Fish soup in a slow cooker: recipes for making it from canned food and the freshest carcass
Fish soup in a slow cooker: recipes for making it from canned food and the freshest carcass
Even a person far removed from the culinary arts can prepare fish soup in a slow cooker. Especially if you use canned food. In any case, you will receive a hearty, fragrant and indescribably tasty first course.
Cooking fish soup in a Redmond multicooker
Fish soup with vegetables is light and at the same time satisfying. Naturally, you can cook it not only in the Redmond multicooker, but also in all other models of the device. The following functions are suitable for this - “Multi-cook”, “Soups”, “Stewing”.
On a note! The most delicious and rich is the broth cooked on the basis of bony pieces of fish. By the way, leftover fillet and broth can also be frozen.
Compound:
- 250 g cod;
- onion;
- 2 pcs. potatoes;
- carrot;
- half a zucchini;
- purified water;
- tomato paste - 2 tbsp. l.;
- salt;
- dark freshly ground pepper.
Manufacturing:
- We will prepare all the products we need. Peel the vegetables and wash them.
- Cut the onion and carrot root into cubes.
- Place the onion in a multi-cooker container.
- Now add carrots to the onions, as well as peeled and diced potatoes.
- Peel the zucchini and cut into cubes.
- Clean and rinse the cod. Separate the fillet from the bones and cut the cod into medium pieces.
- Place the zucchini and fish in a multicooker container.
- Pour in purified water. Determine its size depending on how watery you want the soup to be.
- Add tomato paste, salt and freshly ground pepper.
- Close the device and select the “Soups” option. We prepare the dish for an hour.
- Ready-made fish soup can be supplemented with chopped dill.
Advice! You can put all the ingredients for the soup into the slow cooker at once. Moreover, this is recommended in almost all recipes. But this is not always appropriate, since each ingredient has its own production time.
Dietary first course
Trout soup is a treat worthy of a royal table. Its smell is simply mind-boggling! And the main thing is that this soup is classified as a dietary dish, so everyone can safely eat it without exception!
Compound:
- head, tail of trout;
- 200 g trout fillet;
- 5-6 potatoes;
- onion;
- 2 pcs. carrots;
- leek;
- parsley leaves;
- refined sunflower oil;
- salt;
- 2 laurel leaves;
- peppercorns;
- freshly ground pepper.
Manufacturing:
- Let's prepare all the ingredients right away.
- It is necessary to cook the broth in advance. Let's create this using the usual method in a saucepan.
- Clean the head and tail of the trout, rinse and place in a saucepan.
- Peel the carrot roots and onions.
- Add carrots, cut into two or three parts, and an onion head to the pan.
- Add salt, you can add a couple of peppercorns. Let's add laurel leaves.
- Cook the broth on a medium burner. Remove any foam that appears.
- Then we need to use a sieve to remove the head and tail of the trout, as well as vegetables, from the broth.
- We strain the broth so that our soup comes out clear and beautiful.
- Grate the remaining carrot root and finely chop the leek with a knife.
- Add oil to a multi-cooker container and add leeks and carrots.
- Turn on the “Fry” option and sauté the vegetables until soft.
- Peel the potato tubers and chop them into cubes.
- We wash the trout fillet, cut it, and place it in a multi-cooker container.
- Add potatoes, add filtered water.
- Salt and add freshly ground pepper.
- Let's set the "Soups" option. Cook the fish dish until the end of the mode.
- Serve the soup, seasoning with chopped parsley.
On a note! If you previously fry vegetables and fish in a multi-cooker container, add hot water. And the freshest fish is filled with cool filtered water.
Delicious quick soup
Fish soup from canned saury is cooked even faster and easier in a slow cooker. It is tasty, healthy and fragrant! Shall we try?
Compound:
- 1 b. canned food;
- onion;
- carrot;
- 4 potatoes;
- 1-2 laurel leaves;
- 25 g soft butter;
- salt;
- freshly ground pepper;
- dill;
- greenish onion;
- parsley.
Manufacturing:
- Let's peel the vegetables. Finely chop the onion, chop the potatoes into small cubes, and grate the carrot root.
- Wash the greens, dry them, chop them.
- Place potatoes and bay leaves in a multi-bowl.
- We introduce water.
- Let's turn on the "Soups" option.
- Let's add salt.
- Cook the potatoes for 20 minutes after boiling, then add the onion and carrots.
- Mash the canned food with a fork and put it into the soup, stir.
- Cook for 5-6 minutes, then add butter, chopped herbs, add more salt and season with freshly ground pepper.
- Cook the dish for a few more minutes.
- Canned fish soup in a slow cooker is ready!
On a note! Do not add garlic to fish soups. It will only spoil the taste of the dish, since it does not mix with fish.
Soup with a cheesy aftertaste
Fish soup with the addition of processed cheese has an indescribable taste. This dish will impress everyone in your household.
On a note! Fish soups are cooked not only with potatoes, but also with millet and noodles.
Compound:
- 300 g fish fillet;
- 3 pcs. potato tubers;
- boiled water;
- 2 pcs. processed cheese;
- onion;
- carrot root vegetable;
- bell pepper;
- salt;
- blend of spices;
- greenery;
- refined sunflower oil.
Manufacturing:
- Let's clean the vegetables listed in the composition. Cut the potatoes into cubes, also the onion, grate the carrots on a medium grater, and chop the pepper into strips.
- Add purified vegetable oil to a multicooker container and add onions.
- Let's turn on the "Baking" option. Saute the onion for several minutes.
- Then add the carrots and lightly fry.
- Add potatoes and add hot water.
- Wash the fish fillet and cut into small portions.
- Add the fish to the multibowl.
- We will also add bell pepper.
- Set the “Soups” option.
- Cook the soup until the potatoes become soft.
- Grate the processed cheese on a grater.
- Add the cheese mixture to the soup.
- Stirring continuously, cook the soup until the cheese curds are completely melted.
- Then salt the soup and add freshly ground pepper.
- Add chopped herbs and after a minute turn off the stove.
Fish dishes, especially the first ones, should be in the diet of every person. A multicooker greatly simplifies the process of making them. Cook with pleasure and bon appetit!
Fish soup in a slow cooker
Fish soup is not a bad habit for a home dinner; we have been doing this for a long time.
I decided to call the recipe generically - “Fish soup in a slow cooker”, although we are talking about a completely specific fish (and one of the most delicious!) - royal perch.
I love this soup for the unusual smell that comes from the rich fish broth with vegetables. I often prepared it even before purchasing a multicooker. At the moment, it has become completely simple and fast, so you can repeat the pleasure any day. At least, I make it quite often - my family loves this kind of fish soup in a slow cooker.
Ingredients
- 500g royal perch fillet
- 300g potatoes
- 50g onions
- 50g carrots
- 30g rice
- 1.75 l water
- 2 pinches of salt
- 2 tsp chopped dill
The multicooker Brand 502 with a power of 850 W and a bowl volume of 5 liters is used in the production.
Manufacturing
Peel the onion and finely chop half the onion.
Wash the carrots, peel them and cut half of the carrots into small cubes or grate them.
Wash the potatoes, peel and cut into cubes.
After defrosting, the royal perch fillet must be rinsed in cool running water and cut into portions. Check it carefully by touch to see if there are any seeds left in it.
Place the fish fillets cut into pieces into the multicooker bowl.
Top with carrots, onions, potatoes and rice. Because I was preparing soup for the kids, I didn’t use any seasonings or spices, except for salt and dill.
Pour in 1.75 l. filtered water, salt and close the lid. Set the “soup” mode for 30 minutes.
5 minutes before cooking, open the lid of the multicooker and add finely chopped dill.
When the signal for the end of work sounds, the fragrant royal perch soup with vegetables and rice is ready, you can pour it into plates and enjoy.
Fish Soup in the Slow Cooker (4 Steps)
Recipe for fish soup in a slow cooker
It is believed that fish must be on our table more often than
Meat is a source of proteins, fats, and carbohydrates of animal origin. The product is popular in all countries: it is stewed, boiled, baked, poached, smoked. This is a storehouse of vitamins A, E, B12, D and minerals (magnesium, zinc, copper, potassium, calcium, iron), which are necessary for the human body to build skeletal and muscle tissue, the proper functioning of the musculoskeletal system, endocrine, immune, cardiovascular -vascular, nervous, digestive systems.
Cooked fish soup in a slow cooker is, as always, better suited for such a permanent first course.
Ingredients for the dish “Fish soup in a slow cooker”
- sea fish fillet – 300 g;
- potatoes – 150 g;
- carrots – 100 g;
- onion – 100 g;
- bay leaf – 2 pieces;
- sweet pepper - 100 g, I love the smell of sweet pepper in soup;
- tomato – 1 piece;
- Water is an unusual substance that never ceases to amaze us. It is the main component of the planet; water is necessary for the life of all living things. People can only survive without water for a certain number of days. If you do not return it in time to lose it in the body, this is certain death. water is after all . Chemical names. Why was water called water ? The word “ water ” comes from the Old German “moist, flowing.” >water or fish broth – 1 l;
- dark peppercorns – 5 pieces;
- chopped
Greens are the green upper parts and young shoots (grass) of plants used for making salads, adding to soups, stewing meat, etc.
Salt can confidently be called the only product that is immediately valued both expensively and inexpensively. Nowadays, most of us cannot imagine at least one meal without such an accessible and common seasoning, while those who love to eat deliciously add salt to their food, while supporters of a healthy lifestyle and proper nutrition try to limit their salt intake.
Making the dish “Fish soup in a slow cooker”
- Purified
Potato , or tuberous nightshade, is a perennial tuberous plant from the flowering department, class Dicotyledons, order Solanaceae, family Solanaceae, genus Nightshade.
Carrots are a biennial plant that produces a rosette and root crop in the first year, and seeds and a seed bush in the second year. Carrots grow virtually everywhere: Africa, Australia, New Zealand and America.
Salt can confidently be called the only product that is immediately valued both expensively and inexpensively. Nowadays, most of us cannot imagine at least one meal without such an accessible and common seasoning, while those who love to eat deliciously add salt to their food, while supporters of a healthy lifestyle and proper nutrition try to limit their salt intake.
Greens are the green upper parts and young shoots (grass) of plants used for making salads, adding to soups, stewing meat, etc.
You can find the recipe for making canned fish soup here.
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Fish soup in a slow cooker. Fish soup recipes
Fish soup in a multicooker Polaris, Philips, Supra, Panasonic, Moulinex, Redmond, Scarlet, Vitek, March and other models fascinates with its wonderful smell. We bring to your attention recipes for dietary fish soups in a slow cooker for any day, ordinary and tasty for lunch. You can also make soup from canned fish.
Ingredients for fish soup in a slow cooker:
- 600 g of fish (salmon, sockeye salmon, pink salmon, chum salmon or white fish or fish bones);
- 2 liters of water;
- 3 pieces of potatoes;
- 1 onion;
- 1 parsley root;
- 1 bay leaf;
- salt to taste;
- dark peppercorns;
- vegetable oil.
Fish soup in a slow cooker: recipe step by step
How to cook delicious fish soup in a slow cooker? Clean the fish and cut off the head. Remove the entrails. Wash it well. Cut into small pieces. Wash the peeled onion and finely chop it. Cut the potatoes into small cubes or sticks. Peel and rinse the parsley root. Place everything in the slow cooker. Fill with water. Place the fish pieces. Season with salt and pepper, throw in the bay leaf.
Which mode (function) to choose, on which program to cook fish soup in a multicooker and for how long
Close the lid. Set the monitor to “Extinguishing” mode using the menu key. Production time 1 hour. A beep will sound when the fish soup in the multicooker is ready. You can leave it in heating mode for 10 minutes to let it brew.
For those who prefer to fry the onions in advance, first turn on the “Baking” or “Steaming” program. Pour in vegetable oil (2-3 tablespoons). Press the "Start" key. After 3 minutes, add the onion to the heated oil. Fry it until light golden brown. Reset the “Baking” program using the “Off” key. Next, lay out all the ingredients. Pour water, close the lid and set the “Stew” or “Soup” mode for 1 hour. Click "Start". ready-made dietary fish broth soup from a slow cooker with herbs. Bon appetit!
Fish soup in a slow cooker with vegetables: recipe
Ingredients for fish soup in a slow cooker with vegetables:
- 600 g fish fillet;
- 2 liters of water;
- 4 pieces of potatoes;
- 2 carrots;
- 1 onion;
- 1 bell pepper;
- 2 bay leaves;
- 5 dark peppercorns;
- 4 peas of aromatic pepper;
- parsley and dill;
- salt.
Making fish soup (fish chowder):
Chop the onion finely. Grate the carrots on a large grater. Using the “Baking” mode, heat the vegetable oil and fry the onions and carrots. Add chopped potatoes and bell pepper. Place fish pieces into the slow cooker. Fill with water. Salt and add pepper and bay leaf. Close the lid.
Cook fish soup in a multicooker on the “Stew” mode for 1 hour, and on the “Soup” mode for 40 minutes. Serve with chopped herbs. Bon appetit! Read other recipes for fish dishes for a slow cooker on our website tobix.ru.