Sea bass soup recipe step by step with photos. Sea bass soup recipe Sea bass soup recipe with tomatoes

We defrost the perches, clean them of scales, rinse them well, cut them in half and place them in boiling water. We will cook for 10-15 minutes.

Meanwhile, finely chop the onions and carrots and sauté them briefly in a small amount of vegetable oil.

Peel and cut the potatoes into arbitrary pieces.

The perch is cooked. We take it out of the fish soup and separate the fillet from the bones. Look and feel carefully, there should be no small bones left in the fillet, and there should be no fillet on the bones. We try to separate the fish meat from the bones of the spine and fins - these are the fattest pieces.

Add potatoes to fish broth and cook for 10 minutes. We put fried fish and perch fillet in the ear. Salt, pepper, add spices to taste. The fish soup should be well salted and spicy. Cook for another 5-10 minutes. Let it sit under the lid for at least half an hour.

Don't skimp on the fish. You can do without potatoes and carrots, but be sure to take 2 perch per 2.5-3 liter pan.

When serving, add herbs and sour cream to the soup.

Perch makes a tasty, transparent and rich fish soup. Perch is the main ingredient in the soup, and all other ingredients - vegetables and spices - only emphasize its taste.

Traditional perch soup

• 1 kg of large fresh perch;
• large onion;
• 5 potatoes;
• peppercorns – 10 pcs;
• fresh herbs - to taste.
• 3-4 bay leaves;
• salt - to taste.

It will take about 40 minutes to cook. Each serving of fish soup contains 90 kcal.

Let's look at a step-by-step recipe for making perch soup.

Step 1

Wash the perch with cold water, gut it, remove the gills, remove the scales, cut off the fins. It is better to cook the fish whole, then it will be juicy and tasty.

Step 2

Pour cold water into a saucepan, put the prepared perch and onion in it, and season with salt. Slowly bring to a boil.

Step 3

A light, transparent broth is an indicator of a good fish soup. Therefore, after boiling, the heat must be reduced further and cooked without a lid for 15 minutes. The foam that forms on the surface must be removed, and more than once.

Step 4

Wash the potatoes, peel them and chop them into large pieces and place them in the fish soup. Then add 10 peppercorns. About 4 minutes before it is ready, add two bay leaves to the ear. The dish will be ready when the potatoes are cooked.

Step 5

Turn off the stove, cover the pan with the fish soup with a lid. Let it brew. After 10 minutes, remove the fish with a slotted spoon. Chop the greens and serve separately.

Recipe for “double” fish soup

Double fish soup is prepared from two types of fish, hence the name. This dish has a wonderful combination of rich broth and extraordinary aroma.

• 1 kg of small perches;
• 1 large fish;
• 2 liters of water;
• 2 potatoes;
• 1 carrot;
• black pepper (corns);
• bulb onions;
• bay leaf – 2 pcs;
• salt, green onions, dill - to taste.

It will take 40 minutes to prepare. One serving contains only 90 kcal.

The step-by-step cooking method is as follows.

Step 1

Rinse freshwater perch with cool water, remove gills and entrails. It is better to cook fish with the head, but if it is very small, it will be easier to cut off the heads than to remove the gills.

Step 2

Small perches are usually not cleaned. They are simply wrapped in gauze, tied, filled with water and set to cook over medium heat. Add carrots and onions to them.

Step 3

After half an hour, remove the gauze bag with fish, onions and carrots from the broth. The broth can be strained. Small fish and vegetables will no longer be needed.

Step 4

Place chopped potatoes and pieces of large fish, peppercorns in the soup, season with salt, add bay leaf. Cook the dish for 20 minutes.

Step 5

Turn off the stove, leave the fish soup on the burner and let it sit. When serving, sprinkle with chopped herbs.

Meatballs in creamy sauce - this dish can be served as a separate dish or in addition to vegetables and cereals.

Lean pizza dough is a simple, effortless meal that you can make every day.

River perch soup with vodka

Small river perch produces a rich broth, but sometimes it smells like mud. To fight off this smell and improve the taste of the fish soup, vodka is added to it. There is no need to be afraid of alcohol; it evaporates quickly in hot broth.

• 1 liter of water;
• 500 g small perches;
• 1 onion;
• parsley – 1 root;
• medium-sized carrots;
• 3 medium-sized potatoes;
• 2 teaspoons salt;
• 10 peppercorns;
• a glass of vodka.

Cooking the fish soup will take 45 minutes. Each serving contains 95 kcal.

The 3 steps to a great ear are outlined below.

Step 1

Prepare the perches for cooking: gut them, cut off the fins, remove the gills or cut off the heads, and rinse thoroughly. Place the fish in a saucepan, add cool water, add parsley root, carrots and onions, and salt.

Bring the soup to a boil over low heat, reduce the burner flame even lower and cook without a lid. Remove foam as soon as it appears.

Step 2

After 15-20 minutes, remove the fish with a slotted spoon. The vegetables can be discarded, and the broth can be strained through double-layer gauze soaked in hot water.

Step 3

Peel and chop the potatoes into large pieces and place in fish broth. And also put 10 peppercorns and bay leaves in it. Cook until potatoes are soft. Pour a glass of vodka. Serve hot. Chopped green onions will help highlight its taste.

How to cook sea bass soup with rice at home

• 2 large onions;
• 40 g butter;
• 3 eggs (only whites are needed);
• 2 potatoes;
• 2 kg sea bass (tail, head);
• 3 liters of water;
• 2 carrots;
• sea ​​bass (fillet) – 200 g;
• peeled garlic – 3 cloves;
• heavy cream – 3 tbsp. spoons;
• half a glass of boiled rice;
• parsley, dill - to taste;
• 2 pinches of pepper;
• 10 g regular salt.

It will take 1 hour to cook. Number of servings: 8-10, each 111 kcal.

Let's look at the recipe for making sea bass soup with rice step by step.

Step 1

Remove the gills and eyes from the fish head, chop, and rinse thoroughly. Place the tail in a saucepan, add water, onion and carrots. Cook the broth for half an hour. It should boil gently, and be sure to skim off the foam.

Step 2

Prepare fish balls: chop the onion into cubes, fry in oil for 5 minutes over low heat, make mince from the perch fillet, add half the rice, egg whites, cream and grind again in a meat grinder.

Add onion, herbs, the second part of rice, salt, pepper to this mass, mix. Roll the minced meat into meatballs.

Step 3

Strain the fish broth, add chopped vegetables into it: potatoes, carrots. Reduce heat to low, cook for 10 minutes.

Step 4

Then add meatballs, garlic, chopped into thin slices. Cook until the meatballs float to the surface. When serving, season with herbs to your liking.

To prepare the perfect fish soup, you need to follow some cooking rules:

1. Salt the broth at the very beginning of cooking;
2. Watch for foam to appear and remove it immediately. Otherwise, the ear will be cloudy and unsightly;
3. The broth in which the fish is cooked should not actively boil;
4. In order for the broth to be perfectly transparent, it must be strained through double gauze, which must first be moistened in hot water;
5. The soup will be more aromatic if you add not a raw onion, but a little fried in a frying pan without oil. Do the same with coarsely chopped carrots;
6. Place parsley and celery root in the pan at the beginning of cooking. They will add flavor to the broth and eliminate the fishy smell;
7. If you didn’t have time to remove the foam in time, the flakes are already floating in the broth. Regular chicken protein beaten with cold water will help. You need to do the following: Cool the broth a little, carefully pour it into the protein mass. Stir until the whites float to the surface. Strain the broth;
8. You can also use frozen fish to prepare perch fish soup, and you don’t have to wait for it to thaw - you just need to put it in a pan, add water and cook as usual.

notefood.ru

Sea bass soup

Sea bass has a very good delicate taste, despite the fact that its meat is quite fatty. In terms of its taste, this fish occupies a leading place in cooking; it is no coincidence that sea bass dishes can be found in almost any national cuisine in the world.

Sea bass soup (the recipe for which is offered below) is a very tasty and aromatic soup, which is best prepared from small fish. Due to the fact that even not very large fish are quite meaty, the soup turns out rich and very rich.

There are several dozen species of sea bass in nature, but this does not affect the taste and benefits of the meat of this fish. What they all have in common is the white color of fairly fatty meat, thanks to which it can remain fresh for a very long time, so even after defrosting its taste does not deteriorate.

Perch soup (a video of which is attached to the recipe) is an excellent option for preparing a tasty and very healthy soup. Fish does not have a distinct specific smell, so even children and those with allergies will like it. Omega-3 fatty acids, which average about one percent, have a beneficial effect on the cardiovascular system, and proteins, which are found in large quantities in the meat of this fish, are very beneficial for the brain. Despite the fact that the fish is considered fatty, sea bass soup is an excellent dietary soup.

To prepare a large three-liter pan of excellent soup, you will need very few ingredients - just take a few small sea bass, a few potatoes, carrots and herbs.

Perch soup at home is a great opportunity to taste a wonderful aromatic soup. Very often, fish soup is prepared outdoors and is considered a camp dish, since the value of such soups lies mostly in the fact that they are prepared from fresh, just caught fish. Sea bass stays fresh for a very long time, and even if you buy it in a store, the taste of homemade perch fish soup is in no way inferior to soup cooked over an open fire.

Fresh fish (if you take frozen fish, it should be thawed in the refrigerator) must be cleaned of scales, gutted, cut into several pieces if the fish is large, and filled with hot water.

It is very important to put the perch in boiling water - this way it will retain all its unique flavor and cook over medium heat for 10-15 minutes.

Since perch meat is quite fatty, you can cook fish soup without frying the onion. But if you like the taste of fried onions, then you need to chop the onions finely, the carrots into thin strips or rings and lightly fry in a small amount of vegetable oil.

If the soup is prepared without frying, then the carrots are cut into thin rings, and it is best to use green onions and cut them into small cubes.

Fish soup with perch cooks very quickly, so while the fish is cooking, you should also have time to peel the potatoes.

Potatoes can be cut into any pieces you like - cubes, cubes or thin slices.

In 15 minutes, the perch will already be cooked, so while the potatoes are cooking, it is best to remove the pieces of fish.

Place the prepared vegetables into the hot broth, cool the fish a little and separate from the bones.

Try to separate the fillets very carefully - do not leave small bones, especially if children will eat the soup.

When the potatoes are ready, the soup can be salted and spices added to taste.

At the end of cooking, add fish fillet, fresh herbs and bay leaf.

Remove the pan from the heat, cover with a lid and leave for 10 minutes in a warm place to allow the soup to steep well. You can put the pan with the fish soup in a warm oven or cover the lid with a towel.

Before cooking perch soup, prepare a sauce of sour cream and fresh herbs. To do this, finely chop fresh dill and mix well with sour cream.

The finished soup can be served. Pour the fish soup into a serving plate and serve with sour cream sauce.

To learn how to prepare perch soup, you can watch the video at the end of the recipe.

A tasty and healthy soup, which will certainly take its rightful place in your homemade first course collection, can be served not only hot, but also cold. Bon appetit!

yum-yum-yum.ru

Sea bass soup

Potatoes – 3 pcs.

Onions – 1 pc.

Ground black pepper - to taste

Bay leaf – 2 pcs.

Greens - to taste

Cooking process

In our Pomeranian region, fish soup is very popular. It is prepared from various lake, river or sea fish. Of course, the most delicious fish soup is cooked over a fire in nature from freshly caught fish. But, you can cook it at home.

Sea bass soup is rich, aromatic and tasty. I offer a recipe for fish soup that my dad taught me to cook. He was an avid fisherman, and he almost always processed and prepared the fish himself (and he brought a lot of it). If you put this fish soup out in the cold, it freezes like jellied meat, because... There is a lot of stickiness in the perch.

First I prepare the products.

I process the perch (I used a headless one) - first I cut off the spiny fins, then I clean the carcass of scales, remove the black film inside, and wash it.

I cut the fish into small pieces.

I peel the potatoes, wash them, and cut them into cubes or cubes.

I cut the onions into small cubes.

I put chopped potatoes in a saucepan, pour water, and put it on the stove. I let the water boil and reduce the heat to low. Then I add onions. After about 10 minutes, I salt the ear.

I bring the potatoes to readiness, add pieces of fish, and turn up the heat.

Then I add bay leaf and ground black pepper to the pan. I let the soup boil and skim off the foam. I reduce the heat and cook the sea bass soup for about 5 more minutes. I let the soup brew for a bit.

I sprinkle the soup with chopped herbs. We like to cut fresh herbs on a saucer and serve them with the fish soup, rather than adding them to the pan.

Sea bass soup is ready!

Enjoy your meal!

www.iamcook.ru

Perch soup is a delicious soup at home. How to properly cook perch soup: secrets, recipes, tips

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A rich, satisfying, aromatic dish - perch soup - can be prepared not only when going out into nature, but also at home.

At the same time, homemade fish soup is not inferior to soup cooked over a fire in its taste. Shall we try?

Perch soup - general principles of preparation

To cook fish soup, you can take sea or river perch, and it can be large fish or small fish. The perches must be cleaned of their entrails and washed, the gills are removed, but cutting off the head, fins and tail, removing scales or not is a matter of taste. Experienced chefs say that it is better to add perch to the broth unpeeled, as this makes the dish richer and richer.

Any recipe for perch soup is good because to prepare the soup, in addition to the fish itself, you can use the products that you currently have in your kitchen. Vegetables, cereals, herbs are placed in the fish soup - all this goes well with perches, giving the dish richness and additional flavors. When cooking the broth, add all kinds of roots, onions, and herbs to the water for flavor.

An equally important point for preparing the right fish soup is the amount of liquid used. The water should cover the perches by about 4-5 fingers. It is this factor that gives richness to the dish, turning ordinary fish soup into fish soup.

1. Perch soup

3 large perches;

Large onion head;

10 peas of allspice;

4 bay leaves;

Salt - half a teaspoon.

1. Cut the bellies of the perches and take out the entrails, wash them, remove the respiratory organs, cut off all the fins, fill with cold water, add the onion - finely chopped, any spice, salt and put on medium heat, bring to a boil.

2. When the water boils, reduce the flame to minimum and simmer for another fifteen minutes with the lid open, periodically skimming off the resulting protein foam.

3. After 15 minutes, put potatoes, cut into large cubes, into the ear, along with peppercorns, cook for another 13-16 minutes.

4. A few minutes before the fish soup is ready, add the bay leaf.

5. Let the finished soup brew for 20 minutes.

6. Remove the perches with a slotted spoon and transfer them to deep plates.

7. Pour the prepared fish soup into a serving plate, sprinkle it with parsley, and place a plate with fish next to it.

2. “Double” perch fish soup

8 small perches;

1 large perch;

2 potato tubers;

5 black peppercorns;

2 bay leaves;

Onion and dill greens - half a bunch each.

1. We wash the small perches, cut off the heads, and remove the entrails.

2. Place the fish in a plastic bag, in which we first pierce small holes. Fill with two liters of water, add finely chopped onion and carrots into small cubes, cook for 30 minutes.

3. After this time, remove the bag of perches and strain the broth.

4. In the strained broth, add potatoes cut into large cubes, pieces of large perch, allspice, seasoning, bay leaves, add a little salt, and boil for 20 minutes.

5. When the potatoes and fish are completely cooked, turn off the heat, close the pan with a lid and leave the fish soup for 30 minutes.

6. Pour into portioned plates, put a piece of fish in each, sprinkle with chopped onion and dill.

3. Perch soup with vodka

Half a kilogram of small perch;

3 potato tubers;

10 peas of allspice and 2 bay leaves;

1. We gut the perches, cut off the fins and heads, wash them thoroughly, put them in a metal container, pour cold water, add onions and carrots - in small cubes, chopped parsley root, add a little salt, bring to a boil, skimming the resulting foam frequently.

2. After the water boils, adjust the heat to low and cook with the lid open for a few more minutes.

3. Remove the cooked fish from the broth and strain the broth.

4. Place potatoes, cut into large cubes, allspice, and bay leaves into the strained broth.

5. At the very end, pour in vodka and stir.

6. Pour into plates, sprinkling with finely chopped parsley.

4. Perch soup with rice

2 large onions;

A piece of butter;

2 potato tubers;

Medium-sized perch - 2.5 kg;

3 cloves of garlic;

High fat cream - half a glass;

Stems of dill and parsley - 5 pcs.;

Ground black pepper, salt - 10 g each;

Fresh basil and cilantro - 3 leaves each.

1. We gut the perches, remove the gills, eyes, wash them, cut off the heads and tails. We put the pulp aside for now; it will come in handy later.

2. Place the tails and heads in a saucepan along with chopped onions and carrots, cook for 30 minutes at low boil and skim frequently.

3. From the flesh of the fish we make minced meat with the addition of a finely chopped onion, 2 tablespoons of boiled rice cereal, egg whites, cream, stir thoroughly, add a little salt and pepper.

4. Add the remaining rice cereal and chopped parsley to the resulting minced meat and mix thoroughly again.

5. Make small balls from minced fish and fry them in oil for 5 minutes over moderate heat.

6. Remove the heads and tails from the broth and strain.

7. Add potatoes into the broth - in cubes, carrots - in strips, cook for 10 minutes over moderate heat.

8. After 10 minutes, put fried fish balls, garlic, cut into plastic, into the fish soup, boil everything until the meatballs float.

9. Pour into plates, sprinkle chopped fresh basil and cilantro leaves on top.

5. Quick perch soup

3 medium potato tubers;

3 bay leaves;

6 peas of allspice.

1. Peel the potatoes, wash them, cut them into small cubes, place them in boiling, salted water, and bring to a boil over moderate heat.

2. After the water boils, add small gutted perches without heads and bring to a boil again with the lid closed.

3. When the water boils for the second time, open the lid and remove the foam, add a little salt, add bay leaves and peppercorns, boil for three minutes.

4. Peel the onion and cut into small cubes.

5. Remove the pan from the heat, remove the fish, pepper and bay leaves with a slotted spoon.

6. When serving, pour the fish soup into a plate, sprinkle with chopped onions, and place the fish separately in a cup.

6. Perch soup with tomatoes and celery

5 medium perches;

Fresh celery - 2 stalks;

Parsley and dill - 1 bunch each;

12 peas of allspice;

Salt, black pepper powder - 10 g each;

Oil for frying - 30 ml.

1. Remove the entrails from the perches, wash them thoroughly (if the perches are large, then cut off the heads, and put the small ones in a pan with the heads, having previously cut out the gills).

2. Fill the fish with water and bring to a boil over high heat.

3. After boiling, remove the foam.

4. Set the heat to low and put the onion, 1 carrot, 1 parsley root, washed with cold water, celery stalks and tomatoes in the skin directly into the pan, boil for several minutes, periodically skimming off the foam.

5. Remove the boiled perch with a slotted spoon, remove the skin and scales, and separate the bones from the pulp.

6. Add chopped parsley and dill stems to the fish soup and boil for another three minutes.

7. Place the fish pulp in a deep cup and fill it with broth from the pan.

8. Place the ridges and bones back into the pan and leave for 30 minutes for the broth to infuse.

9. Cut the remaining carrots, parsley root into small circles, celery stalks into thin strips, fry everything in a frying pan with butter until golden brown.

10. Remove all the ridges and vegetables from the infused broth and strain.

11. Place potatoes, cut into cubes, into the broth and simmer over low heat until softened.

12. Place vegetable sauté in the ear and boil for another 10 minutes.

13. Pour in vodka and turn off the heat, let it brew for 20 minutes.

14. Pour fish soup into plates, put fish pulp on top, sprinkle with finely chopped parsley leaves.

Perch soup is especially good if you pour vodka into it at the end of cooking. This ingredient will not give the soup any special taste or aroma, but it will perfectly hide the taste of river mud. Don't be afraid, you won't taste any alcohol, but you shouldn't give this soup to children.

A tasty and beautiful fish - red sea bass can not only be baked or fried. From it you can prepare a wonderful fish soup with large pieces of fish, worthy of a festive table. This is especially true for festive feasts that coincide with Orthodox Lent.

Ingredients

For 3 servings the fish soup came in handy:

• Gutted carcass of large sea bass;
• Large potato;
• Large carrot;
• The bulb is larger than average size;
• Several sprigs of young celery and dill;
• Mix of dry spices “For fish soup”;
• Coriander seeds;
• Bay leaf;
• Dry spicy mixture “For fish”;
• Sea salt.

Recipe

The fish must be defrosted before cooking. It is important to remove the ice in which it was stored and ensure the quality of the gutting. Thawed fish is easier to cut into portions of the required size. After all the vegetables have been peeled and washed well, you can proceed directly to cooking. The potato in the ear should be visible; according to tradition, it should be cut into relatively large pieces.

Large carrot halves of “medals” are not only tasty, they greatly decorate the finished fish soup.

Vegetables cut into beautiful pieces can be immediately placed in a pan of suitable size chosen for cooking the fish soup.

You will need enough water to form a layer of liquid over the vegetables immersed in it.

As it cooks further, it should accommodate relatively large pieces of red snapper and onions.

When the potato and carrot pieces are cooked almost until fully cooked, it is time to put the fish in the future fish soup.

Not a single meal is complete without onions. It is usually cut into thin quarter rings.

As soon as the entire onion is cut, it is time to send its pieces to the finishing fish. While the large pieces of fish are boiling, the onion strips will also be cooked.

Greens should also not be chopped too finely. Relatively large, uneven pieces of celery leaves and small sprigs of dill look very decorative.

Fresh herbs should go into the pan along with dry spice mixtures, bay leaves, coriander seeds and salt.

After the herbs and spices have boiled well, turn off the heat under the finished soup and leave it to brew for a few minutes on a cooling stove.

Red sea bass fish soup can be served “fiery” immediately after stopping cooking. The cooled version of this type of fish soup is no less tasty. A few fresh, finely chopped leaves of spicy herbs will complement its beauty and taste.

At the initial stage of preparation, you need to defrost the sea bass fish carcass. After this, we clean the scales, remove the gills, fins and entrails. Cut it and rinse thoroughly under running water. Then put the fish and peeled onion into the pan and cook for about 15 minutes.

Tip: Fish should be defrosted at room temperature.

Tip: During the cooking process, be sure to remove the foam with a spoon so that the soup is transparent.

Tip: The key to a delicious dish is fresh ingredients.

Tip: To make the soup richer, use at least 400 grams. fish.

Tip: Do not cook sea bass for a long time after boiling to preserve the whole meat.

At the next stage, peel the carrots, wash them, and cut them into large slices.

Tip: For a spicy taste, add a garlic clove to the soup.

Tip: You can also make vegetable frying for fish soup: fry onions and carrots in vegetable oil until golden brown.

Add vegetables to the resulting broth and continue cooking for 20 minutes. Add salt and spices for fish, finely chopped fresh herbs.

Tip: For flavor, don’t forget to add bay leaves and black peppercorns.

Tip: The less you stir the fish soup, the tastier it will be.

Tip: The fish soup will be more tender if you catch a sea bass carcass, separate the fillet from the bones and put it back into the soup to cook.

Tip: It's best to add sea salt.

This light sea bass soup will appeal to both adults and children. Perch in general is a wonderful fish - moderately fatty, non-bony, with delicate fibers and a delicate smell. Red sea bass soup has excellent taste and aroma.

You can cook this soup from whole perches or use only carcasses. The result won't be too different. This time I have a headless sea bass fish soup.

This simple and tasty soup is always a hit in my family, try it too.

So, how to cook sea bass soup.

How to cook sea bass soup

Pour 2 liters of water into a saucepan and put on fire. I also add a dry mixture of white roots (parsnips, parsley, celery), but this is optional. You can chop fresh parsley and celery roots.

While the water is boiling, we clean the perch, remove the black film from the belly and cut it into pieces. If you want, immediately cut the fish into portions, but I don’t like bones in soup, and my two-year-old son eats fish soup with us, so I first cut the fish into two parts. Next, I will take it apart into pieces and remove the seeds.

Place pieces of fish into boiling water and cook after boiling for 10 minutes over medium heat.

In the meantime, peel the potatoes, wash them and cut them into arbitrary pieces.

Cut the onion into small cubes and the carrots into half rings or quarter rings.

Heat the oil in a frying pan and sauté the onions and carrots until the onions are translucent.

Remove the fish pieces from the broth and strain the broth. Bring to a boil again, add potatoes to the boiling broth, and a few minutes after the potatoes boil, add carrots and onions. Cook for 15 minutes until the potatoes are almost completely cooked.

Divide the fish into small pieces, removing the bones.

Return the pieces of fish to the fish soup, add bay leaves, peppercorns and salt. Cook for 3-5 minutes.