Experienced chefs know that the main ingredient for creating a rich soup is not the flesh at all, but the head of the fish. In addition to her, fins, skin, belly and ridges are sure to be added to the correct fish broth. It is from these ingredients that the very ear is obtained, incredibly tasty and fragrant.
In this article, we will present several proven recipes for making excellent soups from fish heads of trout, salmon and river fish species. Consider the nuances of creating fish soup, give the necessary advice and recommendations. We hope you find this article useful. Let's learn how to cook the most delicious first courses!
A simple recipe for salmon soup. The first dish is good for all family members
Soup prepared according to our recipe from the ridges, tails and heads of large fish will become a real delicacy. The beautiful color of the broth, a special, easily recognizable aroma and harmonious taste - these are its main characteristics!
To make red fish soup you will need:
- 1 kg of soup set (heads, tail, ridges, abdomen);
- 3 potatoes;
- 1 carrot;
- 1 onion;
- 1 tomato;
- 2 cloves of garlic;
- 1 chili pepper;
- black pepper peas 4 pcs.;
- a small bunch of fresh herbs (dill and parsley;
- bay leaf, ground black pepper, salt.
Cooking healthy salmon fish soup
How to cook fish head soup? The recipe is completely uncomplicated. First of all, they wash the salmon, gills are necessarily removed from the heads. Remember that fresh and high-quality fish have no extraneous odors. The scales of good salmon are moist, without mucus and spots, the meat retains shape when pressed, and the eyes do not become cloudy. Prepared pieces of fish are laid out in a pan and poured with cold water. Cook for 20 minutes, be sure to remove the foam and adding salt. After the set time, the fish is pulled out and allowed to cool slightly.
Carrots, onions, tomatoes and potatoes are peeled, washed and diced. Send the vegetables to a pot of boiling broth and cook for ten minutes. While the potatoes are being cooked, the fish is removed from the bones. Send her to the pot.
At the very end, chopped garlic, chili pepper, bay leaf, seasonings are added to the soup. Give the prepared soup of fish heads to infuse and serve to the table. Such an easy to prepare and healthy dish, without frying and excess oil, is perfect for a children's and diet table. Enjoy your meal.
Low-calorie zander soup with millet
River fish, as well as sea fish, are extremely useful and necessary to maintain a balance of macro- and micronutrients in the human body. One of the most delicious fish in the perch family is considered to be the zander. Its lean white meat is very tender and not bony, has a slightly sweetish aftertaste. Delicious delicacies are prepared from it, no less inferior in their taste characteristics to noble sturgeon, trout, salmon.
We suggest you learn how to cook a delicious diet soup from the heads and meat of pike perch with millet. To prepare this first dish you will need to prepare:
- 1 kg of zander (with head, tail, ridge);
- 0.5 cups of millet;
- 5 large potatoes;
- 1 large carrot;
- 1 onion;
- 1 tbsp. l sunflower oil;
- bay leaves, spices, salt, pepper to taste;
- greens when serving.
Cooking zander soup with potatoes and millet
How to cook fish head soup? The recipe is presented to your attention. First of all, cook a good broth. To do this, gut the fish and remove the scales, gills. Cut into pieces. Place the pike perch in a pan and pour 4 liters of water. We send to the stove, after boiling, be sure to remove the foam, add the bay leaf, salt. Cook over low heat for about 40 minutes. We get the zander from the broth.
Diced potatoes, chopped onions and carrots are sent to the pan. We wash the millet well and add it to the boiling broth. Separate the zander meat from the bones, send it back to the pan. When the grits break apart, turn off the stove. In an almost ready soup of fish heads and tails, add vegetable oil and spices, let it boil for 5 minutes and remove from heat. We give the dish a little brew and serve to the table, decorating with fresh herbs.
A delicious recipe for cheese soup with red fish. A real delicacy!
The salmon fish head soup cooked according to the following recipe will delight you with its magnificent, rich taste and mouth-watering aroma. Try to cook it, you will spend a little time, and the result will exceed all your expectations.
To create this first dish you will need the following ingredients:
- 500 g of salmon (necessarily heads, tails and ridges, and fillet - optional);
- 1 onion;
- 3 potatoes;
- 1 carrot;
- processed cheese - 150 g;
- 1 tbsp. l olive oil;
- salt and ground pepper;
- 3 tbsp. l pine nuts;
- fresh dill.
Technology for making cheese soup with salmon
How to cook soup from fish heads, consider in more detail. We wash the fish, remove the scales, gills and send it to the pot with water. We put on the fire and remove the foam. Add bay leaf, salt. While the salmon is boiling, we are engaged in the passerization of vegetables.
Grind carrots on a coarse grater, cut the onion into cubes. Pour olive oil into a pan and fry vegetables. Add pine nuts to vegetables, mix and remove from the stove. Peel the potatoes and cut them into cubes.
We take fish out of the broth, carefully sort it out from the bones. We put potatoes in the pan, let it boil, add the fried vegetables, cream cheese, pieces of fish. Boil another 5 minutes, pepper and salt. At the very end, add finely chopped dill, remove from heat and let it brew for a bit.
Unusual soup with salmon, zucchini and buckwheat. Healthy first course for kids table
This unusual fish soup is prepared quickly and simply, it turns out hearty and very tasty.
To prepare it, you will need such products (calculation for a 3 liter pan):
- 500 g of salmon (soup set with head, ponytails, fins);
- potatoes 4 pcs;
- buckwheat 100 g;
- zucchini - 1 pc.;
- onion - 1 pc.;
- carrots - 1 pc.;
- 5 g butter;
- salt, bay leaf, peppercorns;
- dill and parsley.
This soup is perfect for both children and diet food. 100 g of the product contains only 32 calories, and BZHU - 2.65 / 0.82 / 3.6. Soup with salmon and buckwheat can be safely consumed at least every day and are not afraid for your figure!
Cook the original soup with salmon, zucchini and buckwheat
First of all, we’ll take care of salmon - we’ll wash it, remove the gills and send it to boil on a small fire in a three-liter pan. When boiling, be sure to remove the foam, salt, put bay leaf and peppercorns.
While the broth is boiling, melt the butter in a pan. Fry finely chopped onions, a little later - grated carrots. Zucchini, cut into cubes, also sent to the pan. Cook for 3 minutes stirring.
We clean the potatoes, cut into cubes, buckwheat well washed. We get fish from the broth. Put potatoes and buckwheat in a saucepan, let it boil for 8 - 10 minutes, add the roast and salmon meat cleaned of bones. Cook until potatoes are cooked.
At the end of cooking, add chopped parsley and dill, remove from heat. A hearty and healthy meal with a minimum of calories is ready. When serving, pour the soup into portioned plates, add half a boiled egg and enjoy the result.
Proven Light Fish Salmon and Rice Fish Soup Recipe
This tasty fish dish is tasty, not high-calorie and not too expensive financially. In comparison with other salmon fish, pink salmon is not so expensive and, properly cooked, is in no way inferior in its taste characteristics to salmon or trout. It is difficult to overestimate the benefits of pink salmon for the human body - its meat contains a large amount of protein, iodine and phosphorus, as well as valuable unsaturated fatty acids.
To prepare a light fish soup you will need:
- pink salmon soup set (with head, ridge, tail) - 600 g;
- 4 potatoes;
- 2 onion heads;
- 3 tbsp. l long grain rice;
- salt, black pepper, bay leaf, peppercorns;
- a bunch of parsley;
- petiole celery.
Cook a delicious first course with red fish and rice
How to cook soup from fish heads? A recipe with a photo is presented to your attention. First, my fish, do not forget about the removal of gills and scales. Put the pink salmon in a pan and pour cold water. Cook over low heat until boiling and remove the foam. Salt to taste. Add the whole onion, celery stalk.
While the fish is cooking, peel and cut the potatoes into cubes. Grind one onion and carrots. Rinse well.
We take pink salmon from the boiling broth, put it on a plate - cool. Pour the broth through a sieve into another pan, remove the onion and celery. Free the meat from the bones. In the strained broth add potatoes, carrots, onions. We send rice to vegetables. Bring to a boil and cook until tender. Add spices, salt.
Ready fish soup is seasoned with chopped herbs and let it brew for half an hour. Serve pink salmon soup with rice, spilled on portioned plates, with dark bread and green onions. Enjoy your meal!
We hope that the recipes presented in this article will be useful to you. Even if you do not respect the fish too much, be sure to enter it into your diet, make the daily menu more varied and useful. Cultivate the habit of regular use of sea and river fish in your children, because it brings great benefits to the growing body, saturating with valuable protein, without excess fat and calories. Be healthy and culinary you success!