Fish makes our table not only more diverse, but also much more useful. And if you remember how persistently the doctors recommend not avoiding the first courses, it becomes clear that the Pollock ear should be on the menu almost every day. Of course, almost any fish is suitable for fish soup, however, pollock is the most affordable variety, and the ear with it is tender and fragrant. Even an avid vegetarian will occasionally agree to treat himself to it.
Fragrant Fish Soup
The “correct” ear, according to the fishermen, should contain less extraneous ingredients. Ideally, only fish, greens and vegetables should be present. Pollock ear, the first recipe we offer, fully meets these requirements. First, a broth is made for her: a third of a kilo of fish fillet is cut in not too large pieces and cooked for about seven minutes from boiling. Then pollock is caught by a slotted spoon, and in its place in a boiling broth are placed crushed celery root and cubes of potatoes. While the soup is boiling, bell peppers cut into strips, chopped celery stalk and chopped leek are added to the pan. It is better to use oil mixed - vegetable with cream. The roasting goes to the pan, as soon as the potatoes soften a little. Five minutes later, cubes or semicircles of carrots with chopped onion are thrown there too. When the potatoes are completely ready, the fish slices return to the ear, it is salted and seasoned, set aside from the insisting plate under the lid.
Children's option
Pollock ear is certainly useful for babies, and starting from the toothless age. It’s better to cook it once. A small piece of fillet (150 grams) is placed in a saucepan with a glass of fresh water. When the fish is cooked, the broth is filtered, the chopped potato tuber, half of the onion and a third of the large carrot are laid in it. To speed up the process, these vegetables can also be cut into large pieces. When everything is ready, the soup is passed through a blender or food processor, flavored with herbs and sour cream. If the child can already chew, you can add half the boiled quail egg to the plate.
Hearty Fish Soup
Not everyone in the first dish is satisfied only with vegetables. If you want a more hearty dinner, you will have an ear from pollock with millet. For her, a large onion is chopped and a large carrot is rubbed. In oil (vegetable) vegetables are fried directly in a soup pan until half soft, and then poured with two liters of salted water. When it boils, large pieces of two carcasses of pollock and a straw of three potatoes are immersed in it. After a few minutes after the next boiling, half a glass of washed millet is poured, and cooking continues for another quarter hour. About five minutes before turning off the stove, laurel and peas are added to the soup.
Pollock ear: multicooker recipe
The miracle machine greatly facilitates all culinary processes. This also applies to first courses. The only thing the housewife needs to do is prepare the products.
- The carcass or fillet is washed and chopped into portions.
- Three potatoes are cut into cubes.
- Medium-sized carrots crumble in circles (you can grate, but it will not be so beautiful).
- The onion is peeled and cut in half (a small one can be left whole).
- A bunch of greens is washed.
All products are placed in the bowl, supplemented with parsley and pepper, with millet or rice, if desired. Water is poured into the tank, salt and seasonings are added, the lid closes and the quenching mode for an hour is turned on. If you are in a hurry, you can choose a baking mode, then the Pollock ear will be ready in half an hour. After the timer signal, greens, peppers, onions and laurels are removed, and the ear is laid out on plates and sprinkled with fresh herbs.