Everyone who loves fish also loves fish soup. Especially the one at the stake! But not everyone has the opportunity to make a fire, so let's cook fish soup at home. # fish soup # fish soup
Ingredients: Fish set (head, tail, trimmings, etc.), Potatoes, Carrots, Tomatoes, Onions, Greens, Bay leaves, Black pepper, Provencal herbs, Salt, Cooking oil
Cooking method:
Prepare fish products. Be sure to remove the gills and eyes from the head - they give bitterness. Pour parts of the fish with cold water and leave for 30-40 minutes (excess blood will come out). Drain the water. Put the fish soup set in a cooking pot, add water, put on fire. Add bay leaf, one onion and one carrot. After boiling, remove the resulting foam and reduce heat to medium. Cover the pot and cook for about 25 minutes (until the fish is done).
Remove the fish and vegetables and strain the broth through a sieve. Disassemble the pieces of fish by separating the meat from the bones. Cut the potatoes into cubes (or in any usual way), Add the potatoes to the broth and cook over medium heat until the potatoes are half cooked. Salt the broth to taste and add a couple of peppercorns.
While the potatoes are being prepared, it is necessary to prepare the frying: Cut the onion, carrot and tomato into small cubes. Fry onions and carrots in a pan with vegetable oil (until carrots are soft). Add the tomato and simmer for another 2 minutes.
As soon as the potatoes are boiled, add frying and fish meat to the broth. Add 1 pinch of Provencal herbs. As soon as the broth begins to boil turn off the heat. Finely chop the herbs (we have dill and parsley). Add to soup. Delicious red fish soup is ready!