Ear National Team - Recipe With Photo Step By Step

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Ear National Team - Recipe With Photo Step By Step
Ear National Team - Recipe With Photo Step By Step

Video: Ear National Team - Recipe With Photo Step By Step

Video: Ear National Team - Recipe With Photo Step By Step
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The recipe for fish soup from pink salmon, perch, cod - such a rich composition gives an excellent rich fish soup. Be sure to cook!


Pink salmon (head, tail, fins) - 300 g

Cod (tail, backbone) - 100 g

Sea bass (tail, backbone) - 100 g

Bulb onions - 1 pc.

Celery stalk - 1 pc.

Carrots - 0.5 pcs.

Black peppercorns - 8 pcs.

Allspice peas - 4 pcs.

Bay leaf - 3 pcs.

Salt to taste

Potatoes - 2 pcs.

Parsley - 3 sprigs

  • 27 kcal
  • 30 min.
  • 30 min.

Photo of the finished dish

Step by step recipe with photo

Prepare a prefabricated fish soup from different types of fish: the tail and head of pink salmon, ridges and tails of perch and cod. Indeed, often when cutting fish into fillets for baking or stewing, decent leftovers are obtained. So put them into action - you will get a wonderful ear: someone has a triple ear, someone, perhaps, has even more fish species.

Prepare the food on the list or use the fish soup kit that you have. It is important that a lot of pulp remains on the part of the fish - it will subsequently form a multi-colored fish soup base in this case.

Well washed and scaled fish (you don't even need to clean it thoroughly - this will give an additional broth, but you will still filter the broth) put in a large saucepan. Add coarsely chopped onions (1/2), carrots, celery, bay leaves, and peppercorns. Fill the fish with water so that it only slightly covers it, and put on fire.

Bring the fish soup to a boil and simmer until the fish is tender.

Take out the contents of the fish soup and cool.

Strain the broth through a fine sieve several times.

Prepare vegetables for fish soup: potatoes, onions, herbs. Finely chop the onion, medium-sized dice - potatoes and add to the strained broth. Boil potatoes until half cooked.

Separate the flesh of the fish from the bones, it is of different colors: pinkish-orange for pink salmon, and white for cod and perch.

Dip the fish pulp into your ear.

Chop the parsley finely.

Add it to the soup along with the diced broth carrots.

Darken under the lid by turning off the stove. That's it: the salmon, perch and cod fish soup is ready!

Serve the fish soup hot for lunch, seasoning with black pepper to taste.

This is delicious! Enjoy your meal!

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