How long does it take to cook pink salmon in soup?

Recipe for delicious fish soup made from pink salmon tails and heads with step-by-step photos

Kitchen utensils: large saucepan; board; knife; skimmer; spoon; serving plate.

Ingredients

Step-by-step preparation

1. Wash the head and tail of the pink salmon, remove scales from the skin and gills from the fish head. Pour 2.5 liters of water into a large saucepan, put 1 head and 1 tail of pink salmon, 1 whole onion into the water, put on fire and cook for 30 minutes.

   

2. During boiling, you need to constantly remove the foam with a slotted spoon. There is no need to cover the pan, this way the broth will be thick and rich. At the end of cooking, add salt to the broth to taste. Remove the onion from the broth.

   

3. While the broth is preparing, cut 3 small potatoes and 2 small carrots into thin slices. Sort and rinse 100 g of millet.

   

4. Remove the finished fish head and tail from the broth, remove the bones, skin and fins. Break the meat into small pieces.

   

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5. Pour potato cubes into the boiling broth and cook for 10 minutes. Add washed millet, carrots, 6 black peppercorns, 2 bay leaves, 1 whole onion and ground pepper. Cook the fish soup over low heat until the millet is ready. After this, remove the bay leaves.

   

6. Add boiled fish to the soup, let simmer for a couple of minutes and turn off the heat. There is no need to mix everything with a spoon, otherwise the fish will fall apart into small pieces or turn into mush.

   

7. Add 50 g of vodka, close the lid tightly and let it brew for 20 minutes. Serve with herbs: chopped dill or parsley.

   

Video

After watching the video, you will learn how to prepare delicious pink salmon soup with millet. Heads and tails provide excellent fat, and pink salmon meat has always been a real delicacy.

Seasonings for fish soup

• Mandatory seasonings for the fish soup are salt and pepper. Instead of ground black pepper, it is better to add peas and then take them out - the taste will be richer and not too spicy.
• Lemon juice will add a pleasant note to the taste, but if you can’t squeeze lemon into the pan, you shouldn’t dilute citric acid or buy store-bought juice—these are not suitable replacement options.
• You can also add allspice, but you should not use powder - it can give an unexpected taste.
• There are those who prefer to buy a ready-made set of fish soup spices in the store and throw them into the pan - you can do it this way, if you don’t tell the supporters of real fish soup, who cook it over a fire with the addition of a glass of vodka.

The subtleties of preparing rich broth from the chef of a fish restaurant

For fish soup, do not use fish fillets or frozen products. The broth is provided by bones, ridges and heads - the broth itself is often prepared from them, into which all the ingredients for the soup are then added. In order to prepare broth for fish soup, you will need:

• Small fish for fat. This could be river carp, pike perch, perch or pike.
• Large carrot and onion.
• A bunch of dill, bay leaf, celery root.

Step-by-step preparation

• Wash and gut the fish. Wrap the fish, celery root and herbs in gauze and tie, so that later you don’t have to fish out small bones from the broth.
• To prevent the soup from having a strong onion smell, pour boiling water over the peeled onion.
• Place all ingredients in a saucepan, add cold water and put on fire. As it heats up, all the juices from the fish and vegetables will flow into the water.
• Bring to a boil, remove the foam and immediately reduce the heat so that the broth does not boil, but simmers slightly.
• You can cook the broth for several hours until it acquires a sweetish taste.
• The bay leaf should not be left in the finished soup. As it cools, the unnecessary bitterness of the bay leaf will pass into the liquid.
• Strain the finished broth and use it to cook pink salmon soup.

How to choose fish for fish soup

Buying the wrong fish can not only ruin the soup, but also harm your health. Experienced chefs advise buying whole fish - this makes it easier to ensure its freshness. What to pay attention to:

• The standard weight of whole pink salmon is from 800 g to 1.5 kg. The large size indicates that the fish were raised on special farms and fed with hormones.
• Gutted fish should have a pale pink color to its insides. Too bright a shade of meat is obtained by special coloring of the food.
• The scales are dense and shiny, without damage. When pressed, there should be no dents left on the surface.
• The skin should be close to the meat.
• There cannot be any foreign odors (for example, the smell of ammonia) other than fishy.

It is better to refuse the purchase if you see on the fish:

• Mucus, swollen or visibly broken skin;
• Yellow color of the abdomen;
• Dry tail or obvious dents, which indicate repeated freezing and thawing of the fish;
• The color of the meat is too bright or faded;
• Expired shelf life on packaging.

Here are a few more secrets of making fish soup:

• Take a small block of larch, scorch it over an open fire and put it in the already prepared fish soup (after adding vodka). The finished soup will acquire the characteristic smell of a fire.
• If you leave the husk on the onion, the soup will turn golden.
• The most delicious broth is obtained from several types of fish.
• Instead of millet, you can use rice.
• Vegetables on the soup should be cut coarsely - this way they will not boil over and will look attractive on the plate.
• Unfortunately, you rarely see chilled fish on store shelves. If you bought frozen pink salmon, leave it to defrost overnight in the refrigerator. With slow defrosting, the tissues will not be damaged, and all the juices will not disappear along with the water.
• For a piquant taste, anise seeds, saffron, ginger, nutmeg, fennel and lemon zest are added to the soup.
• If there is not enough fish for the fish soup, add chopped boiled egg or grated processed cheese to the finished soup.

From canned rice

In 5 servings - 269 Kcal.

Protein – 13.9 g, fat – 9.9 g, carbohydrates – 20.6 g

Preparation/cooking time – 6/40 min.

To cook canned fish soup with rice at home, you will need the following ingredients:

• Water – 3 l;
• Potatoes – 5 pcs.;
• Carrots – 50 grams;
• Onion - 1 pc.;
• Pre-steamed rice – 50 grams;
• Canned fish – 2 cans;
• Sunflower oil – 3 tbsp;
• Spices, herbs - optional.

The correct sequence of actions step by step:

1. Rinse the rice, add a little salt, and place it in a pan of boiling water.
2. Skim off the foam when the rice starts to boil. Be careful with rice and don’t leave the stove for a minute so that the final dish turns out tasty and aromatic.
3. Cut the potatoes into cubes and add them to the broth.
4. Cook until the potatoes are half cooked.
5. Finely chop the carrots and onions.
6. Next, you need to fry them in a frying pan until golden brown, as in the photo in culinary magazines.
7. When the potatoes are soft, put the canned food in the pan and mix everything well.
8. When cooking at home, you can use as many spices as you like and then mix everything again.
9. Just let the classic fish soup boil for about a couple of minutes, reduce the heat to low, cover the pan with a lid, and leave the soup at home to simmer for about 5 minutes.

How to serve pink salmon soup

• Experienced fishermen recommend eating the fish separately and washing it down with broth. Be sure to serve with rye bread.
• It is best to serve the finished fish soup in large, deep plates with wide sides. Sprinkle chopped herbs on top, put a slice of lemon or a couple of pitted olives.
• Place a small piece of butter on a plate. The oil will melt into the hot soup and add color and flavor.
• You can add a few pieces of smoked red fish to the plate. They will decorate the dish and give it a special aroma.

Fkusnofacts

– How to clean pink salmon

Scrape the fish with a knife from the tail to the head so that the scales come off. Cut the pink salmon along the belly and remove all the insides and vessels. Cut off the head, tail and fins from pink salmon (the head and tail can be used for fish soup). Rinse pink salmon well inside and out. Using a very sharp knife, remove the skin and bones from the fish. In female pink salmon, the nose is turned up, and the shape of the nose is more blunt, so you need to clean female pink salmon with special care so as not to damage the eggs that may be inside. If you bought a whole fish and it turns out to be a male, you can prepare the milt.

– Price

frozen pink salmon – from 400 rubles/kg (Moscow average as of July 2020).

– Calorie content

pink salmon – 140 kcal/100 grams.

– Season

catching pink salmon - in August-October.

– Seasonings

for pink salmon - mustard, lemon juice, basil, turmeric, coriander, ground black pepper, cardamom, saffron.

– On the side

Boiled rice, mashed potatoes, fried and stewed vegetables are perfect for pink salmon.

– As a snack

, capers, olives, lemon slices, fresh, salted and pickled vegetables are suitable for pink salmon.

– Average weight

pink salmon - about 1 kilogram.

– Boiled pink salmon is very healthy

for good health. Vitamin PP contained in pink salmon normalizes the performance of the intestinal system, pyridoxine prevents stress and hair loss, sodium is responsible for energy metabolic processes in the body.

Helpful information

• Red fish is not only a delicacy, but also a permanent component of the diet menu. It is baked, steamed and boiled. —The recipe for juicy pink salmon cutlets will diversify the diet of all healthy food lovers.
• Fish baked in the oven sometimes turns out a little dry. But housewives have their own recipes for juicy pink salmon in the oven.
• Fans of traditional cuisine will be interested in recipes for pan-fried pink salmon. Tender fish cooks quickly, and interesting serving photos add variety to everyday and holiday menus.
• Pink salmon is a fairly oily fish, so you can’t eat it every day. And often not every family can afford it. Pollock fish is considered a universal product, and its fillets are included in everyone’s favorite crab sticks. The vitamin and mineral composition of this fish is simply amazing, so recipes for fried pollock will be useful to all housewives.

If you want to share your secrets about making pink salmon soup, write them in the comments. After all, there are as many housewives as there are subtleties in preparing fish soup.

In a slow cooker

A variety of fish dishes constitute one of the characteristic features of Russian cuisine.

Recipe Ingredients:

• three potatoes;
• a handful of fresh herbs;
• one carrot;
• fish carcass;
• onion – 1 pc.

Pink salmon soup in a slow cooker step by step:

1. Pour 2 liters of water into the multicooker bowl, add salt and click “Soup” in the menu.
2. Cut the peeled potatoes into strips.
3. Pour the product into the multicooker and start cooking.
4. During this time we can clean all the remaining vegetables and fish. Chop the onion into small cubes.
5. We pass the carrots through a large grater.
6. We transfer the prepared products to the potatoes. Cook everything together for 20 minutes.
7. After this, place the processed whole fish into the slow cooker.
8. After 15 minutes, we catch the pink salmon and transfer it to a plate.
9. Remove all the bones from the cooled meat, cut the flesh into pieces and add it back to the soup.

Egg soup

This recipe for pink salmon head soup is slightly different from the previous one. An additional ingredient is a chicken egg, which is beaten with a fork until smooth and added in a thin stream to the almost finished soup with continuous stirring. Ingredients:

Prepare like this:

1. Sautéed vegetables and potatoes are added to the broth made from the head and other fragments of pink salmon and boiled for a quarter of an hour.
2. In the last minutes of cooking, add the fish pulp and egg, season with spices and herbs.
3. The soup should be infused for 10 minutes.

Fish milk

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