Asp ear with rice

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Rich and hearty fish soup with rice will not leave indifferent any culinary gourmet who prefers fish dishes. You can cook it from any kind of river or sea fish, adding a classic set of aromatic vegetables, spices, spices. Fish soup gets its brightest taste thanks to celery: root, stem or its greenery. In winter, such a product can be purchased in dried ground form especially for cooking fish soup.

Garlic (dried or fresh) and chili peppers will help add spice to the dish. After cooling in the refrigerator for 5-6 hours, stewed ear for a long time becomes jellied, like fish jelly.

Ingredients:

Fish (asp) - 1 kg

Tomato - 2 pcs.

Onions - 1 pc.

Carrots - 1 pc.

Rice - 100 g

Water - 1 l

Garlic - 2 cloves

Bay leaf - 3 pcs.

Celery (root) - 50 g

Greens to taste

Salt and pepper to taste

How to cook:

1. Prepare the food you need. Use parboiled rice - it does not boil over and does not form turbidity, like ordinary varieties of rice cereals. You can buy it at any supermarket.

2. Scale purchased or freshly caught fish immediately. It is easiest to do this in water, using a knife or special device. Thoroughly clean under the tail and near the head. Open up the abdomen, remove caviar or milk from the entrails, if present. Remove the insides themselves together with the gills, cut off the tail and rinse the carcass again inside and out. Cut into portions and put together with the head in a saucepan or cauldron.

3. Peel the onions, celery root, cloves of garlic and carrots, rinse in water. Leave the garlic in whole wedges, cut the rest of the vegetables into large pieces. Send everything to the pan for fish slicing.

4. Place bay leaves in a container and cover with hot water. Add salt and ground black pepper. Place the saucepan on the stove and bring its contents to a boil, remove the resulting foam with a slotted spoon. Reduce heat to medium and simmer for about 20 minutes from boiling.

5. Rinse the rice. If you use cereals in sachets, then you can do without rinsing. Add to fish broth and stir gently. Boil the ear for another 10-12 minutes, then add the washed fresh dill or parsley, if desired. Turn off the heat, cover the pot with a lid and steam the fish soup for about 5-10 minutes.

Put chunks of asp and boiled vegetables into deep bowls, pour a ladle of broth and serve along with bread.

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