Recipe for catfish fish soup: classic, with millet, over a fire in a cauldron, step by step with photos, odorless

Catfish soup - homemade recipes

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Cooking this river fish is a pleasure. There are practically no bones in it. Catfish produces a very tasty, rich fish soup, the only drawback of which is its specific smell, since the fish is freshwater and lives in mud. However, it is not difficult to get rid of it. How to properly process fish and prepare catfish soup? Detailed recipes and useful tips are in our article.

How to choose the right catfish

This type of fish is considered dietary, but in order for the product to be beneficial, you should know how to choose it. When cooked correctly, the pulp remains juicy and tender. Catfish contains a lot of bones, but they are large and easily fall off to the meat. To cook fish soup, it is strongly recommended to take fresh carcasses, since frozen fish soup does not have the same taste and aroma.

First, we need to say a few words about the differences between catfish. Often in markets, sellers often pass off cheaper varieties as it. Catfish differs from other species in the absence of scales, a huge mouth and long whiskers, like cats. There are no scales, but the body is covered with bony fins, and some individuals have spines. An elongated tail of an interesting shape is another feature of catfish. Signs of fresh fish:

• light and clear eyes of a normal shape - sunken ones indicate spoilage of the product;
• smooth and slippery surface - all river inhabitants are covered with protective mucus;
• the skin is intact, without spots or wounds, has a light gray or brown tint;
• the gills are clean, colored scarlet or pink;
• the catfish's abdomen is not inflated, moderately soft;
• no dents remain on the body after pressing - marks immediately disappear when pressed;
• Catfish has a natural fishy aroma with subtle notes of grass and river.

It is better to buy small carcasses up to 50 cm long and weighing no more than 1.5-2 kg. They are more juicy and tasty than large adults.

Catfish is one of the few fish species that can exist without a body of water. As long as its skin is wet, the freshwater inhabitant remains alive.

How to store catfish and its fish soup

Of course, it is best to immediately prepare delicious fish soup from fresh catfish, but this is not always possible. It is permissible to store fish in the refrigerator for no more than 48 hours. Then the pulp deteriorates and becomes unsuitable for consumption. When frozen, carcasses can last for several months, but the taste changes for the worse. The fish soup from such a catfish will not be strong or flavorful enough, and the meat will disintegrate into fibers when cooked.

As for fish soup, you shouldn’t cook it for future use either—it’s advisable to eat the dish immediately after cooking. Only when fresh and hot does yushka have a unique smell. If there are still a few servings left, be sure to put the soup in the refrigerator after cooling. There it can stay for no more than 3 days at temperatures up to +5 degrees.

Cleaning and cutting

Before you start cooking, the carcass must be cleaned. Although it does not have scales, living at the bottom of reservoirs has endowed it with a mucous membrane with a characteristic smell of silt, which can spoil the taste of the product. Don't forget about the circumbranchial fins. They hide dangerous thorns that can seriously injure your hands.

• Carefully cut off the thorns
• Roll the carcass in salt from head to tail and leave for 5-10 minutes.
• Clean off the salt with a stiff sponge or knife. Don’t worry about damage to the catfish’s skin, it’s thick.
• Continue scraping until it turns a light color. If something fails, repeat it again.

Soaking in milk or white wine will perfectly remove odor and make catfish meat even softer. Avid fishermen who want to cook fish over a fire immediately after catching it can remove the unpleasant mucus with ash. The main thing is to rinse thoroughly. The next stage is cutting, which also contains nuances that require careful attention.

1. Separate the head of the catfish by grasping it by the gills.
2. Turn the carcass onto its back and carefully cut the belly so as not to damage the internal organs: they can ruin the taste of the meat.
3. After removing the giblets, get rid of the film inside the fish.

If you are lucky enough to find caviar, fry it - it will surprise you with its exquisite taste. For many dishes you will need fillet. In this case, there is nothing difficult; the only bones the catfish has are ribs and spines; by separating them, you will get the most tender fillet.

How long to cook

Catfish most often have quite large sizes, so the cooking time can vary from 20 to 45 minutes. It is recommended to cook the head for at least half an hour, while keeping an eye on the fire. The broth should barely boil for the products to retain their beneficial properties. If necessary, the catfish head can be divided into 2 parts.

The gills must be removed from the head of any fish of any size. They add bitterness to the broth, which spoils the dish. Yushka becomes dark and cloudy during cooking, often precisely because of the presence of gills.

The benefits and harms of catfish soup

Like any fish soup, it is recommended to include catfish fish soup in your diet 1-2 times a week. Fish is a source of vitamin B12, essential fatty acids Omega-3 and Omega-6, and vitamin A. Regular consumption of catfish as a first course prevents diseases of the heart, eyes, skin, and immune system. It is especially important to eat fish for pathologies of the cardiovascular and skeletal systems.

Unlike marine species, catfish do not contain mercury and other heavy metals that are dangerous to the human body. Based on this, we can conclude that absolutely everyone is allowed to consume ear. The dish will benefit both children and adults. Even pregnant and lactating women can eat fish soup with vegetables without fear for their health.

You shouldn’t get carried away with fish soup too often—it’s enough to eat it 1-3 times a week. It must be said that catfish meat contains palmitic acid, which in excess amounts causes deterioration in health. Excessive consumption of the product can lead to inflammatory processes, vascular and intestinal diseases.

Delicious odorless soup

Catfish has very tasty and tender meat. Compared to other river fish, this is the fattest. In order to prepare a delicious fish soup from this sweet waterfowl, you need to know some tricks. For example, a river predator does not have scales; instead, its body is covered with protective mucus, which can negate all culinary efforts.

To prepare odorless catfish soup:

1. Thoroughly clean the fish of mucus. For this, coarse table salt is used. The carcass is rubbed with it and then cleaned with a napkin. The procedure must be repeated several times. If you don’t have salt on hand, you can do this in nature using ash - it also cleans fish well.
2. Another way to remove specific mucus is to rinse it well with hot water, but not with boiling water, so as not to damage the skin, since it is very thin. To do this, pour hot water over the fish, after which the unpleasant substance will curl up and be easily removed with a paper towel.
3. The best option is to remove the skin from the fish altogether. To do this, make cuts on it around the head and carefully pull it off with a stocking.

Catfish head soup cooked over a fire

There is nothing tastier than fish soup from the head of a freshly caught catfish, cooked over a fire. The dish is rich, sweet with a unique smoky aroma. You don’t even need to use a lot of vegetables and spices - even a simple yushka will surprise everyone with its bright taste. For satiety, it is recommended to add a little cereal or potatoes.

Denis Borisov

Assistant chef of the restaurant "Fisherman's House"

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You need to cook fish soup over a fire in a special container - an ordinary pan will not work. It is better to take a cauldron or pot made of dense metal. In a thin container, all the products will burn, and the broth will not be rich and fragrant enough.

With millet

There is nothing easier than cooking catfish soup on the river bank using a simple recipe with millet. The grain adds thickness to the fish soup, making it very filling. This dish is a must have when fishing! To lighten the broth and have excellent taste, add a shot of vodka. What you need for eight servings:

• catfish head - 0.6 kg;
• water - 3 l;
• potatoes - 4-5 tubers;
• one large carrot;
• onion - 2 heads;
• millet - 50 g;
• spices for fish soup (bay leaf, pepper);
• salt - to taste;
• dill - a small bunch;
• vodka - 1 shot glass.

Place the washed catfish head without gills into a cauldron with water. After boiling, add a couple of bay leaves and peppercorns, but there is no need to add salt. Throw in a whole onion, without peeling, and a few slices of carrots. Simmer for 20-30 minutes, constantly removing the foam on the surface. There is no need to cover the cauldron with a lid. It’s easy to check the readiness of the fish by looking at the flesh: if it comes away from the bones well, you can remove the head from the fish.

Transfer the fish to a plate; after cooling, separate the meat. Using a slotted spoon or a small sieve, try to remove the bones from the broth, as well as the boiled vegetables. Rinse the millet (although this is not necessary, since it does not make the soup cloudy) and add it to the cauldron. Next, send in coarsely chopped potatoes, peeled. Now you can salt the dish to taste so that the vegetables and cereals are not bland.

Cut the second onion into 4 parts, then chop into strips. Chop the carrots into discs or semicircles. Place the vegetables in the soup and continue cooking until the food is soft. Cooking millet and potatoes in broth generally takes 15-20 minutes.

At the end, all that’s left is to pour in a shot of vodka and let it simmer for a couple of minutes. Season with ground pepper (you can use red hot pepper) and chopped dill. Return the boiled fish pulp to the soup. Cover the cauldron with a lid and, removing it from the fire, let the fish soup steep before serving.

With rice

The first course with rice is another hearty option for a fishing lunch. This grain perfectly complements catfish, creating a tasty combination. For variety, you can add a few tomatoes to the soup, which will give the stew sourness and freshness. Be sure to season the soup with herbs, such as dill or parsley.

Step-by-step preparation:

• catfish head - 1 kg;
• water - 1.5-1.8 l;
• rice - 100 g;
• head of white onion;
• carrot - 1 pc.;
• pepper and salt;
• any fresh herbs.

In nature, cooking is simplified to the maximum. In rare cases, onions and carrots are sauteed in lard, but more often they do without it. Large pieces of vegetables should be floating in the ear, so there is no need to chop anything!

Wash the catfish head thoroughly, remove the gills and place it in a pot of water. After boiling, skim off the foam to keep the broth clean and clear. Throw in 5-7 black peppercorns, a little salt and bay leaf. After half an hour, you can remove the catfish head from the soup, and strain the fish or clean it with a sieve.

Pour washed rice into the prepared fish broth and add salt after boiling. Simmer until the cereal is soft - usually cooking takes about 15 minutes. Before removing from heat, add pepper and finely chopped herbs. Scoop the flesh from the heads and place pieces on each plate when serving.

With pearl barley

Not everyone dares to cook catfish soup with pearl barley over a fire. The cereal sometimes takes a long time to cook, but in the end it still remains raw and tough. In fact, there is nothing difficult in preparing aromatic and satisfying usha - you just need to learn a few secrets. You need to start with choosing the ingredients. In the recipe with a photo for catfish head soup, it is recommended to take the following products:

• catfish (head) - 1 kg;
• water - 3.5 l;
• potatoes - 6 tubers;
• a couple of small onions;
• carrots - 2 pcs.;
• half a glass of pearl barley;
• laurel leaf - 2-3 pcs.;
• black peppercorns - ½ tsp;
• salt - to taste;
• fresh or dried greens.

Place the prepared head into a pot of water and wait until it boils. Skim off the foam, throw in one onion and carrot. Cook for about 30-40 minutes, without letting the broth boil too much. Remove the catfish from the prepared broth and, after cooling, separate the pulp. As always, it is recommended to clean the yushka, but it is not necessary to strain it. Since this type of fish is large in size, the bones are large and can be easily removed with a slotted spoon.

Denis Borisov

Assistant chef of the restaurant "Fisherman's House"

Ask a Question

One way to quickly cook pearl barley is to soak it in cold water for several hours. When the cereal swells, it can be sent to fish broth. Cooking time will be reduced to 20-40 minutes. While pearl barley is cooked for up to one and a half hours without soaking.

Now you can start preparing the fish soup. Add soaked and washed pearl barley to the fish broth and add salt immediately. Cook for 15-20 minutes, then add potatoes chopped into medium cubes. Next add finely chopped onions and carrots into strips. Continue cooking until done, which will take about fifteen minutes more.

Before removing from the fire, do not forget to return the pieces of catfish pulp. Add fresh or dried herbs, as well as your favorite spices. Remove from heat and, covering the pot with a lid, infuse the first dish.

With bulgur

Bulgur is rarely added to classic fish soup without knowing the peculiarities of preparing the cereal. This species is considered dietary, and in terms of properties it outperforms other popular crops. Bulgur contains a huge amount of fiber, protein, and vitamin B. During the cooking process, dry grains swell and increase several times; you should not add a lot of cereal.

The soup is prepared according to the following recipe with photographs:

• Soma soup set - 0.5 kg;
• two small potatoes;
• carrots - 1 pc.;
• bulgur - 3-4 tbsp. l.;
• head of white onion;
• green onions - several sprigs;
• tomato - 1 fruit;
• celery root;
• allspice - 3-5 peas;
• bay leaf - 2 leaves;
• salt and ground pepper - to taste.

On the ear you can take not only the head, but also the tail. Place water on the fire to boil, dropping the prepared pieces of catfish into it. Add half a carrot, celery root, pepper and bay leaves. Peel the onion head and cut into 4 parts, then place in water. After boiling, remove the foam on the surface and simmer over low heat for at least half an hour.

Once the pulp is ready, the head and tail should be removed. After cooling, remove the pulp from the bones. Clean the fish broth with a sieve or strain through 2-3 layers of gauze.

Bulgur does not need to be washed or soaked. The cereal is immediately poured into the prepared broth, adding salt. Next add the potatoes chopped into small cubes and the remaining carrots. Boil for about fifteen minutes until all ingredients are soft. Bulgur cooks quickly - it’s better to use potatoes as a guide.

Before removing from heat, add tomato, cut into 4-6 wedges, into the pot. Let it simmer for a couple of minutes, return the catfish pieces and remove the pot from the heat. Cover with a lid to make the soup even tastier.

With potatoes

Tender and juicy catfish meat goes well with potatoes. Traditional fish soup cooked over a fire is equally good in the summer heat or bitter cold in winter. A hot first course is easy to make even with a minimum of ingredients.

What is required for a six-liter cauldron:

• catfish heads - 1.5 kg;
• potatoes - 5-6 tubers;
• one large carrot;
• onion - 2 heads;
• black and allspice - 5 peas each;
• ground red and white pepper - to taste;
• fresh herbs - to taste;
• salt - to taste;
• vodka - 50 g.

Immediately remove the gills and eyes from the heads to prevent the broth from becoming cloudy. Place the catfish in a cauldron (you can also add tails and fins for a cool broth), add water. After boiling, throw in the peppercorns and let simmer for 15-20 minutes, skimming off the foam.

Wash and peel the vegetables. Cut the potatoes into medium-sized cubes, and the onion into smaller cubes. It is better to chop the carrots with washers. Add vegetables to the catfish and simmer for 10-15 minutes until the potatoes are soft, remembering to add salt. Do not cover the pot with a lid, otherwise a specific fishy smell will appear.

At the end of cooking, taste the fish soup for salt and add if necessary. Add finely chopped parsley or dill, season with white and red pepper. Pour in a shot of vodka and let it simmer for a minute. You can start eating!

Delicious odorless soup

Catfish has very tasty and tender meat. Compared to other river fish, this is the fattest. In order to prepare a delicious fish soup from this sweet waterfowl, you need to know some tricks. For example, a river predator does not have scales; instead, its body is covered with protective mucus, which can negate all culinary efforts.

Watch this video on YouTube

To prepare odorless catfish soup:

1. Thoroughly clean the fish of mucus. For this, coarse table salt is used. The carcass is rubbed with it and then cleaned with a napkin. The procedure must be repeated several times. If you don’t have salt on hand, you can do this in nature using ash - it also cleans fish well.
2. Another way to remove specific mucus is to rinse it well with hot water, but not with boiling water, so as not to damage the skin, since it is very thin. To do this, pour hot water over the fish, after which the unpleasant substance will curl up and be easily removed with a paper towel.
3. The best option is to remove the skin from the fish altogether. To do this, make cuts on it around the head and carefully pull it off with a stocking.

A simple recipe for making odorless fish soup

Product composition:

• catfish fillet without skin - 400 g;
• potatoes - 2 - 3 large root vegetables;
• vegetable oil for frying - how much will be needed;
• flour – 50 g;
• salt, spices - according to taste preferences;
• carrots, onions - 1 pc.;
• greens - a bunch.

Step-by-step algorithm:

1. Put water on the fire and immediately add the coarsely chopped potatoes.
2. While the liquid is boiling, prepare the remaining vegetables. Fry onions and carrots until tender.
3. Cut the fillet into 2-3 cm pieces, add salt, roll in flour, and fry until golden brown.
4. Add stewed vegetables, fried fish and spices to boiling potatoes. Salt everything.
5. Tie half of the greens with a thread and lower them into the broth. Remove after cooking.
6. Remove the soup from the heat, let it sit, pour into bowls and sprinkle with chopped herbs.

The fish can be fried with the addition of butter, then it will have a delicate, pleasant aroma.

Using these recipes, you can prepare a delicious, rich catfish soup, both at home and outdoors.

Variations of the catfish fish soup recipe

Don’t despair if you can’t go out into nature and cook over a fire. At home, the fish soup turns out just as good! Moreover, you don’t have to be limited in the choice of ingredients and cooking methods. Not only fresh fish is suitable for yushka, but even smoked fish.

With tomatoes

Tomato soup is one of the simple and affordable options. The fish soup turns out to be filling, but at the same time it has an interesting tomato taste and bright aroma. It is recommended to prepare vegetable frying, which gives a beautiful golden hue to the broth. Parsley root and allspice give the yushka a special smell. Ingredients used per 2.5 liters of liquid:

• catfish head - 0.8 kg;
• potatoes - 4 tubers;
• tomatoes - 3-4 fruits;
• butter - 20 g;
• onion - 1 head;
• carrots - 1 pc.;
• spices for fish soup (pepper, bay leaf);
• root parsley - 1 pc.;
• salt - to taste.

Place the prepared and thoroughly washed catfish head in a saucepan with a thick bottom. Pour water, add parsley root and boil for a quarter of an hour. During the cooking process, be sure to remove the foam - this will keep the fish clean and light. Strain the finished broth through a sieve, discarding the bones. Cool the head, after which the meat can be removed from it.

Boil the fish broth and add salt. Throw in the potatoes, chopped into large slices, and cook for ten minutes. During this time, fry the vegetables. To do this, chop the onion into small cubes and fry in melted butter until transparent. Next, add grated carrots, salt and ground pepper to the frying pan.

Peel the tomatoes (it is recommended to pour boiling water over them to make the task easier), cut into cubes. Add the tomatoes to the carrots and onions, stir and simmer for a couple of minutes. Place the finished sauté into a pan with potatoes. Add bay leaf and other spices. Cook until the vegetables are ready.

At the end, return the pulp from the catfish head to the soup. Season with chopped parsley or dill, let sit and serve!

No potatoes

With proper nutrition, potatoes are often prohibited. It contains a lot of carbohydrates, which are reflected in the figure. In addition, during the treatment of certain diseases, it is unacceptable to consume starch (potatoes are rich in it). It is worth excluding this product from the fish soup in order to enjoy the true taste and aroma of fish.

What you need for 2 liters of liquid:

• one head of catfish - about 0.5 kg;
• onion - 1 head;
• carrots - 1 pc.;
• semolina (optional) - 3 tbsp. l.;
• bay leaf - 1 pc.;
• a couple of allspice peas and a little salt.

Semolina is added to thicken the soup. The cereal cooks quickly, giving the yushka a velvety consistency.

A simple fish soup is prepared very quickly. It is necessary to prepare the head (tear out the gills, wash it) and let it cook. Place the whole onion into the water immediately. Chop the carrots into discs and add to the pan. After boiling, remove the foam and, reducing the heat to low, simmer for 20-30 minutes.

During cooking, add allspice and bay leaves. It is better to salt the dish at the very end. If semolina is used, add it 5 minutes before turning off the fire. Gently stir the stew and serve, letting it brew.

How to cook without smell

River fish often has a specific aroma that not everyone likes. To cook odorless soup, you need to properly prepare the carcass. Take one of the catfish head fish soup recipes as a basis. List of ingredients for two liters of water:

• catfish heads - 1 kg;
• three potatoes;
• two heads of white onion;
• carrots - 2 pcs.;
• vegetable oil - 3 tbsp. l.;
• several sprigs of parsley;
• bay leaf - 2 leaves;
• salt and pepper - to taste.

The most important thing is the processing of the fish. The gills should be cut out from the head of the catfish and washed thoroughly. You can soak it for half an hour to an hour so that the blood comes out. Plus, this method will get rid of the unpleasant odor. It is also recommended to try rubbing the carcass with lemon juice.

Place the prepared catfish head in cold water and wait until it boils. Remove the scum with a slotted spoon, otherwise the broth will darken. Add an onion, one carrot and spices (bay leaf, peppercorns) to the pan. You can use roots, which will give the broth an interesting aroma. Don’t forget to strain the finished broth.

Peel the potatoes and cut them into large strips, throw them into the soup. Finely chop the carrots and onions and fry in vegetable oil until golden brown. Transfer the sautéing to the pan when the potatoes are almost ready. Add salt to taste and continue cooking until the tubers are soft.

Remove the pulp from the catfish head, removing bones and skin. Send pieces of fish meat into ready-made soup. Add finely chopped parsley and remove from heat. It is better to serve after ten minutes, when the dish has steeped.

From a smoked head

Smoked meats are not entirely suitable for preparing traditional Russian fish soup. However, the soup they make is first-class! Smoked catfish already has a rich taste, so you can’t add a lot of spices to the dish. Of course, cooking such a fish in the wild is problematic, but at home no one forbids experimenting.

So, more details about the recipe:

• smoked catfish head - 0.4 kg;
• water - 2 l;
• potatoes - 5 tubers;
• carrots - 3 pcs.;
• parsley root - 1 pc.;
• a bunch of green onions;
• tomatoes - 3 fruits;
• white onion - 2 heads;
• butter - 40 g;
• sour cream - to taste;
• any fresh herbs;
• salt and pepper - to taste.

Chop the green onions and parsley into smaller pieces and chop the onions into rings. Grate the carrots on a medium grater. Melt the butter in a saucepan and fry these products. Immediately add diced tomatoes (they can be replaced with 1-2 tablespoons of tomato paste). Sauté for 5-7 minutes until excess moisture comes out.

Pour boiling water over and add salt. Smoked fish cooks quickly, which means you can put it in now. Peel the potatoes and chop them into large cubes or slices. Place the potatoes in the pan with the catfish and cook for 10 minutes. Add roasted vegetables and pepper to taste. Simmer over low heat until tender, then add finely chopped fresh herbs.

Let it brew for 10-15 minutes under the lid. Serve hot with sour cream, after disassembling the catfish head into boneless fillets.

Calorie content of foods possible in the dish

• Onion – 41 kcal/100g
• Jacket potatoes – 74 kcal/100g
• Fried potatoes – 192 kcal/100g
• Ripe potatoes – 80 kcal/100g
• Boiled potatoes – 82 kcal/100g
• Baked potatoes – 70 kcal/100g
• Mashed potatoes – 380 kcal/100g
• Carrots – 33 kcal/100g
• Boiled carrots – 25 kcal/100g
• Dried carrots – 275 kcal/100g
• Vegetable oil – 873 kcal/100g
• Boiled catfish – 196 kcal/100g
• Poached catfish – 121 kcal/100g
• Fresh catfish – 143 kcal/100g
• Salt – 0 kcal/100g

Calorie content of foods: Catfish, Carrots, Onions, Potatoes, Vegetable oil, Salt

Catfish head soup in a slow cooker

Aromatic and nutritious soup is obtained not only at the fire, but also at home in a slow cooker. The device allows you to achieve the same rich and fatty broth. No culinary knowledge is required. All that is required is to prepare the products and select the desired function.

Ingredients for 3 liters of liquid:

• catfish head - about 0.4 kg;
• onion head;
• carrots - 1 pc.;
• half a glass of millet;
• potatoes - 4 tubers;
• bay leaf - 2 leaves;
• salt and a little ground pepper;
• dill - for serving.

Denis Borisov

Assistant chef of the restaurant "Fisherman's House"

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It is worth choosing a large catfish so that it does not have small bones. When cooking fish soup in a slow cooker, the broth is rarely prepared separately - usually all the ingredients are added at the same time.

Prepare the vegetables, that is, wash and peel them. Grate the carrots and chop the potatoes into cubes. The onion does not need to be chopped - a cross-shaped cut is made on it. If desired, carrots and onions can be fried in oil, but this will make the yushka more nutritious. Cut out the gills and eyes from the catfish head and rinse thoroughly. Sort and rinse the millet.

Place all products into the bowl of the device: fish, vegetables and cereals. Add salt, pepper, and toss in the bay leaves. Dill is added at the very end before serving, so for now you just need to chop it finely. Pour the products with the specified amount of water or so that it covers the ingredients by 4-5 cm.

Close the multicooker lid. Cook for 45-60 minutes, selecting the “Soup” or “Steam” function. You can check readiness by looking at soft potatoes and cereals. Before serving, add the greens and let sit for a while. It is recommended to set the “Warming” mode so that the dish does not have time to cool down.

Ingredients:

• Catfish head – 1 piece
• Catfish tail – 1 piece
• Celery – 2 pieces
• Carrots – 2 pieces
• Onions – 2 pieces
• Bay leaf – 1 piece
• Black peppercorns - To taste
• Salt - To taste
• Potatoes – 2 pieces
• Bell pepper – 1 piece
• Greens - To taste
• Tomato puree - 4 tbsp. spoons
• Rice - 3 tbsp. spoons
• Olive oil - To taste (For frying.)

Number of servings: 3-4

Tips for the recipe

The fish soup does not always turn out beautiful and tasty. It's worth using little tricks to surprise your family with the best dish in the world. Basic Rules:

1. Always prepare fish soup only from fresh catfish. Fish should not lie indoors for a long time, much less be frozen. The taste of the finished fish soup directly depends on the quality of the main ingredient, so they choose the fish carefully.
2. Make bone broth. It’s not for nothing that fish soup is prepared from heads, tails and ridges. The bones contain unique substances that give the stew its stickiness and sweetness. Fillet can be added, but only to the prepared broth. Many chefs advise not to even wash off the mucus from the fish, as it adds a cool fat and a unique aroma.
3. Rinse the cereal. One of the main things in the ear is a clear and light broth. To maintain cleanliness, you should not only properly cut and cook catfish. It is necessary to thoroughly rinse rice, pearl barley and millet before placing them in the pan. Only semolina and bulgur can do without rinsing.
4. Limit your choice of spices. Of course, adding seasonings is a matter of personal taste. However, too fragrant spices will take away the natural smell of river fish, which will turn a fisherman’s dish into an ordinary soup. As a rule, pepper, bay leaves and cloves are enough.

In fact, there are many tips for cooking: pour in a shot of vodka, add salt to the broth at the end, add cereal or mash potatoes for thickness. It is recommended to start experimenting in the kitchen with the simplest recipes, adding something of your own to them.

Description of preparation:

To make clear broth, I use two pans. I cook catfish twice. Well, catfish is a fatty fish, so there will be enough fat in the second broth, but the broth will turn out clean. I can’t call this soup fish soup. Because it is not necessary to put fish, sometimes I just use broth. Especially if I cut up the catfish and only have heads left for soup. It is difficult to get enough pulp from the heads. Therefore, I will end up with fish broth soup. Well, I have prepared a recipe for catfish soup for you with all the subtleties and secrets.

Purpose: For lunch Main ingredient: Fish and seafood / Catfish Dish: Soups

Chefs' tricks

Each chef uses his own tricks when preparing fish soup. For example, to obtain a golden hue, many boil the onion in its peel or even add it separately. Spices can give a beautiful color: curry and paprika. Vegetable frying from onions and carrots will also make the soup more appetizing.

The smell of a fire is one of the things that distinguishes ordinary fish soup from real fish soup. It’s not easy to get a smoky stew at home. Chefs recommend using one of the following tips:

• set fire to a twig of cherry, birch or alder and place it in the finished dish;
• cook fish using liquid smoke, and then cook broth from it;
• burn the bay leaf over the fire before adding it to the soup - it must be removed after 20-30 minutes.

A traditional fishing ritual is to pour a shot of vodka into the yushka and generously sprinkle with finely chopped herbs. Simple, but such important steps will make your fish soup incredibly flavorful.

During the cooking process, do not add water to the broth. Because of this, it often becomes cloudy and also becomes less rich. However, we must not forget that the soup should be liquid. You should calculate the required amount of fish and water in advance. Usually the proportions are 1:1 or 1:2.

Delicious odorless soup

Catfish has very tasty and tender meat. Compared to other river fish, this is the fattest. In order to prepare a delicious fish soup from this sweet waterfowl, you need to know some tricks. For example, a river predator does not have scales; instead, its body is covered with protective mucus, which can negate all culinary efforts.

Watch this video on YouTube

To prepare odorless catfish soup:

1. Thoroughly clean the fish of mucus. For this, coarse table salt is used. The carcass is rubbed with it and then cleaned with a napkin. The procedure must be repeated several times. If you don’t have salt on hand, you can do this in nature using ash - it also cleans fish well.
2. Another way to remove specific mucus is to rinse it well with hot water, but not with boiling water, so as not to damage the skin, since it is very thin. To do this, pour hot water over the fish, after which the unpleasant substance will curl up and be easily removed with a paper towel.
3. The best option is to remove the skin from the fish altogether. To do this, make cuts on it around the head and carefully pull it off with a stocking.

A simple recipe for making odorless fish soup

Product composition:

• catfish fillet without skin - 400 g;
• potatoes - 2 - 3 large root vegetables;
• vegetable oil for frying - how much will be needed;
• flour – 50 g;
• salt, spices - according to taste preferences;
• carrots, onions - 1 pc.;
• greens - a bunch.

Step-by-step algorithm:

1. Put water on the fire and immediately add the coarsely chopped potatoes.
2. While the liquid is boiling, prepare the remaining vegetables. Fry onions and carrots until tender.
3. Cut the fillet into 2-3 cm pieces, add salt, roll in flour, and fry until golden brown.
4. Add stewed vegetables, fried fish and spices to boiling potatoes. Salt everything.
5. Tie half of the greens with a thread and lower them into the broth. Remove after cooking.
6. Remove the soup from the heat, let it sit, pour into bowls and sprinkle with chopped herbs.

The fish can be fried with the addition of butter, then it will have a delicate, pleasant aroma.

Using these recipes, you can prepare a delicious, rich catfish soup, both at home and outdoors.

Calorie content per 100 g. (BJU)

Catfish is a dietary food - with a low calorie content, it contains enough useful substances. Per 100 grams of pulp there are approximately 90 kcal. Fish fillet is rich in proteins (17 g) and fats (5.1 g), but does not contain carbohydrates. The calorie content of dishes cooked according to basic recipes is listed in the table.

Please note that one plate usually contains at least 250 g of soup.

What attracts catfish?

Catfish meat is very tasty and healthy. It contains a great variety of vitamins and microelements that everyone needs for proper nutrition and vital activity. And the fats and proteins contained in the pulp are not inferior in quantity and quality to sea fish, although catfish are river fish. It also contains antioxidants that gently cleanse the body of toxins and waste. And also - there are no scales, so disliked by many housewives, and this fish does not have to be cleaned. And also - it has few small bones, like some other river fish, than catfish, which is undoubtedly attractive for preparing many culinary dishes. For example, catfish soup turns out simply wonderful! And tasty, and aromatic, and, as they say, meaty, and not empty.