How to cook delicious fish soup from fish heads; recipe with photo

How to cook delicious fish soup from fish heads - recipe with photo

Everyone, have a nice day! Any housewife understands how to cook fish soup so that it comes out rich, fragrant, satisfying and tasty. My usual tips will help you create this dish not only as a daily dish, but truly as a culinary masterpiece.

So, homemade fish soup is a strong, rich fish broth that can only be obtained from the head, fins and tail. What kind of fish is best to cook it from is decided by the hostess herself. The main thing is that the carcasses do not smell like river mud and provide a rich broth. If the fish has a specific smell, you can get rid of it by sprinkling it with lemon juice.

How to cook fish soup

The fundamental rule for making this first dish is cooking over low heat. Then the broth will be clear and rich.

But if the ear has lost its transparency, then to lighten it, apply an egg white pull. An unpeeled onion will give the broth a wonderful color, a piece of butter will taste, and the smell will be the freshest herbs.

Other ingredients for fish soup are usually potatoes and onions. But there are recipes with the addition of cereals, carrots and other vegetables. How long to cook the broth depends on the type of fish used. The river one will be ready in 15-20 minutes, the sea one in 10.

Ingredients:

Head, fins and tail from one fish (this recipe uses silver carp)
Bay leaf with peppercorns – 3 pcs.
Potatoes – 3 pcs.
Onions – 1 pc.
Salt and black pepper - to taste
Seasoning for fish soup – 1 tsp.
Carrots – 1 pc. (optional)

How to cook fish soup correctly:

Wash the head, fins and tail and place in a cooking pot. Add the peeled onion, bay leaf, and peppercorns.

Be sure to remove the gills and eyes from the head. They impart a nasty taste to the dish and cloudiness to the broth.

Fill the fish with drinking water and place on the stove. Bring to a boil over high heat, then reduce the temperature, cover with a lid and continue cooking.

When the meat begins to fall away from the bones, the fish is ready. But in order for the broth to be as rich as possible, it should continue to be kept on low heat for up to 1 hour.

If you eat frozen fish, place it in water without defrosting it straight from the freezer.

Using a slotted spoon, remove the fish head, tail and fins from the pan and place in a colander.

Strain the broth through filtration (fine sieve or gauze) so that it is clean, without bones and spices.

Remove the meat from the head, tail, ridge and other fish waste, sorting from the bones.

Peel and cut the potatoes and carrots.

Place vegetables in clear broth and place them on the stove to cook.

Add the sorted meat to the pan and cook the dish until the vegetables are completely cooked. After about 20 minutes the potatoes will be soft. A couple of minutes (approximately 5-7 minutes) before the end of cooking, season the dish with salt and pepper.

Homemade fish soup is usually served in a deep plate. If desired, season each serving with finely chopped dill.

Despite the fact that the soup is rich and satisfying, it is considered a delicious dietary dish. Therefore, you can use it without worrying about your figure.

If you cook fish soup outdoors over a fire, don’t forget to put a flaming flame into it at the end of cooking. This, firstly, will give the dish a unique smell of fire, and secondly, it will remove the smell of freshwater fish, which smells like a swamp.
If you wish, you can pour a shot of vodka into your ear, which will improve the taste of the food.

Another economical version of fish soup is whiting , it is not financially expensive and tasty.

The time for hiking in nature begins, I offer you a video recipe for making fish soup over a fire. Look, you'll need it!

Video - ear in nature

Bon appetit! Share your fish soup recipes, be very curious, don’t skimp.

Step-by-step recipe for making fish soup from the head

Now our topic will be: a traditional step-by-step recipe for making fish soup from a head. For a long time, people have given great preference to making fish soup from fish heads; it was believed that the dish would be richer and tastier.

Manufacturing customization:

The traditional recipe for ear from the head involves making a dish from fish heads; it is considered individual that before making it, the gills and eyes should be removed from the head because they add turbidity and bitterness to the broth. Other items in the production are not anything special.

And so let's start cooking:

Fish heads – 2-3 pcs.
Potatoes – 4 pcs. average
Onion – 1 head
Salt, ground dark pepper, peppercorns, bay leaf.

Let's start making:

We wash the heads, fill them with cool water, add peppercorns, bay leaves, onions and let them cook over low heat for about an hour.
The finished broth is filtered.
We remove the meat from the heads.
Cut the potatoes into cubes and add them to the broth.
Add the fish to the broth and cook until the potatoes are ready.
3 - 4 minutes before the end of cooking, add pepper and salt.
When serving, you can sprinkle with herbs.

What is still useful in pelengas fish?

The fish has very tender and tasty meat. It contains a lot of protein, vitamin A (a low molecular weight organic compound of relatively simple structure, essential for all living things) A and Omega-3 polyunsaturated acids. Ukha from pelengas is a dish that can be prepared for both lunch and dinner. The dish has a beautiful appearance, a pleasant smell and will be dietary, very luxurious, because this fish is practically fat-free and the broth is very tasty.

Ingredients:

Bearing heads – 4 pcs.
Carrots – 2 pcs.
Onion – 2 pcs.
Salt, peppercorns, bay leaf.

Manufacturing:

We wash the heads, put them in a saucepan and fill them with cool water. Cook the broth over low heat. After the broth is ready, filter it and remove the meat from the heads.
While the fish is cooking, peel the carrots and onions, wash them, cut them into cubes, sauté in a dry frying pan until slightly browned and add to the broth.
Salt, pepper, add fish and cook until vegetables are cooked.
You can serve the ear with croutons or garlic donuts.

Dishes from river and lake fish
Dishes from reddish fish
Video recipe:

Dishes from river and lake fish

The preparation of some dishes is very similar to each other, for example, silver carp is also called silver carp. The meat of both types of fish has a sweetish taste and dense thickness.

Ingredients:

Silver carp or carp heads – 2 pcs.
Celery – 100 gr.
Onion – 2 pcs. not big
Dill greens to taste
Salt and pepper to taste.

Manufacturing:

Wash the heads, remove the gills and eyes. Immerse in water and cook broth.
Peel the celery and cut it into medium cubes.
Peel the onion and finely chop it.
Strain the broth and remove the heads.
Place onion and celery into the prepared broth, add salt and pepper, cook for 10 minutes
Add fish, boil for another 10 minutes.
Before serving, sprinkle with herbs.

Also included in the list of freshwater river fish are silver carp and carp, which also includes carp, pike perch and catfish. This recipe will be made from 2 types of fish, pike perch and carp, yes, such fish soup is also welcome, only in this case if the fish species is from the 1st family.

Ingredients:

Pike perch head – 1 pc.
Carp head – 1 pc.
Tomatoes – 2 pcs.
Bell pepper – 1 pc.
Potatoes – 2 pcs.
Onion – 1 head.
Salt, bay leaf, herbs to taste.

Let's start making:

Place the washed hair, onion, bay leaf in a pan and fill with cool water. Place on the stove and cook for about 40 minutes.
Meanwhile, blanch the tomato and cut into slices, remove seeds from the pepper, wash and cut into strips.
Strain the broth and put it back on the fire.
Add potatoes and peppers to the broth and cook until almost done.
7-10 minutes before readiness, add the tomato and meat from the fish heads
Before serving, sprinkle with herbs.

Dishes from reddish fish

A very tasty and dietary, but at the same time filling ukha comes from the reddish fish of salmon, pink salmon, chum salmon, and sturgeon. For production, you can use both heads and fillets, but the broth will have a special seasoning from the heads, and the fillet will be an addition to add thickness to the soup. Recipe for reddish fish soup:

Ingredients that will be useful to us:

Fish heads (salmon or pink salmon or chum salmon or sturgeon) – 1 pc.
Potatoes – 1 pc. big
Carrots – 1 pc.
Bell pepper – 1 pc.
Paprika, saffron, salt, reddish ground pepper, green onions, dill.

Let's start making:

To prepare the yushka, boil the head for 10–15 minutes in salted water.
Peel the potatoes and carrots, cut them into cubes, cut the bell pepper into small cubes and place them in the soup, cook for 10 minutes.
We remove the meat from the head, take out the brain (the central section of the nervous system of animals, usually located in the head section of the body and which is a compact accumulation of nerve cells and their processes) and fat, and put it all in the broth.
Season the finished fish soup with pepper, saffron, paprika, add more salt if necessary and leave to steep for 20 - 30 minutes.
When serving, sprinkle with green onions and dill.

Video recipe:

Individual recipe for making fish soup from pink salmon head

3 recipes for making silver carp fish soup at home and in the fields

Traditional fish soup - a detailed recipe with various ingredients

Individualities of making fish soup from carp in a step-by-step recipe

Traditional recipe for cabbage soup made from the freshest sorrel with photo

How to cook fish soup from the head of various types of fish

The head of a fish is the most suitable part for fish soup. It is not allowed to be served as a separate dish, but it produces a hearty and rich broth. It could be any variety, be it Atlantic salmon or river perch. Knowing how to cook fish soup from a fish head, you will get a tasty and fragrant soup from any raw material.

General Tips

If you try to cook the fish head completely, the fish soup will taste bitter. This can really be avoided by cutting off the gills and removing the cartilage at the base of the fish's skull.

To prevent the broth from the head of the fish from coming out cloudy, it is necessary to remove both the gills and the eyes. But when cooking, dirt can still get into the soup. In this case, you can pour egg white into your ear, which will collect all the dirt. After cooking, you will need to catch it and throw it away.

Fish heads are not the only thing that can be put into the stew. Ridges, fins, tails, trimmings are suitable. The richest soup will be obtained when cooked over low heat.

From time to time, fish heads give off a specific smell of mud. It can be neutralized by keeping them in lemon juice. This is especially true for river breeds. Soak your head in water for 30–40 minutes. Then, when cooking the fish soup, less foam will be released.

From reddish fish

The reddish fish gives a unique taste and smell. But if the steak is quite expensive, then you can cook an economical dish from the heads. The main thing is to create everything correctly.

head of salmon, salmon, pink salmon or other fish - 1 pc.;
potatoes – 3 pcs.;
carrots and onions – 2 pcs.;
water – 2 l;
bay leaf, ground dark pepper, salt, Provençal herbs - to taste.

Clean the head from the gills, remove the eyes, and fill it with cool water for half an hour.
Boil water, add fish, cook at moderate boil, skim off foam.
Place the onion and carrots in the water and cook over medium heat for 20–30 minutes until the broth is transparent.
Peel and chop the remaining carrots and onions. Cut the potatoes into cubes. Chop the greens.
Remove the head and vegetables from the finished soup and strain it. Select the edible parts from the head of the fish, return them to the fish soup, and discard the vegetables.
Add chopped potatoes to the pan and cook for 10 minutes. Then add carrots and cook for 3 minutes. Add onion, salt, spices at the end and bring to a boil. Cook over medium heat until the potatoes are soft.
2 minutes before turning off, add the freshest herbs, salt and pepper as needed. Turn off the heat and leave the soup to steep for 15 minutes. Then serve.

From big fish

The real soup comes from one head of a large fish. For the following recipe, large pike perch, carp, mullet, and pelengas are suitable.

fish head – 1 pc.;
potatoes – 4 pcs.;
carrots, onions - 1 pc.;
buckwheat – 1 cup;
bay leaf, dill, salt - to taste.

Remove the gills and eyes from the fish, pour in 3 liters of water.
Peel the carrots and onions, place them whole in the pan with the fish, add a bay leaf.
Place on the fire, cook for 1 hour over low heat under the lid.
Remove the head and separate the edible parts. Remove carrots, onions, bay leaves and discard.
Cut the potatoes into slices, add to the pan, and cook for 25 minutes. Then remove and grind into puree.
Pour buckwheat into the ear and cook for 15 minutes. Return the edible parts of the fish, mash the potatoes, and cook for 5 minutes.
Remove from heat, add chopped dill, leave to steep for 10 minutes, covered.

For fish soup, the head of pike perch, carp, mullet, and pelengas is excellent.

From small river fish

The recipe for river fish soup is not bad because it is easy to implement on the go. If you cook over a fire, you can give the soup a specific smoky smell. The recipe is based on a 10-liter pot.

fish heads – 2 kg;
potatoes – 8 pcs.;
carrots, onions – 2 pcs.;
millet cereal – 100 g;
salt, herbs, spices - to taste.

Remove the gills, plaque, and eyes from the heads. If you don't like the smell of river mud, sprinkle the fish with lemon juice. Place the food in a pot and fill it with water so that the liquid only slightly covers the fish.
Bring to a boil, add 3–4 liters of clean water, cook for 30 minutes.
Place the onion in the pot and add the pepper.
Peel and chop the potatoes, onions, and wash the millet. When the broth boils, add vegetables and cereals to it.
Cook until all ingredients are ready. Stir the soup with a stick from the fire to give it a smoky smell.

Trout heads with cream in Finnish style

You can cook fish soup with cream. Then it will get a soft and pleasant taste, and the seasonings will pleasantly highlight it.

trout head – 700 g;
potatoes – 600 g;
onions – 3 pcs.;
10% cream - 1 glass;
coriander, thyme, basil - 1/3 tsp each;
allspice – 3 peas.

Clean the heads, place in boiling water, cook for 30 minutes until the broth is clear. Then remove from the pan, leave to cool, and strain the broth.
Peel the onions and potatoes. Finely chop the first one, cut the second one into cubes.
When the fish has cooled, separate the edible parts.
Place aromatic peppercorns and vegetables in a saucepan, pour in broth so that it covers everything by 2 cm. Bring to a boil over high heat, add salt and spices. Reduce heat to medium and simmer for 20 minutes until potatoes are tender.
Add the fish meat, pour in the cream, bring the broth to a boil, and add salt as needed. Simmer for 2 minutes over low heat. Then turn off the flame and leave the soup to steep for half an hour.
Serve the fish soup sprinkled with fresh herbs.

There are many methods for cooking fish soup from a fish head. They all include common and common ingredients and allow you to prepare a delicious, rich soup. Try any method and you will understand that preparing a tasty fish soup from the heads is simple.

How to cook fish soup from heads? Which fish heads make the ear tastier?

I have cooked and continue to cook good, rich fish soup from the head of salmon, trout, pink salmon, sterlet, halibut, pike perch, silver carp and catfish. Other varieties of fish were not particularly distinguished by taste and smell (but then I might not have tried other fish, which may be very suitable).

If you have salmon or trout heads, then adding other fish will spoil the taste (in my opinion).

The broth made from sterlet heads is incomparable (but only occasionally). And only with onions and aromatic peppers, served with crackers and herbs.

Halibut is tasty, but a little fatty, it’s better to add some more fish heads (snow-white).

The main thing: I take the heads (from time to time with the ridge and tail after filleting), remove the gills and eyes, cut them in half lengthwise and wash them thoroughly.

Place in cool water and bring to a boil. I sharply reduce the heat, skim off the foam, put in the unpeeled onion (halved) and cook over low heat for an hour.

This way the broth will be light and transparent.

Then I filter through dense tissue (a medical system of cells and intercellular substance, united by a common origin, structure and functions) and add potatoes, celery root (removes the strong fishy taste), and another chopped onion. Before the end of cooking - dark and aromatic pepper (just crushed by me, in peas), laurel.

I turn it off and serve with dill.

Yes, I forgot the most important thing - we never close the pan with a lid when we cook fish soup.

Ukha is rightfully one of the most appetizing and satisfying first courses; it is also notable for the fact that it is prepared for a special occasion, for example, a birthday.

The fish soup will turn out to be more savory and fragrant, filling from the heads of subsequent fish:

silver carp
salmon
sterlet
trout
som
pink salmon
halibut
zander
carp

The process of making fish soup from heads:

Rinse and remove scales from the fish. Place in the prepared pan, add the required amount of salt. Do not add spices, seasonings, herbs at the initial step, so that the unique smell does not evaporate through absorption into the broth. Cook the selected fish for 30 minutes over medium heat after the water has boiled. It is easier to remove the gills after the fish is cooked. After the end of the cooking time of the fish, you need to strain the broth, separating the fish. While it cools, you should cook the potatoes, cut them into pieces, chop the onions and carrots. The next step is to remove the meat from the cooled head of the fish. Then add potatoes to the broth alternately (cook for 10 minutes) and onions with carrots, bay leaves and spices. Cook everything together for 8-12 minutes, add herbs for flavor and serve after complete cooking.