22 January, 2018
Fish soup a classicPosted in : Soups on by : root
In the classic version of the soup uses two types of fish for cooking broth, and serve the soup. Prefer fish without bones and carefully prozivaete stock ready! Let’s get started.
Description of preparation:
Now I will tell you in details how to cook a classic fish soup is very tasty and nourishing. For the broth take small fish or fish scraps, heads, I boil the fish soup on rebetiko salmon. The soup is nutritious, delicious and aromatic. Ready broth be sure to strain through a triple gauze to bones got into the soup. But for filing a soup choose a fish without bones, ideal for any fish fillets.
- Fish — 250 Grams (salmon + small fish)
- Potatoes — 150 Grams
- Onion — 75 Gram
- Carrots — 75 Grams
- Parsley root — 1 Piece (for broth)
- Bay leaf — 2 Pieces (for broth)
- Butter — 70 Grams
- Dill — 1 Bunch
- Salt — to taste
- Ground black pepper — to taste
How to cook “Fish soup a classic”
Prepare the foods. Let’s get started.
The fish for cooking broth, put in a pan, add the parsley root, Bay leaf, salt. Cover with cold water, bring to a boil and cook the broth. From the finished broth to remove the ridges of the fish, strain it through cheesecloth. If the ridges a lot of meat, remove it and return to the broth. If boil of small fish, it after cooking should be discarded as parsley, spices. On average, boil the broth for about 30 minutes.
Finely chop the onions and carrots. Saute vegetables in butter until soft.
Slice medium-sized potatoes.
In the strained broth put the potatoes, boil it for 15 minutes. After add the pieces of meat, fried vegetables, cook the soup for 10 minutes.
At the end of cooking the soup, add finely chopped dill and black pepper, turn off the stove. Classic fish soup is ready! Serve hot, nice!