This dish can be prepared even every day, even for the holidays it is perfect. Surprise your loved ones and cook such a simple dish with rich contents.
Of course, instead of salmon heads, you can take pink salmon or any other fish. And for richness in the broth, we recommend boiling additionally pieces of something budget type of pollock.
Ingredients:
- salmon heads, ridges and fish trimmings (soup set)
- 4-5 pcs. potatoes
- 2 carrots
- 2 onions
- greens
- salt
- black peppercorns
- vegetable oil
- water
- Bay leaf
- a mixture of dry herbs like Provence
How to cook:
1. Thaw the heads, be sure to remove the gills and eyes. Soak the fish in cold water for at least 30 minutes so that there is less foam during cooking.
2. Important! Any fish for fish soup is placed in boiling water, so you should first boil the water. For 2 heads and some scraps, you will need at least 3 liters of water.
Put the fish pieces in boiling water, reduce heat and cook on moderate, as the broth boils, remove all the foam with a slotted spoon.
3. Peel a large onion and medium carrot, put them in boiling broth with the fish and cook together for 20-30 minutes. The readiness of the broth on the ear and fish heads is determined by the broth - it will become more transparent.
4. Prepare the second carrot and onion. Dice the onion and grate the carrots. You can sauté everything in vegetable oil, or leave it raw and pour the oil into the broth just to make it shine.
If the carrots will not be fried, then it is better to cut them into cubes slightly less than those that are cut into potatoes.
5. Wash, peel and dice the potatoes.
6. Rinse the greens, shake off moisture and also chop.
7. Take out the finished fish heads and everything in the broth. Strain the broth, the roots are not needed, but the fish heads and parts must be disassembled into edible and not suitable for eating.
8. Dip the potatoes into the broth, add the chopped prepared carrots and onions. Cook the soup until the potatoes are ready.
9. Return the boneless and skinless fish pieces (from the heads and backs) to the broth. Salt the soup, season with salt and peppercorns. Also at this moment, you can throw in the same bay leaf, spicy dry and fresh herbs.
10. Hold your ear on the stove for another 2-3 minutes. Then turn off the fire and leave the soup to infuse for 10-15 minutes. If desired, add lemon or orange juice, or zest to the finished dish.
Bon Appetit!
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