Frozen pink salmon soup

1. Since pink salmon is used frozen in this recipe, first of all it needs to be thawed. Then clean, cut off the fins. Rinse well. Put the fish on a cutting board and cut off the head and tail. Cut the carcass along the bottom to the tail. Separate the spine and cut off the rib bones with a sharp knife. Separate the fillets from the bones.

2. Put the head, tail and spine of the pink salmon in a large saucepan, pour clean filtered water and put on fire. After the water boils, collect the foam formed on the surface with a special slotted spoon. Next, reduce the heat to a minimum and cook the fish broth for about half an hour. Then remove the pan from the heat, remove the head, tail and spine from the pan and strain the broth through a sieve. Pour the fish broth into the pan again.

3. Peel potatoes and carrots, rinse and cut into medium pieces. Pour the sliced potatoes and carrots into a saucepan with fish broth. Put bay leaf, peppercorns and salt there. Put the pan on medium heat and bring to a boil again.

4. Peel, rinse and finely chop the onion. Add the onion to the soup and cook for another 5 minutes.

5. Cut the remaining salmon fillet into small pieces and also put it in a saucepan with soup. Cook the fish soup over moderate heat for about 10-15 minutes, until the fish and vegetables are ready.

6. Taste the soup and add salt if necessary. Remove the pan from the heat.

7. Let the pink salmon soup brew for 20-30 minutes, garnish with chopped herbs and can be served on the table.

Bon appetit!