Is it possible to cook fish soup from hake? Hake soup - recipe. Hake soup: Chinese recipe

Since Soviet times, this fish has been considered both accessible and affordable in our area. Why, hake can easily be called popular in the USSR and the post-Soviet space. When in the relevant departments of stores only “headless” hake, pollock back and sprat were on sale - then you will inevitably become popular and famous! In addition, so-called “fish days” were religiously observed in public canteens. And therefore, every member of society has tried fish soup or hake soup at least once in their life. Let's try to cook this dish.

Hake soup: basic recipe

Of course, such fish cannot be caught in the nearest body of water, even if the fisherman is lucky. Therefore, we go to the supermarket for the main ingredient. And our hake (or fish soup) soup will ultimately look more like homemade, kitchen-made, rather than made in the field. Moreover, for cooking delicious dish we will need very little time and the simplest components.

Ingredient Selection

By the way, in fish departments hake is sold in a frozen state: classic “headless” and fillet. You can take both options. But fillet is preferable, since there will be no bones in the finished soup (and there will be no need to strain it first). So, for a three-liter pan we need to take 2 medium hake carcasses (or several fillets), three potatoes (if there is a season, you can take young ones - it will be tastier), a large onion, one carrot, black peppercorns, bay leaf, dill, a little butter, salt.

Preparation

• Peel the potatoes, wash them, cut them into large cubes.
• Peel and wash the carrots, cut into half rings.
• Peel the onion, wash it, chop it finely and saute it in a frying pan in butter.
• We defrost the hake (it is better to do this naturally, and not in the microwave or hot water), wash it and cut it into portions.
• Add chopped carrots and potatoes to boiling water and cook until half cooked.
• Add the fish and onion, cook over low heat for another 10 minutes. At the very end, add chopped fresh dill and turn off the stove. Cover the pan with the fish soup with a lid and let it sit for a while.
• Hake soup is ready to eat. By the way, according to the good old tradition of fishermen, you can add a glass of vodka to it before cooking (of course, if the soup is not consumed by children or pregnant women). They say it becomes tastier and the ingredients reveal their additional flavor qualities.

Hake soup: Chinese recipe

In China, the dish is usually prepared with mushrooms and cabbage. For this we need: 300 grams of hake fillet, the same amount of champignons and white cabbage, juice of one lemon, vegetable oil, ground black pepper. According to the rules, you also need to add crushed anise (but for those who don’t like its smell, you can skip this ingredient).

Preparation

Chinese hake soup begins with preparing the ingredients. By the way, as you have already noticed, it is prepared without potatoes and carrots. But for those who are accustomed to using them, you can introduce these 2 components little by little.

The cabbage must be finely chopped. Wash the mushrooms and cut them into slices or cubes - whatever you like. Cut the fish fillet into cubes two by two centimeters in size. Place everything except the fish in a saucepan and fill with water. Bring to a boil and cook until half cooked over low heat. Add the hake fillet and cook for another 7-10 minutes. And at the very end, add spices and lemon juice. Turn off, cover with a lid and let it brew. You can add chopped fresh herbs to the already prepared Chinese soup or decorate it with it.

Spanish orange soup: for gourmets

Delicious fish soup hake can also be prepared with the participation of such an exotic fruit as orange. And it will be very tasty. Why not try it?

You need to take: a kilo of hake, 4-5 oranges (bitter oranges are best suited for these purposes - they can be purchased freely in supermarkets, 300 grams of small potatoes (to be cut into halves or slices), one large fresh tomato, a couple of large spoons of olive oil, a head of garlic, a little paprika, a mixture of peppers to taste, salt and fresh herbs.

1. We cut the fish into several thin parts, separating the ridges. Place the fillet on a plate, sprinkle with salt. Place the dishes in the refrigerator for some time.
2. Place the fish spines in a three-liter saucepan and fill with water. Peel the oranges, separate them into slices and place them in the same container with the ridges. Bring together to a boil, skim off the foam, and simmer over low heat for half an hour. Then squeeze the orange juice into the broth and remove the pulp.
3. Bring olive oil to a boil in a frying pan. Crush the garlic there, fry until golden, and then remove the garlic from the oil. In this oil, lightly fry the onion first, and then the chopped tomato.
4. Place everything in a saucepan, mixing thoroughly. And cut the potatoes into halves or slices. And throw it in there (cook until the root vegetable is half cooked).
5. Add pieces of fish (from the refrigerator) to the pan and cook for another 10 minutes. Cover with a lid and set aside from heat. Let it pass for about 15 minutes and you can serve it. And before serving, already in a plate, Spanish hake soup can be sprinkled with chopped fresh herbs - it will be tastier!

Hake is a real find for connoisseurs fish dishes: it is inexpensive, sold in many stores, and rich in various beneficial substances. This fish contains vitamins A, E, group B, iodine, iron, calcium, fluorine, magnesium, etc. Regular consumption of hake improves metabolism and also normalizes blood sugar levels.

Hake fish soup with rice

Ingredients:
350 grams of potato tubers
50 grams basmati rice
50 grams of onion
1-2 pieces bay leaves
2 stalks fresh green onions
380 grams of hake
ground black pepper - to taste
1/4 bunch of fresh parsley
50 grams of carrots
1.6 liters of water
salt - to taste

How to cook hake soup with rice:

Peel the potatoes, rinse and cut into cubes. Place it in a saucepan and pour in cold water. Place the pan on the stove and turn the heat to high.

When the water boils, reduce it to minimum. While the potatoes are cooking, peel the carrots and onions. Grate the carrots on a fine grater and cut the onion into small cubes.

Rinse the previously defrosted fish (if it was frozen) and cut it into medium-thick pieces. Don't forget to remove the hake's innards and head if present.

When the potatoes are half cooked, add the chopped carrots and onions to the pan. Add pre-washed rice and salt.

Stir, bring the water to a boil again and reduce the heat. Then add pieces of fish there. When the hake soup comes to a boil over high heat, reduce it to low.

Cook until the fish is completely cooked. Meanwhile, wash and chop the greens. When the hake is ready, make sure that the rice and potatoes are also completely cooked.

Pepper the soup, add bay leaf and chopped herbs. Stir and after one minute remove the pan from the stove.

Hake soup

Ingredients:
1 hake (fresh frozen)
2–2.5 liters of water
1 small onion
1 medium sized carrot
5 medium potatoes
bay leaf, table salt, fresh herbs - to taste
allspice/peas – optional

How to cook hake soup:

Wash and peel the potatoes and carrots. Cut the tubers into cubes, and the carrots into stars or circles. Place these vegetables in boiling water and then cook for about 10 minutes.

Wash the fish too, and then cut into pieces 2 to 3 centimeters thick. Place the prepared fish, peeled whole onion, salt into the pan and cook for approximately 7-10 minutes until the hake is ready.

After this, add a few pieces of bay leaves. If you wish, you can also add a few black peppercorns or allspice to the soup.

Add finely chopped fresh herbs. Thanks to this, your first fish dish will be even tastier. Let it simmer for about 5 minutes on low heat and you can turn it off.

Your delicious soup ready from hake.

First, the fish is gutted, cleaned and cut into heads and boneless fillets. A fish broth is made from the head and bones, to which bay leaf, pepper and salt are added. Then the broth is filtered through a fine sieve.

After this, the carrots, onions and potatoes are peeled, cut into small cubes and transferred to fish broth. Add fish fillet, pre-cut into small pieces, and cook until tender over medium heat.

Then the carrots, onions and potatoes are peeled, cut into small cubes and transferred to fish broth. Next, add the fish fillet, previously cut into small pieces, and cook until tender over medium heat.

The hake soup is almost ready. Now the green parsley is washed, dried with a paper or cloth towel and finely chopped. After this, put it in a saucepan with soup and infuse for ten minutes.

Also, if desired, you can add various seasonings and spices, and other herbs to the fish soup. For example, you can chop green dill with green onions. You can also use dried herbs. The finished soup is poured into plates and served on the table. Sour cream is poured into a separate container and also served with fish soup.

When I have fish in the house, I like to make soup for lunch, and then everything else. I especially like making hake fish soup. The dish turns out rich, tasty, with the aroma of seafood. You can prepare the soup in two versions - completely dietary without sautéing and regular with its addition. But in any case, the dish will not be too greasy. It is ideal for dietary and baby food. In addition, hake soup is a budget recipe, which is also nice.

Ingredients

• hake 1 pc. (about 300 g)
• water 1.5-1.7 l
• carrots 1 pc.
• onion 1 pc.
• potatoes 3-5 pcs.
• salt, pepper to taste
• bay leaf
• vegetable oil

How to make hake fish soup

This wonderful lunch is very healthy and satisfying. Both adults and kids will like it.

Note:

• You can prepare fish soup using any sea fish, including red ones.
• To cook, you don’t have to defrost the hake completely, but wash it thoroughly. It is important to remove the black film inside the belly so that the fish does not become bitter. It is also worth cutting off all the fins with scissors immediately before cooking. Most often, defrosting is indispensable.
• Fish should not be re-frozen. So if it has thawed for you, then you need to figure out what to cook from the product right away.
• You can add rice or other cereals to hake fish soup, but then reduce the amount of potatoes.

When preparing the dish “Hake Chowder in a Multicooker”, you must remember the main rule: not every fish is suitable for it, but only certain types of fish that have soft sticky meat - ruff, perch, pike perch. Dry varieties of fish soup may turn out to be less rich.

Hake – healthy and delicious fish. For homemade fish soup– an excellent starting product.

Ingredients for the first course “Hake Chowder in a Multicooker”

• – 700 g
• – 1 piece
• Onion – 1 piece
• – 1 tablespoon
• – 4-5 pieces
• – 1 piece
• – 1 piece
• Green, greenery and
• – 1-2 pieces
• , allspice and peas

Cooking the first course “Hake Chowder in a Multicooker”

1. Cut the onion into small cubes, carrots into strips.
2. Put oil in the multicooker bowl, set the “Fry” mode, add onions and carrots, sauté for 10 minutes.
3. Clean the fish and cut into pieces, cut the potatoes into cubes, tomatoes and sweet pepper Finely chop and put everything in the slow cooker. Salt, add pepper and bay leaf, pour 2 liters. hot water.
4. Set to Broth mode and cook for 1 hour. For a pressure cooker: select product – fish, cook for 30 minutes.

When serving, sprinkle the fish soup with finely chopped herbs.

The benefits of fish soup

Fish soup is very useful because fish contains many useful substances that are easily digestible by humans. The ear promotes speedy recovery from illness. Useful properties The fish soup appears when it is hot, so it is not recommended to eat cold fish soup.
Fish serves to saturate our body with very valuable fatty acids (the same omega-3 and omega-6). These acids are found in brain cells. Omega 6 acid is useful for reducing cholesterol in the blood; it also minimizes the risk of developing atherosclerosis, so the functioning cardiovascular system normalizes.

Useful properties of fish soup

Fish serves to saturate our body with very valuable fatty acids (the same omega-3 and omega-6). These acids are found in brain cells. Omega 6 acid is useful for reducing cholesterol in the blood; it also minimizes the risk of developing atherosclerosis, so the functioning of the cardiovascular system is normalized.

Due to the fact that fish contains a lot of phosphorus, the nervous system improves and human performance increases. Iodine is very valuable for the functioning of the endocrine system.

Despite the fact that there is so much in fish useful substances, it is low calorie. This allows you to include fish in your diet.

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