Haddock soup: tasty and healthy - recipes for fish soup and other fish soups

Prepared by: Julia Vetrina

04/24/2017 Cooking time: 1 hour 0 min

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There are so many fish that I have never heard of. I think that if I have several similar species to choose from, I won’t even be able to tell them apart the first time. I'm definitely not an expert in fish dishes.

Cooking features

Thaw the haddock gradually, without exposing it to sudden temperature changes. An attempt to speed up the process of thawing fish using a microwave will lead to a deterioration in its organoleptic qualities.
Haddock is usually sold as gutted carcasses without the head. If you have a whole carcass, then you will have to remove its head and entrails yourself. In any case, you need to wash the fish and get rid of the film lining the insides. The fish is then cut into steaks or fillets. If you have no experience in cutting fish, you can purchase frozen haddock fillets.
Cooking time for haddock soup may depend on the specific recipe, but it almost never exceeds 20-25 minutes, otherwise the fish may become too tough due to coagulated protein.
Haddock is not a fatty fish. The soup made from it will be tastier if it is prepared with the addition of cream and butter.

When serving, fish soup can be seasoned with sour cream and herbs. This will make it not only tastier, but also more appetizing.

Recipe for fish cream soup with cheese and onions

This creamy soup is rich in flavor and perfect for dinner or lunch.

Denis Borisov

Assistant chef of the restaurant "Fisherman's House"

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It should be eaten as the only dish, as it is high in calories due to the cheese and potatoes.

This option is suitable for you if you do not want to waste time on other dishes, but get enough of one.

Ingredients:

haddock fillet 400-500 g.
cheese (you can buy special processed cheese for cream soup, or any cheese you like) 1 pack 100-150 g.
potatoes 3 pcs.
onion 1 head
pine nuts 3 tbsp.
dill 1 bunch
olive oil

Preparation:

Prepare all the ingredients for the soup: wash and peel the potatoes, carrots, onions, rinse the fillet.
Prick the pine nuts in a frying pan without oil.
Chop the onion and grate the carrots on a coarse grater, fry in olive oil.
Mix vegetables and nuts, turn off the pan.
Boil water and add cheese to it (if you don’t have processed cheese, cut it into small cubes), mix well with a wooden spatula.
Cut the potatoes into small cubes and add to the cheese, cook until half cooked.
Add vegetables and nuts to the soup.
Cut the fish fillet into cubes and add to the rest of the ingredients.
Add spices and cook until the fish is done.
The finished soup is pureed and served slightly cooled.

Haddock soup at home

Compound:

haddock fillet – 0.5 kg;
water – 1 l;
carrots – 100 g;
onions – 100 g;
turnip – 0.2 kg;
celery stalk – 50 g;
butter – 15 g;
olive oil – 15 ml;
bay leaf – 1 pc.;
thyme – 1 sprig;
salt - to taste.

Cooking method:

Fillet the haddock and cut it into pieces about 3 cm wide.
Peel the carrots, onions and turnips, cut into small cubes. Cut the celery stalks into thin slices.
Melt the butter in a saucepan, add vegetable oil to it. Place the onions and carrots in the pan and fry them for 5 minutes. Add the remaining vegetables and seasonings, pour in water. Wait until the liquid boils, add salt.
Cook the vegetables for 5-10 minutes, add the haddock to the soup and remove the thyme. Continue cooking the fish soup for 15-20 minutes.

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Haddock soup with cream

Compound:

haddock (carcass without head) – 0.4-0.5 kg;
barley groats (optional) – 30 g;
carrots – 100 g;
onions – 100 g;
water – 0.75 l;
cream – 0.25 l;
butter – 30 g;
salt, fish seasonings - to taste.

Cooking method:

Clean the haddock, rinse it, cut off its fins and tail. Cut the carcass into steaks 3 cm thick, place in a saucepan and cover with water. Bring the liquid to a boil. Boil the fish for 15 minutes, remove them from the pan. Strain the broth.
Add small diced onions and carrots, as well as potatoes cut into bars, into the broth. Add the cereal.
Boil vegetables in fish broth for 20 minutes. Separate the haddock fillet from the bones and place in the soup. Salt and pepper it. Cook the soup for 5 minutes.
Pour cream into the pot of soup. Wait for the contents of the pan to boil again, remove it from the heat.

Barley groats can be replaced with millet or excluded from the recipe. The soup can be seasoned with oil shortly before it is ready or when serving the dish.

Video

What will Malysheva say about haddock fish? Watch this video to find out the benefits of this fish for the body.

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Haddock belongs to the cod family and has a tender, healthy fillet. It’s no secret that haddock is listed in the Red Book, which is why, having bought this fish in a store, you want to get the most from it: from the fillets, for example, into fish cutlets, and from the bone residue and head into a delicious soup.

Ingredients for fish soup (per 1.5 liters of water):

 Haddock (bone residue, head): from 1 fish;

 Salt, spices (jeera, coriander): to taste.

How to make Haddock Fish Soup

Method for preparing haddock fish soup

Let the fish broth cook. Salt it right away. Add spices (cumin and coriander) 10 minutes before straining the broth. In general, cook the broth for 20 minutes until it comes to a boil. For a rich onion flavor, you can add a whole (peeled) onion to it.

Strain the broth to avoid small bones getting into the soup.

Cut the potatoes into arbitrary slices.

Chop the onion into small pieces.

Grind the carrots (grate or cut into slices: choose for yourself)

Add vegetables to strained fish broth.

Cook the soup until the vegetables are ready and turn off. Let the soup brew a little and serve.

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Second courses

Cod fish is suitable for preparing not only dietary soup, but also a hearty second course that will delight the whole family.

With zucchini and seasonings

KBJU ratio per 100 g: 93/12/4/2. An excellent dietary recipe that produces a product rich in vitamins and protein. Ingredients for 2 servings:

fish – 400 grams;
small zucchini;
carrots – 1 pc.;
hard cheese – 200 gr.;
olive oil – 2 tbsp. l.;
Provençal herbs – dry or fresh;
salt and spices to taste.

If the fish is a carcass, then you can make fillet from it.
Turn on the oven to heat up to 190 degrees.
Grind carrots, cheese and zucchini and mix.
Place the haddock in a deep dish on foil and drizzle with olive oil.
Place a vegetable bed on the fish pieces and sprinkle with spices. How many layers there will be is up to you.
Bake until done for about 20 minutes and serve with Provençal herbs.

What the finished recipe looks like:

The calorie content of one serving will be only 230 kcal, the ratio used: 22/8/9.

Casserole with cucumbers

Contents of KBZHU in 100 g. dishes: 54/6/4/9. This hearty dish will please everyone without exception. For the recipe you need:

fresh haddock – 400 gr.;
potatoes – 5-6 pcs.;
ready-made vegetable mixture – 300 gr.;
sour cream – 250 gr.;
hard cheese – 100 grams;
fresh cucumbers – 3 pcs.;
olive oil or butter – 30 grams.

Thaw the vegetable mixture and cut into large pieces.
Peel the potatoes and cut into large slices.
Cut the fish into small pieces approximately 2.5 cm wide.
Grease a baking dish with oil and place the vegetable mixture and half the potatoes.
Season the layers with salt and pepper to taste. Place fish on top and vegetables again, cover with potatoes.
Place sour cream on the casserole and cheese on top.
Bake at 180 degrees for about an hour.

Serve the dish with fresh cucumber cut into slices.

Casserole with cucumber:

Up your sleeve

KBJU indicators: 52/4/5/8. For a dietary haddock dish you will need:

fish fillet – 500 gr.;
parsley or cilantro;
half a lemon;
vegetable oil – 2 tbsp;
Cherry tomatoes – 5 pcs;
salt and spices to taste.

Place the baking sleeve in the pan and place the fillet in it.
Carefully add spices, chopped tomatoes and herbs on top.
Heat the oven to 180 degrees.
Pour oil over the contents of the bag and close.
Bake the fish for 15-20 minutes.
Open the package and pour lemon juice over the product.

Provençal

Composition per 100 grams: 61/5/4/12. To prepare this simple recipe you will need:

haddock fillet – 400 gr.;
loaf – 200 g;
a clove of garlic;
bell pepper – 1 pc.;
tomatoes in their own juice – 200 gr.;
black olives – 10 pcs.;
olive oil – 2 tbsp;
salt and pepper to taste;
onions – 1 pc.

Chop the onion and grind the garlic. Peel the pepper and cut into small pieces.
Place the dish with onions and garlic in the microwave for a minute, add tomatoes and spices.
Place in the oven again for 2.5 minutes until it boils.
Cut the haddock into small portions and pour in the prepared dressing.
Cut the loaf and cover the fish with the filling. Cook in the microwave on grill mode for about 7 minutes.

Serve with toasted bread and tomatoes:

On a vegetable bed with mayonnaise

Contents of KBJU per 100 grams of dish: 49/3/6/11. To prepare this juicy dish, suitable even for a child, you will need:

haddock – 500 grams;
soft cheese – 150 gr.;
onions – 3-5 pcs.;
carrots – 2 pcs.;
tomatoes – 2 pcs.;
olive oil – 3 tbsp;
mayonnaise – 4 tbsp. l.;
greens, salt and pepper;
half a lemon.

Wash and dry the fish, cut into portions and add salt.
Heat the oil and fry the grated carrots and onions.
Turn on the oven to heat to 200 degrees.
Place vegetables in the pan and fish on them.
Mix mayonnaise with grated cheese and place on top.
Place the pan in the oven and cook for about half an hour.

Remove from the oven and let stand for 5 minutes to soak, then serve.

Serving the haddock dish:

Haddock pickle

Compound:

haddock – 0.5 kg;
water – 2 l;
potatoes – 0.3 kg;
onions – 75 g;
pickled cucumber – 75 g;
cucumber pickle – 100 ml;
butter or margarine – 30 g;
pearl barley – 40 g;
salt, seasonings - to taste.

Fillet the haddock. Place the bones and tail in a saucepan and add 1.5 liters of water. Cook for 20-30 minutes. Strain the broth.
Finely chop the onions and cucumbers. Melt margarine or butter in a frying pan. Fry the onion in it for a few minutes, add the brine. Stew vegetables for 5-10 minutes in brine.
Rinse the pearl barley and pour boiling water (0.5 l). After an hour, put on the fire and boil the cereal until tender.
Place the potatoes cut into bars and the prepared pearl barley into the broth. When it boils again, salt it, season it, add pieces of fish fillet and cucumbers with onions. Continue cooking the soup for 15 minutes.

When serving, the haddock pickle can be seasoned with sour cream or garnished with a slice of lemon, sliced olives or black olives.

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A representative of the cod family, haddock is the most important commercial sea fish, which is caught in the North and Barents Seas. It is rich in protein (up to 25 g/100 g) and fats, does not contain carbohydrates, which makes it a dietary product. It contains B vitamins, calcium, iron, magnesium, phosphorus and ascorbic acid. In our country, haddock has been cooked for a long time due to its relative cheapness and ease of preparation. Let's look at the most popular recipes for dishes with this fish. It is better if it is fresh fillet that has not been frozen. This makes it more flavorful and healthy. One of the best recipes is all kinds of fish soup with the addition of dairy products to reduce the fishy smell. It can be fried, baked, mixed with various vegetable mixtures and any cheeses.

Haddock soup with milk

Compound:

haddock fillet – 0.35 kg;
milk – 0.6-0.75 l;
water - how much will it take;
potatoes – 0.5 kg;
onions – 100 g;
salt, seasonings - to taste.

Fill the haddock fillet cut into portions and finely chopped onion with water until it completely covers them. Bring to a boil, cook for 15 minutes. Strain the broth.
Separately boil the peeled and coarsely chopped potatoes. Mash it, dilute the puree with milk, then with broth.
Place fish in soup, add salt and seasonings. Boil the soup for 3-4 minutes, remove from heat.

Despite its simple composition, the soup according to this recipe turns out tender and tasty.

Salmon belly fish soup

Actually, I saw this soup on the Internet called “Red Sun Ukha.” I agree with the name, but there is no doubt that this is not an ear! Of course it's fish soup. But how delicious it is. My youngest granddaughter, who is 4 years old, was absolutely delighted with it. She ate it for three days in a row and each time she screamed: “Oh! This is my favorite soup. “And she literally ate every drop, even drank all the leftovers from the plate. And she even demanded it for dinner. This doesn't happen often. My husband and I also really liked the soup. And it is also very easy and quick to prepare!