Pollock soup. Recipe with millet, rice, egg, barley in a slow cooker. Photo step by step

Publication in the group: Recipes in a slow cooker

The peculiarity of preparing any fish soup in a kitchen unit, whether it is made from pollock or from other fish according to the chosen recipe, is the uniform heating of all connected components. It is the possibility of automatic control over the ongoing process that allows us to preserve the maximum amount of substances, macro- and microelements useful for the body, in the products used.

General principles of cooking in a slow cooker

In order to get a tasty and rich fish soup, you need to take into account the following technological details of preparing a dish in a slow cooker:

First of all, you need to take into account the fact that fish soup, unlike fish soup, is a stew created in a special way, in which the main value is a rich, slightly sticky broth.
A fundamental condition for preparing the “correct” fish soup is the fact that the fish included in the recipe is often the main and only component of the treat.
An equally important requirement for the presented dish is the use of exclusively one type of sea/ocean/river inhabitants. It is unacceptable to mix several varieties of fish, because it is no coincidence that recipes for such food are named after the species of the main ingredient - “whitefish” fish soup, “pike-perch”, “sturgeon” and others.
A real fisherman's stew, regardless of its preparation over a fire or at home, is distinguished by the use of exclusively fresh, just caught or even live fish.
In urban environments, the use of a chilled product is allowed. When choosing pollock, you need to pay attention to the light color of the skin and the absence of any damage on the carcass. Characteristic signs of a good fish are its light and transparent eyes, as well as the absence of foreign odor.
An additional component in the classic ear is a whole onion head. When creating a broth in 2 stages, it is recommended to place the vegetable in the broth along with the husk, which will give the dish a beautiful golden hue.
It is allowed to add to the recipe a small amount of potatoes, carrots, cereals combined with fish - millet, rice, pearl barley, as well as other ingredients used in adapted authentic recipes.
When creating fish soup in a slow cooker, you should take into account the volume of the bowl of the electrical appliance. If this indicator corresponds to 2 liters, then, taking into account the solid base of the dish, you need to count on the amount of liquid taken within no more than 1.5 liters. Otherwise, the contents of the container during cooking will splash onto the heating element of the device, which may adversely affect its operation.
In order to avoid getting the products raw after the end of the specified cooking time, you need to add a heating period for the unit to the total period, which sometimes lasts up to 10 minutes.
During cooking, you should not often open the electrical appliance - nothing will burn in it, but the continuity of the configured process may be disrupted.

Pollock soup, the recipe for which can be chosen according to personal preferences, always has an excellent taste and a whole bouquet of deliciously created aromas.

Description of preparation:

To prepare fish soup with millet according to this recipe, we need about 600 grams of fish. I always use a couple of heads and some fillets. At the end of cooking, I remove the heads, leaving the fillets in the pan (by the way, I like them with skin, but you can take out the fish, remove the skin and bones and return only the fillets to the pan). The soup gets a beautiful yellow hue from the spices (a little turmeric and curry). The soup turns out to be very filling and quite fatty. But don’t forget that fish oil is extremely beneficial for humans, so this soup is simply vital for each of us :) Good luck and bon appetit! Purpose: For lunch / For dinner / Inexpensive Main ingredient: Fish and seafood / Vegetables Dish: Soups

Classic recipe in a slow cooker

It is difficult to define what can be considered a classic preparation of fish soup in a modern electrical appliance.

Pollock soup, recipe for cooking in a slow cooker.

Therefore, this method would most correctly be classified as the simplest option, which does not require much effort and a large number of products.

Ingredients

To prepare pollock soup, you will need the components indicated in the table:

Product composition	Quantity
Sweet carrots	2 pcs.
Ripe fleshy tomato	1 large or 2 small fruits
Potato	2–3 pcs.
Pollock carcasses with heads	2 pcs.
Onion	1 PC.
Ground pepper and peas	¼ tsp. and 5–6 pcs. respectively
Laurel leaf	1 PC.
Fresh dill	1 bunch
Table salt (not iodized), green onions	taste

In the classic version, vegetables other than onions are usually absent from the dish, so the question of their use must be decided independently. Potatoes can be foamed with cereals, such as millet, pearl barley or rice. However, to begin with, it is recommended to limit yourself to the proposed product set.

Step-by-step cooking process

The sequence of stages of creating a treat:

First we have to start preparing the broth. To do this, you need to remove the gills from the pollock heads, gut the carcasses, not forgetting to free the inside from the black film. You should not clean the fish of small scales, which will help produce a rich liquid base for the food.
Then the processed components should be thoroughly washed, then put the pieces into the multicooker bowl.
To the placed parts of the fish you need to add 1 peeled carrot, peppercorns, an onion with the first layer of husk removed, ½ bunch of dill, bay leaf and salt.
Now you need to fill the combined products with 2–2.5 liters of drinking water.
After this, you should select the “Soup” or “Stew” mode on the device. If the list of programs includes the “First courses” item, you should use this option. Cooking time is 1 hour.
After the boil begins, be sure to remove the foam so that the broth turns out transparent.
In the meantime, you need to peel the potatoes, wash the tomatoes, then cut the tubers into small pieces. Tomatoes need to be cut into small slices.
Then you should peel the remaining carrots and onions, then finely chop them.
When the cooking time for the first part of the products is over, you need to remove them from the container using a slotted spoon, then lower the prepared vegetables into the broth.
After this, you have to continue the process in a closed device in the same mode, setting the cooking time to 40 minutes.
At the end of simmering the food, it is advisable to taste the broth and, if necessary, adjust the amount of salt and pepper.

After cooking is completed, the fish soup should sit for a short time, then serve the treat to the table. Pieces of boiled pollock can be distributed among food plates or fried to serve as a second course. Each serving should be sprinkled with chopped onion and remaining dill.

With millet

Pollock fish soup (the recipe is adapted for inclusion in millet cereal) is in no way inferior to a similar dish prepared with pike perch or catfish. The advantage of the presented fish is not only the low fat content (there is only 1 g of fat per 100-gram serving) of this species of the Cod family, but also the significant amount of minerals and vitamins beneficial to the body in the product.

Ingredients

To prepare fish soup you will need:

pollock fillet - 600 g;
celery stalk - 200 g;
carrots - 1 pc.;
millet - 70 g;
greens (dill, cilantro or parsley) - 1 bunch;
laurel leaf - 1 pc.;
salt, ground pepper and peas - optional.

Step-by-step cooking process

Sequence of preparation steps:

First you need to peel the vegetables, then coarsely grate the carrots and chop the onion into thin half rings.
Celery must be washed well, then chopped into small cubes.
The cereal must be carefully sorted, removing small pebbles, black grains, and any foreign inclusions.
After this, the millet must be thoroughly washed and placed on a sieve to drain off excess liquid.
Now you have to arrange a “water shower” for the pollock fillet, after which you should cut the layers into medium-sized pieces.
Next, you need to put the prepared fish into the multicooker bowl, add millet, processed vegetables, bay leaves, chopped celery, add the desired amount of salt, peppercorns and ground mixture.
A pre-washed bunch of greens should be placed in a container tied up.
Then you need to fill the food with filtered water (approximately 2–2.5 liters), then select the “Stew” or “Soup” mode on the machine display, and set the cooking time to 40 minutes.
After boiling begins, it is necessary to remove any foam that appears.
At the end of the process, you should remove the greens from the broth - they have already fulfilled their role, enriching the food with a fragrant aroma.
When the signal sounds about the end of the cooking process, you need to open the device after about 5-10 minutes so that the food has time to brew.

The cooking time of the products depends on the softness of the vegetables placed, so if necessary, you can extend the specified time. To create a more satisfying meal, it is recommended to add 1-2 potato tubers to the recipe.

Dietary fillet

12 servings.

Time for preparations – 20 m.

For preparation:

peeled pollock – 800 g;
water – 2 liters;
broccoli cabbage – 200 g;
baby carrots – 100 g;
leek – 200 g;
salt – 40 g.

KBZHU per 100 g:

Proteins – 4.5 g.

Fats – 0 gr.

Carbohydrates – 1.0 g.

Calorie content – 21.5 kcal.

Step-by-step preparation.

Step 1. Boil pollock for twenty minutes over high heat.

Step 2. Add finely chopped leeks and baby carrots to the fish broth. Cook for another twenty minutes.

Step 3. Fifteen minutes before it’s ready, add half a head of broccoli cabbage, divided into inflorescences, to the pollock soup.

Fragrant pollock soup is ready to serve!

All that remains is to decorate the dish with herbs and homemade croutons.

This diet-friendly fish soup recipe takes one hour and ten minutes to prepare.

With rice

The proposed version of fish soup is especially popular with children; it is no coincidence that such a low-calorie treat is often included in the menu of kindergartens.

Preparation next.

Ingredients

To receive the dish you will need:

potato tubers - 500 g;
rice - 60 g;
pollock fillet - 200 g;
carrots - 60 g;
drinking water - 2 l;
dill - 2 tbsp. l.;
laurel leaf - 1 pc.;
onion - 1 pc.;
table salt - according to preference.

Step-by-step cooking process

Step-by-step creation of a dish:

First, you need to thoroughly rinse the pollock fillet. If the layers of fish were frozen, they need to be thawed halfway and, after the water procedure, divided into small parts.
Then you have to peel the vegetables, chop the carrots and onions into small cubes.
The cereals must be thoroughly rinsed under running water. This should be done until the liquid passed through the grain becomes transparent.
Next, you need to put pieces of pollock into the multicooker bowl, add sliced potatoes and carrots, bay leaves and rice cereal to them.
The resulting mass should be poured with 2 liters of hot drinking water, after which the composition must be salted and peppered.
Now you should set the “Stew” or “Soup” program for 1 hour.
After the liquid begins to boil, you need to remove the resulting foam, then continue the process until the placed components are soft.

When the soup is infused in a closed electrical appliance, the treat should be served in portion form, sprinkling the food with chopped dill

Leeks for pollock soup - a fragrant and unusual first course

Ingredients:

Cold water from the filter - 2.5 liters.
Potatoes - 200 gr.
Pollock (fillet) – 600 gr.
Leek – 140 gr.
Small carrots – 80 gr.
Green or yellow bell pepper – 80 gr.
Salt, black pepper and herbs - to taste.

Preparation:

This dish is ideal for those who want to lose weight.

Cut the fillet and cook. After 10 minutes, add pre-chopped potatoes, carrots and bell peppers. At the end of cooking, five minutes before removing from heat, add leeks and other vegetables and spices.

The soup has undeniable benefits and taste only if it is served immediately after removal from the heat.

With egg

The fish soup obtained from pollock according to this recipe is distinguished not only by its exquisite taste, but also by the original method of using eggs. This can be done in two ways, choosing any of them at your personal discretion.

Ingredients

To create the dish you will need:

potato tubers - 2 pcs.;
butter - 2 tbsp. l.;
pollock - 500 g;
onions - 2 pcs.;
small carrots - 1 pc.;
laurel leaves - 2 pcs.;
chicken eggs - 2 pcs.;
green onion, dill - for serving;
salt, peppercorns, seasonings - to taste.

Step-by-step cooking process

Sequence of cooking steps:

First of all, you need to beat fresh eggs into a deep bowl, add a pinch of salt to them, then you need to shake the mixture with a fork until it becomes a uniform mass.
Now we have to separate the heads from the pollock carcasses and remove the gills from them. The rest of the fish should be cleaned outside and inside, then rinsed and cut into portions.
Next, you need to place the fish, pre-cleaned and divided into pieces, into the bowl of an electrical appliance, and place peppercorns, a bay leaf, washed vegetables - a whole onion with the peel and carrots.
Then you need to fill the food with 2–2.5 liters of purified water, salt the liquid, then close the device and set for 40 minutes. “Soup” or “Stew” mode.
In the meantime, peel the potatoes, wash the tubers, and divide them into small parts.
When the specified time is over, you should remove all the components in it from the container, put in the potatoes instead, then continue the process for another 30 minutes, until the vegetable slices become soft.
After this, add scrambled eggs into the broth with continuous stirring.
After the start of a new boil, you should adjust the amount of salt and pepper, then finish cooking the dish.

There is a second option for using eggs. To do this, you need to hard-boil them, cool, peel and finely grate. The resulting crumbs should be added to the prepared portions along with chopped onion and dill. Pieces of boiled fish should be distributed into portioned plates.

Fish soup

Ingredients:

1 onion
3 carrots
3 potatoes
1 zucchini
1 bunch of parsley, smooth
2 saffron threads
2 tablespoons olive oil
1 teaspoon tomato paste
1 liter of water
1 teaspoon cumin
salt
pepper
500 g fish, white fish
1 bunch coriander leaves

Preparation:

Peel the onions, carrots and potatoes. Finely chop the onion, corn, carrots and potatoes. Wash the zucchini and cut into cubes. Finely chop the parsley. Soak the saffron threads in water.

Heat olive oil in a saucepan and fry the onion. Add vegetables and potatoes. Stir in tomato paste and add water.

Simmer for about 30-40 minutes with the saffron threads, cumin, salt and pepper. Meanwhile, drain the fish and cut into pieces. Remove vegetables from broth and set aside. Add the fish to the broth and cook for about 15-20 minutes. Add the vegetables again and mix everything together. Chop the coriander and sprinkle with vinegar.

With pearl barley

Pollock soup, the recipe for which includes the proposed cereal, turns out to be especially rich, aromatic and very satisfying.

Preparation next.

Ingredients

To prepare the food you will need:

potato tubers - 2 pcs.;
sunflower oil - 2 tbsp. l.;
carrots - 1 pc.;
pollock - 300 g;
onion - 1 pc.;
pearl barley - ½ cup;
laurel leaf - 1 pc.;
table salt, herbs, pepper - according to preference.

Step-by-step cooking process

Step-by-step preparation:

To reduce the cooking time of the cereal, it should first be soaked in warm water and left in this form for 4–5 hours, or even better, overnight. It is recommended to periodically change the liquid to a new composition.
When the pearl barley swells, you can begin the process of preparing fish soup. First you need to peel all the vegetables and cut the potato tubers into medium-sized cubes.
The carrots need to be chopped into semicircles, the onion should be finely chopped.
After this, you need to separate the heads, fins and tails from the carcasses, remove the entrails and black films, wash the product, and cut the layers into portioned pieces.
Now you need to place parts of the pollock into the multicooker container, add to them the finally washed cereal, prepared vegetables, bay leaf, and the desired amount of salt and pepper.
Next, you need to fill the food with 2 liters of drinking water, close the device, and set the “Stew” or “Soup” mode for 1 hour.
We must not forget that after boiling, you need to remove the foam that appears, and at the final stage, taste the broth to see if there is enough salt and pepper.

After the soup has been steeped for a short time in a closed state, the food should be poured into plates and garnished with chopped herbs.

How to cook pollock soup - 15 varieties

Dried Pollock Soup – Bugeoguk is made from dried strips of pollock and radish.
Bukeoguk (dried ponlok soup) - the unique aroma of natural fish makes the soup very attractive
Pollock soup with chicken broth
Pollock soup for diet
Pollock soup with mushrooms – mushrooms will add a new taste and aroma to fish soup
Fish soup
Fish soup with sweet potatoes, paprika and ginger
Fish soup Alfredo
Pollock Fish Soup - An amazing morning with a light and very spicy soup
Rich pollock carcass soup
Leeks for pollock soup - a fragrant and unusual first course
Fish soup with shrimp
Ear
Fish soup
Pollock soup

With oatmeal

This surprisingly interesting treat amazes with its piquant taste and beneficial properties. Flakes placed in the ear are an excellent substitute for any cereal, significantly reducing the calorie content of food.

Ingredients

To create the dish you will need:

pollock fillet - 400 g;
small onion - 1 pc.;
oat flakes - 2 tbsp. l.;
bell pepper (sweet) - ½ fruit;
carrots - 1 pc.;
laurel leaf - 1 pc.;
parsley root - 1 pc.;
table salt, turmeric, pepper - to taste.

Step-by-step cooking process

Sequence of dish creation:

First you need to wash the fish fillet, then divide the layers into small pieces.
Then you need to peel the vegetables, cut the potatoes into large cubes, cut the carrots into circles, and finely chop the parsley root.
Part of the pepper fruit must be freed from seeds and chopped into small strips.
Now you need to put the prepared fish and all the chopped vegetables into the multicooker bowl.
After this, you need to add a laurel leaf to the food, add the desired amount of spices and herbs, then pour in a lot of 2 drinking water.
Next you need to set it to 40 minutes. “Stew” or “Soup” program.
When the time specified for cooking is over, you need to add pre-washed rolled oats to the container with the food, mix the mass well, then continue the process in the same mode, setting an additional time of 20 minutes.

The cooked fish soup should be served hot, garnished with chopped dill, parsley or cilantro.

With buckwheat

Pollock fish soup (the recipe can be adjusted according to personal preferences) will be doubly useful if the food contains such valuable components as fish meat and buckwheat.

Ingredients

To get fish soup you will need:

pollock fillet - 450 g;
carrots, onions - 1 pc.;
buckwheat - 1 tbsp.;
potato tubers - 2 pcs.;
fresh sour cream 2-3 tbsp. l.;
laurel leaf - 1 pc.;
table salt - ½ tsp;
a mixture of dry herbs (dill, basil, other plants) - to taste.

Step-by-step cooking process

Step-by-step execution of the recipe:

First you need to thoroughly rinse the fillet, divide it into portions, then place the pieces in the bowl of an electrical appliance.
Then you need to add peeled carrots, a bay leaf, a mixture of fragrant herbs, and a whole onion to the pollock.
After this, you need to fill the food with 2.5 liters of purified water, select the “Soup” program on the multicooker, and set the cooking time to 40 minutes.
Now you need to thoroughly rinse the cereal, then boil it in slightly salted water until half cooked.
Peeled potatoes should be divided into large cubes.
When the time displayed on the display runs out, you need to open the device, remove all the included ingredients from the saucepan, and put in pieces of tubers and half-boiled buckwheat in their place.
Next, you should continue cooking the food in the same mode for another 20 minutes.

It is recommended to serve the cooked fish soup hot, seasoning the portions with fresh sour cream.

Pollock soup with chicken broth

Ingredients:

1/3 cup pine nuts or toasted almonds.
4 large cloves of garlic
2 cups chopped onion
Olive oil
1 large pinch of saffron or 1/2 teaspoon turmeric
1 tomato
chicken bouillon
2/3 cup dry white wine
/ 2 lbs pollock fillet
1/2 cup chopped fresh parsley

Preparation:

In a food processor or blender, grind the nuts and garlic to a paste.

In a large saucepan, saute the onion in olive oil over medium heat for 3 to 5 minutes. Add garlic paste, saffron, tomatoes, chicken broth and wine. Cook for 10 minutes. Then cover the pan and cook for 4 to 5 minutes for frozen pollock or 2 minutes for fresh/thawed fish. Turn off the heat and let the seafood rest for 5 minutes. Serve hot.

Useful tips and tricks

Cooking fish soup from any fish in a slow cooker is very convenient and profitable, especially if you include the following important recommendations in your home cooking arsenal:

Work on any fish soup begins with assessing the quality of the fish - the main component of the dish. A fresh, recently caught specimen leaves no doubt about its good characteristics. When choosing a frozen product, you need to pay attention to the thickness of the ice crust - it should not exceed 4% of the carcass itself. Anything that has accumulated more than the specified parameter indicates improper storage of the product or its repeated thawing. It is very problematic to expect a fragrant and tasty treat from such a component.
Frozen pollock should be rinsed well, but not allowed to thaw completely. Otherwise, the fish will be overcooked and lose some of its natural taste and aroma.
Pre-treatment of pollock is not particularly difficult. Be sure to remove the insides along with the black film and remove the gills from the heads, which can add bitterness to the broth. And it is also necessary to clean the fish from very small scales, however, some recipes do not recommend doing this, since thin plates unravel during the heat treatment, giving the dish maximum flavor.
To minimize the fishy smell, you need 1-2 minutes. Before cooking the carcass pieces, sprinkle them with lemon juice. You can get the same result while maintaining the rich taste using an alcoholic drink by adding 2 tbsp to the broth at the final stage of cooking. l. vodka.
Cooking in a slow cooker involves difficulties that arise during the process of straining the liquid. For this reason, it is better to place the head, tail and fins, which help create a rich broth, in a gauze bag that can be easily removed from the bowl of the device. This technique should also be used when placing carrots and onions, which little eaters especially do not like.
To obtain a clear broth, it is recommended to remove the resulting foam in a timely manner, and also to prevent the liquid from boiling violently.
Additional components to fish are spices and herbs. Their quantity should be limited so as not to interrupt the taste and aroma of the main component of the food.
You can use chicken broth as a liquid base for the fish soup, which will provide a richer taste of the finished treat.
To give the soup cooked in a household appliance the fragrant notes of smoke from a real fire, you can use an original life hack - before the end of the cooking process, you should set fire to a birch twig and extinguish the fire directly in the broth.
To get a beautiful amber hue, you need to add a little turmeric at the end of cooking the fish soup, when you are supposed to salt the food - literally on the tip of a knife.

When using a multicooker, it is advisable to adhere to the methodological recommendations for preparing pollock fish soup, because each recipe can always be optimized for any model of electrical appliance.

Fish soup

Ingredients:

1 zucchini
1 radish
2 pollock fillets
Bell pepper
leek
garlic
ginger

Preparation:

Peel the pollock and cut into pieces. Pour cold water over the fish and bring to a boil. Skim off the foam and cook for 20 minutes.

Peel radishes, bell peppers and zucchini and cut into slices. Add to broth. Cut the leek into thin rings. Add to soup. Grind the ginger and garlic and add to the soup. Add salt and pepper and cook for 5 minutes.