Ingredients
| Pink salmon, carcass — 1 piece you can take salmon, trout, salmon, coho or pink salmon | |
| Salmon steak — 1 piece | |
| Potatoes — 4 pieces | |
| Carrots — 1 piece | |
| Cherry tomatoes — 5-6 pieces | |
| Onion — 1 piece | |
| Ground black pepper — 0.5 h l | |
| Salt — to taste | |
| Bay leaf — 1 piece | |
| Vegetable oil — 2 tbsp | |
| Greens (dill, parsley) — 3-4 twigs |
Today we will cook red fish soup with potatoes for lunch, prepare large spoons!
How to cook red fish soup with potatoes
In general, fish is a universal dish. It can be boiled, fried, stewed, salted, dried and much more. Fish soup turns out very tasty, especially if cooked from red fish. It will give the soup a unique aroma and taste. Red fish is more expensive, but you won’t regret it. You can take salmon, trout, salmon, coho salmon or pink salmon for soup. It is best to take several types, for example salmon and pink salmon, in order to optimize costs and get an excellent result at the same time. Fish head and fins with a ridge are perfect for soup. But there should be fish meat too. You can take a small pink salmon with a head and a salmon steak.
Step-by-step recipe
| 1. |
Pink salmon needs to be cleaned. If it was previously frozen, then it needs to be thawed, but not completely. It is better to clean in a slightly frostbitten state. Scrape the skin with a knife. Remove the insides and gills. The gills are removed very efficiently, and this place is washed with water. Cut off the fins, but don’t throw them away. Cut off the head and tail, and cut the fish itself into portions of 5-7 cm in size. Salmon steak can also be cut if it is large. |
| 2. |
We put the pieces of fish, including the head and fins, in a saucepan, pour cold water and put it on the stove. After boiling, remove the foam and cook on low heat for 15 minutes. Don’t forget to add bay leaf and salt. |
| 3. |
Peel the potatoes and cut into cubes. Onions and carrots are also cleaned and rinsed with water. Onions can be cut into cubes and half rings, as you like. Cut the carrot into either circles, 0.1-0.15 mm thick, or semicircles. Cut the tomatoes into quarters. Fry onions in a frying pan with oil first, then add carrots, then tomatoes. |
| 4. |
After 15 minutes, we take the fish out of the broth. The broth should be filtered, since small bones from the fins could remain in it. We do this with a thick sieve. If the bottom remains muddy, you can pour out and rinse the pan. |
| 5. |
Pour our transparent, fragrant broth into a clean saucepan and put it back on the stove. Add diced potatoes to it and cook for 10 minutes. At this time we are engaged in fish. We throw out the head and fin. The pieces of fish are carefully separated from the bones. We wash the greens and chop them. After 10 minutes, add the fried onions with carrots and tomatoes to the pan, after boiling, add the fish. As soon as it boils again, we remove it from the stove. Pour into plates, add herbs and ground black pepper. Bon Appetit! |
