Ear from catfish head

Ear from catfish head

Ingredients

Catfish (head and tail) – 700 g

Potatoes – 3-5 pcs.

Bay leaf – 1-2 pcs.

Salt, hot pepper - to taste

• 69 kcal
• 45 min.
• 45 min.

Photo of the finished dish

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Step-by-step recipe with photos

If you have the option and your “nets bring in” a large catfish, you can use one carcass for two dishes. For the fish soup, just throw in the head and tail, and cut the main part into steaks or chop into minced meat for fish cutlets.

Catfish has very tender, tasty meat and practically does not have small bones, nor does it have the usual large scales, which makes cutting very simple. To add the smell of yushka, add spicy spices, roots, and herbs.

Take the ingredients for making catfish fish soup according to the list of ingredients. Remove the gills, scrape and thoroughly wash the fish before cooking.

Place the head and tail of the catfish in boiling water, boil again, and skim off the foam.

Throw in cilantro, dill, parsley or other herbs, bay leaf, and peppercorns.

Add coarsely chopped carrots and onions.

Add salt and cook the catfish soup at a gentle simmer for the next 30 minutes.

If you don’t plan to strain, add potatoes to the already boiled fish and cook for the next 10-15 minutes.

You can strain the yushka, add the potatoes and cook until they are soft.

Separate the meat from the bone.

Return the fish and carrots to the fish soup, remove from heat and pepper. Add chopped fresh herbs, a lot, let it brew for 10 minutes.

Serve hot homemade fish soup made from the head and tail of a catfish.

Catfish soup: 2 recipes from head and fillet

Catfish soup is a good liquid dish that can not only quickly fill you up, but also speed up healing better than any broth. Yushka possesses these qualities due to the fat content of the fish, which has practically no bones and is widely used in cooking. But almost all housewives, without even asking themselves whether it is possible to cook fish soup, throw it away, believing that there is nothing edible in it. It turns out that everything is completely wrong, and if you remove the bones, you will end up with quite a lot of juicy, tender meat in your head. Next, we’ll look at a step-by-step recipe for catfish fish soup with photos, which anyone can repeat at home.

How long to cook

If you are interested in the question of how long to cook a catfish head for fish soup, then it will not take more than 40-50 minutes. Before this, the head must be freed from the gills and eyes, after boiling, remove the foam, and cook until tender.

How to cook without aroma

To cook a soup recipe without aroma, you need to carefully gut the carcass, rinse, cut into portions, sprinkle with lemon juice or rub with table vinegar (9%). In this case, the recipe will turn out without the aroma of mud.

Catfish soup (fillet)

Time: 1 hour 20 minutes.

Calorie content per 100 g: 116.5 kcal.

Ingredients for making:

Cooking fish soup at home is very simple.
Catfish for fish soup can be fresh, chilled or frozen. To prepare the fish soup, we start by cutting the carcass. We cut off the head and tail fin, take out the insides, and gut the fish. Cut the carcass into portions, separate the fillet. Salt it, pepper to taste, sprinkle with lemon juice.

Meanwhile, peel and cut the potatoes into medium cubes. Place in boiling water to cook until half cooked. Meanwhile, we clean, cut the onion into cubes, and cut the tomatoes into several slices. Remove seeds from bell peppers. Cut into cubes.

Add chopped onion and bay leaves to the half-cooked potatoes. After 5-10 minutes, add pepper and tomatoes to the fish soup. Cook the dish for 5 minutes, remove the bay leaf and add the fillet. Cook the fish soup for another 20 minutes. When serving, sprinkle the fish soup with chopped parsley.

A very tasty special dish is made from smoked catfish with millet.

Ear from the head and tail of a catfish

Calorie content per 100 g: 104.4 kcal.

Ingredients for making:

Step-by-step instruction}:

Carefully wash your head and tail. We remove the gills and eyeballs from the head and thoroughly wash them. We put the parts in a pan, where one of the head and tail will be cooked, fill it with water, and heat it to 100 degrees. Be sure to remove scale from the surface of the broth. To remove the catchy fishy smell, you can pour 50 ml of vodka into the broth.

Meanwhile, peel the vegetables. Finely chop the onion and cut the potatoes into pieces. Grate the carrots and saute them in vegetable oil along with the onion until soft, so that the fish soup comes out most fragrant.

After 40-50 minutes, when the parts of the carcass are cooked, remove them from the pan. Strain the broth, add potatoes and fried vegetables. Cook until the potatoes are ready.

Meanwhile, we disassemble the head and tail, removing pieces of juicy meat. Add the fish to the prepared tail dish along with bay leaf and chopped parsley.

You see, tail soup is a common dish and any housewife can make it at home.

Catfish soup

Somyatina is tasty meat in any form, which is why it produces excellent fish soup. Pieces of the carcass and head are equally suitable for fish soup. Both this and that for catfish can be quite large. If the carcass does not fit completely in the pan, it is cut into pieces of a comfortable size.

Catfish soup is rich and nutritious because the meat contains fat. With fish and healing fish broth, the human body receives a huge amount of necessary substances, including valuable vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) and microelements.

How to cook catfish soup

Proper cleaning of fish involves painstakingly removing mucus from the surface of the carcasses. Catfish have especially abundant mucus. It is washed off under a powerful stream of water or the carcasses are rubbed with salt and the mucus is removed by rubbing the skin, along with the salt pellets. Another option is to pour boiling water over the carcasses, under the influence of which the mucus coagulates and is easier to remove.

The contents of the abdominal cavity are carefully removed and the scraps of film that lines the abdomen are cleaned. It is scraped off with a knife when washing.

The bony parts are cut out. Fins and tails are suitable for cooking fish soup. So that they do not clog the broth, they are placed in a gauze bag and then thrown away. The gills are removed - they are unsuitable for food.

If part of a large carcass was used for other dishes and the backbone was removed from it, it is also added when cooking the fish soup.

How to cook catfish soup?

The rules for cooking true fish soup are very ordinary.

Do not add too much, so as not to overpower the fishy spirit and natural taste of the fish soup!

Catfish soup (like any other fish) does not tolerate unnecessary ingredients. Just fish, water and spices. Vegetables allowed: whole onions, potatoes, carrots, vegetable roots. Salt, hot and aromatic pepper, bay leaf, a pinch of dry herbs or a handful of chopped herbs.

All other additives in the form of cereals and pasta are already frivolities, acceptable for fish soup that resembles fish soup.

• Do not let the water boil violently. Otherwise, the dish will turn out cloudy and less tasty. Just simmer over low heat with the lid ajar.
• After the broth boils, often skim off the foam so that the soup comes out nicely transparent. You should stir carefully so that the pieces of fish do not fall apart and the bones do not fall into the ear.
• Choose dishes made of non-oxidizing material. Ceramic or enamel-coated pots are more suitable. Ushitsa infuses and becomes tastier after standing for a little while.

The taste and richness depend on the ratio of water and fish. The usual ratio of fish and water in a true fishing fish is equal. At home, fish take 1.5-2-3 times more water per kilogram.

A controversial question: should the fish be placed in cool or boiling water before cooking the vegetables or after the vegetables are half cooked? There are a huge number of options. Cooks cook this way and that way. You can try several options and compare. There will be no difference beyond the tangible. These are just representations.

Recipe for catfish soup - homemade fish soup

For 1 kg of catfish:

• onion - 1 pc.
• potatoes - 2–4 pcs. (depending on size and amount of water)
• carrots - 1 pc.
• butter – 20–30 g
• aromatic and regular peppers - 6–8 peas each
• laurel - 2 leaves
• lemon (can be without it) - 2-3 slices
• salt - as usual
• water - 1.5–2.5 liters
• greens (dill, parsley, celery) - to taste.

Vegetables are washed, peeled, cut into random pieces, as you like:

Carrots are usually cut into thin rings or cut into cubes, grated, cut in half and thrown into the soup, or a whole carrot is dipped into the soup.

Potatoes are cut into small pieces or the potatoes are coarsely cut into 4–8 pieces.

Finely chop the onion or cut the onion crosswise. They are lowered into the pan whole, often unpeeled, along with the husks.

Frying vegetables (onions and carrots) when making true fish soup is unacceptable! These are already options for various fish soups.

Sliced ​​or whole vegetables are poured with cool water or placed in boiling water and cooked until the potatoes are half cooked. After 10 minutes, add pieces of catfish, cook the fish soup until the fish is ready for another 10-15 minutes.

5 minutes before the end of cooking, add pepper, salt, and add a bay leaf. Place butter in the prepared fish soup and let it stand for 10 minutes, tightly closing the lid. Fans add a spoonful of sour cream to the plate and sprinkle with chopped herbs.

Catfish soup recipe options

If the catfish is not particularly fresh (it has fallen asleep for a long time) or has been defrosted, it is better to start cooking with fish. It is poured with cool water, boiled until tender, removed, and the bones are selected. Strain the broth, add vegetables and cook the fish soup until tender. Then the fish is laid out on plates and topped with hot fish soup.

To eliminate the aroma of mud, slices of lemon are dipped into the cooked ear. After 5–10 minutes they can be pulled out. For this purpose, vodka will do. 30 ml is poured a couple of minutes before removing the pan from the stove. Alcohol is not felt, and the ear pleasantly brightens and becomes transparent - there is no need to add an extra layer to eliminate turbidity.

Spices that go well with catfish soup include: nutmeg, tarragon, ginger, saffron, thyme, basil. Together with traditional vegetables (carrots, onions and potatoes), celery roots, parsley, and parsnips are often boiled. The roots are placed whole and then removed. Or chop it finely and leave it in the soup.

Please share your advice on how to cook catfish soup in the comments. Readers of our website will be grateful to you!

More tasty catfish dishes:

• Hot smoked catfish
• Canned catfish
• Dried catfish
• Catfish aspic
• Catfish in a slow cooker

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How to cook catfish soup at home

Catfish soup is a hearty first course that you can simply prepare on your own; for this you need to know the intricacies of making soup from fish or even from its head.

It is logical that almost all housewives use catfish to make fish soup at home, because among all river fish it contains the fewest bones. The dish can be prepared either from a whole fish or from one head. The traditional recipe involves the inclusion of the entire carcass: the fillet itself, the backbone with bones, and the head.

1. We process fish. To do this, wash it well in cool water, make a horizontal cut under the head and gut it. There is no need to completely cut the belly; the insides of the catfish can simply be removed through a small incision. Then wash the fish again. We clean the mucus from its surface to avoid the development of a bitter taste in the finished dish;
2. Leave the head whole or cut it into 2-3 parts, cut the rest of the carcass into large pieces;
3. Transfer the cooked, chopped fish into the pan in which the fish soup will be cooked. Pour boiling water, add salt, and if desired, you can use other spices. Bring to a boil, skim off the foam, turn down the heat and cook for 15-20 minutes;
4. At this time, they are busy preparing vegetables. We peel the potatoes, onions and carrots, just wash the tomatoes. Cut everything into cubes and add to the pan with the fish;
5. Cut the tomatoes into large cubes, add them to the pan along with finely chopped celery and bay leaves, add a little sugar;
6. Cook the fish soup for another 15 minutes and turn it off. Let it brew for a few minutes;
7. When serving, place a piece of fish on a plate, pour vegetable broth on top and sprinkle with small chopped parsley.

How to cook catfish head soup without flavor

Some people believe that it is impossible to make fish soup from one catfish head. It's true that if you cook a dish incorrectly, it may have a nasty, specific smell. If you approach the preparation with care, you will get a fragrant, rich soup. To do this you need to prepare:

• big head;
• 3 potatoes;
• onions, carrots;
• a couple of sprigs of parsley and celery;
• salt;
• 2 bay leaves.

The time to make fish soup is 1 hour 10 minutes. Calorie content per 100 g – 105 kcal.

1. We wash our hair, place it in a saucepan and pour in 2 liters of water, put it on medium heat, and bring it to a boil. If there are remaining parts of the fish, bones, ridge, you can add them;
2. Chop the onion, grate the carrots on a large grater, cut the potatoes into slices;
3. Place a frying pan on the stove and fry the onions and carrots in a small amount of sunflower or olive oil;
4. When the broth has boiled, add finely chopped celery to the pan and cook for 10-15 minutes;
5. We take out the head, strain the broth using gauze;
6. Add the roast and potatoes to the broth, cook until the potatoes are ready (about 15 minutes);
7. Turn off the heat, add finely chopped parsley, cover with a lid and leave to steep for 10 minutes.

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Recipe for making fish soup in a slow cooker step by step

Making catfish fish soup in a slow cooker can be varied at your own discretion. Almost all housewives note that they and their loved ones like a recipe that does not use the head, then the dish is not very greasy, and eggs are also added at the end. For this recipe you need to prepare:

• catfish carcass with a tail, but without a head;
• 4 tbsp. millet;
• 2 potatoes;
• 2 onions;
• carrot;
• ½ lemon;
• 2 testicles;
• salt pepper;
• 2 bay leaves;
• greenery.

The time for making fish soup is 2 hours. Calorie content per 100 g – 137 kcal.

Step-by-step production of catfish soup in a slow cooker:

1. Preparing the fish. Usually fish without a head is sold already cleaned; all that remains is to cut it into large pieces. Place in a bowl, squeeze out lemon juice, and leave to marinate for half an hour;
2. Peel 1 onion and carrots, cut into cubes, put into a bowl, adding a little sunflower oil and salt, set the “Frying” mode for 10 minutes;
3. Peel the potatoes, cut into cubes, add to the frying and turn on the “Baking” mode for another 10 minutes;
4. Place vegetables in a separate container;
5. Do not wash the bowl, add fish, parsley and celery stems, bay leaf, spices, 1 whole onion. Pour 2 liters of water, turn on the “Soup” mode for 45 minutes;
6. We take everything out using a slotted spoon, add millet and vegetables to the broth, turn on “Stew” for 30 minutes;
7. When the fish has cooled, separate the fillets and add them to the bowl;
8. Serve the finished fish soup with half a boiled egg.

Chefs' tricks

1. You can tell whether the catfish is fresh or not by the color of the gills. If they are pink or even red, the fish is fresh, if they are grayish in color, then not;
2. If children will eat the fish soup or for other reasons it is required that it be not greasy, then it is imperative to strain the broth;
3. It is celery that gives the finished ear its smell and rich taste, which is why its stems are found in virtually any recipe.