Hake fish soup

The basis for cooking dietary fish soup is hake. This is one of the most common types of fish, which you can buy in any supermarket and small store. The beauty of hake ice cream is that it does not need to be cleaned. Another plus is the small number of bones. Carcasses are sold already gutted, without a head and scales - it remains only to cut off the fins.

It is better to start defrosting the fish in advance. The most correct way is to leave it overnight on the bottom shelf of the refrigerator - so the process will go smoothly and the fish will not dry out. Defrosted fish is thoroughly washed under running water, cut into portions and proceed to cooking soup.

Bring the broth water to a boil in a saucepan. The onion is washed under running water, but not cleaned. We remove only the contaminated parts, make a shallow incision on the bottom and lower it into boiling water as a whole. In this form, the onion will not only give its taste and aroma, but also color the soup in a slightly golden color.

Peel carrots and potatoes, wash and dry. Cut potatoes into cubes, carrots into thin strips. Hake soup is dietary, so it's not worth frying carrots in oil. Add the vegetables to the pan. Rice is washed several times to clear water, add to the soup.

We lower the fish pieces into the soup, add salt, black pepper and ground pepper. We cook the future soup over low heat for about 20 minutes - until the vegetables and rice are ready. During this time, the fish is already cooked, but it will not have time to boil.

As soon as the fish is ready, turn off the soup, add the bay leaf and leave with the lid closed for 5 minutes to infuse. After that, take out the onion and bay leaf, close the lid and leave the soup for another 15 minutes.

Finely chop the dill, pour the infused and still hot soup on plates, sprinkle with herbs and serve to the table. Freshly made fragrant bread is perfect for the soup.

Bon appetit!