During the next inspection of the depths of the freezer, I discovered fish heads, ridges and tails that had been placed there earlier. After some thought, I decided to cook fish soup from what I found. Many will say, what is soup without a fire and without nature? Well, what can we do if the rhythm of our life becomes faster every day and there is absolutely no time to get out of the city. For this reason, I offer my recipe for making fish head soup at home.
Ingredients:
- Fish heads and tails – 1 kg.
- Onions – 100 gr.
- Carrots – 100 gr.
- Potatoes – 400 gr.
- Pearl barley– 100 gr.
- Lemon - to taste
- Salt - to taste
- Black pepper - to taste
Fish head soup
*The amount of ingredients in this recipe is for a 4-liter saucepan.
Place fish heads with gills, tails and fins removed into a deep saucepan and then pour cold water. Place the pan on the stove, bring to a boil and cook over low heat for 25-30 minutes, periodically skimming off the foam.
While the fish broth is cooking, we'll take care of the vegetables. Peel and cut the potatoes into cubes. There is no need to grind it much.
We do the same with onions, but onion should be cut smaller.
Wash the carrots, peel and cut into small cubes or grate on a coarse grater.
The fish broth for the fish soup is already ready. It needs to be strained.
We separate the boiled fish from the bones and disassemble it into small pieces.
Pour the broth back into the pan, add fish, salt and pepper. Place the pan on the fire and bring to a boil. Add potatoes, onions and carrots. After 5-7 minutes, add thoroughly washed pearl barley to the ear. Then we continue to cook the fish soup until the cereal is ready.
It cannot be said that fish soup is as common a first course as borscht or soup. First of all, it is associated with a fire, a pond, fishing, and a pot. However, you can prepare a delicious fish soup at home, but it won’t have the smoky flavor. It is not necessary to cook it from a whole fish; for fish soup, the head, fins, ridge and tail are enough; it will turn out more rich. The rest of the set of products is classic: potatoes, carrots, onions and cereals (millet is best for fish soup). A large number of spices (peppers, cloves, bay leaves, dill, basil) are also added to this dish. And now in detail about how to cook fish soup from a fish head and what it should be served with.
Ingredients
- fish heads – 2-3 pcs.;
- water – 2-2.5 l;
- onions – 2 pcs.;
- carrot – 1 pc.;
- potatoes – 4-5 pcs.;
- millet – 100 g;
- bay leaf – 1-2 pcs.;
- parsley – 6-8 sprigs;
- black pepper and salt - to taste;
- vegetable oil – 2-3 tbsp. l.
How to make fish soup from a fish head
Rinse the fish heads thoroughly under running cool water, remove the gills and place in a saucepan. Pour water and place on the stove. As soon as signs of boiling appear, remove the foam that has formed on the surface using a slotted spoon, turn the heat to low and simmer covered for 15-25 minutes (depending on the size of the fish heads).
While the broth is cooking, prepare the vegetables. Peel and peel them, wash them. Cut one onion in half, also take half a carrot. Place them cut side down in a hot frying pan without oil and fry until the vegetables begin to brown.
When the broth has been boiling for 15 minutes, add the fried onions and carrots to it; in this form they will give the finished soup more aroma and taste. Continue cooking for another 10-15 minutes.
Cut the remaining half of the carrots into thin strips (can be slices). Chop the second onion into small cubes.
Cut the potatoes into medium slices.
Strain the finished broth through two layers of gauze to remove not only large components, but also small bones that may separate during the cooking process. Pour the broth back into the pan and place the potatoes in it.
Add pre-washed millet to the broth. Bring to a boil, cover with a lid and cook until the ingredients are half cooked.
Now add chopped onions and carrots, throw in bay leaves. Stir and cook over low heat until all products are soft.
Rinse the parsley, chop finely and place in a saucepan. Season with salt and pepper to your taste. Pour in the vegetable oil, stir, bring to a boil again and turn off the heat.
Remove the bay leaf and let the aromatic first dish brew for another 15-20 minutes under the lid. Now the fish head soup is completely ready, serve it with black bread, pies, boiled eggs and green onions. Bon appetit!
Cooking tips
- For delicious fish soup and light broth, use fish that is as fresh as possible.
- You can lighten the broth using beaten egg white, which is added to the broth with constant stirring.
- Keep an eye on the foam; it must be removed.
- Frozen fish heads are also suitable for preparing fish soup. When buying a whole fish for the holiday to fry or bake, do not throw away the head with tail and ridge, put them in freezer. Only when you decide to cook fish soup, it is important to defrost them correctly. Do not put it in water (especially hot water) or heat it in microwave oven. Simply remove from the freezer ahead of time and let thaw at room temperature.
- When cooking fish soup, you can also add tail, ridge and other fish pieces.
- It is better to use for fish soup sea fish, but river water is also suitable. If you cook river fish, then to eliminate the smell of mud, sprinkle the heads with lemon juice.
- You can cook fish soup from different heads, but it is better not to take more than two different types.
Ukha is an original Russian food. It is an excellent alternative to traditional borscht, cabbage soup and all kinds of soups, being a complete first course in any family’s meal. Everyone knows what ukha is, but not everyone understands how ukha is cooked from the head of a fish - there are nuances.
Popular dish
Everyone knows in general terms how to cook fish soup. First you need to prepare the necessary ingredients:
- Fish heads of pink salmon, salmon or trout - 1.5 kg.
- Potatoes - 500 g.
- Carrots - 1−2 pcs.
- Onion - 1 head.
- Black ground pepper. 1-2 pinches are recommended.
- Bay leaf - 2 pcs.
- Greens (onion, parsley, dill, etc.) - 50 g.
- Vegetable oil.
- Paprika - 0.5 tsp.
Before preparing the dish, the heads must be freed from gills and cartilage, then washed thoroughly. This will remove the unpleasant bitterness from the soup. Now it's time to move on to the cooking process:
The finished dish is poured into plates and decorated with chopped herbs.
Note to the hostess
The fish soup should not only be rich and satisfying, but also tasty. But not every housewife ends up with the desired result.
Ukha is a fish broth, best ingredients for which the tail, head and fins - only under such conditions can you obtain a broth of the required concentration and strength.
The hostess will decide which fish to use for this purpose. Fish should not have any unpleasant odors, such as river mud. And yet, if the fish has any, you can get rid of them using lemon juice- just spray the “source material” with it.
In order for the broth to be transparent and the broth to meet the generally accepted standards of lovers of this dish, the fish soup must be cooked over low heat. The appearance of any soup is half the success. This soup gives appetite and has a positive effect on the mood of the eater.
If the broth is still cloudy, then you should correct this by putting a so-called guy in it, which will lighten the ear. This remedy can save any broth. Most often, a special mixture is used for this purpose:
- Egg white.
- Chopped meat.
- Cold water.
The main role in accomplishing this task is played by egg white. It removes the smallest particles that create turbidity. Sometimes only raw protein is used, but this is less common.
In order to give the broth a beautiful color, you can use the onion in its husk. Improve taste - butter in small quantities. Fresh herbs are used to add flavor.
General rules
The necessary components of fish soup are, as a rule, potatoes and onions. In addition, you can use various cereals (or not put them in the broth at all), carrots and other vegetables.
How long to cook fish soup directly depends on the type of fish used - river fish is cooked a little longer than sea fish.
Subtleties of cooking
The preparation of any dish has its own nuances. Without knowing them, you can do everything, although tasty, but not completely correctly, without giving the much-needed final touch to cooking. Therefore, you need to know some subtleties:
In winter, when there is a shortage and high cost of vegetables and herbs, frozen ingredients can and should be used. They can be purchased at the supermarket, but some housewives themselves prepare these ingredients for the winter by freezing vegetables and herbs taken from their garden. In extreme cases, you can also use dried herbs.
If the starting material for your dish is frozen fish heads, but under no circumstances should they be thawed, the soup will lose its taste. You cannot cook fish soup in a container that oxidizes. The ideal option is an enamel or clay pan. If you used lean fish, then it makes sense to add vegetable oil to the broth - up to three tablespoons. However, this is not for everyone. Many people add oil to any fish.
When, for example, a river salmon head was used for cooking, this does not mean at all that a pike or trout head would not be suitable for achieving the same goal and the result would be a worse fish soup. Recipes from fish heads are not much different from each other, especially when the starting material is of equal “rank”. The main thing is to follow the general cooking rules.
We must not forget about the correct serving of soup. If you put half a hard-boiled egg on a plate, then in addition to the appetizing appearance you will give the dish a spicy taste.
Fish of red varieties gives a unique delicate taste this dish - everyone knows that it is better to cook fish soup from it.
Fish soup goes well with black (rye) bread or crackers made from it.
Recipe for diet food
People with chronic diseases should be more careful and picky about food, especially the ingredients used and methods of preparation. This is why there is another recipe for cooking this popular food:
Don’t get carried away with salt, remembering that the dish is still dietary. Potatoes can be replaced with parsnips if desired. By selecting the right vegetable, start preparing the dish:
Pink salmon option
Pink salmon is a red fish that can be used to prepare many different dishes, including fish soup. The value of such fish and dishes made from it is also that it low-fat variety and, therefore, dietary soups can be prepared from it.
Very often the soup is cooked with the addition of ruffs. You can add this type of fish to pink salmon if you don’t want to cook it dietary dish, since such an additive makes the broth quite fatty. Before cooking, you need to be especially careful when cleaning pink salmon, which have very small scales. Now prepare the necessary ingredients:
- Pink salmon is small in size.
- There are half a dozen ruffs (small ones).
- Three potatoes.
- Seven black peppercorns.
- Parsley.
- Two bay leaves.
- Salt.
Before cooking, you need to gut the already cleaned fish. If you are lucky with caviar, put it in a separate bowl for now. If desired, you can salt it, thus obtaining the most a real delicacy. Now start cooking the dish:
There is another recipe for pink salmon soup with the addition of millet:
- Pink salmon - 1 pc.
- Three potatoes.
- One onion.
- Two carrots.
- Millet - 2 tbsp. l.
- Two bay leaves.
- Parsley - 1 bunch.
- Salt pepper.
First, the gills are removed from the head, the spine is removed, and the fins and tail are cut off. Everything except the ridge is placed in a saucepan and brought to a boil. Next steps are as follows:
From time to time you need to add variety to your family's menu. In addition, we must remember that ukha is not just a simple soup, but a completely exquisite dish if you approach its preparation with soul, like any other business. The taste of fish soup can be brought to perfection if desired, and this seemingly ordinary food will become the pride of anyone. festive table.
Attention, TODAY only!
I suggest preparing a budget-friendly lean and dietary dish - a hearty and rich fish head soup. This dish is suitable for a cozy luncheon for all family members.
Recipe contents:
Today I will tell you how to prepare fish soup from fish heads. Such a dish can be made, of course, not only from the head, but also from other parts of the carcass, for example, from the tails or ridge, that is, from fish waste. The type of fish you like can be used: salmon, silver carp, hake, pollock, chum salmon, etc. You can also make assorted dishes and use several types of fish at once. In addition, I note that now warm summer days are approaching and you can go on forays. Therefore, I advise you to cook fish soup over a fire using this recipe. But then be sure to lower the burning log into the cauldron of the finished fish soup. I don’t know why they do this, but it looks very impressive.
Regarding the preparation of the recipe, I will give some tips. Before starting cooking, be sure to remove the eyes and gills from the heads; they will add turbidity and a bitter taste to the broth. And if you add young homemade greens, do it after you turn off the heat. This way, you can preserve the maximum amount of vitamins, aroma and taste of the herb. Some more experienced chefs recommend first soaking the head in water for 30-40 minutes, then less foam will form when cooking the broth.
- Calorie content per 100 g - 56 kcal.
- Number of servings - 6
- Cooking time - 1 hour
Ingredients:
- Head, tails, ridges, fins of any type of fish
- Potatoes - 2 pcs.
- Carrots - 1 pc.
- Onion - 1 pc.
- Bay leaf - 3 pcs.
- Allspice peas - 3 pcs.
- Seasoning for fish soup - 1 tsp.
- Salt - 1 tsp. or to taste
- Ground black pepper - 1/3 tsp. or to taste
Making fish head soup
1. Wash the head and other waste parts of the fish carcass under running water. Place in a saucepan, add bay leaf, peeled onion, allspice. Be sure to remove the gills and eyes from the head.
2. Pour drinking water over the fish and bring to a boil. When foam forms, remove it with a spoon. Then reduce the temperature and cook the soup for half an hour with the lid closed.
3. Then, using a slotted spoon, remove the fish parts from the pan and place them in a sieve, and strain the broth through a fine sieve (gauze) so that there are no fish bones in it. Discard the boiled onion, bay leaf and peppercorns, as... the broth has already been saturated with their aromas and tastes.
4. Sort the head and other fish waste, separating the meat from the bones and cutting them into medium pieces.
5. Peel the potatoes and carrots, wash and cut into medium bars. Finely chop the vegetables into fish soup(hoo) not accepted.
6. Dip potatoes, carrots and pieces of fish meat into clean, strained broth. Cook the soup for about 20-30 minutes until the vegetables are ready, i.e. until soft.
You will be surprised, but the fish soup from the head and spine is no worse than from a whole fish. I’ll tell you a secret: it turns out better, because the most delicious, richest fish soup needs bones and is cooked on the bones, and not on tender sirloin parts. Actually, this is a real ear, correct in all respects: ear - concentrated broth from such parts of the fish as the tail, head, fins and spine, ridge. In addition, cooking fish soup from the head and spine is a good, economical, budget solution. Having bought one fish, you can prepare 2 dishes at once: from the carcass something for the second, and from the “bones” for the first.
My fish soup includes a classic set of products: potatoes, onions, carrots and millet. Millet is the best grain for fish soup, the most suitable.
The process of preparing fish soup consists of 3 steps:
- first we will weld the head and spine;
- then add fried vegetables to them and cook some more;
- In strained fish broth, cleared of bones, cook potatoes and millet, season the broth with carrots, herbs and fish meat.
The fish meat, as you can see, is cooked for quite a long time and as a result becomes part of the concentrated fish broth.
Important: Don't forget to remove the foam from the surface of the broth!
To cook fish soup from the head correctly, you need to know a few tricks:
- if you decide to cook fish soup from your head river fish, you may have to do something about the smell of mud - you can deal with it by sprinkling the fish with lemon juice;
- the correct ear is a transparent ear: always remove the gills and eyes and cook the soup over low heat - the broth will turn out not only transparent, but also rich;
- if the broth turns out “dirty”, break the protein into it - this is a well-known “scavenger” that will collect all the dirt in the broth (don’t forget to throw away the cooked protein later);
- fish broth and chicken broth have a lot in common: the broth will turn out beautifully golden if you cook an onion in its husk, a small piece of butter (not vegetable!) will add flavor, and herbs will add aroma - dill and parsley will add flavor to the soup.
Ingredients
- fish head 1 pc.
- fish ridge 1 pc.
- water 1-1.5 l
- potatoes 320 g
- millet 50 g
- carrots 150 g
- onion 150 g
- sunflower oil 1-2 tbsp.
- parsley 7 sprigs
- bay leaf 1 pc.
- salt to taste
- ground black pepper to taste
How to make fish soup from a fish head
So, let's start preparing the fish soup. If the head and backbone of the fish are in the freezer, remove and keep at room temperature until completely thawed. (This is recommended in cooking textbooks, but I’ve been ignoring this step for a long time - I just rinse it and put it in a saucepan.) Pour water and send it to moderate heat. Bring to a boil. Set the burner to low flame and cook for 15 minutes. If fish head big, it will take more time.
Now let's do the vegetables. Peel, rinse and dry half the carrots and onions with a napkin. Heat the frying pan. Place the prepared vegetables cut side down and fry without oil until browned. Vegetables cooked this way will add more flavor and aroma to the finished broth.
After 15 minutes from the start of cooking the fish soup, add the fried vegetables to the broth. Cook for another 10-15 minutes after boiling.
Meanwhile, prepare the rest of the vegetables. Chop the remaining carrots into thin strips.
Cut the onion into small cubes.
Wash and peel the potatoes. Cut into medium pieces.
Remove large fish bones from the broth. Strain the fish broth in gauze, folded in half to remove small bones. Also remove the carrots and onions. Pour the broth back into the pan. Dip the potatoes into it.
Immediately add the washed millet. Boil it. Cook the potatoes and millet until half cooked.
Add chopped carrots, bay leaves and onions. Stir. Cook until all ingredients are soft.
Add chopped parsley, salt, ground pepper. Stir, boil again and turn off the heat. Remove the bay leaf from the pan. Let the fish soup steep for 15-20 minutes and enjoy your meal!
