Composition / ingredients
Step-by-step cooking
Step 1:
How to cook fish soup from river bass? Prepare all the necessary products. If you have frozen fish, take it out of the freezer in advance and leave it at room temperature until it thaws completely. If you have fresh perch, then gut the fish and be sure to remove the gills, otherwise the ear will be bitter. Thoroughly wash the fish inside and out. Prepare the vegetables.
Step 2:
Put the perch in a saucepan, send an onion, peeled from the husk, and a few peas of pepper to the same place. Pour water, its amount depends on how thick you want to get the soup. Put the pan on the stove. Bring to a boil over high heat.
Step 3:
At the moment of boiling, foam will appear, remove it with a spoon. Add salt to the broth to taste, turn down the stove and cook the fish for about 15 minutes.
Step 4:
At this time, peel and rinse the potatoes and carrots.
Step 5:
Cut the potatoes into small cubes, and the carrots into thin circles or cubes.
Step 6:
Remove the finished fish from the pan.
Step 7:
Strain the broth through a fine sieve or cheesecloth. This should be done in order to exclude scales that could remain in the soup after boiling the perch. Return the strained broth to the pan, put it on a strong flame, add potatoes with carrots and bay leaf. After boiling, turn down the stove and cook the soup until the vegetables are ready (about 10-15 minutes).
Step 8:
While the soup is cooking, cut up the perch. Carefully remove the head, skin, fins and scales. I had to rinse the butchered fish carcass under a weak stream of running water, as in some places small scales remained on the meat. Divide the perch meat into portions.
Step 9:
Add the fish fillets to the pan and leave to boil for 2-5 minutes.
Step 10:
At the end of cooking, add finely chopped fresh herbs to the soup. You can use a mixture of dried herbs or frozen greens. Done!
Step 11:
Sprinkle the soup with allspice and serve!
The river bass has very small and tough scales. Raw fish is very difficult to clean. Try to cook it according to this recipe, where the perch is boiled unpeeled, then the scales with fins are easily removed, and the broth is filtered.
For the specified amount of ingredients, I used about 700-800 milliliters of water. The soup turned out to be of medium density.
Fragrant, fast and healthy!
Bon appetit!
The amount of water specified in the recipe can be reduced or increased at your request, depending on whether you want to get a thick or more liquid soup.
Keep in mind that the final result in this dish also depends on how you chop the carrots: grated carrots will turn into mush during heat treatment and mix evenly with the rest of the ingredients, cut into strips or cubes will retain their shape.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Hot smoked sea bass - 175 kcal/100g
- Boiled sea bass - 112 kcal/100g
- Fresh sea bass - 117 kcal/100g
- Sea bass stewed - 120 kcal/100g
- Fried river perch - 180 kcal/100g
- Baked river perch - 103 kcal/100g
- River perch - 109 kcal/100g
- Fresh river perch - 82 kcal/100g
- Stuffed river perch - 130 kcal/100g
- Bay leaf - 313 kcal/100g
- Parsley greens - 45 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
