The best homemade recipes with step-by-step photos for preparing delicious and simple fish soups from canned fish, fresh fish, heads and other parts. How to cook fish soup How to cook fish soup

Fish soups– no less popular category of first courses than meat soups. Tasty and aromatic, they have long become an integral part of home cooking. Moreover, preparing soups based on fresh fish is typical not only for Slavic peoples. They are cooked, perhaps, in almost all countries. However, this is not at all surprising. Fish is a nutritious product, rich in vitamins and minerals. In addition, this product has a mass of extractive (soluble) beneficial substances, which, when cooked, pass into the broth. Thus, fish soups turn out to be as healthy as the fish itself.

Fish is a valuable source of protein, which, among other things, is absorbed many times faster than animal protein.

Fish soups are prepared from fresh, chilled, frozen and even salted fish. In addition, only heads or other food waste, such as skin, bones, fins, and tail, can be used to prepare such first courses.

The best soups are made from fresh and chilled fish. It remains juicier and has a more pronounced taste and aroma. However, a delicious fish soup will only turn out if the main ingredient for its preparation is truly fresh. You should choose fish based on visual signs:

coloring is uniform and natural;
there is little mucus on the surface of the carcass, it is transparent and odorless;
the consistency of the meat is dense;
the gills are painted bright red;
the eyes are bulging and transparent.

In addition, fresh fish should not have an unnatural pungent odor.

Numerous recipes for fish soups suggest using almost any fish. It is believed that the richest first courses are made from “fish trifles”, and it does not matter whether it is sea or river. You should not choose fish that crumbles a lot when cooked, as well as those that have a natural specific taste and smell. Of course, you can cook soup from such a fish, but you will have to adjust its aromatic and taste qualities by adding a large amount of spices and herbs or even brine.

Proper cutting of the selected fish is another secret to preparing delicious homemade soups. Scaly fish are cleaned of scales. For this, use either an ordinary knife or a special grater. If the scales are particularly hard and difficult to clean, the fish must first be scalded in boiling water. To do this, the carcass should be immersed in very hot water for fifteen to thirty seconds. Some fish are skinned too thickly. The fins must also be removed.

The next stage is gutting the fish. To carry out this procedure, an incision is made along the abdomen from head to tail. The fish is opened and the insides are carefully removed. It is very important not to crush the gallbladder, otherwise the meat will taste bitter. If the above trouble does happen, all recipes recommend immediately rinsing the fish and rubbing a large amount of salt into the places where the bile got in. Then these pieces of fish will need to be cut out.

After gutting, the fish's gills are cut out. If you leave them, the cooked fish broth will end up being very bitter. The head can be cut off or left.

After cleaning and gutting, fresh fish should be washed in running water. However, this process should not be delayed, otherwise the fish will lose its organoleptic qualities and many useful substances.

You can cook fish for soup whole, or cut it into portions. In addition, you can simply use food waste after cutting the fish - head (without gills), skin, bones, fins, tail. They will make the broth no less rich and tasty, and also no less healthy. The amount of such food waste per three to four liter pan should be at least one kilogram.

If you have to use frozen or salted fish to prepare the soup, it must be prepared first. In the first case, the product should be defrosted. To do this, the fish is placed either in a pan with water at room temperature, or left to thaw in the air. No other defrosting methods are suitable, as they can disrupt the fiber structure of the meat, and in addition they significantly reduce the nutritional value of the fish. As for salted fish, it must first be soaked. To do this, the salted product is poured with cold water at the rate of two liters of liquid per kilogram of meat. First, the fish is soaked for an hour, then gutted. After this, soak for about 6-10 hours, changing the water 3-4 times. The procedure time depends on the degree of salinity of the fish.

In order for the fish soup to be transparent, as well as aromatic and truly tasty, it is recommended to cook it without a lid. The boiling should not be too active, and therefore the cooking process should take place over low heat.

These are, perhaps, all the main secrets in preparing fish soups from fresh, frozen, salted fish, as well as from fish waste (heads and other parts). You will find all the other subtleties of creating this or that first dish in the step-by-step recipes with photos that are present in this section of the site.

How to prepare a delicious first course from canned food?

It is much easier to prepare a delicious fish soup based on canned food than from fresh, frozen or salted fish, because, in fact, the above product is already ready. You just need to choose the fish that is canned in its own juice or with the addition of vegetable oil. Fish in tomato sauce is not suitable for this type of dish.

You need to add canned fish to the soup only at the moment when all its other components are boiled. Otherwise, you risk overcooking the fish, turning it into an unsightly mush.

In general, homemade soups based on canned fish can be called instant soups. This is a real lifesaver when you need to prepare a tasty and at the same time satisfying dish in a short time.

All other recommendations for preparing simple canned fish soups can be found in the recipes with step-by-step photos given in this section of the site.

To sum it up...

Summarizing all of the above, it should be noted that in addition to using secrets and tricks in preparing this or that fish soup, it is necessary to cook with soul. Only in this case will your first dish turn out to be really tasty and will receive a worthy assessment from your household as the best!

In this section of the site you will find a lot of recipes for making fish soups. Choose the one you like, stock up on the necessary ingredients and go cook. Recommendations for the selected recipe and its step-by-step photos will help you with the cooking process.

In addition, ukha is perfect for those who are trying to lose weight, as it usually has a fairly low calorie content. The only exceptions are creamy soups. Fish soup recipes are so varied that everyone will find something to suit their taste. In addition to the traditional onions, potatoes, herbs and carrots, cream, cheese, shrimp, oatmeal, celery, tomatoes and much more are added. Of course, one cannot do without aromatic spices and aromatic herbs.

The five most commonly used ingredients in recipes are:

This food can be cooked on the stove, in a slow cooker, or over a fire. There is nothing tastier and healthier than traditional fish soup prepared in nature. Preparing this dish is not difficult. You can cope with such work without having serious culinary skills, but it is important to stick to the recipe, especially if this type of dish is being prepared for the first time. It is important to observe the specified proportions, as well as maintain the correct time and temperature so that the pieces of fish and vegetables do not boil, but remain soft enough.

Aromatic and tasty fish soup can be cooked in a variety of ways: inexpensively and quickly from canned food or elegantly from salmon fillet, with the addition of various vegetables and cereals, spices, herbs and herbs. Choose the best fish first courses for yourself and your family, use traditional methods to cook delicious soups according to recipes from peoples all over the world.

How to make fish soup

You can prepare broths from many types of fish. Before cooking, the main component is thoroughly washed, the gills and entrails are removed. Small varieties are cooked whole, while large ones are cut into portions. To improve the taste, cooks use several varieties of fish at once, for example, a combination of burbot and whitefish makes the broth sweetish and tender.

Which fish is best to make soup from?

The secret to making delicious fish soup lies in the correctly selected main ingredient. First courses cooked from white varieties are highly valued: flounder, cod, pike perch. Salmon or salmon and trout are also popular for recipes. You can achieve excellent taste by cooking any freshwater or marine species, except bream, roach, carp and roach, they make the broth bitter.

Ingredients for fish soup

If the fish soup is prepared from a limited set of products, then the fish soup can be supplemented with several types of vegetables, cereals, and spices. There are recipes that contain flour and wine. Potatoes and rice are the ingredients that go best with fish broth. Spices often include bay leaf, ginger root, rosemary sprigs, and peppercorns.

Canned fish soup

Time: 30 min.
Number of servings: 8 persons.
Calorie content of the dish: 53 kcal per 100 g.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

If you don’t know how to cook lunch quickly and tasty, try a recipe for the first course of canned fish, for example, canned pink salmon or sardines. It will take no more than half an hour for a plate with a rich first course to appear on the table. It will be easy for a novice cook to understand how to cook soup from canned fish if you take the instructions with the photo. It is also prepared with canned saury.

Ingredients:

saury in oil – 1 b.;
potatoes – 5 pcs.;
onions, carrots – 1 pc.;
smoked lard – 30 g;
paprika, salt - to taste;
peppercorns, bay leaves – 2-3 pcs.

Cooking method:

Peel the potatoes and carrots, cut into cubes and circles.
Place the potato cubes and carrot slices in a pan of boiling water.
Drain the oil from the saury and place the fish in a pan. Add spices.
Lightly fry the lard, chopped into small pieces, in a frying pan.
Add chopped onions to the lard, fry, and place in a saucepan.
Serve canned fish soup with sour cream.

From fresh fish

Time: 50 min.
Number of servings: 8 persons.
Calorie content of the dish: 55 kcal per 100 g.
Purpose: for lunch.
Cuisine: Finnish.
Difficulty: medium.

The traditional recipe for fish soup from Lapland, lohikeitto, involves the use of red fish. Fresh chum salmon, salmon, and pink salmon are suitable. This dish is a wonderful warming and satisfying meal, a portion of which will not let you freeze even in the coldest weather. You need to cook fresh fish soup following the instructions, use the recipe with photos to get an unforgettable treat.

Ingredients:

onion – 1 pc.;
carrots – 2 pcs.;
potatoes – 6 pcs.;
water – 2 l;
red fish – 600 g;
lemon – ½ piece;
cream – 200 g;
butter – 30 g;
bay leaf, horseradish, herbs - to taste.

Cooking method:

Sauté chopped onion and grated carrots in a saucepan with butter.
Add chopped potatoes and pour boiling water over them.
Cook vegetables over low heat until tender.
Peel pink salmon or trout, cut into pieces, sprinkle with lemon juice.
Place the pieces into the vegetable broth when the potatoes are ready.
Pour in 200 g of heavy cream, add spices and cook for 10 minutes.
When serving Finnish soup, sprinkle it with dill.

From frozen fish

Time: 50 min.
Number of servings: 8 persons.
Calorie content of the dish: 45 kcal per 100 g.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

If you are pretty tired of the classic rassolnik with pearl barley from Russian cuisine, try its unusual version - fish. Fish soup can be cooked from frozen products, preferably sea varieties. Sea bass, mackerel are suitable, you can take bellies, backs or fillets of salmon. Fish broths are absorbed better than mushroom dressing soups and meat broths.

Ingredients:

fish – 0.5 kg;
water – 3 l;
pearl barley (boiled until half cooked) – 250 g;
potato tubers – 5 pcs.;
onion – 1 pc.;
pickled cucumbers – 3 pcs.;
tomato paste (you can use tomato puree) – 1 tbsp. l.;
spices - to taste;
vegetable oil - for frying.

Cooking method:

Pour water over the defrosted fish and put on fire, bring to a boil, add salt and pepper.
Peel and chop the vegetables.
Remove the fish and add potatoes and boneless fish slices to the prepared broth.
Fry onions, carrots, add cucumbers, pour in tomato sauce.
Place the browned barley and barley into the soup; when the potatoes are cooked, add herbs and spices.

From sea fish

Time: 30 min;
Number of servings: 5 persons.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

First courses are not always cooked from pieces of fillet; sometimes they are prepared with minced fish from marine varieties of fish. The main difficulty is to ensure that the tender meatballs do not become overcooked. Chefs have their own secrets; in the presented recipe, the trick is to use breadcrumbs, which “glue” the chopped fillet in rice soup.

Ingredients:

minced sea fish – 300 g;
rice – 1/3 cup;
egg – 1 pc.;
garlic – 2 teeth;
parsley, green onions - 1 bunch each;
potatoes – 3-4 pcs.;
onions – 2 pcs.;
carrots – 1 pc.;
breadcrumbs - 1 handful;
salt, ground pepper - to taste.

Cooking method:

Boil the rice until half cooked.
Finely chop the onion, garlic and herbs. Mix the listed ingredients with minced meat and egg.
Salt and pepper the meatball base, form balls, roll them in breadcrumbs.
Chop the potatoes, onions and carrots.
Place potatoes, onions, carrots, and meatballs in boiling water.
After the fish balls are ready, sprinkle the soup with parsley.

From white fish

Time: 40 min.
Number of servings: 10 persons.
Calorie content of the dish: 37 kcal per 100 g.
Purpose: for lunch.
Cuisine: Mediterranean.
Difficulty: easy.

Fish chowder with a lot of vegetables according to the classic Mediterranean recipe turns out delicious even for cooks who are just learning the basics of the art. You don't need a recipe with a photo - everything is extremely simple. The dish is used for dietary purposes due to its low calorie content. The finished soup is laid out on plates, sour cream and fresh herbs are added.

Ingredients:

water – 3 l;
white fish – 1 kg;
fresh tomatoes, onions – 3 pcs.;
parsley – 1 bunch;
garlic – 6 teeth;
paprika – 1 tbsp. l.;
olive oil – 50 g;
spices, salt - to taste.

Cooking method:

Place 1 onion and bay leaves in a saucepan with water. Bring to a boil.
Rinse the fillet, cut into large pieces, place them in water, add chopped herbs and 3 chopped garlic cloves.
Chop the remaining onion and fry in a frying pan. After 5 min. add chopped garlic.
Chop the peeled tomatoes, add to the frying, and keep on the burner for another 5 minutes.
Place the roast in a saucepan, cook over low heat for 20 minutes, sprinkle with fresh parsley.

From red fish

Time: 50 min;
Number of servings: 4 persons.
Calorie content of the dish: 49 kcal per 100 g.
Purpose: for lunch.
Cuisine: Finnish.
Difficulty: easy.

Classic Finnish puree soup is made from red fish. If your family has already tried well-known fish soup recipes, try surprising them with an unusual first course. The fish broth soup turns out delicious, so it’s perfect for a holiday dinner. Sea trout or pink salmon are the best choices, providing a nice texture and great flavor.

Ingredients:

salmon – 0.5 kg;
onions, carrots - 1 pc.;
cream – 1 tbsp;
potatoes – 2 pcs.;
leek – 20 cm;
butter – 1 tsp;
salt, pepper, bay leaf - to taste.

Cooking method:

Separate the fillet from the bones. Make broth with onion from the bones, cut the fillet into pieces.
Boil chopped potatoes, leeks in broth, add fillet and spices.
Add cream and a spoonful of butter 5 minutes before readiness.
Beat with a blender until smooth.

Fish soup from the head

Time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 48 kcal per 100 g.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

Not just any fish is suitable for head fish soup. Small sprat is an unsuitable ingredient for a rich dish. A larger fish, such as pike or salmon, is more appropriate here. If you are making broth from frozen food, let it thaw at room temperature and then submerge it in water for 30 minutes to get rid of any remaining blood.

Ingredients:

salmon head – 1 pc.;
carrots, onions – 2 pcs.;
potatoes – 3 pcs.;
greens - a bunch;
water – 2 l;
spices, salt - to taste.

Cooking method:

Remove the gills and eyes and place the head, whole onion and carrot in boiling water.
Chop the remaining vegetables.
Remove the boiled head and vegetables from the pan. Remove the edible parts, return them to the broth along with chopped raw vegetables, add spices.
Cook until done, sprinkle with herbs.

Video

Fish soup. Fish soup always turns out light, satisfying, tasty and healthy. At the same time, it is important to understand that soup from fish and fish soup are completely different dishes, since fish soup has its own cooking characteristics, and, unlike soup, it can not be cooked from every fish. Moreover, fish soup can even be made from canned fish! The only thing is that it is important to remember that soups made from bream, roach, roach or carp can sometimes have a slight bitter aftertaste, so these dishes will most likely not be for everyone.

Fish soup can be cooked with the addition of a wide variety of ingredients - pasta, various cereals (mainly rice), legumes, vegetables, seafood and all kinds of spices. Some people like to prepare traditional fish soup, while others strive to periodically treat themselves and their loved ones with a wonderful puree soup. In this case, all options are good!

Very tasty soups are made from red fish - trout, salmon, salmon or pink salmon. The most dietary soup is made from pink salmon, salmon soups are often made from fish heads, and salmon will be especially good in Finnish fish soup with cream. No less tasty soups can be made from cod or mackerel. By the way, hake, cod and many other varieties of lean sea fish will be an excellent basis for preparing fish soups with cheese, millet or barley (tomato soups with barley will be especially good).

Fish for making soups must be fresh - you can determine its freshness by the gills: if they are red, then the fish is fresh and can be safely used. And if the gills turn out to be dark or have some other unusual shade, it means that the fish has already spoiled. Fresh fish must be thoroughly washed and gutted, and also the heads, tails and fins must be cut off - by the way, the latter can always be used to make a wonderful fish broth.

You can boil the whole fish for soup, or you can free it from the ridges and bones and cut it into pieces. It is extremely important not to overcook whole fish (especially if it is river), because overcooked fish often falls into pieces, and all the bones contained in it end up directly in the soup. Therefore, as soon as the first signs that the fish is overcooked become obvious, it must be immediately removed from the pan.

Both fish in tomato and fish in oil are equally suitable for making soups from canned fish. Most often, housewives opt for canned mackerel, pink salmon or saury. And such soups also boast excellent taste!

How to make fish soup

Which fish is best to make soup from?

Ingredients for fish soup

Canned fish soup

Time: 30 min.
Number of servings: 8 persons.
Calorie content of the dish: 53 kcal per 100 g.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

saury in oil – 1 b.;
potatoes – 5 pcs.;
onions, carrots – 1 pc.;
smoked lard – 30 g;
paprika, salt - to taste;
peppercorns, bay leaves – 2-3 pcs.

Peel the potatoes and carrots, cut into cubes and circles.
Place the potato cubes and carrot slices in a pan of boiling water.
Drain the oil from the saury and place the fish in a pan. Add spices.
Lightly fry the lard, chopped into small pieces, in a frying pan.
Add chopped onions to the lard, fry, and place in a saucepan.
Serve canned fish soup with sour cream.

From fresh fish

Time: 50 min.
Number of servings: 8 persons.
Calorie content of the dish: 55 kcal per 100 g.
Purpose: for lunch.
Cuisine: Finnish.
Difficulty: medium.

onion – 1 pc.;
carrots – 2 pcs.;
potatoes – 6 pcs.;
water – 2 l;
red fish – 600 g;
lemon – ½ piece;
cream – 200 g;
butter – 30 g;
bay leaf, horseradish, herbs - to taste.

Sauté chopped onion and grated carrots in a saucepan with butter.
Add chopped potatoes and pour boiling water over them.
Cook vegetables over low heat until tender.
Peel pink salmon or trout, cut into pieces, sprinkle with lemon juice.
Place the pieces into the vegetable broth when the potatoes are ready.
Pour in 200 g of heavy cream, add spices and cook for 10 minutes.
When serving Finnish soup, sprinkle it with dill.

From frozen fish

Time: 50 min.
Number of servings: 8 persons.
Calorie content of the dish: 45 kcal per 100 g.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

fish – 0.5 kg;
water – 3 l;
pearl barley (boiled until half cooked) – 250 g;
potato tubers – 5 pcs.;
onion – 1 pc.;
pickled cucumbers – 3 pcs.;
tomato paste (you can use tomato puree) – 1 tbsp. l.;
spices - to taste;
vegetable oil - for frying.

Pour water over the defrosted fish and put on fire, bring to a boil, add salt and pepper.
Peel and chop the vegetables.
Remove the fish and add potatoes and boneless fish slices to the prepared broth.
Fry onions, carrots, add cucumbers, pour in tomato sauce.
Place the browned barley and barley into the soup; when the potatoes are cooked, add herbs and spices.

From sea fish

Time: 30 min;
Number of servings: 5 persons.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

minced sea fish – 300 g;
rice – 1/3 cup;
egg – 1 pc.;
garlic – 2 teeth;
parsley, green onions - 1 bunch each;
potatoes – 3-4 pcs.;
onions – 2 pcs.;
carrots – 1 pc.;
breadcrumbs - 1 handful;
salt, ground pepper - to taste.

Boil the rice until half cooked.
Finely chop the onion, garlic and herbs. Mix the listed ingredients with minced meat and egg.
Salt and pepper the meatball base, form balls, roll them in breadcrumbs.
Chop the potatoes, onions and carrots.
Place potatoes, onions, carrots, and meatballs in boiling water.
After the fish balls are ready, sprinkle the soup with parsley.

From white fish

Time: 40 min.
Number of servings: 10 persons.
Calorie content of the dish: 37 kcal per 100 g.
Purpose: for lunch.
Cuisine: Mediterranean.
Difficulty: easy.

water – 3 l;
white fish – 1 kg;
fresh tomatoes, onions – 3 pcs.;
parsley – 1 bunch;
garlic – 6 teeth;
paprika – 1 tbsp. l.;
olive oil – 50 g;
spices, salt - to taste.

Place 1 onion and bay leaves in a saucepan with water. Bring to a boil.
Rinse the fillet, cut into large pieces, place them in water, add chopped herbs and 3 chopped garlic cloves.
Chop the remaining onion and fry in a frying pan. After 5 min. add chopped garlic.
Chop the peeled tomatoes, add to the frying, and keep on the burner for another 5 minutes.
Place the roast in a saucepan, cook over low heat for 20 minutes, sprinkle with fresh parsley.

From red fish

Time: 50 min;
Number of servings: 4 persons.
Calorie content of the dish: 49 kcal per 100 g.
Purpose: for lunch.
Cuisine: Finnish.
Difficulty: easy.

salmon – 0.5 kg;
onions, carrots - 1 pc.;
cream – 1 tbsp;
potatoes – 2 pcs.;
leek – 20 cm;
butter – 1 tsp;
salt, pepper, bay leaf - to taste.

Separate the fillet from the bones. Make broth with onion from the bones, cut the fillet into pieces.
Boil chopped potatoes, leeks in broth, add fillet and spices.
Add cream and a spoonful of butter 5 minutes before readiness.
Beat with a blender until smooth.

Fish soup from the head

Time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 48 kcal per 100 g.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

salmon head – 1 pc.;
carrots, onions – 2 pcs.;
potatoes – 3 pcs.;
greens - a bunch;
water – 2 l;
spices, salt - to taste.

Remove the gills and eyes and place the head, whole onion and carrot in boiling water.
Chop the remaining vegetables.
Remove the boiled head and vegetables from the pan. Remove the edible parts, return them to the broth along with chopped raw vegetables, add spices.
Cook until done, sprinkle with herbs.

Video

sovets24.ru

How to cook fish soup recipe with photos. Exclusive information.

Cut the potatoes into strips or small cubes.

Break the canned fish into small pieces.

Place chopped potatoes into boiling water.

If there are real Russian national dishes in nature, then fish soup is certainly one of them. This aromatic and rich fish soup has been prepared in Rus' since ancient times. To this day it remains one of our favorite fish dishes. There are a lot of fish soup recipes, and each has its own “zest”. We are going to introduce you to one of these unusual dishes today, offering an interesting homemade recipe and a photo of crucian fish soup with a very original dressing, which will be cooked on the stove.

Creamy Salmon Soup is great for warming with its delicate creamy flavor and gives you energy thanks to the use of salmon. Even the most ardent fish haters will like this version of the soup, because this dish does not have a strong aftertaste. When preparing this soup, you can use any fish, such as salmon, trout, etc. Having the recipe for this creamy soup on hand is the dream of any housewife, because with its help you can feed the whole family in an unusual and very satisfying way.

How to properly and tasty cook fish soup. Breaking news.

Fish soups are prepared from fresh, chilled, frozen and even salted fish. In addition, only heads or other food waste, such as skin, bones, fins, and tail, can be used to prepare such first courses.

The next stage is gutting the fish. To carry out this procedure, an incision is made along the abdomen from head to tail. The fish is opened and carefully remove from her entrails. It is very important not to crush the gallbladder, otherwise the meat will taste bitter. If the above trouble does happen, all recipes recommend immediately rinsing the fish and rubbing a large amount of salt into the places where the bile got in. Then these pieces of fish will need to be cut out.

Fish is a valuable source of protein, which, among other things, is absorbed many times faster than animal protein.

Fish soups present in many national cuisines - people have learned to cook them since ancient times. For many European peoples, fish soup is considered one of the main dishes.

Step-by-step recipe for classic fish soup. Urgent information.

After cleaning and gutting, fresh fish should be washed in running water. However, this process should not be delayed, otherwise the fish will lose their organoleptic quality and many useful substances.

In general, homemade soups based on canned fish can be called instant soups. This is a real lifesaver when you need to prepare a tasty and at the same time satisfying dish in a short time.

We are accustomed to considering fish soup, or fish soup, as a tasty, but ordinary dish. Our recipe for making French fish soup today is intended to dispel this established opinion, because, in addition to fish, it contains shrimp, mussels and even baby squid. Among the non-traditional ingredients for us, we should also mention fennel fruits and natural saffron, which make the taste of the dish especially bright and interesting. If you want to amaze your loved ones with a non-standard fish soup, French fish soup according to our step-by-step recipe with photos is what you need.

Rich fish soup recipes with detailed descriptions. Latest details.

After gutting, the fish's gills are cut out. If you leave them, the cooked fish broth will end up being very bitter. The head can be cut off or left.

You need to add canned fish to the soup only at the moment when all its other components are boiled. Otherwise, you risk overcooking the fish, turning it into an unsightly mush.

After 10 minutes, add canned fish, bay leaves and peppercorns to the potatoes and cook for another 10-15 minutes.

Fry the onions and carrots in vegetable oil and add to the soup 5 minutes before readiness.

Salt and pepper the soup to taste.

Turn off the heat and add finely chopped parsley or dill.

Let the soup brew for 5-10 minutes with the lid closed.

When serving, add chopped green onions to each plate.

Enjoy your meal!

Video recipe on how to make fish soup. Summary for today.

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Kukharim

A proper diet for a healthy adult should include at least three fish meals per week. But you won’t always want to eat hot fish for dinner, so you can’t do without fish soups on the menu. Experienced cooks know how to cook fish soup for any occasion: as a dietary dish, for a children's table, for guests or as a rare delicacy when there is little time or little money.

Fish soups are much easier to prepare than they might seem at first glance.

There is a general method how to cook fish soup. The basis of a good soup is a broth rich in beneficial microelements, taste and smell. This is why soups made from canned fish are not valued in cooking, because you cannot get good broth from canned fish. But peelings and fish waste make an excellent soup base.

If your task is to prepare a simple, but tasty and satisfying fish soup, use the simplest universal fish soup recipe. This recipe is a recipe for preparing soup with any set of ingredients (you can safely combine vegetables and spices, getting a completely new and unique dish each time).

First, prepare the fish: wash and remove scales, gut it. You can leave the fish whole if they are very small fish, or cut them into pieces. A fish soup recipe must take into account the type of fish itself. Common perch, crucian carp, and bream are cut into pieces 10 centimeters thick, but when preparing sturgeon fish, special attention must be paid to removing bone growths.

Some soups are served with fish meat, for example fish soup with rice. However, some recipes call for broth only.

Simple fish soup recipes

Any way how to cook fish soup, is based on the correct ratio of fish and water: pour approximately 2.5 liters of liquid per kilogram of the main product. Pour water into the pan, add more salt, let it boil, then add vegetables to the future broth.

If you don't know yet, how to cook fish soup for a specific recipe, choose standard compatible products. Finely chop one onion, cut one potato into cubes, and chop the carrots into strips. Let it all boil and cook for 15 minutes, then add the chopped fish (this is the simplest recipe for fish soup) and leave on the fire for another fifteen minutes.

Add seasonings and herbs to taste. After a couple of minutes, you can add an additional ingredient: pickles, rice, special pasta for soup, tomato paste. Let the soup simmer for a couple more minutes and fish soup with rice, potatoes, pasta or any other ingredients are ready.

Often you need to find one fish soup recipe, which would not require a lot of money or a lot of time, and at the same time would be both dietary and satisfying.

Soup with fish is rarely satisfying, because fish contains very few calories, fats and carbohydrates, so you won’t get enough of this dish. Cooks from many countries have found ways to make fish soup beautiful and very nutritious. One of the most popular recipes is fish soup with rice.

How to make hearty fish soup

one and a half liters of liquid
at least 100 grams of rice (or even much more, depending on how thick you want the soup to be)
carrot
potato
onion
some fresh herbs
seasonings and bay leaf

Thoroughly clean the fish and divide it into pieces, put it in cold salted water and put it on the stove. While the water is heating, peel the onion and carrots; you can cut the carrots into pieces and leave the onion whole.

This fish soup recipe designed for white fish varieties that are easy to buy. Cook everything together for fifteen minutes, then add the potatoes, peeled and cut into large pieces. Let everything boil and cook for 15 minutes, do not forget to remove the foam.

During this time, rinse the rice and then add to the soup. Don't forget to taste the soup for saltiness, because rice and fish take up a lot of salt and the soup can turn out bland. Cook everything until the rice is ready, then add bay leaves and herbs and turn off after two to three minutes.

A simple recipe for making fish soup in the dietary version - trout soup with vegetables. Its broth has a bright color, and vegetables allow you to make the soup as tasty as possible without extra calories. Any soup made from low-fat red fish is already considered dietary.

Light trout soup recipe

For this recipe use:

not too large trout
three larger potatoes
one each carrot and onion
half a lemon
a jar of olives
a couple of fresh tomatoes
greens and garlic
spices to taste

This fish soup recipe very economical: separate the fish fillet and set it aside for another dish, and put the head, fins, spine, tail and all other trimmings into the broth.

Place all this in cold salted water along with the bay leaf; when the foam stops appearing (you need to constantly skim it), reduce the heat and cook the fish under the lid for another 10 minutes. Leave only the broth in the pan, remove everything else.

Grate the carrots on a coarse grater, cut the onion into half rings and add everything to the broth. You can fry half the vegetables if you are not on a strict diet. Cut the potatoes into strips, so they will cook faster, and cut the tomatoes into large cubes so that they do not boil over. Put them in the broth.

When the potatoes are half cooked, add lemon half rings and olive halves. Cook the soup until the vegetables are ready and at the very end, turning off the heat, add chopped garlic and herbs. When serving, the soup can be garnished with fresh lemon slices, which will add a pleasant sourness to the dish.

Fish soup can be cooked from anything, fish goes well with most foods. Soups based on red fish with the addition of heavy cream or milk are very tasty; various seafood is also combined with fish.

When you want to pamper your family, prepare traditional Finnish soup or royal trout and caviar soup. These dishes are not only very unusual and beautiful, but also very healthy.

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Delicious recipes

Second courses

Dessert

Fish soup can be prepared from fresh or canned fish. When fresh, the soup tastes like fish soup. Canned soup cooks much faster, and at the same time tastes no worse than fish soup.

Fans of fish dishes can serve sushi as an additional dish to the soup. You can buy sushi at any Japanese restaurant. But if you order sushi and rolls through the website sushicity.su, then delivery in Krasnogorsk is free of charge. So.

We will need: 4 potatoes, 3 tablespoons of rice, 2 cans of canned sardines in oil, bay leaf, parsley, salt and pepper to taste, 2 onions, 2 carrots.

Preparation. Peel the onion, cut into cubes and fry in a frying pan with vegetable oil until golden brown. We wash the carrots, peel them, grate them and fry them in a frying pan with oil. Wash the rice in water. Peel the potatoes, wash them and cut them into cubes.

Pour the required amount of water into a saucepan and place it on the stove. When the water boils, add salt to taste, add potatoes, rice and cook, stirring constantly for 15 minutes. Open cans of canned fish. Transfer the sardines with half the liquid to a plate and chop with a fork. In a saucepan with potatoes, put fish, fried carrots and onions, bay leaf, pepper and cook for five minutes. Add chopped herbs and remove from the stove. All! The canned soup is ready.

Preparing fresh fish soup is very simple. We will need: 5 potatoes, 800 g of fish, onions, carrots, 2 bell peppers, a tablespoon of butter, a bunch of parsley, pepper and salt to taste, bay leaf.

Preparation. First, prepare the broth for the soup. Wash the fish and cut into pieces. Remove seeds. We free the heads from the gills. Place fish heads and tails in a saucepan with water and cook for an hour. Strain the broth into a new saucepan.

Peel the onion, cut into cubes and fry in a frying pan with oil. Peel the potatoes, wash and cut into cubes. Wash the carrots, peel and cut into cubes. Peel the pepper from seeds and finely chop. Place the pan with the broth on the stove and bring to a boil. Salt to taste and add potatoes, carrots and fish. Cook for 15 minutes. Add pepper, onion, bay leaf to the soup and cook for another 10 minutes. Serve the finished soup to the table in small plates, first garnishing with chopped parsley. Bon appetit.

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How to cook fish soup

How to prepare fish soup? It’s not as difficult as it seems to inexperienced housewives who solve this problem by preparing fish soup from a can (from canned fish). Of course, this simplifies the process and reduces cooking time, and this should sometimes be used. But don’t neglect the tasty and healthy broth made from fresh fish.

The order in which the ingredients are added fish soup may or may not be described in the recipe. You can, of course, find in special tables the cooking time for all the components of the soup, but who wants to do that? Therefore, we provide below the basic order of adding ingredients when cooking fresh fish soup. Try to come up with your own version of fish soup.

Fish soup, main stages of preparation:

For 1 kg of fish you will need 2.5 liters of water, 1 onion, 1 medium carrot, bay leaf, pepper and salt. Fish broths and soups can be prepared from any fish. Small fish (for example, pike perch, bream, perch) must be cleaned of scales, the belly must be cut open, the entrails removed, and the head cut off. Wash the fish and cut into portions.

1. Pour water, salt well, let the water boil, add chopped onions; potatoes, cut into slices, bars or cubes; carrots - into strips.

2. 15 minutes after boiling, add fish, cut into equal pieces (no more than 10x4 cm), cook for 10-12 minutes. At the end of cooking, add bay leaf, pepper, herbs (parsley, tarragon, dill).

3. If desired, you can add one of the following ingredients:

a) pickles, cucumber pickle or lemon and boil for another 1-3 minutes;

b) half a glass of tomato juice or 2-3 tablespoons of tomato paste, keep on low heat, do not bring to a boil;

c) rice (2-3 tablespoons per 3 liters), add along with vegetables;

d) a little celery.

Pieces of fish can be removed and used for the second course. When cooking soups from fish species such as sturgeon, sturgeon or beluga, you need to carefully clean off the bone growths - “bugs” (sides and back of the fish) from the skin. To do this, place a piece of fish in hot water for 2-3 minutes, remove it and immediately remove the bone plates with a knife, the skin should remain smooth. Rinse the fish, cover with cold water, add roots, salt and cook at low boil for 20-30 minutes. Fish can be used as a second dish, broth can be used to make soup.

Fish soup based on whole fish broth:

Small fish, for example, sea crucian carp, sea bass, sea rooster, umbrine, after removing the entrails, can be boiled whole.

1. Place the cleaned fish in cold water and bring to a boil, carefully removing the scale. When the fish boils, add salt, add spices and cook for 30-40 minutes over low heat. At the end of cooking, remove the fish and strain the broth.

2. Make soup based on the broth (see above). At the end of cooking the vegetables, you can add pieces of boiled fish.

Fish meatballs (minced fish + egg and spices), dumplings (flour + water + salt - the consistency of the dough is like dumplings), hard-boiled eggs, sour cream, etc. are often added to fish soups. You will also be interested in learning how to cook soups using based on fish waste broth.