Before you make fish soup, you must first cook the broth. The most delicious broths are from the so-called partial (perch, pike perch) fish, they are the most rich. The fish cleaned from scales, gutted and cut into portioned pieces are placed in a pan, filled with cold water. Salt, sliced onion and roots are put in water. The fish is cooked on low heat for about half an hour, after which its pieces must be removed and the fish heads boiled separately for 15 minutes (gills must be removed from them before cooking). The broth can be cooked not only from the pulp, but also from the heads, tails, bones and fins of partial fish. At the same time, the fillet is cut off to prepare a second dish, the fins and heads are washed, and the ridge is cut into several parts. All put in a pan and cook for about an hour, along with roots and onions. The finished broth is filtered and used for cooking soups.
Soup on fish broth can be cooked with pearl barley, rice, barley and other cereals. An interesting and fairly simple recipe for fish soup is a pickle with fish meatballs. To prepare it, pearl barley is first languished in a water bath for swelling for half an hour, then boiled in a fish broth over low heat. Add chopped potatoes, pickles, as well as fried roots (parsley) and carrots. You can also add strained cucumber pickle to the broth. Five minutes before cooking, pre-cooked meatballs of 200 g of ground fish fillet and bread crumb (50 g) are put in pickle.
The next recipe for fish soup is the so-called hodgepodge. You can take almost any fish for her - the main thing is that she is not very small and not very bony. It is also allowed to combine several of its varieties, so the hodgepodge will be even tastier. Fillet is removed from the fish, it is cut into small pieces. Broth is brewed from the heads and chopped bones. Chopped onions are fried in oil, then tomato is added to it and stewed for five minutes. The onions are transferred to the pan, pieces of fish, finely chopped pickles and fresh tomatoes, capers (they can be replaced with olives), spices are added there. Pour it all together with hot fish stock, salt and boil until all ingredients are ready (about 15 minutes). Serve a hodgepodge with sliced lemon and herbs. Thus, in answering the question of how to prepare a fish hodgepodge, there is nothing complicated: it is only important to observe the recipe. For a pound of fish, you should take a head of onion, a couple of tomatoes and 4-5 cucumbers, 50 g of tomato, several olives.
You can also cook mashed soup from fish. This recipe for fish soup allows you to cook a gentle, nutritious dish. To do this, you can take, for example, carp, cod, pike perch, saffron cod. In this case, the broth is cooked from bones and heads separately from the pulp, which should be stewed until cooked with onion and butter. After that they are connected: fry 2 tbsp. tablespoons of flour in the same amount of oil, diluted with 4 cups of broth, add fish and cook for about 20 minutes. The finished soup is rubbed through a colander, 500 ml of milk and, if desired, 2 crushed egg yolks, oil are added to it. Small croutons are served with mashed fish soup. This recipe is for about 800 g of fish.
Finally, the most popular recipe for fish soup is ordinary fish soup. It can be cooked from pike perch, perches, ruffs and other small fish - you should not just take crucians and a line for its preparation . Ruffs and perches boil right in the scales, only gutted - this will give the ear a specific stickiness. So that the broth does not get bitter, gills should be taken out from the perch.
Salted fish, add onions and roots, pour cold water, cook for about an hour on low heat, then filter the broth. Ready-made fish soup can be served with pies, pieces of boiled fish are placed in portioned plates. For 1 kg of fish, 3 liters of water are taken and 1 pc. parsley root, celery and onion.