Chowder is an original Russian dish and should not be confused with fish soup. It would seem, what's the difference, because in both cases the basis is the same - fish stock? However, there is a difference, and, according to experts, it is very big. Firstly, any recipe for fish soup at the stake involves the use of certain types of fish. From gudgeon, bleak, ram, mackerel and gobies, for example, you can cook a rich soup, but not the ear. Zander, ruff, whitefish and perch are suitable for this magical dish. You can add burbot, ide or catfish to them, and you get a wonderful so-called white ear.
The classic recipe for fish soup at the stake implies that you can cook four of its species. In addition to the mentioned white, it is also black, red and triple ear. Blackfish needs crucian carp, asp, common carp, rudd, chub or carp. Red, of course, is prepared on the basis of red fish - sturgeon, salmon, trout, stellate sturgeon. An obligatory element of red soup is saffron.
Triple ear, respectively, is prepared from all these three types of fish. In some cases, a similar recipe for fish soup on a fire involves cooking a broth from one fish. Fillets of two other types are used as the basis of the dish.
Ear at the stake: recipe
Photo of fish soup is already appetizing! It reminds of the smell of fresh air and smoke, the sounds of the forest and the river, and it seems that no matter what boils in the pot, it simply cannot be tasteless. However, if you do not follow some rules, even the most proven recipe for fish soup at the stake may not live up to expectations.
Firstly, the dishes (pot) must be made of non-oxidizable material. Otherwise, instead of fish soup, at best you will get a delicious
fish soup. Secondly, the fish for this dish should only be fresh. Naturally, in some cases, if it is not about fishing, the product will not be just caught. No problem. The main thing is that the fish does not give in to freezing and is really fresh, yesterday's maximum. The most delicious ear, of course, is the one that is prepared, so to speak, "without departing from the box office" - directly during fishing. In this case, it is recommended to take the water in which the fish swam, waiting for you to cook the ear from it.
The recipe for cooking fish soup on a fire involves the use of fish, vegetables (potatoes, carrots, onions), herbs and spices. At the same time, there should be a minimum of vegetables, but you can dream up with spices. There can be no cereals in this dish! If they are, this is not fish soup, but fish soup.
Now about the cooking process. In a pot, bring to a boil two liters of water. After salting it, we send 3-4 potatoes, coarsely chopped, into the pan, chopped two medium onions, chopped parsley root and rings - carrots. There we put the heads and tails of the fish. We need her one and a half kilograms. After keeping these ingredients on low heat for about ten minutes, the broth should be filtered. Throw away the fish, and the vegetables must be returned back. Send spices to the pot in the form of pepper, bay leaf and parsnip root. Boil the dish for another five minutes over low heat. Then, giving in to the heat, put pieces of fish in the pot. They must be at least five centimeters wide. After boiling, another fifteen minutes, the ear must be cooked on low heat with (necessarily!) The lid open. And just adding greens (dill, parsley, tarragon) to the dish, you can close the pot with a lid so that the ear is infused for 10-15 minutes. Enjoy your meal!