cheese and nori leaves cut into thin strips with scissors are added to the soup. Simmer the dish for about 5-7 minutes and you can start tasting.

When serving it to the table, add some fresh herbs, and be sure to make sure that the processed cheese has time to “disperse” in the broth while preparing the soup.

Cooking time for different dishes

Cookbooks often write that you need to cook fish soup until done in a slow cooker or on the stove, but any part of the carcass can be used. If small pieces of fillet have time to cook in 15-20 minutes and are added at the end of cooking, then you will have to make broth from the head in advance.

Option 2: Salmon fish soup - quick recipe

Salmon fish soup can be a decoration for a festive feast, especially if it takes place outdoors. You can prepare it quickly if you take care of buying fish fillets in advance, or simply cut the fish. Well, to make it even tastier, you can prepare a broth with roots, bones, skin and head (the gills must be removed) in advance.

Ingredients:

• Salmon fillet – 500 gr.;
• Potatoes – 3 pcs.;
• Onions – 2 pcs.;
• Carrots – 2 pcs.;
• Fresh greens - dill and parsley;
• Spices and seasonings;
• A little salt.

How to quickly make salmon fish soup

If you have fish broth, then after cooking it must be strained and brought to a boil. Peel fresh potatoes, cut them into fairly large pieces, and place them in the broth.

Peel the onions and carrots, saute them until almost done in vegetable oil and add to the soup. Prepare the fillet by removing the skin and cutting into small pieces. Place in soup, add salt and spices.

When serving soup to the table, you should pour it into bowls and add, without skimping, fresh and aromatic herbs.

DESCRIPTION

On my cutting table I found a medium-sized fish for salmon (2 kg 300 g). It was necessary to partially salt it and partially use it to make soup. The main rule when buying chilled fish is to choose a decent specimen, which has shiny skin, pink gills and undamaged, undamaged eyes, and soft but elastic meat. My fish turned out to be just like that. I filleted it and separated the parts needed for broth and soup. The soup required 420 g of fillet and 640 g made up the so-called soup set: head, tail, bones, fins. The scales can be cleaned in this way: take a small grater and run it from the tail towards the head, it’s very convenient, the fish is large and the grater has a large surface, you can do this quite quickly. I can say that it is quite easy to spoil this juicy, fatty and tender fish if you overcook it or otherwise exceed the cooking time.

Option 3: Creamy salmon fish soup

In order to visit Finland and plunge into the local cuisine, it is enough to prepare a very tasty creamy salmon fish soup, with the addition of fatty and thick homemade cream. This dish can give even the pickiest gourmet an indescribable taste sensation.

Ingredients:

• 500 gr. salmon fillets;
• 200 ml. heavy homemade cream;
• 1 carrot;
• 3 small potatoes;
• 3 sweet tomatoes;
• 2 sweet onions;
• A little salt and pepper;
• 50 ml. vegetable oil;
• 5-6 sprigs of fresh dill.

Step by step recipe

Peel the vegetables, cut the potatoes into large pieces, add enough water for the soup, and cook over medium heat.

Chop the onions and carrots, fry the root vegetables in a small amount of vegetable oil until golden brown. Transfer the vegetables to the broth with the potatoes.

As soon as the vegetables are completely cooked, add salmon fillet, cut into small pieces, to the soup. Immediately add salt and spices, stir and leave the dish to simmer on the stove for 10 minutes.