Red fish soup - 10 recipes for classic fish soup at home with photos step by step

You will need: coho salmon, water, fish cleaning knife

1. Wash the coho salmon and remove scales. 2. Cut the coho salmon along the belly, remove the entrails. 3. Cut off the tail, head, fins. 4. Cut the coho salmon into large pieces, but they should fit in the pan. 5. Place the pieces of coho salmon in a saucepan, pour in cold water to completely cover the pieces of fish. 6. Place the pan with coho salmon over medium heat, add half a teaspoon of salt into the pan, and let it boil. 7. Reduce heat to low, skim off any foam that has formed with a spoon, and cover the pan with a lid. 8. Boil pieces of coho salmon for 20 minutes. 9. Seven minutes before it’s ready, put a couple of bay leaves and 3-5 black peppercorns in a pan with coho salmon. 10. Once ready, remove the coho salmon from the broth.

Recipe for coho fish soup on the stove

At home, you won’t get real ukha, because there won’t be the aroma of a fire. There is one secret, but more on it later, first you need to decide on the ingredients. There are many recipes for fish soups, the simplest includes only available products:

• coho salmon (head, tail and backbone) - 1 kg;
• semolina - 3 tbsp. l.;
• potatoes - 3-4 pcs.;
• one large carrot;
• one onion;
• water - 1 glass;
• salt, bay leaves, pepper - to taste.

Cooking in any recipe with a photo begins with the stage of cutting the fish. It is more profitable to buy a whole fish and cut it into the pieces that are needed. Remove the scales from the fish and be sure to remove the gills. They are a filter, so they negatively affect the taste of the soup.

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You should not immediately cut the coho salmon into small pieces - it is better to do this later, when the fish is cooked.

Cooking steps

Clean the fish, wash it, put it in a saucepan, add 1 liter of cold water and cook. When the water boils, remove the foam and reduce the heat.

Prepare onions and spices for fish broth. Peel the onion.

Add onion and spices to the boiling broth and cook over medium heat for 20 minutes. To prevent the fish broth from turning out cloudy in the future, you do not need to allow it to boil violently.

When the fish is cooked, strain the broth and remove bones and skin from the fish.

Pour the broth into a saucepan, add salt to taste, and bring to a boil.

Place the roots in the broth and cook until tender, 7-8 minutes. Then return the red fish to the soup, cook for about 3 more minutes and remove from heat.

Red fish soup prepared according to this recipe is light and tasty.

You will need: coho salmon, water, fish cleaning knife

1. Wash the coho salmon and remove scales. 2. Cut the coho salmon along the belly, remove the entrails. 3. Cut off the tail, head, fins. 4. Cut the coho salmon into large pieces, but they should fit in the pan. 5. Place the pieces of coho salmon in a saucepan, pour in cold water to completely cover the pieces of fish. 6. Place the pan with coho salmon over medium heat, add half a teaspoon of salt into the pan, and let it boil. 7. Reduce heat to low, skim off any foam that has formed with a spoon, and cover the pan with a lid. 8. Boil pieces of coho salmon for 20 minutes. 9. Seven minutes before it’s ready, put a couple of bay leaves and 3-5 black peppercorns in a pan with coho salmon. 10. Once ready, remove the coho salmon from the broth.

Step-by-step recipe with photos

Take the products from the list.

Wash the fish, dry with a paper towel, remove the fillet, which is cut into large cubes.

Place the skin, spinal bones and fins in a saucepan.

Pour boiling water from the kettle. Bring to a boil. The protein has coagulated, so virtually no foam is formed.

Dice the vegetables.

Place in boiling broth and cook over low heat until the potatoes are half cooked. Add millet washed in several waters.

When the soup is ready, remove the fish shells. Add peppercorns and bay leaves.

Add fillet, cut into pieces. Simmer on the fire for another 5 minutes.

Serve the prepared fish soup from coho salmon (ear) with fresh dill, you can season with lemon juice.

Bon appetit!

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Fragrant and rich stew

Any type of red fish is suitable for a tasty and rich soup: chum salmon, sockeye salmon, coho salmon, chinook salmon, trout, salmon, pink salmon, etc. Some recipes allow the use of seafood trimmings.

When preparing fish soup, you should know how long to cook the fish for soup, since this product is very delicate and easy to spoil. The delicacy is completely ready within 25 minutes after the water boils. After the specified time has passed, the fish should be removed from the broth so that it does not fall apart into unsightly rags.

Additional ingredients for fish soup can include potatoes, onions, carrots, cabbage, green beans, sweet peppers, herbs, cheese, butter, many types of cereals, cream and sour cream. Using spices, herbs and herbs will allow you to prepare a dish with a dizzying aroma and piquant taste.

Having prepared the necessary ingredients and being in a good mood, you can begin preparing fish soup from red fish. Recipes for the most delicious stews will help you create a dish worthy of the most elite restaurant.

Coho salmon soup with cream

One of the most delicious soups is creamy coho salmon soup. The recipe has a delicate and refined taste. The aromatic stew will decorate the dining table and will delight all family members.

Ingredients:

Preparation:

1. Peel and wash the potatoes. Cut into small cubes.
2. Peel the onion and finely chop it.
3. Cut the fish fillet into cubes about 2 cm in size.
4. Pour water into a small saucepan and add bay leaf. Place over medium heat, bring to a boil, and add salt to taste.
5. Place the potatoes in boiling water and cook for about 10 minutes without reducing the burner flame.
6. Add pieces of coho salmon and a little fish seasoning. Continue cooking over medium heat for another 10 minutes.
7. Add butter and pour in cream. Season with white pepper to taste. Cook for another 10 minutes.
8. Rinse and dry the dill. Finely chop.
9. Pour the hot soup into serving bowls and sprinkle with chopped dill.

Tip: You can increase the amount of soup by adding rice. To do this, the volume of water must be doubled. Add rice (0.5 cups) immediately after butter and cream.

Fresh trout with millet

To make the first dish not only tasty, but also very healthy, you should prepare trout fish soup. The stew recipe is very simple and cooking it is not difficult. This soup can be served with a children's lunch - kids will definitely love this unusual dish.

Products:

Cooking process:

1. Pour water into a saucepan, place on the stove and bring to a boil. Add peppercorns, bay leaves and salt to taste. Rinse the fish and place in boiling water. Cook for 20 minutes over moderate heat. If foam forms on the surface, it must be removed with a spoon or slotted spoon.
2. Remove the finished fish from the broth and cool.
3. Peel and rinse the onions and carrots. Cut vegetables into thin half rings.
4. Remove the skin from the tomato and cut into small cubes.
5. Place a piece of butter in a frying pan and place over medium heat. When the product becomes liquid, add carrots. Sauté for 5 minutes. Add onion and cook for another 5 minutes. The vegetables need to be stirred from time to time.
6. Add chopped tomato to the vegetable frying, add a little salt and cook for another 2-3 minutes.
7. Peel the potatoes, rinse and cut into small cubes. Place the root vegetables into the boiling broth immediately after removing the trout. Cook until very soft, about 30 minutes.
8. Rinse the millet under running water and pour boiling water over it. Leave for 2 minutes, then drain the liquid and add the cereal to the potatoes. This procedure will help get rid of bitterness. Millet and potatoes will be cooked at the same time.
9. While the potatoes and millet are boiling, you need to disassemble the fish into small pieces.
10. Using a puree masher, mash the potatoes and millet directly into the pan with the broth.
11. Add fried vegetables, fish and cook everything for about 5 minutes.
12. Rinse the green onions and chop finely. Add to soup a minute before it is ready.
13. Pour the hot soup into bowls, add a little sour cream and serve.

Tip: the taste of the stew will become brighter if you add chopped sweet peppers and green beans. This should be done 15 minutes before it is ready.

Simple ear from scraps

One of the cheapest and easiest to prepare dishes. This soup is in no way inferior to fish fillet soup, except that there will be less pulp in it. A nutritious and satisfying stew can consist of heads, ridges, bellies and other trimmings that are unsuitable for preparing second courses. The fat that floats to the surface will not cause harm: this is real fish oil that has a beneficial effect on the human body.

Ingredients:

Preparation:

1. Pour water into a saucepan, place on fire and bring to a boil. Add bay leaves and fish trimmings. Cook over moderate heat for 30-40 minutes. It is necessary that all the bones are well boiled. At the end of cooking, add salt to taste.
2. Peel all vegetables, rinse and cut into cubes: onions and carrots - small, potatoes - large.
3. Using a slotted spoon, remove the fish scraps. Leave until completely cool. If desired, you can strain the broth so that no bones or scales get into the soup.
4. Add all the chopped vegetables and a little turmeric to the boiling broth. With it, the color and aroma of the food will be brighter. Cook until the vegetables are fully cooked (15-20 minutes).
5. Remove all edible parts from the cooled trimmings, then place them in a saucepan with the vegetables.
6. At the end of cooking, add ground black pepper, turn off the heat and cover tightly with a lid. Leave for 20-30 minutes so that the soup is well infused.

Tip: Dill and lemon wedges add incredibly rich flavor. They should be added at the very end of cooking.

Cheese soup with salted chum salmon

A very tender, aromatic and satisfying dish. This soup will please all gourmets. The creamy consistency of the fish soup, delicious pieces of chum salmon, the delicacy of sweet pepper and the freshness of dill will give great pleasure to both adults and children.

Products:

• 400 grams of salted chum salmon fillet;
• 80 grams of leeks;
• 2 small carrots;
• 2 fleshy sweet peppers;
• 6 medium potatoes;
• 1.2 liters of water;
• 300 grams of processed cheese;
• a bunch of dill;
• salt, ground white pepper.

Cooking process:

1. Pour water into a saucepan and bring to a boil.
2. Peel the potatoes, wash and cut into thin slices. Place in boiling water, add salt and cook for 10 minutes.
3. Remove seeds and stems from the pepper, rinse and cut into small cubes.
4. Chop the peeled, clean carrots into thin slices. Do the same with leeks.
5. Add the prepared vegetables to the potatoes and cook for another 10 minutes.
6. Remove the cheese from the packaging and cut into small cubes. Add to the soup and wait until the product is completely dissolved.
7. Cut the chum salmon fillet into large cubes. Place in the stew and simmer for 5-7 minutes.
8. Rinse the dill and chop finely. Add to other ingredients. Pepper to taste.
9. Bring the soup to a boil, turn off the heat and cover with a lid. Let it brew for 10-15 minutes.
10. Divide the soup into bowls, sprinkle with croutons and serve.

Tip: you can use smoked chum salmon, then the taste of the soup will be more original. It is better to take peppers of different colors for the soup - this way the dish will look more elegant.

How to cook an unforgettable fish soup

Having realized that preparing a first course from red fish is not only very simple, but also quite quick, many will become interested in this luxurious dish. After all, everyone wants to pamper their closest and beloved people, but sometimes there is not enough time for this. In order for the food to give you real pleasure and be remembered for a long time, you should follow simple rules:

Don’t be surprised if, after tasting a delicious fish dish, your family asks for more. After all, such a stew is incredibly tasty and original.

Having decided to cook such fish soup, it is better to immediately increase the number of servings so that your loved ones can fully enjoy the unusual dish. Bon appetit!

Attention, TODAY only!

Soup with red fish prepared according to this recipe always turns out very tasty, rich and also very healthy. I made fish soup from coho salmon - it is a tender fish, not greasy, so the soup with it turned out to be quite light. When serving, red fish soup can be sprinkled with fresh herbs.

Tips for choosing red fish

The menu of every elite restaurant will definitely have several varieties of red fish soup. Each establishment prepares the soup in its own way: different spices are used, and the types of the main product may also differ. The seafood fish soup has one thing in common - no matter how it is prepared, its exquisite taste will remain in the memory for a long time. To taste a luxurious dish, you don’t have to visit expensive establishments, because you can prepare it in your own kitchen, surprising the whole family with its delicious aroma and appetizing appearance.

To make the soup rich, aromatic and divinely tasty, you need to choose the right main ingredient. It should be remembered that this expensive delicacy is often counterfeited. Its bright color will tell you about an artificial product: after defrosting such a fish at home, you can find a light carcass in a red puddle. High-quality seafood has a pleasant pink color with small light veins.

The smell of fish can also tell a lot. An unpleasant, pungent “aroma” indicates that the product is not fresh; its absence also indicates that the product is spoiled.

In order not to lose money, sellers often soak a spoiled carcass in water with lemon juice and a bite; this procedure helps get rid of mucus and unpleasant odor. After such manipulations, the fish is washed with running water, and it loses any aromas. The fresh delicacy has a pleasant sea scent.

When purchasing a whole fish, you need to carefully look at its eyes: they should be clear, without a cloudy film. Another important sign of a quality product is gills. In chilled fish they have a bright red color, while in freshly frozen fish they have a pale pink tint. Gills of gray, green and white color indicate the process of decomposition of the delicacy.

The color of the scales of red fish can range from light silver to dark gray, but in any case it should be bright. By pressing your finger on the carcass, you will find that it is quite elastic and quickly restores its original shape. If the pulp is soft and the trace does not disappear, the product has already expired.

Calorie content of different soups

The fish soup should be served hot, sprinkled with chopped dill. Step-by-step preparation of fish soup takes no more than one hour.

Cooking steps

Clean the fish, wash it, put it in a saucepan, add 1 liter of cold water and cook. When the water boils, remove the foam and reduce the heat.

When the fish is cooked, strain the broth and remove bones and skin from the fish. Place the roots in the broth and cook until tender, 7-8 minutes. Then return the red fish to the soup, cook for about 3 more minutes and remove from heat.

Red fish soup prepared according to this recipe is light and tasty.

Bon appetit, make your loved ones happy!

Minerals

In addition to vitamins, fish meat contains a certain set of minerals, such as:

• nickel;
• calcium;
• fluorine;
• magnesium;
• iron;
• zinc;
• phosphorus.

This fish is caught in various ways, but spinning fishing is considered the most accessible and effective. This does not include fishing on an industrial scale. Some anglers have mastered fly fishing and use it very effectively. Unfortunately, fly fishing really needs to be mastered, unlike spin fishing, where everything is much simpler. Most fishermen have a lot of fun catching this tasty fish, as coho salmon can put up a serious fight. Therefore, catching this fish is the pinnacle of pleasure for any fisherman.

Coho salmon bite exclusively during the daytime. As a rule, this fish prefers reservoirs with clear water. You can catch it both from the shore and from a boat. Although, in the presence of a fast current, it is problematic to use the boat.

Extraordinary fish pie

Recipes for coho salmon are quite varied, but it can be prepared not only as an independent dish. With this fish filling you can make a stunning pancake pie and decorate it to your own taste.

For cooking you will need:

• 2 eggs;
• 500 ml milk;
• 200 g flour;
• 45 – 50 ml vegetable oil;
• salt;
• a can of canned coho salmon or 400 g fillet;
• hard cheese;
• sour cream;
• a little mustard;
• lemon;
• olives;
• dill.

Procedure:

1. Beat eggs with salt, add vegetable oil and mix.
2. Gradually add flour, diluting the mixture with small portions of milk. When all the lumps disappear, pour out the remaining milk, stir and fry the pancakes.
3. Mash the canned fish with a fork, and if using fillet, boil it and pass it through a meat grinder.
4. Pour lemon over the fish, mix with sour cream, mustard and chopped dill. Grind the cheese.
5. Grease each pancake with filling, sprinkle with grated cheese and place them one on top of the other.
6. Decorate the pancake pie with olives and dill sprigs.

Before serving, the dish should sit in a cool place for at least an hour so that the pancakes are well soaked.