Chowder is a delicious dish with a specific but pleasant aroma. Being inherently fish soup, it must be prepared only from freshly caught products. Otherwise, the dish will no longer be considered a real fish soup. Moreover, the use of frozen ingredients is not allowed. This article describes how to prepare an ear from river fish. Getting this camping dish is quite easy and simple.
Important tips and tricks
The best and most delicious ear from river fish is obtained using several of its species. When preparing this truly marching dish immediately after the catch on an open fire, they must use all the “trifle” caught in fishing. It is poured into the boiler, while the ruff and perch can not even be cleaned of scales. But to gut any fish, even small ones, still have to. The more species are used, the more rich and aromatic the broth is obtained.
While the ear is cooked from small river fish, start preparing the remaining ingredients. Larger individuals are carefully and gently released from the guts, as the gall bladder can be accidentally crushed. Such a “defective” fish, cut “in haste”, can ruin the whole dish with a bitter taste. Therefore, when bile enters the meat, cut it off without stinging, while slightly gripping the surface around it, and then rinse thoroughly under running water. Put medium and large carcasses divided into equal pieces into the broth after filtering it. Also, ear from river fish is usually seasoned with vegetables such as onions, fresh carrots, potatoes. During cooking, be careful not to digest components. After immersion in the fish mass, 10-20 minutes are enough. Be sure to use various spices and herbs in large quantities. Serve the dish hot, "with smoke", putting each in a plate a few fish pieces.
How to cook the ear from the river fish "Private"
Structure:
- 2.5-3 kg of freshly caught (any) fish;
- 3.5 liters of raw plain water;
- 2 onions medium bulbs;
- 1 carrot;
- 1 small parsnip root;
- 4 medium chopped potatoes;
- 3 leaves of laurel;
- 1 large bunch of fresh young dill;
- 7-8 peas of allspice black pepper;
- 1 tsp dry tarragon powder;
- 1 incomplete Art. l ordinary salt.
Cooking
- In hot, slightly salted water, put potatoes chopped into strips. You can immediately lower the fish heads (without gills) and tails.
- After boiling, remove the resulting foam. Finely chop the onion and parsnip, and chop the carrots with a coarse grater. Put the vegetable mass in a pan and simmer for about 20 minutes.
- Ear from river fish must necessarily consist of large pieces, though not too boiled. Divide the most important mandatory ingredient into the same portioned parts (5-6 cm wide) and dip in the finished broth with vegetables.
- After 15 minutes slow cooking the fish will reach readiness. Salt to taste and sprinkle with all the spices. Chopped greens are thrown into the ear after turning off the fire. Let the dish brew for about 10 minutes. The fragrance is indescribable, isn't it?