Cooking fish soup. Gourmet dishes: fish soup-puree

Puree soup was previously served only in diet canteens. In the home kitchen, these hot dishes were rarely prepared. Now puree soup can be considered in home cooking as a festive and quite ordinary dish. The reasons for the popularity of these dishes are the combination of a fashion trend in the development of cooking with effective results in the promotion of a healthy lifestyle and the rules of rational nutrition.

Puree fish soup, the recipes of which are distinguished by a variety of preparations, may include a different composition of products. It all depends on the type of fish you can get. If pike, sterlet or red fish are not always available for every housewife, pollock is not difficult to find on the shelves of even non-specialized fish stores.

Fish soup puree using pollock does not hit the family budget, but it adds variety to the menu and is a real storehouse of minerals and proteins. The benefits of the soup will be double if children are invited to the table. Puree fish soup is eaten with pleasure by children, and in fact it is a diet food dish! The benefits of fish are combined with the rich chemical composition of the vegetables included in the dish.

Ingredients

To prepare a hot dish, you will need to take:

• 1 large pollock without a head;
• 1 large head of onion;
• 1 medium carrot;
• 2 medium potatoes;
• half a can of canned green peas;
• a bunch of greens, which is accepted by all family members;
• 2 bay leaves;
• olive oil - 2 tablespoons;
• salt and pepper to taste.

Cooking technology

1. Vegetables are washed under running cold water, peeled and cut. To keep the water in the cages, the fish is defrosted without the use of additional conditions (warm water, microwave, etc.). It is better to leave pollock in a cool place until the temperature rises naturally. When the pollock becomes soft, it is washed in cold water, cleaned of fins. The skin is removed from the carcass at will. Without the skin, the fish looks more appetizing in the finished dish.
2. Pollock is cut into portions (3 or 4 pieces), folded into a bowl for preparing the first course. 1 liter of cold water is poured into this dish, but depending on how liquid the first course is planned to be cooked, the amount of liquid may vary. Cover the pot tightly with a lid and bring the soup to a boil over high heat. When the fish broth boils, the fire on the stove is reduced to a slow one and simmered for about 10 minutes.
3. After the time has elapsed, chopped vegetables are added to the dishes with soup and the fire is added. When the broth boils for the second time, the fire is again reduced to medium so that the contents of the pan boil slightly. The boiling process should not stop, since the lack of boiling can affect the taste of the soup already on the table. Boiling a dish or not boiling it for a long time can affect its vitamin content.
4. With vegetables, the soup continues to cook for another 10 minutes, after which bay leaves, salt and pepper should be added, then continue to boil lightly for 5 minutes and extinguish the fire.
5. It is not recommended to immediately pour the soup into bowls, it is better to let it brew for 10-15 minutes. Then put the fish pieces on plates, and pour the soup into a food processor or leave it in a saucepan or beat with a blender. In any case, greens and green peas are added to the soup. Olive oil is added to the resulting puree and the puree soup is poured into plates, where there is already boiled fish.

If puree soup is served on a table where only adults sit, you can skip a glass of white wine before eating the dish.

Ingredients

• pike perch or other white fish - 75 gr.;
• butter - 15 gr.;
• cream - 50 gr.;
• egg yolk - 1/2 pc.;
• wheat flour -10 gr.;
• onion -10 gr.;
• white roots - 10 gr.;
• water - 500 ml.

Cooking method

1. Finely chop the onion and white roots and simmer with 10 grams of butter, melted in a double boiler, until tender.
2. Then introduce the flour, fried to a light yellow color, dilute with a glass of water, put the fish and cook for 10-15 minutes.
3. Rub it all through a sieve, pour in the rest of the water, stir and, bringing to a boil, season with cream mixed with egg yolk and butter.

Ingredients

• salmon or trout fillet - 250 gr.;
• medium-sized potatoes 3 pcs.;
• water - 1 l.;
• small carrots 1 pc.;
• bulb small 1 head;
• sea ​​salt 1 tsp;
• cream 20% or butter - to taste.

Cooking method

1. Pour cold water and lay the fish fillet, after rinsing with running water. Bring to a boil and let simmer for a couple of minutes.
2. Carefully remove the fish with a slotted spoon and remove the skin and bones.
3. We filter the broth, and lay the flesh of the fish back into the broth. Salt.
4. My potatoes, peel, cut into small pieces, throw into the soup.
5. We clean the carrots, three on a grater, throw them into the soup. Finely chop the onion and add to the pot. We cook for 15 minutes.
6. We take out vegetables and fish, throw them into a blender or into a food processor and grind, after checking again for small bones.
7. Pour the soup back into the saucepan, pour the broth, mix gently.
8. Before serving, the soup can be peppered and garnished with fresh herbs. Can be served with croutons or croutons.

Clean the fish, rinse, separate the meat from the bones; bones with roots and onions put to boil for broth. Cut the flesh of the fish into pieces and stew with butter and finely chopped onion. In a saucepan lightly toast 2 tbsp. tablespoons flour with 2 tbsp. tablespoons of oil, dilute with 4 cups of fish broth, boil, put the prepared fish and cook for 15-20 minutes.

After cooking, strain the soup and rub through a sieve, dilute with hot milk, add salt to taste and season with oil; optionally add egg yolks mixed with milk.

The soup can be served with pieces of fish or meatballs. To prepare meatballs, leave 100 g of fish fillet. Serve the croutons separately. This soup can be made from carp, smelt, saffron cod, cod, pike perch, chum and other fish.

For 750 g of fish - 2 tbsp. spoons of flour, 4 tbsp. tablespoons of butter, 2 cups of milk, 1 pc. carrots and parsley, 2 onions.

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Recipe Soup-puree from fish Clean the fish, rinse, separate the meat from the bones; bones with roots and onions put to boil for broth. Cut the flesh of the fish into pieces and stew with butter and finely chopped onion. In a saucepan lightly toast 2 tbsp. tablespoons flour with 2 tbsp. tablespoons of oil, dilute with 4 cups of fish broth, boil, put the prepared fish and cook for 15-20 minutes. After cooking, strain the soup and rub through a sieve, dilute with hot milk, add salt to taste and season with oil; optionally add egg yolks mixed with milk. The soup can be served with pieces of fish or meatballs. To prepare meatballs, leave 100 g of fish ...

Puree fish soup is served hot with fresh toast or crackers, sprinkled with fragrant herbs on top. To prepare mashed fish soup, it is better to take white varieties of fish, such as cod, pollock, hake, brotola, tilapia.

Potatoes give the soup a velvety texture and tenderness. Additionally, you can not add cream or sour cream.

Ingredients for fish soup puree

• Olive oil 2 tbsp. spoons
• 1 medium onion
• 1 medium carrot, finely chopped
• 2 garlic cloves
• 1 st. tablespoon finely chopped parsley
• A pinch of thyme (thyme)
• 4 medium potatoes
• 1 kg white fish
• ½ teaspoon salt
• Pinch of black pepper

How to cook mashed fish soup

1. Peel the fish, cut into large pieces and boil in lightly salted water, adding bay leaf and peppercorns. You can use white fish fillets. Cook over medium heat for 30 minutes. Remove the finished fish from the pan. The fish broth will be the base for the soup.
2. Separately, in a pan, sauté chopped onions, carrots, parsley, garlic, thyme in vegetable oil for about 5 minutes.
3. Add the fried vegetables and herbs to the fish broth and bring to a boil.
4. Then add potatoes, cut into small cubes, to the soup, cook for 15 minutes until soft.
5. After the potatoes, add pre-cooked fish to the broth, and let the soup simmer for another 15 minutes. At the end, salt and pepper to taste.
6. The next step is to turn the fish soup into puree soup. To do this, use an immersion blender so that the soup has a uniform consistency.
7. After the soup has acquired the consistency of mashed potatoes, let it boil for a minute, add the missing spices to taste.

After that, fish soup can be served immediately. Puree fish soup is good freshly cooked, piping hot. Puree fish soup is a somewhat unusual dish, so it’s good to add pre-cooked fish pieces to the already prepared soup and garnish with herbs.

Fish soup puree with tomatoes

This is also a French recipe brought from Provence. Fish soup is served with garlic croutons and cheese.

This is how fish soup with mashed tomatoes should look like.

Ingredients

• 1.5 kg of white fish (same as in the previous recipe)
• 3 onions
• Olive oil 2 tbsp
• 3 medium tomatoes (pre-cut into slices)
• 3 garlic cloves
• 100 ml dry white wine
• Bay leaf
• Salt, pepper to taste

Cooking

1. Sauté finely chopped onions in a pan with olive oil until golden brown.
2. Add chopped garlic, tomatoes, and fry, mixing with onions for 5 minutes.
3. Then add fish pieces (without bones and skins), white wine, bay leaf and cumin.
4. Stir well and cook for 15 minutes.
5. Transfer to a saucepan, add the required amount of cold water, salt to taste, bring to a boil and cook for 30 minutes. Remove the bay leaf from the soup and use a blender to bring to a homogeneous consistency.
6. After that, put it back on the fire, bring to a boil and remove from the stove.

Mayonnaise or spicy tomato sauce is suitable for mashed fish soup. Another famous French recipe is burrida or fish with vegetables.

March 12, 2014

Soup-puree from fish (pink salmon)

Fish puree soup, the recipe of which is given below, can be prepared from any type of fish. In this case, pink salmon appears, but it can be easily replaced with any other version of this seafood.

Fish puree soup, the recipe of which is given below, can be prepared from any type of fish. In this case, pink salmon appears, but it can be easily replaced with any other version of this seafood. Ingredients: - 400-500 grams of pink salmon fillet (or other fish); - one small onion; - two small or one large carrots; - 3-4 small potatoes; - 2-3 stalks of celery; - 1-2 peas of allspice; - 5-6 black peppercorns and ground black pepper to taste; - ...

6.9 Grand total

Simple fish soup

A simple fish puree soup can be made from any fish. In this case, there will be pink salmon fillet.

Quantity of ingredients

Ease of preparation

Cooking time

Is it suitable for a holiday table

Is it suitable for daily nutrition

Is it suitable for diet and baby food

Ingredients:

- 400-500 grams of pink salmon fillet (or other fish);
- one small onion;
- two small or one large carrots;
- 3-4 small potatoes;
- 2-3 stalks of celery;
- 1-2 peas of allspice;
- 5-6 black peppercorns and ground black pepper to taste;
- Bay leaf;
- salt to taste;
- dried or fresh herbs to taste (preferably dill);
- Butter (optional)

1. Defrost pink salmon fillet, wash, cut into large pieces and put in a saucepan. There also put the onion (peeled, but not cut), bay leaf, black and allspice peas. Pour 1.2-1.5 liters of water.

2. Simmer the fish over low heat for 10 minutes after boiling. The scale must be removed.

3. When the fish is ready, remove it from the pan.

4. Finely chop potatoes, carrots and celery and put in boiling fish broth. Cook vegetables until tender.

5. When the vegetables are soft, grind them in the fish broth with a blender. Chop the onion along with other vegetables.

6. Salt and pepper the soup to taste. Add dried or fresh herbs. You can use any greens, but better not a lot and not very spicy, otherwise it will simply clog the mild taste of fish soup. It is best to use dill.

7. Cut the fish into smaller pieces and put in the soup.

8. Put the fish puree soup on a small fire and wait for it to boil.

All. A simple soup-puree of fish (pink salmon) is ready.

P.S. This recipe for fish soup-puree is very dietary. If you want the soup to be more fatty, then put butter in it along with the fish.