Ear from the head of a sea bass

The basis of cooking fish soup is fish. But, this is not just a dish, but an opportunity to save money and dispose of leftovers. Having bought a noble sea bass, you can cut it into fillets, head, tail and spine. We prepare any main dish from fillets, but what about the head and trimmings? They will make a great, rich, rich ear. The only thing you need not forget about in the process of preparing fish parts for fish soup is to remove the gills, otherwise the soup may be a little bitter.

Let's start cooking. Fresh or frozen (you can not defrost beforehand), the head, spine and tail of the sea bass are loaded into a saucepan. Peel the onion and celery, wash and cut into several large pieces. Add to the pan.

Wash the dill and parsley and shake off excess moisture. The leaves are carefully cut off and left for decoration when serving. Add the sprigs of dill and parsley to the fish, onion and celery in a saucepan. We also send allspice and salt there, if desired, add other spices, if there are any individual taste preferences. Fill with water and put on high heat until boiling.

As soon as the fish broth boils, reduce the heat and remove the foam, it will form during the first 5-7 minutes of cooking. We continue to cook the broth under the lid on low heat for 30 minutes. After that, we remove it from the stove and be sure to filter it to get rid of small bones and at the same time remove all vegetables, herbs and spices that have fulfilled their role.

Pour the strained broth into a clean saucepan and return to the fire. Potatoes and carrots are cleaned, washed. Carrots are cut into rings or half rings, depending on the diameter, and potatoes in large chunks. Add the vegetables to the broth and cook over low heat until almost ready. Season the fish soup with salt and ground black pepper.

If the juicy perch fillet has no other use, it can be sliced and added to the ear at this stage.

Cook for another 5-7 minutes and turn it off. The leaves of parsley and dill that were left at the beginning of cooking are finely chopped. Pour the ear from the head of the perch into a plate, decorate with herbs and serve to the table.

Bon appetit!