Fish soup - recipes for gourmets

It would seem that such an unusual can be in a fish soup? Immediately comes to mind a simple ear, which everyone is accustomed to cook from fresh river fish.

Nobody argues that the fish soup from fresh fish, which was just caught from a clean river, in nature, and with a smoke from a fire - it's something! But not all the same avid fishermen, and some do not like the river fish, which often smells of mud. In general, as they say, fish soup is a dish for an amateur. And for some, in general, "the best fish is a chicken".

And, all the same, dear "non-eater soup", I want to persuade you that fish soup can turn out to be truly the kind of food, having tasted that, you will change your attitude to the first fish dishes, especially since they are prepared very simply.

Have you ever tried creamy fish soup "in Finnish"? No?
Then write down the recipe, I assure you - you will not regret it!

So, we need fish (preferably salmon, salmon or trout, but you can choose another one you like) - 500 g, fatty milk or low-fat cream (400 ml), potatoes - 4 pieces, onion 1 pc., Small carrots 1 pc. , A tablespoon of flour, pepper fragrant (several peas), ground pepper (white or black to taste), salt, greens (take what you love).

Cooking process

Wash the fish, clean it, cut it into pieces. If you take the whole fish, cut off the fins, head, tail, cut the ridge and cook broth from them for 25-30 minutes on low heat (after boiling), putting in the input a whole bulb, peeled, and at the end of cooking adding Peppercorns, and, if you will, a bay leaf. After cooking, the broth is filtered. The rest of the fish will be brewed already in this pure broth along with other ingredients.

If you take already cut pieces of fish, it's easier. First we put potatoes cut into cubes, carrots in circles and pepper, cook for 10-15 minutes, then add the cut portions of fish (thoroughly washed), and cook for another 5-10 minutes, without forgetting salt. At this time, in cream (or milk), we dissolve the flour so that there are no lumps and pour this creamy mixture into the soup, stirring constantly. Cook all over low heat for a few more minutes, add spices, greens, remove from heat, cover with a lid - everything! After a few minutes, you can serve the soup on the table!

I think such a creamy fish soup will not leave anyone indifferent and looks very appetizing. Be sure to try it!

Or here is another recipe - fish soup from saury.

Prepare this delicious soup in a hurry will not be difficult for anyone, even the most inexperienced mistress. And the variations of this dish can be mass - with the egg, with or without tomato, with cereals, some are prepared even with pasta, but I offer the simplest and no less delicious recipe that you yourself can change to your taste.

You will need a can of canned saury in oil, 2-3 potatoes, 1 onion (instead of onions you can take leeks), 1 small carrot, salt, pepper and fresh herbs to taste. For piquancy, you can take a spoonful of tomato paste or ketchup (who likes).

In the water (1.5 liters) throw the small potatoes cut in small cubes, cook for 10 minutes, lightly pouring water, add onion and carrots fried in vegetable oil, bring to the preparedness of potatoes, saury from the jar slightly mash to get not too large pieces and add Them in the soup with a little oil from the jar. Dosalivayem to taste, add dried fennel and let it boil on low heat for a couple of minutes. The table is served with fresh herbs, cut immediately before serving.

If you want to get a lower calorie version of the soup, then do not fry the onions and carrots in the oil, and add the oil sauce from under the fish - just add the carrots, chopped or sliced into thin cups or small cubes (as you like) in Boiling water (along with potatoes), and replace the onions with leeks, adding it without roasting in soup. Green feathers put in raw form in the plates at the time of filing on the table.

Cook with pleasure, experiment, please yourself and your family with new unusual soups and be healthy!