Salmon head fish soup. Ear from the head of salmon recipe with photo

Today I cooked fish soup for lunch. In place of the main character - salmon, head and tail. The head of this kind of fish gives a very rich broth, and soft and tender meat in the tail. So to say - waste-free production, I use the fish itself for other goodies, and why not cook soup from the leftovers ?!
For the broth you will need: head and tail of salmon, onions, bay leaf, salt.

To fill the soup - potatoes, carrots, rice, seasoning "goldfish" (it contains dried - garlic, onions, carrots, allspice, dill seed, turmeric, sugar, fenugreek, black pepper, oregano, bay leaf, sage), ground black pepper, sea salt.

I pour water into a large saucepan and put the fish, onions and bay leaves to boil. I clean the fish from scales and pull out the fins from the head, as they contain all sorts of dirt. On the contrary, I don’t peel the onion, but put it into the water right in the husk. It is she who will give the broth a rich golden hue. I add some salt.

This is how the broth with unpeeled onions will turn out. At the end of cooking, I just take out the onion and that's it! After boiling, the fish should be boiled for about 20 minutes, for salmon this time is enough. I also take it out to cool.

Next, I cut the carrots into half circles.

I dip it in soup.

I cut potatoes into small cubes.

I also put it in soup.

I wash the rice with warm water and put it in the soup.

The soup is boiling, at this time I clean the cooled fish from the skin.

I remove the bones.

From the head I take out the available meat.

I break it down into small pieces.

The soup is cooked until tender, 10 minutes before the end of cooking I add seasonings and black pepper.

I lower the fish into the soup when I have already turned off the stove so that it does not boil / fall apart.

Ready! Thanks to the mixture of spices, the soup turns out to be very fragrant, and the salmon gives it satiety and richness. Well, vegetables - they are always appropriate and useful. Bon appetit!

Can be served with sour cream and crackers. Or you can just enjoy the soup in its original form and taste.

Cooking time: PT01H00M 1 hour

Approximate cost per serving: 30 rub.

Delicious food is the key to a good mood. Everyone loves to eat tasty food. Salmon fish soup is tasty, fast and healthy. Fish contains useful vitamins, it is good for the full saturation of the human body.

Traditional red fish soup recipe

Ingredients	Quantity
Salmon -	500-600 grams
Potato -	200 grams
Carrot -	1 small
Bulb -	1 medium
dill greens -	taste
Salt -	1/2 tablespoon
Sugar -	1 teaspoon
Black pepper -	5 peas
Bay leaf -	2 sheets
Butter -	50 grams
Water -	2 l
Cooking time: 90 minutes	Calories per 100 grams: 70 kcal

The recipe for salmon soup is called traditional because it contains the simplest and most affordable ingredients. There is nothing extra in this recipe. Therefore, such a recipe will always delight the family with its so beloved taste.

Cooking:

We clean and wash vegetables. Cut potatoes and carrots coarsely, best of all into cubes;

We put a pot of water on the fire. Add chopped vegetables. Add the onion, peeled and cut in half. We cook vegetable broth;

In the meantime, we clean the salmon from the intestines. Head from gills and eyes. Cut into small serving pieces. If the fish has an unpleasant smell, sprinkle it with lemon juice and then the smell will not remain;

After 30-40 minutes, add pieces of fish to the pan. It should not be cooked for a long time. Literally up to 20 minutes. Add black peas and bay leaf. Boiled onions can be removed or left. Who likes it better;

When the fish is cooked, salt and add sugar;

At the very end of cooking, literally 1 minute before turning off the fire, add greens.

Now our wonderful salmon fish soup is ready. The aroma is so enticing. Garnish with a lemon wedge if desired.

Ear from head and tail of salmon

Soup can be made from any part of the fish. In any case, it will be tasty and healthy.

Components:

• Fish head - 1pc;
• Tail - 1 piece;
• Potato - 300 grams;
• Bow - 1pc;
• Carrots - 1 pc;
• Spices, peas - 4 - 5 pieces;
• Salt, sugar - to taste. We will decorate the dish with parsley.

Calorie content for one serving of soup - 180 kcal.

So let's start:

1. We carefully clean the head of the fish from the gills. They shouldn't be in the fish. Carefully pull out the gills. We remove the eyes. We wash the head well in running water;
2. Now pour water into the pot. Water should be 2-2.5 liters. It must be borne in mind that with a long boil, the water will begin to evaporate, and, accordingly, the volume will decrease;
3. Put the head and tail into the water and put on fire. Add peeled onion. Salt, pepper, add sugar;
4. While our soup is cooking, you need to peel the vegetables. We clean them, wash and cut them. Potatoes and carrots can be cut into cubes;
5. Boil our soup for about 30 minutes. This is enough to make the head and tail boil;
6. 30 minutes after boiling the soup, take out the head and tail. Strain through cheesecloth if necessary. Add potatoes with carrots. Cook for another 30-40 minutes;
7. Divide the fish and tail into bones and meat. Add the meat at the end of cooking, since it is already ready and there is no point in cooking it again;
8. Add the last ingredient - greens. It should be thrown at the very end of cooking. In this case, all useful vitamins will remain in it. If the greens are not quite fresh, it is better to boil them for 2 minutes.

You can additionally decorate a plate with fish soup with a slice of lemon.

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Cooking delicious fish soup step by step

The richest ear comes from the head of a fish. It is thicker and richer in flavor.

We will need:

• Salmon head - 1 piece;
• Potato - 2-3 medium tubers;
• Carrots - 2 medium;
• Millet - 1 zhmenka;
• Onion - 1 piece;
• Ground peas - 4-5 pcs;
• Bay leaf - 3-4 leaves;
• Salt - to taste;
• Butter - optional.

The cooking time of the fish soup is 1 hour 30 minutes.

For one serving - 220 kcal.

Cooking:

1. Put the head in a saucepan and pour water, depending on the volume of the fish head. It must be taken into account that some of the water will boil away. Put on fire and cook for 30 minutes;
2. Add peppercorns, bay leaf;
3. We clean vegetables. Cut into cubes. If desired, carrots can be grated;
4. Rinse the millet;
5. After 30 minutes, we take out the head of the fish. Separate the meat from the bones;
6. Put the potatoes and carrots into the pot with the broth. Add millet. If the carrot is grated, then throw it in 20 minutes. Boil for about 40 minutes. Check readiness;
7. If everything is cooked, then add the salmon meat, which was previously cleaned from the bone. Next, put finely chopped greens and cook for another 2 minutes and turn off;
8. It is better to salt at the end of cooking.

The ear will become even more fragrant if it is given time to brew. Bon appetit!

Cooking is an art. As with every industry, there are helpful tips here. They help the hostesses cook properly and tasty.

• Fish for fish soup is better to choose fatter. Best suited are varieties such as salmon, cod, sea bass, carp, pike, pike perch, carp and crucian carp. The ear of several types of fish is the most delicious. The main thing is that the fish is fresh;
• To give a special taste, you can add potatoes, carrots, onions, bay leaves, black peas and so on. There are, of course, store-bought seasonings for fish broth. The main thing is not to overdo it with spices. Since in the end you can not feel the taste of the broth;
• It is advisable to cut vegetables into large pieces. Add the onion to the soup, cut into two parts. It will give more flavor;
• Spices are an equally important component. In many countries all kinds of herbs are added to the fish broth. Such as - tarragon, saffron, anise, fennel and many others;
• It is better to cook fish soup over low heat with the lid open. Then there will be no strong fishy smell. The broth will be clear;
• The fish will become juicier and fragrant if you put it in a vegetable broth;
• The foam that forms on the surface in the pan must be removed;
• You can't stir constantly with a spoon. Otherwise, all this will turn into a homogeneous, ugly mass;
• Sea salt is the perfect option for fish soup. She is more useful;
• If the fish is bony - strain the ear through a sieve or gauze. There should be no “thorns” left in the broth;
• If the fish is fresh, it may have a specific smell. Sprinkle it with lemon, and the unpleasant smell will disappear;
• Unpeeled onion gives the broth an unusual color;
• To give a special flavor at the very end of cooking, add a piece of butter and herbs to taste.

Bon appetit!

Very often, after preparing a delicious snack from salmon, the hostesses do not know what to do with the remains of sea fish. But you can cook a wonderful fish soup from the head of a salmon. In order to make the soup rich and nutritious, in addition to the heads, you can use the tails and fins of the carcass. The recipe should be very simple, an excessive amount of ingredients will not emphasize, but will interrupt the taste of the dish.

Ingredients

• heads and trimmings from salmon;
• potatoes - 4-5 tubers;
• onions - 1 pc.;
• carrots - 1 pc.;
• salt, ground pepper, dried herbs, seasonings to taste.

A very important point in the preparation of soup is the correct preparation of the main ingredient. In order for the ear not to be bitter, it is necessary to remove the gills from the head of the fish. If you first rub the parts of the salmon to be used with salt and rinse well under cold running water (without soaking), then the ear will turn out transparent.

Salmon heads, fins and tails are poured with cold water, put on fire and brought to a light boil. The fire is reduced to weak. Any fish head soup recipe involves slow cooking. If foam appears, remove it with a slotted spoon. After the first descaling, the fish soup needs to be lightly salted, this will make the broth cleaner and give the fish a pleasant taste. According to experts, any first dish must be salted at least five times.

You can cook the heads and other parts of the salmon for no more than half an hour. If the broth becomes transparent, and the meat begins to move away from the bones earlier, then the cooking time can be reduced. After the broth is ready, it must be passed through a colander, the bottom of which is lined with one layer of gauze. The heads and pieces of fish are set aside and cooled slightly.

The pot in which the broth was boiled must be washed and dried. If you cook fish soup in unwashed dishes, a precipitate may appear that will add bitterness to the dish and spoil the recipe.

During the cooking of the broth, it is necessary to peel the potatoes, carrots and onions. In order to get a tasty ear, all products must be boiled evenly. This is easy to achieve if you properly cut the products included in the recipe. Potatoes are cut into small pieces, carrots - into thin half rings, onions - into small cubes. The ear is again poured into a clean pan, into which chopped vegetables are added. After that, the ear needs to be lightly salted again and cook until the carrots are ready. Some housewives prefer to cook carrots separately, in advance. It is possible, but the taste of the soup will not be the same. You should not do frying for fish soup, especially in oil. Salmon is oily fish, the broth will be rich and thick even without fried vegetables.

It is worth paying attention to the fact that the recipe for fish soup from the heads of sea fish does not include the use of bay leaves or black sweet peas. These components interrupt the taste and aroma of the broth. While the vegetables are cooking, it is necessary to separate the salmon meat from the bones and from the inside of the heads. It is necessary to give preference to pinkish pieces of meat. The light parts are too bold. After that, the frame and heads can be thrown away, they will no longer be useful. Fish cannot be cooked with vegetables, tender meat will turn into porridge.

When the ear is ready, we introduce fish meat into it, a little more salt and spices. The best option is to use black ground pepper and dried dill. The recipe from the heads of sea salmon does not accept fresh herbs. As a result of chemical reactions, dill and parsley begin to release acid, from which the ear quickly loses its taste. Pepper and herbs must be added to the ear at least 10 minutes before serving. Some methods of making fish soup mention the use of grits, but most cooks recognize this ingredient as superfluous.

An ear from the head of a salmon at home is most often prepared by me personally in cases where my household wants to feast on oven-baked red fish. Many readers will immediately have a question, what is the connection between these two dishes. In fact, the connection is the most direct, and the savvy hostesses, I’m boiled down, immediately traced it. As a rule, I always buy whole red fish in the store, cut it at home and use steaks to cook them in the oven, but I cook various first courses from the head and tail, including fish soup.

To cook soup, I use the following list of products: salmon head and tail, water, potatoes, onions, carrots, salt, black pepper, herbs and bay leaf. The list of ingredients is quite standard not only for cooking fish soup, but also for any fish soup. As a fish component, you can use not only the head of salmon, but also any other red fish: trout, salmon, pink salmon, etc. If you do not pretend to fish soup from expensive fish, then adjust the weight component of the fish according to the rest of the ingredients, and just take any other fish. If you have already cooked soups, borscht or broths, then the whole process of cooking fish soup will be intuitive for you. It comes down to simple actions: peel, rinse, chop, boil and serve.

In total, the entire cooking process takes about half an hour, plus you need about a quarter of an hour for all the preparatory manipulations. Despite the fact that the ear is most often cooked in nature, it can easily be cooked not on a fire, but on a regular stove. Today's version of the recipe is dedicated to the second case.

After the ear from the head of the salmon is ready, it is best to serve it hot to the table, and not just hot, but so that it burns and warms at the same time. The ear itself is a rather fatty dish, and, consequently, hearty, so be prepared for the fact that you will not be required to have supplements.

Ingredients:

• 2 liters of water
• 1 salmon head
• 2 fins and a salmon tail
• 2 potatoes
• 2 onions
• 1 carrot
• Black pepper
• Greenery
• 2-3 pcs. bay leaf

Cooking step by step with photos:

Bon appetit!

Salmon head soup is a tasty and satisfying first course, which is not ashamed to be served to the table, both for households and guests. Any red fish dish has a special taste, and the fish soup prepared even from such parts of the fish as the head and tail was no exception. Finally, I want to give a few tips to make your salmon head soup tasty the first time:

• For today's recipe, not only the head of salmon is suitable, but also any other red fish: salmon, trout, pink salmon, etc .;
• In addition to the head of the fish, you can add a tail and fins to the pan, from this the ear will be even more rich;
• You can cook fish soup from salmon not only on the stove within the apartment. According to a similar recipe, this dish can also be prepared in nature, using a cauldron on a tripod for this. An ear cooked on a fire is in no way inferior to that cooked on a stove, and sometimes it significantly surpasses the latter in terms of aroma and taste;
• While cooking, do not be afraid to throw your favorite spices, herbs and seasonings into the pot or cauldron with fish soup. Thanks to this, you will be able to achieve those flavors of the dish that will best suit your culinary preferences.

Salmon itself is quite expensive, having bought a whole fish, the main part is salted, cutlets are made or baked. But I really want to use the tail and head. Therefore, from these parts we will cook the ear. The process of preparing this famous dish is simple, but at the same time the food is very tasty and refined.

Ear red at home

The proposed recipe will especially appeal to housewives who prefer to cook without unnecessary spices. For cooking you will need (for 3 liters):

Head and tail of one salmon;
. 4 potatoes;
. 1 onion;
. carrot.

Cooking process

1. First, carefully remove the gills from the head and rinse. We put the pan on the fire, throw the fish, cook for an hour.
2. You need to salt the ear after the foam is removed. To prevent the broth from becoming cloudy, do not cover the pan with a lid.
3. While the fish pieces are boiling, we cut the potatoes into medium-sized slices, the carrots into half rings, and the onions very finely (as far as possible).
4. After an hour, filter the broth through cheesecloth and a colander.
5. Then put the vegetables in the prepared broth and cook until cooked (about 30-40 minutes). That's all, the ear from the head and tail of the salmon is ready, you can serve it. Please note that in the description above there is neither bay leaf nor roasting. This is an amateur dish.

"Rybatskaya"

An ear from the head and tail of a fisherman’s salmon will be spicier thanks to the addition of vodka.

For cooking you will need:

Vodka - 1 tbsp. l.;
. dill - half a bunch;
. black pepper (peas);
. potatoes -3 pcs.;
. onions - 1 pc.;
. salmon - 1 head and tail.

Cooking

1. Put the prepared parts of the salmon in a saucepan and pour 2 liters of water.
2. After the water boils, reduce the heat and lower the onion and pepper to taste.
3. Cook the ear for one hour, filter through a colander and gauze.
4. Next, put the diced potatoes into the broth and cook until tender.
5. At this time, we separate the cooled head and tail, if possible, remove the bones. Then we return back to the broth along with the bay leaf. Salt in this case is recommended five minutes before readiness.
6. Pour vodka when the soup is already cooling.
7. Then let it brew under the lid for 15 minutes. Serve in bowls with chopped dill.

Ear with cream

Despite the fact that fish and dairy products seem to be incompatible, there are dishes in which these ingredients work well together. We will now tell you how to prepare an ear from the head and tail of salmon with cream.

If you make a fillet, then it turns out to be quite fatty. It should be noted that this cooking method is far from budgetary, but it is definitely worth a try.

For cooking you will need:

Water - 1 l;
. head and tail of salmon - 1 pc.;
. potatoes - 1 pc.;
. root celery - 50-60 grams;
. leaf celery - 40-50 grams;
. red onion - 1 pc.;
. shrimp: 50-70 grams;
. mussels (boiled-frozen, can be replaced with squid) - 70 grams;
. cream (determine the fat content yourself, as both 10% and 20% are suitable) - 200 ml (no more);
. curry (turmeric) - 1 tsp

The cooking process

1. Pour water into the pan, when it boils, add curry and fish. The salmon will cook for about half an hour.
2. Then we take out the parts of the fish and separate the bones.
3. Cut potatoes and celery (root) into small cubes, and onions into rings and cook in the remaining broth. Add thawed shrimp and mussels there. If you use squids, then they need to be cut into strips of 3-4 cm.
4. As soon as the potatoes are cooked, spread the peeled fish meat and wait about 15 minutes.
5. During this time, finely chop the remaining celery and add the cream, pouring it in a thin stream, stirring. All other seasonings are added to taste. We recommend serving with cheese.

Ear from the head and tail of a salmon. Recipe with photo

Everyone knows that salmon is fatty, so they usually do not fry it. We will now consider the option of cooking fish soup, in which this addition is present.

For cooking you will need:

1 tail and head of salmon;
. vodka - 50 ml;
. bow -2 pcs.;
. potatoes -3 pcs. (medium, if there is red, then use it);
. parsley, dill - 1 bunch each;
. pepper (ground and peas);
. vegetable oil;
. gossamer vermicelli.

The cooking process

1. We already know that we first need to prepare the salmon head. If there are bellies, be sure to add them. Pour 2 liters of water into a saucepan. When it boils, lay out everything that is from the salmon, and cook for 30 minutes.
2. Cut the potatoes into cubes.
3. We chop one onion, halves of bunches of parsley and dill very finely.
4. Put the vegetables into the strained fish broth.
5. In a pan with vegetable oil, we make a fry. To do this, chop the carrots on a fine grater, cut the onion into cubes, chop the bunches of greens finely. It is very important that nothing burns, otherwise the ear will have an unpleasant aftertaste.
6. We add fire under the pan and put our frying there.
7. After 15 minutes, along with vodka, pour as many cobwebs as you want. When the vermicelli is cooked, remove the dish from the stove.

With millet

To understand how an ear is made from the head and tail of salmon with millet, you need to prepare the following ingredients:

3 potatoes;
. tail and head of salmon;
. salt (to taste);
. 4 liters of water;
. two tomatoes and the same amount of onions;
. one carrot;
. a bunch of fresh parsley;
. a few peas of black pepper;
. 5-7 art. tablespoons of wheat

Cooking

1. When the water boils, carefully remove the foam and put the whole onion, peppercorns, salt, cover and cook for 25-30 minutes.
2. In principle, you need to remove the head and tail from any fish soup, and strain the broth. This recipe will be no exception. In the (already filtered) add onions and potatoes, which are already diced, and carrots, chopped on a coarse grater. We bring the potatoes to half-cookedness and then add cubes of tomato, parsley and wait no more than 10 minutes. Pour the millet, and when it boils, return the fish meat.
3. Before serving, it must be kept under the lid for some time.

Conclusion

Now you know how to prepare an ear from the head and tail of salmon. We told you the recipe, and not one, but five. We hope you can make them a reality.