How to learn how to cook a delicious fish broth when there is no experience and skill in cooking this dish? You need to know some subtleties and then everything will work out. We will talk about them in this article.
Recipe content:
- Secrets and Tips
- Ingredients
- Step by step cooking
- Video recipe
Fish broth is not only the basis of fish soups, but also an independent meal. This is an invaluable first course that brings only one benefit to the body. It contains a lot of all kinds of compounds that are important for human health. And even if a cursory examination of its chemical composition, you can see how useful it is. So, the composition contains vitamins of group B, H, C, E, PP, iodine, phosphorus, zinc, iron, potassium, sodium, calcium, magnesium and other useful substances. Therefore, everyone is simply obliged to learn how to cook it! In addition, the calorie content of fish broth is very minimal, about 50 kcal per 100 g of food. This indicator depends on the type of fish used.
Secrets and Tips
In fact, it is very simple to cook fish broth. It is made from whole fish, and any of its parts, and fillets, and even ridges. All kinds of vegetables, spices and herbs are added to it, or you can leave it on its own. But now, there is one thing that can spoil the taste - not cut gills. Therefore, when preparing fish, it must not only be gutted, cleaned of scales, but also gills must be removed.
There is a split opinion about fins. Some say it is necessary, while others believe that they add richness to the broth. This can only be determined in practice. This recipe is basic. Having mastered it, you can try to refine it by adding all sorts of ingredients.
- Rich and aromatic broths are obtained from perch, pike perch ruff, sturgeon fish species.
- For broths, small gutted fish or fish waste (head, bones, tail, fins, skin) are used. For red fish broth, use ready-made fillet.
- Serve the finished broth deliciously with boiled eggs, herbs or croutons.
- To obtain a golden color, add fried onions.
- If the fish is frozen, then it is first thawed, and then poured with cold water and boiled. Otherwise, the soup will turn out tasteless.
- You can cook broths from several types of fish. The most successful combinations are perch and ruff, whitefish and burbot.
- The fish broth is heated over low heat, all the time, removing the foam.
- The cloudy broth can be clarified with protein whipped with salt, which is boiled for 15 minutes and the soup is filtered through a sieve.
- Calorie content per 100 g - 2 kcal.
- Servings - 4
- Cooking time - 30 minutes
Ingredients:
- Carp - 1 pc.
- Onions - 1 pc.
- Garlic - 2 cloves
- Bay leaf - 2 pcs.
- Allspice peas - 3-4 pcs.
- Salt - 1 tsp or to taste
- Ground black pepper - pinch or to taste
How to cook fish broth
1. Peel the fish from the scales, rip open the stomach and remove the entrails. Cut off the head, tail, fins and cut into slices.
2. Peel and wash the onion and garlic.
3. Dip the fish pieces into a cooking pot and cover with water.
4. When the water boils, foam forms on the surface of the pan, remove the entire slotted spoon.
5. Then immediately remove the fish from the pan and transfer to a sieve. Pour the water and wash the pan.
6. In a clean saucepan again lower the pieces of fish, add the onion, garlic, bay leaf, peppercorns.
7. Fill with water and return to the stove.
8. After 10 minutes, season the soup with salt and pepper and continue cooking for another 10 minutes. The fish will be ready in 20-25 minutes of total time.
9. Pour the prepared hot broth into plates, and put a piece of fish in each serving.
See also a video recipe on how to cook fish broth with herbs.
