Expensive salmon or salmon are not needed! This wonderful, rich soup can also be made from budget fish. For example, from pink salmon.
Ingredients:
red fish, in our case pink salmon (head + tail + beautiful piece of fillet)
2 onions
1 large carrot
3-4 potatoes (large)
2 packages of cream, 200 ml each
1 hour l. salt
0.5 tsp l. ground black pepper
3 bay leaves
3 allspice peas
2.5 l of water
dill
2 tbsp. l. butter
How to cook:
1. Put fish scraps, head and tail in a saucepan. Cover with cold water, add whole onion and bring to a boil.
2. Throw in bay leaves and sweet peas, cook the broth over low heat for no longer than 30-40 minutes.
3. Peel the potatoes, carrots and the second onion. Cut the potatoes into large cubes, carrots into slices, and the onion into strips.
4. Melt the butter and fry the onions and carrots in it. Spread until soft.
Add potatoes to the pan. The main thing is not to stew, so that the vegetables at this stage are not cooked to the end.
5. Strain the finished fish broth without fish into a second pot. Put the contents of the pan into it. Add salt to taste, as the broth was not salted during cooking.
6. Cover and cook over low heat until the potatoes are half cooked.
Pour in the cream, check for salt again and bring to a boil.
7. Now it's the turn of the fish fillet. It needs to be cut raw into beautiful pieces and dipped in a creamy broth for 10 minutes. Done!
8. Let the soup steep under the lid for about five minutes and serve.
Fresh dill in each bowl of fish soup will make it even tastier!
Enjoy your meal! Good luck to you!
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