How to cook fish soup from red head fish. How to cook fish soup from heads. The cooking process is quite simple

It cannot be said that fish soup is as common a first course as borscht or soup. First of all, it is associated with a fire, a pond, fishing, and a pot. However, you can prepare a delicious fish soup at home, but it won’t have the smoky flavor. It is not necessary to cook it from a whole fish; for fish soup, the head, fins, ridge and tail are enough; it will turn out more rich. The rest of the set of products is classic: potatoes, carrots, onions and cereals (millet is best for fish soup). A large number of spices (peppers, cloves, bay leaves, dill, basil) are also added to this dish. And now in detail about how to cook fish soup from a fish head and what it should be served with.

Ingredients

• fish heads – 2-3 pcs.;
• water – 2-2.5 l;
• onions – 2 pcs.;
• carrot – 1 pc.;
• potatoes – 4-5 pcs.;
• millet – 100 g;
• bay leaf – 1-2 pcs.;
• parsley – 6-8 sprigs;
• black pepper and salt - to taste;
• vegetable oil – 2-3 tbsp. l.

How to make fish soup from a fish head

Rinse the fish heads thoroughly under running cool water, remove the gills and place in a saucepan. Pour water and place on the stove. As soon as signs of boiling appear, remove the foam that has formed on the surface using a slotted spoon, turn the heat to low and simmer covered for 15-25 minutes (depending on the size of the fish heads).

While the broth is cooking, prepare the vegetables. Peel and peel them, wash them. Cut one onion in half, also take half a carrot. Place them cut side down in a hot frying pan without oil and fry until the vegetables begin to brown.

When the broth has been boiling for 15 minutes, add the fried onions and carrots to it; in this form they will give the finished soup more aroma and taste. Continue cooking for another 10-15 minutes.

Cut the remaining half of the carrots into thin strips (can be slices). Chop the second onion into small cubes.

Cut the potatoes into medium slices.

Strain the finished broth through two layers of gauze to remove not only large components, but also small bones that may separate during the cooking process. Pour the broth back into the pan and place the potatoes in it.

Add pre-washed millet to the broth. Bring to a boil, cover with a lid and cook until the ingredients are half cooked.

Now add chopped onions and carrots, throw in bay leaves. Stir and cook over low heat until all products are soft.

Rinse the parsley, chop finely and place in a saucepan. Season with salt and pepper to your taste. Pour in the vegetable oil, stir, bring to a boil again and turn off the heat.

Remove the bay leaf and let the aromatic first dish brew for another 15-20 minutes under the lid. Now the fish head soup is completely ready, serve it with black bread, pies, boiled eggs and green onions. Bon appetit!

Cooking tips

• For a tasty fish soup and light broth, use fish that is as fresh as possible.
• You can lighten the broth using beaten egg white, which is added to the broth with constant stirring.
• Keep an eye on the foam; it must be removed.
• Frozen fish heads are also suitable for preparing fish soup. When buying a whole fish for the holiday to fry or bake, do not throw away the head, tail and spine; put them in the freezer. Only when you decide to cook fish soup, it is important to defrost them correctly. Do not put in water (especially hot water) or heat in a microwave oven. Simply remove from the freezer ahead of time and let thaw at room temperature.
• When cooking fish soup, you can also add tail, ridge and other fish pieces.
• For fish soup, it is better to use sea fish, but river fish is also suitable. If you cook river fish, then to eliminate the smell of mud, sprinkle the heads with lemon juice.
• You can cook fish soup from different heads, but it is better not to take more than two different types.

Ukha is a rich and appetizing dish with a characteristic strong aroma. The most delicious fish soup comes from fish heads. You will now learn how to cook fish soup from heads.

• Before cooking the fish soup, the gills and eyes must be removed from the heads;
• frozen heads are not defrosted before cooking, otherwise the soup loses its taste;
• fish soup can be cooked from the heads of different types of fish, excluding red fish;
• Ukha from the head of red fish is always cooked separately.

And now we tell you the recipe for how to cook fish soup from salmon heads.

Salmon head soup recipe

To prepare this recipe you will need:

• several heads of salmon,
• three potatoes,
• one carrot,
• one head of onion,
• three pieces of allspice,
• bay leaf,
• ground black pepper,
• two pinches of dried herbs,
• half a bunch of fresh dill,
• salt.

How to cook fish soup from salmon heads?

1. We wash the salmon heads, put them in a saucepan and fill them with cold water.
2. Place the pan over low heat and bring the water to a light boil.
3. We monitor the formation of foam and, if it occurs, immediately remove it with a slotted spoon. After that, put allspice in the pan.
4. Heads for fish soup should be cooked for 30 minutes over very low heat.
5. At this time, wash and peel the onions, carrots and potatoes. Finely chop them and after 30 minutes add them to the broth. We also put salt and all the spices there. After this, cook for another 20 minutes.
6. When the salmon heads are completely cooked, remove them from the broth. Separate the fish meat from the bones. There is enough of it in the head of the salmon. We put the resulting pieces of fish back into the ear.
7. Let the ear from the heads brew for another 10 minutes. Then put finely chopped dill in it and cover with a lid. At this point the cooking process is completed and our fish soup is ready.

How to cook fish soup from pike heads?

If you want to cook fish soup from pike heads, the recipe will be slightly different.

1. The main distinguishing point in cooking fish soup from heads is that 300 grams of pike caviar is added to the fish soup. It gives the ear a refined and richer taste. The film must be removed from it. There are also some differences in preparation.
2. Next, you need to cook the cleaned pike heads, placing them in cold water. Remove any foam that appears. Pike heads cook quickly.
3. Cut potatoes for fish soup into large cubes, onions and carrots into rings.
4. Remove the heads from the broth and add the vegetables.
5. When the potatoes are cooked, add the peeled caviar to the pan.
6. Cook the fish soup for another 5 minutes and turn it off.
7. Pour the fish soup from the heads into plates, put the heads there and sprinkle with finely chopped dill.

You will be surprised, but the fish soup from the head and spine is no worse than from a whole fish. I’ll tell you a secret: it turns out better, because the most delicious, richest fish soup needs bones and is cooked on the bones, and not on tender sirloin parts. Actually, this is a real fish soup, correct in all respects: fish soup is a concentrated broth from such parts of the fish as the tail, head, fins and spine, ridge. In addition, cooking fish soup from the head and spine is a good, economical, budget solution. Having bought one fish, you can prepare 2 dishes at once: from the carcass something for the second, and from the “bones” for the first.

My fish soup includes a classic set of products: potatoes, onions, carrots and millet. Millet is the best grain for fish soup, the most suitable.

The process of preparing fish soup consists of 3 steps:

1. first we will weld the head and spine;
2. then add fried vegetables to them and cook some more;
3. In strained fish broth, cleared of bones, cook potatoes and millet, season the broth with carrots, herbs and fish meat.

The fish meat, as you can see, is cooked for quite a long time and as a result becomes part of the concentrated fish broth.

Important: Don't forget to remove the foam from the surface of the broth!

To cook fish soup from the head correctly, you need to know a few tricks:

• if you decide to cook fish soup from the head of a river fish, you may have to do something about the smell of mud - you can deal with it by sprinkling the fish with lemon juice;
• the correct ear is a transparent ear: always remove the gills and eyes and cook the soup over low heat - the broth will turn out not only transparent, but also rich;
• if the broth turns out “dirty”, break the protein into it - this is a well-known “scavenger” that will collect all the dirt in the broth (don’t forget to throw away the cooked protein later);
• fish broth and chicken broth have a lot in common: the broth will turn out beautifully golden if you cook an onion in its husk, a small piece of butter (not vegetable!) will add flavor, and herbs will add aroma - dill and parsley will add flavor to the soup.

Ingredients

• fish head 1 pc.
• fish ridge 1 pc.
• water 1-1.5 l
• potatoes 320 g
• millet 50 g
• carrots 150 g
• onion 150 g
• sunflower oil 1-2 tbsp.
• parsley 7 sprigs
• bay leaf 1 pc.
• salt to taste
• ground black pepper to taste

How to make fish soup from a fish head

1. 
   So, let's start preparing the fish soup. If the head and spine of the fish are in the freezer, remove and keep at room temperature until completely thawed. (This is recommended in cooking textbooks, but I have been ignoring this step for a long time - I just rinse it and put it in a saucepan.) Pour water and send it to moderate heat. Bring to a boil. Set the burner to low flame and cook for 15 minutes. If the fish head is large, it will take longer.
2. 
   Now let's do the vegetables. Peel, rinse and dry half the carrots and onions with a napkin. Heat the frying pan. Place the prepared vegetables cut side down and fry without oil until browned. Vegetables cooked this way will add more flavor and aroma to the finished broth.
3. 
   After 15 minutes from the start of cooking the fish soup, add the fried vegetables to the broth. Cook for another 10-15 minutes after boiling.
4. 
   Meanwhile, prepare the rest of the vegetables. Chop the remaining carrots into thin strips.
5. 
   Cut the onion into small cubes.
6. 
   Wash and peel the potatoes. Cut into medium pieces.
7. 
   Remove large fish bones from the broth. Strain the fish broth in gauze, folded in half to remove small bones. Also remove the carrots and onions. Pour the broth back into the pan. Dip the potatoes into it.
8. 
   Immediately add the washed millet. Boil it. Cook the potatoes and millet until half cooked.
9. 
   Add chopped carrots, bay leaves and onions. Stir. Cook until all ingredients are soft.
10. 
    Add chopped parsley, salt, ground pepper. Stir, boil again and turn off the heat. Remove the bay leaf from the pan. Let the fish soup steep for 15-20 minutes and enjoy your meal!

We present to you a classic recipe for fish head broth, it is simple, the main difficulty, perhaps, is only in the correct preparation and processing of the head of a large fish.

Products:

For 1000-1200 gr. fish heads

• 1 head of onion,
• 1 parsley root,
• parsley or celery;
• salt to taste.

How to process a fish head

The head of the fish, as well as the tail, remain after and are suitable for preparing delicious fish soup or healthy broth. Before you start cooking broth from fish heads, they must be properly processed.

Use a knife to cut out the eyes of the fish.

Although the head can be lowered into the broth with the eyes, professionals prefer this exact aesthetic treatment of the fish head.

Remove the gills from the head of the fish so that during cooking they do not add bitterness to the broth.

The heads of large fish can be cut in half or into 4 parts. Scald the head of the fish and rinse immediately with cold water.

Prepare the head, tail and belly of the salmon for cooking the broth.

Broth cooking process

1. Place the heads in a saucepan, add cold water, bring to a boil, carefully remove the foam and add salt, chopped onions and parsley root, as well as a “bunch” of celery and parsley;

2. Close the dish with a lid, significantly reduce the heat and cook the heads for 1 hour, then take them out, remove the meat from the heads and put it separately, and put everything that remains of the heads back into the pan and continue cooking for about another 1 hour .

3. Then remove the broth from the heat, let it sit for about 30 minutes, remove any floating fat and strain the broth.

Advice: To give the broth a more appetizing, attractive look, you can lightly fry the carrots, grated on a fine grater, in vegetable oil, and then strain 2-3 teaspoons of this oil into the broth.

It is advisable to use the pulp and cartilage of the heads to fill pies, which are good served with this broth.

Fish soup is the first dish that many of us associate with fishing. In order to recreate the wonderful atmosphere and have a good rest, you don’t need to go out of town to a lake or river. You can prepare aromatic fish soup in your home kitchen. We will tell you how to cook fish soup from a fish head.

Traditions of Russian cuisine

As a rule, the head and tail of the fish are added to the fish soup, and the fillet is used for frying or baking in the oven. If you want to pamper your household with something delicious, prepare fish soup. There's probably a fish head in your freezer.

Preparing fish soup from a fish head will not take you much time. We will describe the most popular and simple recipes for fish soup, but before that, let's learn some useful tips from experienced housewives:

• Cook fish head soup in filtered water.
• To prepare the described dish, dishes made of non-oxidizing material, for example, enameled, are suitable.
• If the fish heads were stored in the freezer, then there is no need to defrost them, otherwise the product will lose its former aroma and taste.
• The heads should first be thoroughly washed; be sure to remove the gills and eyes. Some fish have very sharp teeth, keep this in mind when cutting the head.
• Boil the fish heads until fully cooked, periodically removing the foam.
• The boiled heads are removed from the broth with a slotted spoon, cooled, and then the fillet is separated from the bones.
• It is recommended to strain the broth and then bring it to a boil again.
• Traditionally, potatoes, carrots, onions and herbs are added to fish soups.

• To make the dish more filling, you can add pearl barley, rice, or millet grains to your fish soup.
• Peppercorns and bay leaves will add a delicious aroma to the fish soup.
• Want to cook a savory dish? Then don't skimp on the spices. Add pepper mixture, anise, rosemary, nutmeg, ginger powder, and saffron to taste.
• To make the soup tastier, cook it in an open container.
• If you are using low-fat fish, add a few tablespoons of refined sunflower oil.
• Chop vegetables in a convenient way. Traditionally, whole vegetables are placed in the fish soup.
• Parsley adds an exquisite aroma and unique taste to fish soup. Add a few sprigs of fresh herbs or dried root.
• To prepare royal fish soup, you can use pink salmon, salmon, trout, and other seafood. As a rule, caviar is added to such dishes.
• The fish soup should be served hot, generously seasoning the first dish with fresh herbs.

Many homemakers are interested in how to cook fish soup from the head of a silver carp. Why silver carp, since you can find countless varieties of fish on the domestic market? The exception, of course, is that you caught this fish yourself, and now you want to cook a delicious soup in the lap of nature.

Experienced chefs claim that there are no significant differences in preparing fish soup from different types of fish. The only difference may lie in the cutting and preparation of the carcass.

Today we invite you to cook a delicious fish soup from pink salmon fish head. To make the soup more satisfying, add a little pearl barley. By the way, this dish is suitable for those who observe church canons, that is, fasting, as well as for the dietary diet.

Compound:

• 1 head of pink salmon;
• potatoes – 4-5 pcs.;
• 1 piece onions;
• 1 carrot;
• 1 piece sweet bell pepper;
• 2-3 pcs. garlic cloves;
• greens - to taste;
• 3-4 tbsp. l. pearl barley;
• salt, peppercorns, bay leaves and other spices - to taste.

Preparation:

• Pour 3 liters of filtered water into a thick-walled container.
• Place the dishes on the stove and bring the liquid to a boil.
• As soon as the water boils, put the pink salmon head into it, without defrosting it first.

• Add a little table salt and cook the broth for 15 minutes.
• Peel the potatoes and chop them into equal cubes.
• After 15 minutes, place the pink salmon head on a plate, and add chopped potatoes and pearl barley to the broth.

• Once the fish head has cooled, we can cut it, separating the fillet from the bone.

• Place the fish fillet in the broth and boil with potatoes and pearl barley.
• At the same stage, add laurel leaves to the fish soup.
• Cut the sweet bell pepper, remove the seeds and stem. Wash thoroughly and chop into strips or equivalent cubes.

• As soon as the potatoes and pearl barley are almost ready, add chopped carrots, sweet bell peppers, garlic cloves and onions to the soup.
• Mix everything well, add peppercorns, as well as chopped herbs.

• Continue cooking the fish soup for 10-15 minutes.
• Place the fish soup on portioned plates and serve, seasoned with rye crackers.

• Do you see how rich, aromatic and thick fish soup we got? By the way, if you don’t like pearl barley, you can replace it with rice or millet.

You can prepare aromatic fish soup in your home kitchen. You don't have to go out into nature to do this. Some housewives add a few drops of liquid smoke to fish soup. If you are preparing a delicious soup, try to diversify its taste with seafood, for example, squid fillet, shrimp, caviar. For aroma and unique taste, you can add a lemon wedge to the plate before serving. Bon appetit!