Hake soup recipe for a child. Hake Chowder in a Slow Cooker (4 Steps)

Hake soup is a moderately thick, rich dish that will suit absolutely all family members. It can be cooked all year round, because... All ingredients are always on sale. The recipe for hake fish soup is very simple and even a beginner can do it. For thickness, various grains are often added to the composition: rice, millet, wheat groats or semolina. The first course retains all the properties of fish and is a significant source of energy. It is rich in proteins, amino acids, minerals and vitamins. The step-by-step recipe for hake soup presented below with a photograph will help you understand all the intricacies and prepare it correctly.

Hake fish soup with rice

Ingredients:

• 350 grams of potato tubers
• 50 grams basmati rice
• 50 grams of onion
• 1-2 pieces bay leaves
• 2 stalks fresh green onions
• 380 grams of hake
• ground black pepper - to taste
• 1/4 bunch of fresh parsley
• 50 grams of carrots
• 1.6 liters of water
• salt - to taste

How to cook hake soup with rice:

1. Peel the potatoes, rinse and cut into cubes. Place it in a saucepan and pour in cold water. Place the pan on the stove and turn the heat to high.
2. When the water boils, reduce it to minimum. While the potatoes are cooking, peel the carrots and onions. Grate the carrots on a fine grater and cut the onion into small cubes.
3. Rinse the previously defrosted fish (if it was frozen) and cut it into medium-thick pieces. Don't forget to remove the hake's innards and head if present.
4. When the potatoes are half cooked, add the chopped carrots and onions to the pan. Add pre-washed rice and salt.
5. Stir, bring the water to a boil again and reduce the heat. Then add pieces of fish there. When the hake soup comes to a boil over high heat, reduce it to low.
6. Cook until the fish is completely cooked. Meanwhile, wash and chop the greens. When the hake is ready, make sure that the rice and potatoes are also completely cooked.
7. Pepper the soup, add bay leaf and chopped herbs. Stir and after one minute remove the pan from the stove.

Shrimp debut

Can children eat seafood? Undoubtedly, but only after three years and provided that the baby is not allergic to them. It’s better to start with one thing, for example, shrimp, adding them, say, to pasta. Boil 200 g of spaghetti in advance until tender, drain in a colander and sprinkle with olive oil. Pour 150 g of peeled, washed shrimp into a frying pan and simmer under the lid for 2-3 minutes in 1 tbsp. l. olive oil. Place the prepared spaghetti in the pan with the shrimp and simmer for a couple more minutes. This paste will not leave even the most capricious indifferent. Greens can be added to taste.

We hope that the dishes offered will please little gourmets. We look forward to your own kid-approved fish recipes that have become family favorites. Tell us about them in the comments.

Classic hake fish soup recipe

Ingredients:

• 0.4 kg of fish;
• 2 onions;
• 3 potatoes;
• 2 carrots;
• 50 g rice;
• 3 peppercorns;
• 2 bay leaves;
• 1.7 liters of water;
• 0.5 bunch of dill or parsley;
• a little salt and ground pepper.

Making hake fish soup with rice is very simple. To begin with, gently defrost the carcass, but not completely. It should be a little frozen inside. We rinse, remove the remaining entrails from the fish and separate the fillet.

Place the ridge, bay leaf, peppercorns, one whole onion in the skin, salt and coarsely chopped carrots into a saucepan with water. When the foam floats to the surface, remove it and cook the broth for about 20 minutes. with fairly slow heating. Strain the finished base and return it to the pan.

We peel the vegetables and rinse them. Cut the potatoes into medium cubes, chop half the carrots coarsely, and chop the remaining half into small cubes. Remove the husks from the onion and chop into small cubes. From grated carrots and onions we make vegetable frying on a spoon of sunflower oil.

Place the potatoes into the boiling broth. In 10 minutes. add repeatedly washed rice. After 7-8 minutes, lower the fillet pieces and the fried vegetables. Cover with a lid and cook the hake soup with rice for about a quarter of an hour.

At the end of preparing the dish, which we describe step by step with photos, add washed, chopped greens and turn off the stove. Let the dish brew for 10 minutes under the lid. It will be very useful for adults and children.

Calorie table

Most often, hake is baked or pickled, but it can make a delicious soup. For nutritional value, it is recommended to add cereals - rice, pearl barley, millet are suitable. Cooking takes a minimum of time, especially if you prepare all the necessary ingredients in advance.

Hake soup for children

Servings: 4.

Time: 40 min.

Calorie content: 28 kcal per 100 g.

Ingredients:

• 2 small carcasses;
• 3 potatoes;
• 0.5 carrots;
• 2 liters of spring water;
• 0.5 onions;
• 50 g butter;
• 2-3 sprigs of dill;
• a little salt.

Hake fish soup for a child is prepared without frying, and the vegetables are simply added separately, raw.

To cook hake soup for a child, prepare the vegetables. Peel the carrots and cut them into strips. Peel the husks from the onion and cut into cubes. Place the prepared vegetables in boiling water and cook until tender.

Children's soup will be more filling if you add potatoes. We peel the tubers, cut them into medium pieces, and add them to the baby’s dish. We also throw in a slice of butter.

Meanwhile, we cut the fish, cut the flesh into small slices. Place the fillet slices into a child's dish when the potatoes are almost cooked. Cook the hake fillet recipe for another 5 minutes and set aside.

For your baby, you can make hake puree soup based on this dish. For an older child, you can cook the first one with millet or other grains.

Cooking tips

Anyone can prepare a delicious first meal, but you need to know the main points of this process:

• use only fresh or freshly frozen fish (it cannot be re-frozen);
• when cutting, remove the black chaff from the inside of the abdomen;
• hake can be replaced with any sea or red fish.

Metamorphoses of cod

Cutlets are an ideal dish for children. Especially if they ignore it with enviable consistency. Cut the crusts from 2 slices of white bread, soak the pulp in milk for 5 minutes and squeeze. Cut 500 g cod fillet and a small onion into cubes. We pass the fish, bread crumbs in milk and onions through a meat grinder twice. Add an egg, finely grated carrots, 4-5 sprigs of chopped fennel, 50 g of dill to the resulting minced meat and salt to taste. We form small round cutlets, roll them in flour and cook in a double boiler or on a rack in a slow cooker for 20-25 minutes. A successful duo with aromatic cutlets will be curly boiled broccoli.

Hake soup

Ingredients:

• 1 hake (fresh frozen)
• 2–2.5 liters of water
• 1 small onion
• 1 medium sized carrot
• 5 medium potatoes
• bay leaf, table salt, fresh herbs - to taste
• allspice/peas – optional

How to cook hake soup:

1. Wash and peel the potatoes and carrots. Cut the tubers into cubes, and the carrots into stars or circles. Place these vegetables in boiling water and then cook for about 10 minutes.
2. Wash the fish too, and then cut into pieces 2 to 3 centimeters thick. Place the prepared fish, peeled whole onion, salt into the pan and cook for approximately 7-10 minutes until the hake is ready.
3. After this, add a few pieces of bay leaves. If you wish, you can also add a few black peppercorns or allspice to the soup.
4. Add finely chopped fresh herbs. Thanks to this, your first fish dish will be even tastier. Let it simmer for about 5 minutes on low heat and you can turn it off.
5. Your delicious hake soup is ready.

How to cook delicious fish soup at home

It has already been mentioned that even at home you can cook delicious fish soup with a smoky aroma. The most important thing in this dish is the rich and strong broth, which should remain clear. A few more secrets:

• The soup turns out tastier if all the vegetables are cut into large pieces;
• You shouldn’t add too many spices - allspice, fresh herbs, bay leaves will be enough, otherwise you can kill the aroma of the fish;
• The fish soup is cooked exclusively over low heat and with the lid open;
• Do not let the stew boil - in this case, pieces of fish will turn into porridge, and the broth will become cloudy;
• The aroma of a fire will be added to the soup by birch sticks, which are set on fire and stewed in the broth before serving;
• hake does not have an unpleasant aroma, but it is still worth adding a shot of vodka to your ear - this is a tradition;
• when preparing broth, it is advisable to throw in a whole, unpeeled onion to achieve a beautiful golden hue;
• if the broth still darkens, you can lighten it with lemon juice or egg;
• greens are never added during the cooking process - only before serving.

In the ear, the main thing is the broth, therefore, more attention is paid to it. After boiling, the fish must be removed from the pan, as there is a risk that the broth will darken. It must be filtered for two reasons: to prevent bones from getting into the first dish and to get rid of turbidity.

Hake fish soup recipe

Fish soups are not so often found on our menu, so today I want to share an interesting recipe for hake fish soup that you will certainly like. Fish soup with sour cream and dill is an incredibly tender and tasty dish. And how useful he is! This is maximum benefit for the whole family - adults and children.

Step-by-step photo recipe. Hake fish soup:

• Prepare ingredients for fish soup.

• Peel and chop the vegetables for the broth: carrots, onions and celery.

• Boil 1.5 liters of water and add chopped food there. Cook the vegetable broth for 15-20 minutes. Lightly salt the vegetables.

• Clean the fish and cut into large pieces.

• Add fish to vegetable broth.

• Cook the fish for 3-4 minutes, skimming off the foam. Be sure to add peppercorns and bay leaves.

• Strain the broth.

• We will no longer need to get fish separately; we will no longer need vegetables.

• Separate fish fillets from bones.

• Return the fish to the broth.
• Chop the dill.

• Heat the oil in a frying pan and add the dill there. Simmer over low heat for several seconds.

• Add flour and saute everything together until it thickens. After 30-40 seconds, the sautéing is ready.

• Add sour cream and a little broth.

• Simmer until the first bubbles appear. The sauce will thicken and become fragrant.

• Add sour cream sauce to fish soup.

• Boil for a couple of minutes.

• Pour the finished hake fish soup into bowls.

Enjoy your meal!

Ingredient Selection

By the way, in fish departments hake is sold in a frozen state: classic “headless” and fillet. You can take both options. But fillet is preferable, since there will be no bones in the finished soup (and there will be no need to strain it first). So, for a three-liter pan we need to take 2 medium hake carcasses (or several fillets), three potatoes (if there is a season, you can take young ones - it will be tastier), a large onion, one carrot, black peppercorns, bay leaf, dill, a little butter, salt.

Fish soup in a slow cooker

In the cold autumn season, no one will refuse a fragrant and rich soup. We invite you to prepare fish soup that will warm you up and give you strength for the whole day. We suggest preparing this soup using a multicooker-pressure cooker, which will simplify and speed up the entire cooking process. This soup can also be easily prepared in a regular saucepan on the stove, but the cooking time will have to be increased slightly. For this soup, it is best to choose fish with a small number of bones so that they do not interfere with eating.

Ingredients for preparing fish soup in a slow cooker (for a 3.5 liter pan):

• water – 2 l (or a little more)
• potatoes – 4-5 pcs. medium size
• carrots – 1 pc.
• onion – 1 pc.
• fish (river, sea) – 500 g
• coarse corn grits - 3 tbsp.
• fresh herbs - 1 bunch
• olive oil – 2 tbsp.
• salt, pepper, fish spice mixture - to taste

Note: in this recipe, a Binatone MUC-2180 multi-pressure cooker with a power of 1300 W was used.

Recipe for making fish soup in a slow cooker:

1. First prepare the vegetables. Peel and thoroughly wash the potatoes, onions and carrots.
2. Cut all vegetables into small cubes. If you wish, you can also add parsnips or a small amount of celery root to these vegetables; they will make the taste of the fish soup even richer.
3. Cut off the fins of the fish (hake was used in this recipe).
4. And cut into portions.
5. Take a multicooker bowl. Place prepared potatoes, onions and carrots on the bottom. If you're used to frying onions and carrots for soups, you can first fry them in a frying pan or in a slow cooker bowl with a little olive oil, but you can safely skip this step.
6. Place fish pieces on top of the vegetables.
7. Sprinkle coarse cornmeal on top.
8. Add salt, a couple of bay leaves and, if desired, a mixture of fish spices.
9. Pour in olive oil and water. By the way, in order for the multicooker-pressure cooker to gain pressure faster, which means the soup will cook faster, immediately pour in boiling water, not cold water.
10. Return the saucepan to the slow cooker. Cook the fish soup using the “Broth” or “Soup” mode, time – 20 minutes, pressure – 3.
11. While the soup is cooking, wash, dry and finely chop a bunch of your favorite greens.
12. At the end of the program, the fish soup is ready. Add chopped herbs to it, adjust the taste with salt and pepper, and leave the soup in a closed slow cooker to brew for 30 minutes (the heating mode can be turned off).
13. After 30 minutes, the aromatic and satisfying fish soup from the multicooker can be served.

Bon appetit!

Cooking process

Peel the potatoes.

Cut the potatoes into pieces, fill them with water and send them to cook. You will need 1.5 liters of water.

Peel the onions and carrots.

Chop onions and carrots. Place the vegetables in the pan with the potatoes. Since we do not fry them in oil, the dish turns out to be dietary and suitable for feeding a child.

We clean the fish, remove the head, entrails, and scales. If possible, remove large bones. The ridge is easily removed if you cut the carcass along it. It is advisable to cut off the fins as well.

Advice

You don't have to defrost the fish completely before adding it to the pan. This makes it more likely that the pieces will remain intact and not boil over.

Be sure to remove the black film that covers the inner cavity of the abdomen. This film gives a bitter taste and spoils the aesthetic appearance of the food. The easiest and fastest way to cook soup is from ready-made fillets purchased in the supermarket.

Cut the fish into portions.

After boiling, add salt to the broth.

10 minutes after boiling, add spices and fish. Cook for another 10 minutes. If you think the soup is too thick, add a little water. After adding water, wait until it boils. Turn off the heat and let the first dish steep under the lid for 5-10 minutes.

Pour the first mixture into plates and sprinkle with herbs. It is advisable to consume it hot. Bon appetit!

Ear soup with millet from hake in a slow cooker

Cooking in a slow cooker is sometimes much easier than on the stove. You just need to choose the right mode, taking into account the features of the device. Fish soup in a slow cooker with millet turns out even tastier, because it is cooked under a closed lid. In addition, a certain temperature is maintained inside (usually 90 degrees). Required Products:

• fresh hake - 400 g;
• water - 1.5-2 l;
• millet - 50 g;
• potatoes - 3 tubers;
• sweet bell pepper - 1 pc.;
• onion - 1 head;
• carrots - 1 pc.;
• fresh dill - for serving;
• one bay leaf;
• tomato juice - 150 ml;
• salt;
• ground black pepper.

In a slow cooker, all ingredients are almost always added at the same time, so you need to prepare them first. Clean the fish, rinse and cut into portions. Chop the potatoes into cubes, chop the onion into cubes, and grate the carrots on a coarse grater. Peel the bell pepper from the seeds and also cut into squares. Rinse the millet well under running water.

Place all the vegetables and cereals into the multicooker bowl. Place pieces of fish in the middle of the device. Salt and pepper the future soup, add bay leaf. If dried herbs are used, they should be added at this stage. Pour water over the food, set the “Soup” or “Cooking” mode and cook with the lid closed for 45-60 minutes.

After 40-50, you can open the lid and pour in tomato juice. Check the readiness of the potatoes and fish; it may be time to turn off the device. It is recommended to serve hake soup with fresh herbs and white bread.

In cooking videos they always say that you should let the fish soup sit for at least 10-15 minutes to make it tastier. In the multicooker, you should leave the “Warming” mode for the same time, and then serve the fish soup with millet.

The benefits of fish for children

Fish contains more easily digestible proteins and fats, which is important for the still fragile digestion of an infant. However, this is a rather allergenic product, so it is not recommended to introduce it in the first months of complementary feeding. But after inclusion, fish should definitely be included in the baby’s menu, because it has a lot of useful properties, among which the following is noted:

• Strengthens bones and forms the bone skeleton;
• Develops memory and attentiveness, improves brain function;
• Lowers cholesterol levels, normalizes coagulation and improves blood composition;
• Participates in the creation of new cells and tissue structure;
• Increases visual acuity;
• Improves metabolism and functioning of the thyroid gland;
• Normalizes the child's weight;
• Improves the condition of skin and hair;
• Strengthens teeth and gums, tooth enamel;
• Increases immunity;
• Prevents vascular and heart diseases.

Fish is an excellent source of energy. It saturates the body with essential proteins, beneficial amino acids, minerals and vitamins. However, it is important to follow the rules for preparing and introducing this soup into your child’s diet. Otherwise, the baby may develop food allergies, stomach and stool disorders, and even poisoning.

Hearty fish soup with hake and egg

Many step-by-step recipes exclude one important ingredient - a chicken egg. It gives the dish richness, as well as an unusual consistency. Surely many people will like this option, so it’s worth experimenting in the kitchen. The soup is prepared from the following ingredients:

• hake fillet - 500 g;
• potatoes - 5 tubers;
• chicken eggs - 2 pcs.;
• onion - 1 head;
• salt - to taste;
• pepper mixture;
• bay leaf - 1 pc.;
• fresh dill - for serving.

Place potatoes cut into large slices into boiling water and add salt. After 5 minutes, add chopped onions and bay leaves. Cook for about 10 minutes - at this time you can cook the fish. Cut the carcass, separating the sirloin, which is then cut into medium-sized cubes. Place the hake in a saucepan, reduce heat and simmer without a lid for about 10-15 minutes.

Beat the eggs with a fork until smooth. Pour the mixture into the boiling soup in a thin layer, stirring constantly. Wait until it boils, add fresh herbs, pepper to taste and turn off the heat. The fish soup with egg according to a simple step-by-step recipe is ready - you can serve it!

Tanned perch

Children's introduction to seafood begins with low-fat varieties: hake, pike perch, cod, flounder, sea bass, pollock. Make sure they are fresh and of proper quality and only then start cooking. We wash the sea bass, cut off the fins and tail and gut them. Rub the fish with salt and pepper, sprinkle with olive oil and lemon juice and bake in foil for 30 minutes at 200°C. Then open the foil, sprinkle the fish with breadcrumbs and keep the perch in the oven for another 15 minutes. Mash the fish with a fork and remove every last bone. As a side dish, make colored mashed potatoes or serve fish with beautiful juicy greens. Such a bright dish will definitely attract the baby's attention.