There is no tastier soup than aromatic and tasty fish soup. It is prepared from almost any fish: pike perch, pike, catfish, carp. But sea fish soup has a particularly delicious aroma. This article presents the most famous recipes for sea bass soup.
How do you cook perch?
- I fry 64%, 46 votes
46 votes 64%46 votes - 64% of all votes
- I make fish soup 14%, 10 votes
10 votes 14%
10 votes - 14% of all votes
- Salt 11%, 8 votes
8 votes 11%
8 votes - 11% of all votes
- I bake 7%, 5 votes
5 votes 7%
5 votes - 7% of all votes
- I bake pies 4%, 3 votes
3 votes 4%
3 votes - 4% of all votes
Total votes: 72
01.09.2020
- I fry 64%, 46 votes
46 votes 64%46 votes - 64% of all votes
- I make fish soup 14%, 10 votes
10 votes 14%
10 votes - 14% of all votes
- Salt 11%, 8 votes
8 votes 11%
8 votes - 11% of all votes
- I bake 7%, 5 votes
5 votes 7%
5 votes - 7% of all votes
- I bake pies 4%, 3 votes
3 votes 4%
3 votes - 4% of all votes
Total votes: 72
01.09.2020
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Step-by-step recipe for fish soup with cream
Time spent on cooking is 1.5 hours.
Calorie content 100 gr. – 51 kcal., of which proteins – 4 g, fats – 3 g, carbohydrates – 5 g.
The number of servings for this recipe is 10.
To prepare cream soup, you need:
- 5 medium perches;
- 3 potatoes;
- 2 tomatoes;
- 1 onion;
- 1 clove of garlic;
- 1 package of cream;
- Pepper, salt - to taste.
Preparation:
- Clean the fish and remove all unnecessary parts: fins, entrails and bones. Only clean fillets should remain.
- If you wish, you can immediately purchase ready-made perch fillets so as not to waste time on cutting.
- Peel all root vegetables and chop into medium pieces. Place the potatoes in a pan filled with water and put on fire. Fry the onion in a frying pan until golden brown, and add the garlic.
- Wash the tomatoes, cut into pieces, and sauté with the vegetables. Pour in the cream and cook for another 2 minutes.
- Add fish fillet to the almost cooked potatoes, salt and pepper. After boiling, add stewed vegetables in cream to the soup. Cook for another 15 minutes and you're done. It's time to treat yourself to the most delicate fish soup. Everything should look something like the following photo.
Even children who are indifferent to first courses will be happy with this soup.
Ingredients and how to cook
ingredients for 6 servings or - the number of products for the servings you need will be calculated automatically!'>
| tea spoon | 5 ml |
| dessert spoon | 10 ml |
| tablespoon | 20 ml |
| cup | 200 ml |
Total:
| Composition weight: | 100 gr |
| Calorie composition: | 27 kcal |
| Belkov: | 3 g |
| Zhirov: | 2 g |
| Carbohydrates: | 3 g |
| Used: | 38 / 24 / 38 |
| H 100 / C 0 / B 0 | |
Cooking time: 1 hour
Recipe with egg and millet
Cooking time – 1.5 hours.
The nutritional value of the finished dish is 33 kcal, of which proteins – 4 g, fats – 6 g, carbohydrates – 5.2 g.
The number of servings for this recipe is 10.
To cook perch soup with egg and millet, you need:
- Perch – half a kilogram;
- 5 potatoes;
- 1 onion;
- 1 egg;
- Millet – 5 tbsp. l.;
- Greens, black and red pepper, salt - to taste.
Preparation:
- To cook this soup, you can use both water and fish broth prepared in advance.
- Peel the perch carcasses and vegetables, set the potatoes to boil, throw in a whole onion, add a little millet.
- Cook everything until half cooked, add the fish there and cook until it boils. Season everything well, add salt, black and red pepper.
- When each ingredient is ready, you can pour in a little egg, beaten with a fork, without ceasing to stir.
This soup turns out to be more satisfying and is perfect for both dinner and lunch. Bon appetit!
Recipe without a head
In order to prepare headless perch soup, you do not need to have any overseas ingredients or complete special culinary courses. You just need to follow the step-by-step recipe.
- Sea bass 4 pcs
- Potatoes 4 pcs
- Onion 2 pcs
- Pepper, salt - to taste
- Greens – for garnishing the finished dish
Water 2 l
Even children who don’t really like fish soup will like a dish prepared according to this recipe, but they will eat this soup with pleasure. Tested more than once! Bon appetit!
Recipe with rice
Cooking time – 1.5 hours.
The nutritional value of the finished dish is 33 kcal, of which proteins – 4 g, fats – 6 g, carbohydrates – 5.2 g.
The number of servings for this recipe is 10.
To make perch soup with rice, you need:
- Perch – half a kilogram;
- Potatoes – 2-3 pcs.;
- Onion – 2 pcs.;
- Carrots – 2 pcs.;
- Greens - to taste.
Preparation:
- Place the cleaned fish in a saucepan, leave to boil, and add shredded potatoes.
- Add the whole onion and carrot and cook until the root vegetables give up all their delicious juices and aroma to the soup.
- Chop the remaining carrots and onions and fry in sunflower or butter until golden brown.
- Remove the fish from the broth, separate it from the bones and throw the clean meat back.
- Add some rice, sautéed vegetables and cook until all ingredients are cooked.
The soup is ready. Bon appetit!
Sea bass fish soup recipe
Servings: 4-5.
Time: 1 hour.
Calorie content per 100 grams: 37 kcal.
Ingredients:
- 500 g fish;
- 3 potato tubers;
- 1 large onion;
- 1.5 liters of clean water;
- 2 bay leaves;
- 1 bunch of greens;
- a little table salt.
Even a novice cook can cook sea bass soup. The best broth comes from headless red snapper. We defrost the fish, cut off the spiny fins, clean off the scales and remove the insides along with the black film. We thoroughly wash the processed carcass and cut it into medium pieces.
To make a delicious sea bass soup, you need to use only fresh and high-quality vegetables. Rinse the potatoes, peel them, and cut them into large rectangular pieces. If you are in doubt about whether the fish soup is cooked with potatoes, then you can skip this ingredient. Remove the skins from the onion and chop into small cubes.
Place the potatoes in a saucepan with cold water and heat the contents to 100 degrees. Add the onion, cook the vegetable broth for another 10 minutes, then season it with salt.
When the potatoes are cooked, add pieces of fish and increase the heat. Additionally, add bay leaf and black pepper. When the soup begins to boil, remove the foam, reduce the heat to minimum, and cook the soup for another 5 minutes. Sprinkle the dish with chopped herbs, stir, turn off the heat. In order for the recipe for a delicious fish soup to turn out perfectly, let the dish sit for a little while under the lid.
Recipe
The fish must be defrosted before cooking. It is important to remove the ice in which it was stored and ensure the quality of the gutting. Thawed fish is easier to cut into portions of the required size. After all the vegetables have been peeled and washed well, you can proceed directly to cooking. The potato in the ear should be visible; according to tradition, it should be cut into relatively large pieces.
Large carrot halves of “medals” are not only tasty, they greatly decorate the finished fish soup.
Vegetables cut into beautiful pieces can be immediately placed in a pan of suitable size chosen for cooking the fish soup.
You will need enough water to form a layer of liquid over the vegetables immersed in it.
As it cooks further, it should accommodate relatively large pieces of red snapper and onions.
When the potato and carrot pieces are cooked almost until fully cooked, it is time to put the fish in the future fish soup.
Not a single meal is complete without onions. It is usually cut into thin quarter rings.
As soon as the entire onion is cut, it is time to send its pieces to the finishing fish. While the large pieces of fish are boiling, the onion strips will also be cooked.
Greens should also not be chopped too finely. Relatively large, uneven pieces of celery leaves and small sprigs of dill look very decorative.
Fresh herbs should go into the pan along with dry spice mixtures, bay leaves, coriander seeds and salt.
After the herbs and spices have boiled well, turn off the heat under the finished soup and leave it to brew for a few minutes on a cooling stove. Red sea bass fish soup can be served “fiery” immediately after stopping cooking. The cooled version of this type of fish soup is no less tasty. A few fresh, finely chopped leaves of spicy herbs will complement its beauty and taste.
Recipe for fisherman's fish soup made from small perches over a fire or at home
Calorie content: 20 kcal per 100 g.
Ingredients:
We present a simple recipe for fisherman's soup from lake inhabitants. This recipe is based on a decoction of small fish, which are of little use at home.
It is possible to cook delicious fish soup from small perches if you do it from unpeeled perch. We wash, gut, and remove the gills. Meanwhile, in a cauldron over a fire, bring water to a boil and cook two peeled whole onions for 5 minutes.
Then add the prepared fish, simmer the broth at a moderate boil. Periodically remove the foam. Wash the greens, dry them, chop them finely, after 5 minutes add them to the cauldron.
At the same time, throw in the peppercorns, salt, and boil for a couple more minutes. At the end of cooking, lower the smoldering firebrand from the fire for a moment and pour in vodka. Remove the cauldron from the heat, cover with a lid, and leave for 10 minutes.
When serving, place the fish in a separate plate, pour the clear broth into plates, and serve with an egg.
Using the same algorithm, which we described step by step with photos, river fish soup is prepared at home. To make the dish more satisfying and thick, you can cook it with millet.
Ingredients
For 3 servings the fish soup came in handy:
- Gutted carcass of large sea bass;
- Large potato;
- Large carrot;
- The bulb is larger than average size;
- Several sprigs of young celery and dill;
- Mix of dry spices “For fish soup”;
- Coriander seeds;
- Bay leaf;
- Dry spicy mixture “For fish”;
- Sea salt.
Recipe for “double” fish soup
Double fish soup is prepared from two types of fish, hence the name. This dish has a wonderful combination of rich broth and extraordinary aroma.
Ingredients:
- 1 kg of small perches;
- 1 large fish;
- 2 liters of water;
- 2 potatoes;
- 1 carrot;
- black pepper (corns);
- bulb onions;
- bay leaf – 2 pcs;
- salt, green onions, dill - to taste.
It will take 40 minutes to prepare. One serving contains only 90 kcal.
The step-by-step cooking method is as follows.
Step 1
Rinse freshwater perch with cool water, remove gills and entrails. It is better to cook fish with the head, but if it is very small, it will be easier to cut off the heads than to remove the gills.
Step 2
Small perches are usually not cleaned. They are simply wrapped in gauze, tied, filled with water and set to cook over medium heat. Add carrots and onions to them.
Step 3
After half an hour, remove the gauze bag with fish, onions and carrots from the broth. The broth can be strained. Small fish and vegetables will no longer be needed.
Step 4
Place chopped potatoes and pieces of large fish, peppercorns in the soup, season with salt, add bay leaf. Cook the dish for 20 minutes.
Step 5
Turn off the stove, leave the fish soup on the burner and let it sit. When serving, sprinkle with chopped herbs.
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Recipe for fisherman's fish soup made from small perches over a fire or at home
- 10-15 pcs. small fish;
- 2 onions;
- 4-5 liters of drinking water;
- 1 bunch of fresh herbs;
- 7-10 black peppercorns;
- 50 ml vodka;
- a little salt.
We present a simple recipe for fisherman's soup from lake inhabitants. This recipe is based on a decoction of small fish, which are of little use at home.
- It is possible to cook delicious fish soup from small perches if you do it from unpeeled perch. We wash, gut, and remove the gills. Meanwhile, in a cauldron over a fire, bring water to a boil and cook two peeled whole onions for 5 minutes.
- Then add the prepared fish, simmer the broth at a moderate boil. Periodically remove the foam. Wash the greens, dry them, chop them finely, after 5 minutes add them to the cauldron.
- At the same time, throw in the peppercorns, salt, and boil for a couple more minutes. At the end of cooking, lower the smoldering firebrand from the fire for a moment and pour in vodka. Remove the cauldron from the heat, cover with a lid, and leave for 10 minutes.
- When serving, place the fish in a separate plate, pour the clear broth into plates, and serve with an egg.
- Using the same algorithm, which we described step by step with photos, river fish soup is prepared at home. To make the dish more satisfying and thick, you can cook it with millet.
Step-by-step preparation
Step 1:
Prepare all the necessary ingredients for the fish soup. You can take fish either fresh or frozen. Frozen fish must first be thawed in the refrigerator. Therefore, it is better to transfer the perches from the freezer to the refrigerator in the evening so that you have defrosted fish in the morning. Wash and peel all vegetables. You can chop the onion. I use a whole onion, which I discard at the end of cooking.
Step 2:
Wash the fish, cut off the fins, remove scales, and remove the gills. If necessary, gut the carcass. Cut the fish into portions. If you wish, you can immediately remove the bones from the fish, but keep in mind that in this case the fish will most likely fall apart into small pieces. Therefore, if you need to save whole portioned pieces, then it is better to leave the ridge. Fortunately, sea bass has few small bones and it is very convenient to eat this fish in soup.
Step 3:
Cut the carrots into semicircles or thin slices.
Step 4:
Cut the potatoes into not very large cubes.
Step 5:
Place the fish, whole onion, and allspice peas into the pan. If you want to leave the onion in the ear, then you will need to chop it and add it a little later with all the vegetables.
Step 6:
Pour cold water over the fish and place on low heat. Bring to a boil over high heat. Then reduce the heat and simmer for 20 minutes, skimming off the foam.
Step 7:
Add potatoes and carrots to the soup. Cook over medium heat for about 15 minutes until the potatoes are done. Season the fish soup with salt and pepper. At the end, remove the whole onion and discard.
Step 8:
Cover the pan with a lid and let the soup simmer for 10-15 minutes.
Step 9:
Before serving, sprinkle the fish soup with chopped herbs. Bon appetit!
Unlike its freshwater relative, sea bass is considered fattier and less nutritious. But soups with this fish turn out more rich. Which is undoubtedly a plus.
Important: sea bass has very sharp fins, which can seriously injure you even at the stage of choosing fish in the store. Therefore, you need to take fish very carefully. And when cutting fish, the first thing to do is cut off all the fins, and then clean the scales and gut them.
Useful tips
If you follow the instructions and video step by step, you will definitely succeed. It remains only to give a few tips:
- If you catch a fish with caviar, do not throw it away, because... it will give the dish a unique taste;
- You can cook fish soup from peeled fish, but it’s better to fry or bake them all;
- do not allow rapid boiling, because
The soup will turn out cloudy and thick. Perch makes a tasty, transparent and rich fish soup. Perch is the main ingredient in the soup, and all other ingredients - vegetables and spices - only emphasize its taste.
