Soup of fish heads - recipes and subtleties of cooking. Soups of fish heads with rice, millet, vegetables
From fish heads a tasty, fragrant, hearty soup is obtained. To prepare such a dish, you can use almost any fish: trout, salmon, hake, silver carp, perches. It is especially tasty if you cook from the heads of predatory fish: pike, pike perch. You can cook soup according to our recipes both at home and in nature.
Fishhead Soup - General Principles
Despite the fact that the dish is prepared simply, it does not require the purchase of expensive products, it is cooked from what is currently in the kitchen, neither the preparation process nor the cooking process takes a lot of time, for success it is important to observe the general principles of preparation:
1. Fish heads should be washed thoroughly, after removing the gills and eyes. Otherwise, the soup will turn out with an unpleasant bitter taste.
2. Heads should be laid out in a pan with cold water so that the liquid completely covers them. Strain until the meat is ready, occasionally removing the foam.
3. Here, for taste, you can add to the broth roots, onion, peeled, but not crushed carrots, as well as spices and laurel leaves. For color, put onion husk in a small amount
4. Remove the head, butcher. Used vegetables, throw out the roots. Strain the broth.
5. If cereal is included in the dish, rinse and pour into the broth, boil.
6. Add chopped carrots, onions, potatoes. You can pre-passer.
7. After all the ingredients are ready, return the fish head fillet to the broth, salt and pepper to taste. To languish for several minutes.
8. When serving, sprinkle with fresh herbs.
As you can see, there are no difficulties, one recipe differs from another except for the presence of certain ingredients, the order of bookmarking products and serving.
1. Fragrant fish head soup
Ingredients:
• 2 large fish heads;
• onion head;
• carrot - 1 piece;
• potatoes - 2 tubers;
• a bunch of green dill;
• 10 g of coriander powder;
• black pepper, salt - a pinch;
• allspice - 10 peas;
• Lavrushka - 1 leaf.
Cooking method:
1. Rinse the fish heads, cut out all the gills, clean from excess dirt, put in a metal container, pour water and cook to a boil at maximum heat, constantly removing the foam.
2. After boiling add peppercorns, lavrushka and cook for about half an hour, depending on the size of the heads.
3. Cut the potatoes into medium cubes, pour into strained broth, boil for half an hour.
4. Add carrots with onions, chopped into thin strips, add a little salt, pepper, pour coriander and boil for several minutes, remove from heat and leave for 30 minutes.
5. Serve in plates with sour cream, sprinkled with chopped dill. If there is enough meat in the heads, then lay the fillet before serving in the soup.
2. Silver carp soup with rice
Ingredients:
• 1 middle head of silver carp;
• 100 g of fish fillet for broth;
• potato - 2 tubers;
• carrot - 1 piece;
• onion head;
• rice groats - 30 g;
• salt - a pinch;
• a bunch of parsley;
• allspice - 8 peas;
• leaf of lavrushka;
• 1 tomato.
Cooking method:
1. Completely clean the head of silver carp from dirt and gills, rinse thoroughly.
2. Rinse the fish fillet, put the enameled container with water together with the heads, slightly salt, add the onion head without the peel, seasoning if desired and bring to a boil, removing the foam several times.
3. Boil the fish for 20 minutes, carefully remove it with a slotted spoon in a plate, discard the onion, and strain the broth.
4. Remove the fillet from the heads and return to the broth.
5. Bring the broth with fish to a boil, add potatoes, diced, boil over low heat for 25 minutes.
6. Add carrot to the soup - in a small cube, cook for several minutes.
7. Add washed rice, first boil to a boil over high heat, then kill and cook for another 8-11 minutes.
8. Peel the tomato, finely chop it and put it in the soup.
9. Put the lavrushka, peppercorns, remove from heat and leave to insist for half an hour.
10. Serve in plates, sprinkled with parsley, put a bread box with brown bread next to it.
3. Mackerel fish soup with celery and herbs
Ingredients:
• 2 heads of mackerel;
• 5 potatoes;
• 4 tbsp. tablespoons of rice;
• 3 roots of celery;
• carrot - 1 piece;
• onion head;
• chopped dry parsley;
• 2 leaves of parsley;
• salt - a pinch.
Cooking method:
1. Put the washed and peeled mackerel heads in a pan with water, cook after boiling for 30 minutes, while often removing the resulting foam.
2. Put the welded heads in a separate bowl, strain the broth.
3. In a strained boiling broth put the potatoes - medium cube, boil until softened.
4. Add rice, cook for 10 minutes.
5. Put the chopped celery root in the soup.
6. Add carrots - chopped on a grater with medium teeth and chopped onions, boil a little less than half an hour.
7. Add the parsley and dry parsley, slightly salt, season, pepper and cook for a few more minutes.
8. While the soup comes to readiness, disassemble the heads on the bones and fillets.
9. Put the separated fish meat in soup, boil a little, remove from heat and insist for half an hour.
10. Pour into plates.
4. Simple fish head soup
Ingredients:
• 3 any fish heads;
• 3 potatoes;
• dill - the floor of a bunch;
• 1 onion;
• leaf of lavrushka;
• salt - a pinch;
• any seasoning - 10 g.
Cooking method:
1. Thoroughly washed heads cleaned from eyes and gills.
2. Peel and dice the potatoes, toss in a container of boiling water, along with seasoning and lavrushka, salt a little, cook for 15 minutes.
3. When the water and potatoes boil, put their heads, cook until the potatoes soften.
4. Remove the heads from the soup, separate the fillets and put back into the soup.
5. In deep plates, put 10 grams of fresh onion chopped in small crumbs and pour the soup from the fish heads, sprinkle with chopped dill.
5. Fish soup with millet
Ingredients:
• 3 small fish heads;
• potato - 2 pieces;
• carrot - 1 piece;
• onion head;
• 1 small parsley root;
• 1 tomato;
• half the bell pepper;
• 20 g of millet groats;
• thick stalks of dill - 3 pieces;
• leaf of lavrushka;
• caraway powder, salt, black pepper powder - 40 g each
Cooking method:
1. Put the cleaned fish heads in a container of water, cook until boiling over high heat.
2. Remove foam from the broth surface, adjust the heat to the smallest and cook for another 22-25 minutes.
3. While the heads are boiled carrots, potatoes and onions, peel the seeds, remove the sweet pepper, cut it into a small square, and finely chop the dill stalks with a knife.
4. Pull out the fully cooked heads on a plate, set aside, strain the broth.
5. Put all vegetables in the prepared broth, thoroughly washed millet, add salt, pepper, pour caraway seeds and cook until all components of the dish are completely softened.
6. When serving, put a little fish fillet extracted from the heads, pour the soup.
6. Soup from trout fish heads in a slow cooker
Ingredients:
• 1 head of trout;
• onion head;
• 1 medium carrot;
• potatoes - 5 tubers;
• millet groats - 50 g;
• 5 leaves of parsley.
Cooking method:
1. Cut the carrots into strips, onions - in half rings, put in a multicooker container, fry for 5 minutes in the "frying" mode. Transfer to a clean plate.
2. Put the washed trout head without gills and extra scales into the multicooker’s capacity, fill it with water, cook in a “cook” mode until boiling with the lid closed, open the lid afterwards and continue cooking for a little more than half an hour, removing the foam if necessary.
3. After the sound of the multicooker, remove the heads and all the bones in the broth.
4. Pour washed millet groats into the resulting fish broth and cook for 10 minutes at the previous mode.
5. Put the potatoes, cut into small cubes.
6. Add a little salt and previously fried vegetables, cook with the lid closed for 15 minutes.
7. Add the fish fillet from the head.
8. Pour the chopped greens into the soup, sprinkle with pepper, bring to a boil, turn off the device and leave it with the lid closed for 35 minutes.
9. Pour into plates.
Fish Head Soup - Tips and Tricks for Cooking
• You can buy whole fish, cut it, remove the fillet for cooking the second dishes, and leave your heads for the soup.
• Also, the soup turns out to be delicious from the heads previously put into the freezer, and you can even take assorted heads (that is, from different fish). It is recommended that the heads be prepared for cooking before freezing: clean, cut the gills. Then you just need to take out the product and immediately throw it into the water.
• If you use frozen heads for making soup, it is better to put them in cold water, rather than boiling, otherwise the dish, and the fish meat itself will not be so tasty.
• You can put other “illiquid” parts of fish into the water along with your heads: tails, fins, ridges.
• The most delicious, rich and rich soups are obtained from perch, pike perch, ruff, as well as from fish of the sturgeon family.
• Soup bouillon will turn out beautiful, transparent if you simmer the dish over low heat, periodically removing the foam.
• Experienced culinary specialists claim that there will be less protein foam if the heads are kept for 40-60 minutes in cold water before cooking.
• Soup made of fish heads is tasty both in freshly prepared and in a standing form. Also, it can be prepared in larger quantities, because on the second day it does not lose its taste.
• Fish head soup is delicious if served with chopped herbs, boiled egg, fresh bread or homemade croutons, breadcrumbs.
