Hake soup: several recipes

Since the Soviet times, this fish is considered in our area both affordable and affordable. What is it, hake fish soup can be called popular in the USSR and in the post-Soviet space. When in the relevant departments of the stores were available for sale: only a headless hake, the back of a pollock and a tulk - here you will inevitably become popular and famous! In addition, in public canteens, the so-called "fish days" were holy. And therefore, every member of the society at least once in his life tried an ear or hake soup. Let’s and we will try to cook this dish.

Hake Ear: Basic Recipe

Of course, such a fish cannot be caught in the nearest body of water, even if the fisherman is successful. Therefore, we go to the supermarket for the main ingredient. And our hake (or ear) soup will ultimately look more like a home, kitchen than made in the field. Moreover, to prepare a delicious dish, we need very little time and the simplest components.

Selection of ingredients

By the way, in the fish departments hake is sold in an ice-cream condition: the classic “headless” and filet. You can take both options. But the fillet is preferable, since in the finished soup the bones will not come across (and there will be no need to filter it beforehand). So, for a three-liter saucepan we need to take 2 medium carcasses of hake (or several fillets), three potatoes (if there is a season, then you can take young - it will be tastier), a large onion, one carrot, black pepper, bay leaf, dill, a little butter, salt.

Cooking

• Peel the potatoes, rinse, cut into large cubes.
• Peel and wash the carrots, cut in half rings.
• Peel the onion, rinse, chop finely and add in a frying pan in butter.
• Hake defrost (it is better to do this in a natural way, and not in a microwave or hot water), rinse and cut portionwise.
• In boiling water we introduce chopped carrots, potatoes and cook until half cooked.
• We introduce fish and onions, simmer for another 10 minutes. In the final, add chopped fresh dill and turn off the stove. We cover the pan with the ear lid - let it brew a little.
• Hake ear is ready to eat. By the way, according to the good old tradition of fishermen, you can add a glass of vodka to it before readiness to taste it (of course, if the soup will not be consumed by children or pregnant women). They say it tastes better, and the ingredients reveal their additional taste.

Hake Soup: Chinese Recipe

In China, it is customary to cook a dish with mushrooms and cabbage. For this we need: 300 grams of hake fillet, the same amount of champignons and white cabbage, juice of one lemon, vegetable oil, ground black pepper. According to the rules, you also need to add chopped anise (but for those who do not like its smell - you can not use it by skipping this ingredient).

Cooking

Chinese hake soup begins with the preparation of the ingredients. By the way, as you already noticed, it is cooked without potatoes and carrots. But for those who are used to using them, you can gradually introduce these 2 components.

Cabbage must be finely chopped. Rinse the mushrooms and cut into slices or cubes - as you like. We cut the fish fillet into cubes two by two centimeters in size. We put everything except fish in a pan and fill it with water. Bring to a boil and cook until half cooked over the smallest fire. Enter the hake fillet and cook another 7-10 minutes. And at the very end we introduce spices and lemon juice. Turn off, cover and let it brew. In a ready-made soup in Chinese, you can add chopped fresh herbs or decorate with it.

Spanish Orange Soup: Gourmet

Delicious hake fish soup can also be prepared with the participation of such an exotic fruit as an orange. And it will be very tasty. Why not give it a try?

You need to take: a kilo of hake, 4-5 fruits of orange (bitter oranges are best suited for these purposes - they can be freely purchased in supermarkets, 300 grams of small potatoes (to cut into halves or slices), one large fresh tomato, a couple of large tablespoons of oil olives, a head of garlic, a little paprika, a mixture of peppers to taste, salt and fresh herbs.

1. We cut the fish into several thin parts, separating the ridges. Put the fillet on a plate, sprinkled with salt. Place the dishes in the refrigerator for a while.
2. We put the ridges of fish in a three-liter pot and fill it with water. Remove the peel from the oranges, disassemble the slices and put in the same container with the ridges. Bring together to a boil, remove the foam, cook on low heat for half an hour. Then squeeze the juice of oranges into the broth, and remove the cake.
3. Bring the olive oil to a boil in a pan. We press the garlic there, fry until golden, and then - remove the garlic from the oil. In this oil, fry the onions slightly first, and then the chopped tomato.
4. We send everything to the pan, mixing thoroughly. And cut the potatoes in halves or circles. And throw it there (cook until half-ready root).
5. Add the fish pieces (from the refrigerator) to the pan and cook for another 10 minutes. Cover with a lid and set aside from the heat. Let it take about 15 minutes and you can serve. And before serving, already on the plate, Spanish hake soup can be sprinkled with chopped fresh herbs - it will be tastier!