Frozen salmon without potatoes
Ingredients:
- 100 gr. salmon / any red fish;
- onions, carrots - one piece;
- sunflower oil - 20 grams;
- salt - about 7 grams;
- black pepper - optional;
- 2 liters of water.
1 serving – 29 Kcal.
Protein – 1.4 g, fat – 1.4 g, carbohydrates – 2.9 g
Preparation/cooking time – 8/80 min.
Quick recipe:
- Take frozen fish. Thaw it a little, put it straight into a saucepan, be sure to fill it with cold water, and put it on the stove.
- Bring to a boil. Skim off all the foam and continue cooking.
- Chop the onion as finely as possible, and be sure to grate all the carrots.
- Vegetables are fried in a frying pan until aroma appears.
- When the broth is ready, remove the fish and remove the skin and bones.
- Strain the fish broth.
- Cover all vegetables completely with broth.
- Bring to a boil, then add the potatoes correctly and cook for another 20 minutes.
- Place the pieces of fish into the almost finished dish. Some housewives add extra pepper.
- Turn off the heat. The aromatic thick fish soup is ready. The popularity of this recipe is growing every year. Today, many housewives call it one of their favorites.
With fish broth
Products for the dish:
- potatoes - 4 pcs.;
- 2 liters of fish broth;
- 25 grams of greens;
- 3 tomatoes;
- green pepper - 1 pc.;
- leek - 25 grams;
- boiled fish - 200 grams.
1 serving – 22.8 Kcal.
Protein – 1.9 g, fat – 0.4 g, carbohydrates – 3.6 g
Preparation/cooking time – 8/40 min.
How to cook:
- Boil the fish. Remove from pan to make fish stock. It should be transparent.
- Heat the broth.
- Cut the potatoes and add them directly to the fish soup.
- Chop the onion and then put it in the pan.
- Cut tomatoes into wedges and peppers into strips. Add all ingredients to fish soup.
- Finely chop the leeks and herbs.
- Cook the fish soup for ten minutes, adding the boiled fish at the end. When answering how many bowls of fish soup you can get from this number of ingredients, we can confidently say that it will be no less than eight.
How to make fish soup
You can prepare broths from many types of fish. Before cooking, the main component is thoroughly washed, the gills and entrails are removed. Small varieties are cooked whole, while large ones are cut into portions. To improve the taste, cooks use several varieties of fish at once, for example, a combination of burbot and whitefish makes the broth sweetish and tender.
Which fish is best to make soup from?
The secret to making delicious fish soup lies in the right main ingredient. First courses cooked from white varieties are highly valued: flounder, cod, pike perch. Salmon or salmon and trout are also popular for recipes. You can achieve excellent taste by cooking any freshwater or marine species, except for bream, roach, carp and roach, they make the broth bitter.
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Ingredients for fish soup
If the fish soup is prepared from a limited set of products, then the fish soup can be supplemented with several types of vegetables, cereals, and spices. There are recipes that contain flour and wine. Potatoes and rice are the ingredients that go best with fish broth. Spices often include bay leaf, ginger root, rosemary sprigs, and peppercorns.
From white fish
Ingredients:
- fish/vegetable broth – liter;
- water - liter;
- white fish fillet – 400 grams;
- potatoes, any onion, bay leaf - one piece;
- garlic – 4 pcs.;
- cream – 200 ml;
- melted butter, hard cheese, salt, pepper, paprika - depending on taste preferences;
- parsley - 3 branches.
In 3 servings – 69.4 Kcal.
Protein – 5.9 g, fat – 2.3 g, carbohydrates – 10.6 g
Preparation/cooking time – 8/40 min.
How to cook it yourself:
- Chop the potatoes as finely as possible.
- Place it in a saucepan.
- Fill with cold water.
- Be sure to add parsley and bay leaf. After this, bring the broth to a boil.
- Cut the cod into medium-sized pieces and cook the fish soup for another 7-10 minutes.
- Remove bay leaf and parsley from fish soup.
- Beat everything until smooth, adding cream.
- Pepper, salt, heat.
- Serve this traditional Russian soup, home-cooked, and be sure to add grated cheese to each plate. Many people also add paprika and garlic with potatoes.
Fish soup in chicken broth with olives
taste.com.au
Ingredients
- 500 g of silver carp or other fish (several types can be used);
- 2 potatoes;
- 2 tomatoes;
- ½ sweet pepper;
- 6–7 sprigs of greenery;
- 500–600 g chicken meat (for example, thigh);
- 1 bay leaf;
- 1 carrot;
- 1 onion;
- 1 clove of garlic;
- 2½ liters of water;
- 10–15 olives;
- salt and ground black pepper - to taste;
- ¼ teaspoon seafood seasoning.
Preparation
Cut the cleaned fish into small pieces, potatoes, tomatoes and sweet peppers into small pieces. Chop the greens.
Place the chicken, bay leaf, whole carrots, onion and garlic into the pan. Cover with water and cook over medium heat until the bird is cooked through, about 25 minutes. Then strain.
Boil the fish in the same broth for 10 minutes over medium heat. Then remove, strain the liquid, and return to the pan along with the fish. Add potatoes, tomatoes, bell peppers, olives, salt, black pepper and spices. Cook for another 20–25 minutes. Sprinkle with herbs before serving.
Make it for dinner
