Fish Soup - A Delicious Recipe

Kitchen appliances and utensils:

• pan from 3 liters;
• skimmer;
• cutting board;
• kitchen scales and other measuring accessories;
• sharp knife;
• several deep bowls.

Ingredients

Step cooking

Prepare the products

1. In a suitable pan, pour 2 liters of bottled water without gas and send it to the stove.
   
2. We peel the onion from the husk, then thoroughly wash it and make a cruciform incision with a sharp knife on its top.
   
3. Peel medium-sized carrots and two large potatoes, peel them and thoroughly wash them. Cut the carrots into thin slices. If this vegetable is too thick in volume, then cut it into thin half rings.
   
4. Cut the potatoes into small, oblong cubes. Pour crushed potatoes with cold water so that the product does not darken.
   
5. A bunch of parsley greens thoroughly washed, then dried with paper towels. Finely chopped prepared parsley with a knife.
   
6. Red fish in an amount of 450-500 g is divided into whole pieces 2-3 cm thick.
   

Cook soup

1. As soon as the water boils, we send a bulb with a cross-shaped incision into it.
   
2. We drop the chopped carrots there and, after boiling again, cook the vegetables over medium heat for 5-7 minutes.
   
3. After the specified time, add crushed potatoes to the seething liquid. We stir the ingredients and after the broth boils, boil the soup for another 5-7 minutes.
   
4. Salt and pepper the broth according to personal taste preferences.
   
5. Gently drop the pieces of fish into the boiling liquid and in no case mix the broth.
   
6. Cover the pan with a lid, leaving a small hole for steam to escape. We cook the first dish for exactly 10 minutes, then add 1 bay leaf.
   
7. Boil the soup for another 10 minutes. If during the cooking process a white foam forms, be sure to collect it and remove.
   
8. After this time, carefully remove the fish using a slotted spoon. Reduce the heat to a minimum and leave the soup to languish.
   
9. Allow the fish to cool slightly, and then separate the meat from the bones and skins.
   
10. Cut the fish meat into large pieces, and then return it to the boiling broth.
    
11. Pour 20 ml of olive oil there.
    
12. At this stage, we try the broth again for salt and pepper, if necessary, add more.
    
13. As soon as the soup boils, lower the chopped parsley greens into it. Turn off the heat and let the dish stand under a closed lid for 10 minutes.
    

Video recipe

The presented video material will help you understand the simple technique of making fish soup at home. On video, a professional chef offers his quick version of preparing a hearty and very fragrant fish first course. The master demonstrates in stages the preparation of the ingredients and then the cooking sequence.

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