Let's reveal the secrets of making fish broth: pure as a tear

How to lighten

Since fish broth can be cooked in different ways, we will analyze the basic technology of the recipe, in which the liquid turns out to be as light and transparent as possible. Here are the rules to follow:

Use only fresh fish - regardless of whether it is frozen, chilled or fresh. Fish soup or other recipe will turn out more delicious this way.
Carefully clean the carcass. All entrails must be removed - pay special attention to the black stripe that runs in the peritoneum along the ridge. It needs to be completely scraped out.
To immediately obtain a clear and light broth, it must be boiled with the addition of carrots, several sprigs of any greenery to taste, and an onion.
If for some reason it was not possible to prepare the fish broth correctly right away, you should use the following technology. Take 1 or 2 chicken whites (the yolks must be separated), beat them lightly and add them into the liquid in a thin stream, with constant stirring. This broth is cooked with egg whites for several minutes. It is advisable to stir several times. During this time, the egg component will rise up and lighten the broth. This component must be assembled.
Another important point is the slow boiling process. Under no circumstances should boiling be allowed, as it will not be possible to collect high-quality foam. If the soup is cooked slowly, then there is no need to further lighten it.

These tips will help you understand why the broth is clarified and make the liquid clear immediately, or clarify cloudy broth during cooking.

It is worth considering that the KBZHU of the average fish soup or fish soup is within the following components:

Calorie content – 40 kcal
Proteins – 2.6 g.
Fats – 0.9 g.
Carbohydrates – 4 g.

Secrets of making delicious fish broth

Aromatic fish broth is used to prepare soups, main courses, appetizers and sauces, but it is also tasty on its own. A very nutritious broth is obtained from catfish, ruffe, perch, pike perch, trout, crucian carp, carp, carp, pink salmon, salmon and sturgeon fish. Nutritionists and doctors recommend broths as a healthy and low-calorie food that is easily absorbed by the body. Preparation of fish broth can be mastered by any housewife who cares about adequate nutrition for her family. How to cook fish broth correctly?

From red fish

Recipe ingredients:

Red fish – 1 pc.
Carrots, onions - 1 pc.
Allspice peas – 5-6 pcs.
Salt and bay leaf - to taste.

KBJU recipe:

Calorie content – 48 kcal
Proteins – 2.2 g.
Fats – 1.8 g.
Carbohydrates – 3.4 g.

The broth from red rocks - sockeye salmon, coho salmon, salmon - turns out to be quite fatty and rich. To lighten it, you should use the following technology in the recipe:

Take the heads and tails of the red fish. Rinse the parts thoroughly and remove the gills.
Place in a saucepan and add the required amount of water.
At the same time, add vegetables to the water - 1 piece of carrot and onion, a few peas of allspice.
Boil red fish for 30-35 minutes. Be sure to remove all foam that rises to the surface. After this, strain the future fish soup - this will prevent the seeds from getting in, as well as weed out protein films that can change the color of the soup.
Cool the fish, carefully sort it, separate the meat from the bones.
After this, put the clean broth back into the pan on the stove. Send the meat from the head and tail there. Add the remaining vegetables according to the recipe and cook until all ingredients are completely softened in the fish liquid. At the end, if necessary, add salt and spices and herbs.

Preparing fish for broth

The fish is cleaned of scales and entrails, the fins are cut off, and the gills and eyes are removed. The carcass is washed well under running water, cut into pieces, and the small fish is placed whole in the pan. If you bought trout, you can boil the fish with its scales, as they make the broth rich and rich. Many housewives leave fins for the same reason, but uncut gills will hopelessly ruin the taste of the dish. Sometimes housewives cook broth from tails, bones, heads, skins, fins, or buy ready-made fish kits. Do not use the heads of bream, roach, crucian carp or carp for the broth, otherwise the dish will taste bitter. To cook red fish, it is better to buy ready-made fillets. Broths made from different varieties of fish are very pleasant to the taste, and combinations of burbot and whitefish, ruff and perch are especially successful.

From the head of a fish

Whenever you cook fish, especially large ones, you can take its head and tail in order to obtain a rich broth for further preparation of fish soup or fish soup. Sometimes one skull is enough when the dimensions are quite significant. Rich fish soup can be made from the following ingredients:

Head of large fish - salmon, salmon, chinook - 1 pc.
Dill – 1 bunch.
Onion – 1 medium sized head.
Garlic – 2 cloves.

KBJU recipe:

Calorie content – 28 kcal
Proteins – 1.2 g.
Fats – 0.8 g.
Carbohydrates – 3 g.

Process for making fish broth:

Wash the fish head under running water. Pull back the gill slits and cut out the gills, which are lamellar tissue. If this is not done, the broth may acquire an unpleasant bitter taste and a cloudy tint, since all the harmful components that are in the water accumulate here and are filtered out during the breathing of the fish.
Place the fish head in a saucepan, fill it with cold water, bring to a boil over high heat and immediately reduce the heating power.
Move the head with a spoon so that the foam floats to the top, but do not interfere under any circumstances so that it does not settle to the bottom.
Collect it carefully with a spoon.
Then add the peeled vegetables, maybe uncut. Add spices and salt and cook for 30 minutes over very low heat.

Cooking features

For experienced chefs, preparing fish stock will not be a difficult task. Before starting cooking, a novice housewife should know a few important points so that her efforts are not wasted.

Not all fish are equally good for making fish stock. The inhabitants of muddy ponds are not very suitable for it, as they have a specific smell that is transferred to the finished dish. If you use fish such as catfish or pike, caught in a heavily overgrown reservoir, then the broth will have to be flavored using a large amount of seasonings and roots. Mackerel and herring are absolutely not suitable for making broth. When cooked, they provide it with such a specific smell that it is difficult, if not impossible, to get rid of it.
To give the fish broth a pleasant aroma, add bay leaves, black and allspice peas, herbs, carrots, onions, garlic, and ginger. Some people improve the taste of the broth by adding lemon juice or cucumber pickle.
The taste of the broth depends on what kind of fish was used to prepare it. The most rich is obtained from pike perch, ruffe, and perch. Bream, carp and carp can give the dish a bitter taste. To obtain the most delicious broth, several types of fish are combined; bony and fleshy fish make especially successful combinations. An interesting taste can be obtained by combining fish that live in different types of reservoirs.
The greatest fat comes from the bones, fins, and heads of fish, so fish waste can be used to prepare the broth. This makes the dish economical. Fish waste intended for cooking broth must be thoroughly washed, since blood and bile entering the broth will make it cloudy and bitter.
To make the broth clear, cook it over low heat, skimming off the foam that forms on the surface, and strain the finished dish. If the result still does not satisfy you, egg white will help make the broth more transparent. You need to separate it from the yolk, beat it with a little salt, put it in the broth and boil for a while. After this, all that remains is to remove the foam that appears on the surface and strain the dish. The broth will become transparent.
To make the broth rich, pour cold water over the fish and only then bring to a boil and cook.
The average cooking time for fish broth is 45 minutes.

Bone broth

Fish stock can also be made from bones. This is true when the fish is filleted and some other dish is prepared from the meat. In this case, you don’t have to throw away the bones, but cook an excellent fish broth from them. But keep in mind that this option is only suitable if it is fish of valuable species - char, chinook salmon, salmon, trout, ide or any others.

Therefore, for the recipe we take the following components:

The spine, head and tail of a red or other valuable fish.
Onions and carrots - 1 pc. large size.
Peppercorns – 5 pcs.
Bay leaf - 1 pc.
Salt and ground white pepper - to taste.

KBZHU bone broth:

Calorie content – 28 kcal
Proteins – 2 g.
Fats – 1 g.
Carbohydrates – 3 g.

The process and technology in this case are no different from other options for fish broth:

Boil the broth while collecting the foam.
Once the foam is removed, add whole peeled vegetables and dry spices along with salt.
And cook for about 25 minutes.

Recipe 2: Fish broth with tomatoes, celery and seasonings

This aromatic, rich and tasty fish broth is very easy to prepare. It can be used as a basis for first and second courses; it is better to immediately cook more of this broth and freeze some of it in the refrigerator. It is best to use carp, trout or carp.

Required ingredients:

Fish waste from two fish (skins, bones, heads, tails, etc.);
Tomatoes – 2 pcs.;
Celery - three stalks;
Parsley;
Fennel;
Garlic – several cloves;
White wine – 0.75 cups;
0.5 tsp. cumin, coriander and black pepper;
Several bay leaves;
0.5 tsp. sea salt;
Chili pepper - two pods.

Cooking method:

Place the washed fish, pieces of celery stalks and cut tomatoes into the pan. Next we throw in the herbs, garlic, peppers, all the spices (except salt) and white wine. Fill all the ingredients with one and a half liters of water and send to cook. Cook the fish broth over low heat for about 40 minutes. Strain the broth and add some salt.

Head-tail

For such a fish broth, you need to prepare the following components:

Head and tail – 1 trout.
Onion – 1 small piece.
Bay leaf – 2 small leaves.
Carrots – 1 pc.

KBJU per 100 ml:

Calorie content – 27 kcal
Proteins – 2 g.
Fats – 1 g.
Carbohydrates – 3.1 g.

Step-by-step recipe for clear broth:

From fish that is used for salting, stewing or frying, the head and tail are cut off. First, the scales must be carefully removed from the surface of the skin.
The fish parts are washed, placed in a pan and filled with cold water.
Pour in the required amount of water and quickly bring to a boil over high heat.
Collect all the foam that has risen and only after it has been completely eliminated, add peeled vegetables to the broth. It is better to leave them whole, but if they are too large, cut them in half.
Boil over low heat for 20-25 minutes.
Strain the resulting broth. If for some reason it was not possible to make it transparent, then you can put clean broth, from which the head and tail have been removed, back onto the stove. Bring it to a boil, pour in the lightly beaten egg whites in a stream and simmer over low heat for 2 minutes. During the coagulation process, it will collect all the dark-colored protein components that may be suspended in the liquid.
The foam that rises along with the protein to the surface of the fish dish must be removed, otherwise it will not be possible to lighten the soup.

How to make fish stock clear

If the broth turns out cloudy and not very appetizing, beat a few egg whites with a pinch of salt, add them to the broth, bring to a boil and simmer for 15 minutes. Sometimes egg whites are mixed with ice cubes, poured into the broth, brought to a boil, and then removed from the heat and infused under a closed lid. After straining, the broth takes on a clear and appetizing appearance.

The dish can also be made transparent using granular caviar. About 50 g of caviar is ground to a homogeneous paste, diluted with cold water, and then a glass of hot broth is poured in and stirred thoroughly. Add half of the resulting caviar to the pan, bring to a boil, then pour in the remaining mass, bring to a boil again and cook for 15 minutes. The broth is infused and filtered.

Mackerel with potatoes

Since it is most often necessary to cook fish broth when you need to prepare fish soup or fish soup, here is the recipe that will come to the table.

Fish recipe ingredients:

Large mackerel – 1 pc.
Potatoes - 2 medium tubers.
Carrots – 1 large piece.
Onion – 1 head.
Garlic – 1 clove.
Dill – 1 large bunch.
Bay leaf – 1 large dry leaf.
Black peppercorns, cloves, a mixture of peppers - to taste.

KBZHU for 100 ml of fish soup:

Calorie content – 54 kcal
Proteins – 2.1 g.
Fats – 2.8 g.
Carbohydrates – 4.8 g.

Scheme for preparing frozen mackerel soup:

Mackerel must be thawed in natural conditions. Peel the scales from it, carefully gut it, and remove the gills.
Cut it into two parts perpendicular to the ridge. Place in a saucepan, add filtered or bottled water, and boil.
Reduce heat to low and gradually collect the rising foam over several minutes.
Then add all the spices and salt. Continue cooking for 20 minutes. Remove the fish pieces and filter the broth through a sieve to prevent the bones from getting into the liquid component.
Cool the meat and remove the bones.
Return the broth to the stove, boil and add diced potatoes and onions. Grate the carrots on a coarse grater and also add to the soup.
For those who like a richer and fattier taste of the first course, you can pre-fry the carrots and onions in a frying pan in a small amount of vegetable oil or butter.
Bring the vegetables until cooked and at the final stage add spices and finely chopped dill and fish ingredients.

How to cook fish broth

Products
Water - 2 liters Fish (for example, hake and/or haddock) or fish set - 600 grams Parsley root - 2 roots Onion - 1 head Bay leaf - 4 leaves Salt - to taste Black pepper - 6 peas

How to cook fish broth

1. Wash the fish heads in cool water, cut out the gills and eyes. 2. Cut the fish or large fish bones from the set into several pieces and rinse in cool water. 3. Pour 2 liters of cold water over the fish parts, place the covered pan on the burner over medium heat, and wait until it boils. 4. Remove the resulting foam, change the heat to low. 5. Wash the parsley root, peel it, cut into strips 0.5 centimeters thick and 3 centimeters wide. 6. Peel the onion and chop finely. 7. Add onion, parsley root, bay leaves, salt and pepper to the broth, keep on low heat for 40 minutes. 8. Leave the finished broth to brew for 20 minutes. 9. Remove foam from the surface of the broth with a spoon and strain.

With tomatoes and celery

To prepare an original version of fish soup, you can use the following recipe.

Components:

Red fish, preferably fatty varieties – 1 pc. small in size (it can be replaced with the head and tail of a large fish).
Potatoes – 1 pc.
Rice – 50 g.
Bottled water – 3 l.
Tomatoes – 4 pcs. medium-sized red varieties.
Butter – 20 g.
Onions – 2 medium sized heads.
Garlic – 2 cloves.
Dill – 1 large bunch.
Stem celery – 1 stalk.
Salt and spices - to taste.

KBZHU fish soup:

Calorie content – 60 kcal
Proteins – 2.4 g.
Fats – 3 g.
Carbohydrates – 4.1 g.

Scheme for preparing fish soup with tomatoes:

The fish must be washed, cleaned of scales and intestines, and the gills removed.
Place the prepared parts of the fish in a saucepan, add cold prepared water and boil for 15 minutes until half cooked.
Remove the fish from the water, cool it, strain the broth and return it to the heat.
Sauté the onion in butter along with grated carrots.
Transfer the vegetables to the boiling broth.
Add peeled and diced potatoes to it.
Rinse the rice and also add it to the future fish soup.
Chop the washed dill very finely.
Rinse the celery stalks under running water and carefully cut off the fibers that run along the entire length of the stem with a knife. Then cut them into thin slices. Add to soup and continue to simmer over low heat.
Pour boiling water over the tomatoes and peel off the skins. Chop the pulp into small cubes and put them in the soup.
Cook everything together until the vegetables and cereals are completely cooked.
At the final stage, add spices and salt to the fish dish.

Fish broth soup

To prepare fish soup, red fish (sockeye salmon, salmon, trout, salmon) is often used, which contains many vitamins and nutrients, and also gives strength and prolongs youth. You need to take 200 grams of red fish, 250 grams of steamed rice, 30 grams of vegetable oil, 2 potatoes, one carrot and one onion, dill, salt, bay leaf, saffron, black, white and red pepper.

Cooking sequence:

The fish is divided into portions, placed in a saucepan, cold water is added and put first on high, and after boiling on medium heat. Boil the fish for 15 minutes, then remove from the broth. The resulting broth is filtered.
The potatoes are cut into cubes, dipped into the broth, washed rice, salt, spices are added and cooked for 20 minutes, skimming off the foam.
In a frying pan with vegetable oil, fry grated carrots and onions chopped into half rings and add them to the pan with the total mass.
Boiled fish meat is separated from the bones, removing the skin and fins. The pulp is added to the soup.
Boil over medium heat for about 8 minutes, add chopped herbs 2 minutes before readiness.

Nutritionists advise adding fish broth to your diet as a healthy dish rich in vitamins. You can use it either on its own or as a base for soups. Properly prepared rich fish broth will help diversify your menu and improve your health.

Salmon

Salmon soup is an excellent hearty dish that has a lot of beneficial properties due to the large amount of fatty acids that are beneficial for the human body. Preparing such a dish is simple and quick, but first you need to prepare quality ingredients:

Salmon head and tail.
Potatoes – 2 pcs.
Onions – 1 pc.
Carrots – 1 root vegetable.
Millet – 80 g.
Butter – 20 g for sautéing.
Ground white pepper, salt, cloves, bay leaf - to taste.

KBZHU fish soup per 100 ml:

Calorie content – 41 kcal
Proteins – 2 g.
Fats – 2.8 g.
Carbohydrates – 3.5 g.

Recipe preparation diagram:

Prepare the tail and head of the salmon according to all the rules.
Place them in a saucepan and add water to a boil. Reduce heat and skim off any rising foam.
Wash the millet, peel the vegetables and chop them into cubes.
Boil the fish for 15 minutes, remove it from the water and strain the resulting broth.
Remove the salmon meat from the bones, carefully removing all the pieces from the head and tail. Add back to the boiling broth.
Add potatoes cut into pieces there.
In a separate frying pan, sauté onions and carrots in butter. When they are half cooked, add them to the soup.
Rinse the millet and add to the rest of the ingredients.
Salt, pepper, add spices to taste and greens, which will be pre-chopped. Cook the fish dish until the potatoes and millet are cooked.

Fish broth "Rooster soup"

They say that the royal fish soup is made with chicken broth, and with red fish and sturgeon. Am I a king, or not a king?! - I thought. Of course not, I’m not a king or a queen, but with a “king in my head” - that’s for sure, oh, he doesn’t give me peace, he often comes up with such things. For example, today - a couple of recipes for the “Ideal Couple” competition, you be the judge of what and how, but we had a delicious, very tasty meal, no weaker than royalty. I suggest you pamper your family and “reign” with pleasure.

What to use it for

The broth, which will be prepared from different types, can be used for different purposes. Ukha is the first thing that comes to mind, but it is far from the only recipe option. You can make fish aspic or various types of soups from different cuisines of the world.

Solyanka

The recipe for fish solyanka is an original version of how you can use fish broth to prepare a first course from it. To cook it you will need:

Broth in the amount of 2 liters. You can cook it from any fish that is available.
Smoked salmon and sturgeon – 300 g each.
White roots, grated on a fine grater - 3 tbsp.
Salted or pickled mushrooms – 200 g.
Pickled cucumber brine – 180 ml.
Pickled cucumbers – 2 large pieces.
Olives (green or black) – 10-15 pieces.
Capers – 2 tbsp.
Tomatoes – 3 large pieces.
Peeled shrimp or boiled squid – 300 g.
Dill – 2 large bunches.

KBJU recipe:

Calorie content – 39 kcal
Proteins – 4.1 g.
Fats – 2.2 g.
Carbohydrates – 3.7 g.

Cooking process:

Add diced potatoes and grated white roots to the broth, which has already boiled.
While they are cooking, prepare the mushrooms, olives, pickles and mushrooms. They need to be cut.
Place them in the hodgepodge along with the capers. If you want a richer, spicy flavor, you can cut the capers in half lengthwise.
Pour boiling water over the tomatoes, remove the skin and cut the pulp into cubes. Add to the hodgepodge.
Boil the fish soup until tender, add salt and spices to taste.

Soup with croutons

Fish soup with croutons is a great option for a hearty dish with a high protein content. It will require the following components:

Fish broth – 2 l.
White sea fish meat – 400 g.
Lentils – 80 g dry.
Carrots – 1 root vegetable.
Onions – 1 pc.
Butter – 50 g.
Ground black and white pepper, as well as salt - to taste.

KBZHU fish soup:

Calorie content – 48 kcal
Proteins – 4.1 g.
Fats – 2.9 g.
Carbohydrates – 5.2 g.

Process for preparing fish soup:

Boil the broth.
Place finely grated carrots and onions into it, which must also be grated. How much fish to put in the soup depends on individual preferences, but the more there is, the tastier and more satisfying the final dish will be.
Rinse the red (orange) lentils under running water and add to the fish soup.
Bring to readiness, at the final stage add butter, salt and ground pepper to the fish component.

These options allow you to prepare a wide variety of fish broth recipes. How long to cook fish, how to choose the right ingredients - these are fairly simple rules. And by following them, you can always please yourself and your loved ones with an original recipe based on river and sea fish. Why is the broth clarified? To get a visually attractive dish that can be served on a festive table.

Another way to cook fish broth

Some recipes are more reminiscent not of classic broths, but of light soups. During the process of cooking the broth, diced potatoes or a little rice are often added to it, and carrots and onions are added not at the very beginning of cooking, but towards the end, frying them in oil in a frying pan. By the way, it is the sautéed onions that give the broth its golden hue and piquant aroma.

There are recipes in which you can find leeks, garlic, bell peppers, ginger and parsnip roots, mushrooms, lemon and dry wine. Often the broth is made from shrimp, squid, mussels and other seafood.

Red

Each type of fish has its own benefits for the human body.

An ideal dish for those who love fish but are on a diet is salmon
. Its energy value is only 130-140 calories. Salmon makes an excellent dietary soup. Salmon goes well with various vegetables, which makes it indispensable in the fish menu.
Nature has endowed coho salmon
with an excellent taste. The meat of this fish is useful for those people who want to gain muscle mass faster. Porcini mushrooms and champignons, as well as sour cream, are ideal for coho salmon.
Sockeye salmon
makes an excellent soup with a delicate crab flavor. Its meat resembles a crab product, and this depends on the nutrition of the fish itself. The main diet of sockeye salmon consists of crustaceans. Various dairy additives are added to sockeye salmon soups.

Suitable Products

Single piece frozen sockeye salmon, gutted

745 rub. for 1 Kg. (retail)

Benefits and harms

The taste and calorie content of the dish may vary depending on the type of fish and spices.
The condition of the main ingredient is also an important factor. IMPORTANT! It is advisable to use fresh or chilled fish. Frozen carcasses may be spoiled or thawed several times

In addition to taste characteristics, it is worth considering the benefits and harms of the dish. Nutritionists and doctors, when preparing diverse diets, do not always include fish broth in the diet, although the dish is very useful from a culinary point of view.

What are the benefits of fish broth:

The broth contains vitamins: H, PP, B, C and E. The list goes on, if we take into account the type of spices.
Minerals present: fluorine, calcium, sodium, potassium, zinc, phosphorus, iodine, and iron.
The dish is easily absorbed by the body due to the presence of quickly broken down fats.
Has a positive effect on the digestive, nervous, and cardiovascular systems.
Due to its high nutritional value, it is a very nutritious first course option.
Can prevent tooth enamel destruction and improve skin condition.
Improves metabolism and helps cope with cholesterol.

Classic fish broth recipe

There is a huge variety of recipes for preparing the decoction. Each option has its own differences, determined by the nationality of the cuisine. The simplest recipe to prepare is the classic recipe. The nuances can only relate to the peculiarities of preparing the type of fish. A standard set of products can be used.

Advice! To diversify the taste, you can use several varieties.

You need to prepare the following ingredients:

500 g carcass;
1 large onion;
small parsley root;
3 liters of water.

Additionally, you need to prepare salt and ground black pepper. This amount of food should yield 6 servings.

Catfish fish recipes

Beneficial and harmful properties of fish broth

✅ Useful

Compensates for the lack of nutrients during diets.
It has a low calorie content (on average about 50 kcal per 100 g).
Contains useful substances such as folic acid, magnesium, polyunsaturated fats, iodine.
Rich in vitamins A, B1, B2, B3, B6, B9, B12, C, D, E, PP.
Normalizes the functioning of the gallbladder and digestive system.
Speeds up metabolism.

It is recommended to include broth from cod fillet or other nutritious fish into the diet of children aged 8 months and older (in the absence of allergies) at least once a week. You should simply cook it by adding the fish to salted water.

Thanks to the rich content of vitamins and microelements that are beneficial for the child’s body, this dish will be an excellent addition to the child’s diet.

❌ Harmful

The ability to cause an allergic reaction.
The ability of fish, when exposed to unfavorable natural conditions, to accumulate salts of harmful metals and toxic substances.
Contraindications for people with liver, kidney and cardiovascular diseases.

The surest way to choose good, fresh fish is to buy live fish. If this is not possible, you should choose by smell. Freshly caught fish is distinguished by a barely perceptible sweetish smell or its complete absence.

Tips from chefs

We have collected some tips for you from the leading chefs of our country. They will help you prepare broth quickly and tasty:

Before cooking, be sure to sharpen your knives so that vegetables do not lose their juice during cutting.
To preserve vitamins and beneficial microelements, vegetables should be placed in the broth only when boiling.
It is necessary to salt the soup at the beginning of the cooking process. But the bay leaf and black peppercorns should be placed at the very end.
Do not bring the broth to a very bubbling boil under any circumstances. The products contained in it may lose their beneficial properties. For example, vitamin C is destroyed at a temperature of 70-80 degrees.
Chefs recommend not to get too carried away with spices. If you overdo it, you risk ruining the soup. It is necessary to remember one golden rule: not all spices are combined with each other.