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Video: Sea Bass Soup - A Recipe With A Photo Step By Step. How To Make Sea Bass Fish Soup?
2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19
Making a hearty, aromatic and velvety sea bass soup is easy!
Sea bass - 1 pc. (weighing about 0.6-0.7 kg)
Potatoes - 3 pcs.
Tomato - 2 pcs.
Bulb onions - 1 pc.
Garlic - 1-2 cloves
Cream 20% fat - 120 ml
Salt to taste
Ground black pepper - to taste
Vegetable oil - 2 tbsp.
Greens to taste
Water - 1.5 l
- 45 kcal
- 1 hour
- 1 hour
Photo of the finished dish
Step by step recipe with photo
Our land is called Pomorie, because it lies "by the sea" - by the White Sea. We have different types of fish: cod, salmon, navaga, sea bass, herring, pollock, flounder, smelt … Sea bass is a frequent guest on our table.
Want to learn how to make a hearty and flavorful sea bass fish soup? Very simple! Cream gives it velvety, and tomatoes, which are pre-fried, give it a beautiful color.
I prepare products according to the list.
I clean the perch (without a head) from scales and a black film inside, cut off the fins, mine.
I cut the fish into small pieces.
I peel the potatoes, mine, cut them into cubes.
I put the chopped potatoes into a saucepan, pour water, put on the stove, bring to a boil.
At this time, my vegetables. I cut the tomato into quarter-rings or into cubes, the onion into cubes, use a knife to chop the peeled cloves of garlic.
In vegetable oil in a frying pan, I bring the onion until soft, add chopped garlic, fry for a few minutes over low heat.
I add chopped tomatoes to the pan, carcass until soft.
Then I add cream to the fried vegetables, mix, literally carcass a minute, remove from the stove.
When the potatoes are almost ready, I salt and pepper the soup to taste, dip the pieces of perch into the pan. I let the soup boil, skim off the foam.
I add the fried vegetables from the pan to the pan.
After boiling, I cook the soup over low heat for about 8-10 minutes, sprinkle with chopped herbs.
Sea bass fish soup is ready!
Enjoy your meal!
Other recipes for fish soups
- Norwegian soup with salmon
- Finnish ear