Perch makes a tasty, transparent and rich fish soup. Perch is the main ingredient in the soup, and all other ingredients - vegetables and spices - only emphasize its taste.
Traditional perch soup
- 1 kg of large fresh perch;
- large onion;
- 5 potatoes;
- peppercorns – 10 pcs;
- fresh herbs - to taste.
- 3-4 bay leaves;
- salt - to taste.
It will take about 40 minutes to cook. Each serving of fish soup contains 90 kcal.
Let's look at a step-by-step recipe for making perch soup.
Step 1
Wash the perch with cold water, gut it, remove the gills, remove the scales, cut off the fins. It is better to cook the fish whole, then it will be juicy and tasty.
Step 2
Pour cold water into a saucepan, put the prepared perch and onion in it, and season with salt. Slowly bring to a boil.
Step 3
A light, transparent broth is an indicator of a good fish soup. Therefore, after boiling, the heat must be reduced further and cooked without a lid for 15 minutes. The foam that forms on the surface must be removed, and more than once.
Step 4
Wash the potatoes, peel them and chop them into large pieces and place them in the fish soup. Then add 10 peppercorns. About 4 minutes before it’s ready, add two bay leaves to the ear. The dish will be ready when the potatoes are cooked.
Step 5
Turn off the stove, cover the pan with the fish soup with a lid. Let it brew. After 10 minutes, remove the fish with a slotted spoon. Chop the greens and serve separately.
Recipe for “double” fish soup
Double fish soup is prepared from two types of fish, hence the name. This dish has a wonderful combination of rich broth and extraordinary aroma.
- 1 kg of small perches;
- 1 large fish;
- 2 liters of water;
- 2 potatoes;
- 1 carrot;
- black pepper (corns);
- onions;
- bay leaf – 2 pcs;
- salt, green onions, dill - to taste.
It will take 40 minutes to prepare. One serving contains only 90 kcal.
The step-by-step cooking method is as follows.
Step 1
Rinse freshwater perch with cool water, remove gills and entrails. It is better to cook fish with the head, but if it is very small, it will be easier to cut off the heads than to remove the gills.
Step 2
Small perches are usually not cleaned. They are simply wrapped in gauze, tied, filled with water and set to cook over medium heat. Add carrots and onions to them.
Step 3
After half an hour, remove the gauze bag with fish, onions and carrots from the broth. The broth can be strained. Small fish and vegetables will no longer be needed.
Step 4
Place chopped potatoes and pieces of large fish, peppercorns in the soup, season with salt, add bay leaf. Cook the dish for 20 minutes.
Step 5
Turn off the stove, leave the fish soup on the burner and let it sit. When serving, sprinkle with chopped herbs.
Meatballs in creamy sauce - this dish can be served as a separate dish or in addition to vegetables and cereals.
Lean pizza dough is a simple, effortless meal that you can make every day.
River perch soup with vodka
Small river perch produces a rich broth, but sometimes it smells like mud. To fight off this smell and improve the taste of the fish soup, vodka is added to it. There is no need to be afraid of alcohol; it evaporates quickly in hot broth.
- 1 liter of water;
- 500 g small perches;
- 1 onion;
- parsley – 1 root;
- medium-sized carrots;
- 3 medium-sized potatoes;
- 2 teaspoons salt;
- 10 peppercorns;
- a glass of vodka.
Cooking the fish soup will take 45 minutes. Each serving contains 95 kcal.
The 3 steps to a great ear are outlined below.
Step 1
Prepare the perches for cooking: gut them, cut off the fins, remove the gills or cut off the heads, and rinse thoroughly. Place the fish in a saucepan, add cool water, add parsley root, carrots and onions, and salt.
Bring the soup to a boil over low heat, reduce the burner flame even lower and cook without a lid. Remove foam as soon as it appears.
Step 2
After 15-20 minutes, remove the fish with a slotted spoon. The vegetables can be discarded, and the broth can be strained through double-layer gauze soaked in hot water.
Step 3
Peel and chop the potatoes into large pieces and place in fish broth. And also put 10 peppercorns and bay leaves in it. Cook until potatoes are soft. Pour a glass of vodka. Serve hot. Chopped green onions will help highlight its taste.
How to cook sea bass soup with rice at home
- 2 large onions;
- 40 g butter;
- 3 eggs (only whites are needed);
- 2 potatoes;
- 2 kg sea bass (tail, head);
- 3 liters of water;
- 2 carrots;
- sea bass (fillet) – 200 g;
- peeled garlic – 3 cloves;
- heavy cream – 3 tbsp. spoons;
- half a glass of boiled rice;
- parsley, dill - to taste;
- 2 pinches of pepper;
- 10 g regular salt.
It will take 1 hour to cook. Number of servings: 8-10, each 111 kcal.
Let's look at the recipe for making sea bass soup with rice step by step.
Step 1
Remove the gills and eyes from the fish head, chop, and rinse thoroughly. Place the tail in a saucepan, add water, onion and carrots. Cook the broth for half an hour. It should boil gently, and be sure to skim off the foam.
Step 2
Prepare fish balls: chop the onion into cubes, fry in oil for 5 minutes over low heat, make minced perch fillet, add half the rice, egg whites, cream and grind again in a meat grinder.
Add onion, herbs, the second part of rice, salt, pepper to this mass, mix. Roll the minced meat into meatballs.
Step 3
Strain the fish broth, add chopped vegetables into it: potatoes, carrots. Reduce heat to low, cook for 10 minutes.
Step 4
Then add meatballs, garlic, chopped into thin slices. Cook until the meatballs float to the surface. When serving, season with herbs to your liking.
To prepare the perfect fish soup, you need to follow some cooking rules:
- Salt the broth at the very beginning of cooking;
- Watch for foam to appear and remove it immediately. Otherwise, the ear will be cloudy and unsightly;
- The broth in which the fish is cooked should not actively boil;
- In order for the broth to be perfectly transparent, it must be strained through double gauze, which must first be moistened in hot water;
- The soup will be more aromatic if you add not a raw onion, but a little fried in a frying pan without oil. Do the same with coarsely chopped carrots;
- Place parsley and celery root in the pan at the beginning of cooking. They will add flavor to the broth and eliminate the fishy smell;
- If you didn’t have time to remove the foam in time, the flakes are already floating in the broth. Regular chicken protein beaten with cold water will help. You need to do the following: Cool the broth a little, carefully pour it into the protein mass. Stir until the whites float to the surface. Strain the broth;
- You can also use frozen fish to prepare perch fish soup, and you don’t have to wait for it to thaw - you just need to put it in a pan, add water and cook as usual.
notefood.ru
Sea bass soup
Sea bass has a very good delicate taste, despite the fact that its meat is quite fatty. In terms of its taste, this fish occupies a leading place in cooking; it is no coincidence that sea bass dishes can be found in almost any national cuisine in the world.
Sea bass soup (the recipe for which is offered below) is a very tasty and aromatic soup, which is best prepared from small fish. Due to the fact that even not very large fish are quite meaty, the soup turns out rich and very rich.
There are several dozen species of sea bass in nature, but this does not affect the taste and benefits of the meat of this fish. What they all have in common is the white color of fairly fatty meat, thanks to which it can remain fresh for a very long time, so even after defrosting its taste does not become worse.
Perch soup (a video of which is attached to the recipe) is an excellent option for preparing a tasty and very healthy soup. Fish does not have a distinct specific smell, so even children and those with allergies will like it. Omega-3 fatty acids, which average about one percent, have a beneficial effect on the cardiovascular system, and proteins, which are found in large quantities in the meat of this fish, are very beneficial for the brain. Despite the fact that the fish is considered fatty, sea bass soup is an excellent dietary soup.
To prepare a large three-liter pan of excellent soup, you will need very few ingredients - just take a few small sea bass, a few potatoes, carrots and herbs.
Perch soup at home is a great opportunity to taste a wonderful aromatic soup. Very often, fish soup is prepared outdoors and is considered a camp dish, since the value of such soups lies mostly in the fact that they are prepared from fresh, just caught fish. Sea bass stays fresh for a very long time, and even if you buy it in a store, the taste of homemade perch fish soup is in no way inferior to soup cooked over an open fire.
Fresh fish (if you take frozen fish, it should be thawed in the refrigerator) must be cleaned of scales, gutted, cut into several pieces if the fish is large, and filled with hot water.
It is very important to put the perch in boiling water - this way it will retain all its unique flavor and cook over medium heat for 10-15 minutes.
Since perch meat is quite fatty, you can cook fish soup without frying the onion. But if you like the taste of fried onions, then the onions need to be finely chopped, the carrots into thin strips or rings and lightly fried in a small amount of vegetable oil.
If the soup is prepared without frying, then the carrots are cut into thin rings, and it is best to use green onions and cut them into small cubes.
Fish soup with perch cooks very quickly, so while the fish is cooking, you should also have time to peel the potatoes.
Potatoes can be cut into any pieces you like - cubes, cubes or thin slices.
In 15 minutes, the perch will already be cooked, so while the potatoes are cooking, it is best to remove the pieces of fish.
Place the prepared vegetables into the hot broth, cool the fish slightly and remove the bones.
Try to separate the fillets very carefully - do not leave small bones, especially if children will eat the soup.
When the potatoes are ready, the soup can be salted and spices added to taste.
At the end of cooking, add fish fillet, fresh herbs and bay leaf.
Remove the pan from the heat, cover with a lid and leave for 10 minutes in a warm place to allow the soup to steep well. You can put the pan with the fish soup in a warm oven or cover the lid with a towel.
Before cooking perch soup, prepare a sauce of sour cream and fresh herbs. To do this, finely chop fresh dill and mix well with sour cream.
The finished soup can be served. Pour the fish soup into a serving plate and serve with sour cream sauce.
To learn how to prepare perch soup, you can watch the video at the end of the recipe.
A tasty and healthy soup, which will certainly take its rightful place in your homemade first course collection, can be served not only hot, but also cold. Bon appetit!
yum-yum-yum.ru
Sea bass soup
Potatoes – 3 pcs.
Onions – 1 pc.
Ground black pepper - to taste
Bay leaf – 2 pcs.
Greens - to taste
Cooking process
In our Pomeranian region, fish soup is very popular. It is prepared from various lake, river or sea fish. Of course, the most delicious fish soup is cooked over a fire in nature from freshly caught fish. But, you can cook it at home.
Sea bass soup is rich, aromatic and tasty. I offer a recipe for fish soup that my dad taught me to cook. He was an avid fisherman, and he almost always processed and prepared the fish himself (and he brought a lot of it). If you put this fish soup out in the cold, it freezes like jellied meat, because... There is a lot of stickiness in the perch.
First I prepare the products.
I process the perch (I used a headless one) - first I cut off the spiny fins, then I clean the carcass of scales, remove the black film inside, and wash it.
I cut the fish into small pieces.
I peel the potatoes, wash them, and cut them into cubes or cubes.
I cut the onions into small cubes.
I put chopped potatoes in a saucepan, pour water, and put it on the stove. I let the water boil and reduce the heat to low. Then I add onions. After about 10 minutes, I salt the ear.
I bring the potatoes to readiness, add pieces of fish, and turn up the heat.
Then I add bay leaf and ground black pepper to the pan. I let the soup boil and skim off the foam. I reduce the heat and cook the sea bass soup for about 5 more minutes. I let the soup brew for a bit.
I sprinkle the fish soup with chopped herbs. We like to cut fresh herbs on a saucer and serve them with the fish soup, rather than adding them to the pan.
Sea bass soup is ready!
Bon appetit!
www.iamcook.ru
Perch soup is a delicious soup at home. How to properly cook perch soup: secrets, recipes, tips
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A rich, satisfying, aromatic dish - perch soup - can be prepared not only when going out into nature, but also at home.
At the same time, homemade fish soup is not inferior to soup cooked over a fire in its taste. Shall we try?
Perch soup - general principles of preparation
To cook fish soup, you can take sea or river perch, and it can be large fish or small fish. The perches must be cleaned of their entrails and washed, the gills are removed, but cutting off the head, fins and tail, removing scales or not is a matter of taste. Experienced chefs say that it is better to add perch to the broth unpeeled, as this makes the dish richer and richer.
Any recipe for perch soup is good because to prepare the soup, in addition to the fish itself, you can use the products that you currently have in your kitchen. Vegetables, cereals, herbs are placed in the fish soup - all this goes well with perches, giving the dish richness and additional flavors. When cooking the broth, add all kinds of roots, onions, and herbs to the water for flavor.
An equally important point for preparing the right fish soup is the amount of liquid used. The water should cover the perches by about 4-5 fingers. It is this factor that gives richness to the dish, turning ordinary fish soup into fish soup.
1. Perch soup
3 large perches;
Large onion head;
10 peas of allspice;
4 bay leaves;
Salt - half a teaspoon.
1. Cut the bellies of the perches and take out the entrails, wash them, remove the respiratory organs, cut off all the fins, fill with cold water, add the onion - finely chopped, any spice, salt and put on medium heat, bring to a boil.
2. When the water boils, reduce the flame to minimum and simmer for another fifteen minutes with the lid open, periodically skimming off the resulting protein foam.
3. After 15 minutes, put potatoes, cut into large cubes, into the ear, along with peppercorns, cook for another 13-16 minutes.
4. A few minutes before the fish soup is ready, add the bay leaf.
5. Let the finished soup brew for 20 minutes.
6. Remove the perches with a slotted spoon and transfer them to deep plates.
7. Pour the prepared fish soup into a serving plate, sprinkle it with parsley, and place a plate with fish next to it.
2. “Double” perch fish soup
8 small perches;
1 large perch;
2 potato tubers;
5 black peppercorns;
2 bay leaves;
Onion and dill greens - half a bunch each.
1. We wash the small perches, cut off the heads, and remove the entrails.
2. Place the fish in a plastic bag, in which we first pierce small holes. Fill with two liters of water, add finely chopped onion and carrot into small cubes, cook for 30 minutes.
3. After this time, remove the bag of perches and strain the broth.
4. In the strained broth, add potatoes cut into large cubes, pieces of large perch, allspice, seasoning, bay leaves, add a little salt, and boil for 20 minutes.
5. When the potatoes and fish are completely cooked, turn off the heat, close the pan with a lid and leave the fish soup for 30 minutes.
6. Pour into portioned plates, put a piece of fish in each, sprinkle with chopped onion and dill.
3. Perch soup with vodka
Half a kilogram of small perches;
3 potato tubers;
10 peas of allspice and 2 bay leaves;
1. We gut the perches, cut off the fins and heads, wash them thoroughly, put them in a metal container, pour cold water, add onions and carrots - in small cubes, chopped parsley root, add a little salt, bring to a boil, skimming the resulting foam frequently.
2. After the water boils, adjust the heat to the lowest setting and cook with the lid open for a few more minutes.
3. Remove the cooked fish from the broth and strain the broth.
4. Place potatoes, cut into large cubes, allspice, and bay leaves into the strained broth.
5. At the very end, pour in vodka and stir.
6. Pour into plates, sprinkling with finely chopped parsley.
4. Perch soup with rice
2 large onions;
A piece of butter;
2 potato tubers;
Medium-sized perch - 2.5 kg;
3 cloves of garlic;
High fat cream - half a glass;
Stems of dill and parsley - 5 pcs.;
Ground black pepper, salt - 10 g each;
Fresh basil and cilantro - 3 leaves each.
1. We gut the perches, remove the gills, eyes, wash them, cut off the heads and tails. We put the pulp aside for now; it will come in handy later.
2. Place the tails and heads in a saucepan along with chopped onions and carrots, cook for 30 minutes at low boil and skim frequently.
3. From the flesh of the fish we make minced meat with the addition of a finely chopped onion, 2 tablespoons of boiled rice cereal, egg whites, cream, stir thoroughly, add a little salt and pepper.
4. Add the remaining rice cereal and chopped parsley to the resulting minced meat and mix thoroughly again.
5. Make small balls from minced fish and fry them in oil for 5 minutes over moderate heat.
6. Remove the heads and tails from the broth and strain.
7. Add potatoes into the broth - in cubes, carrots - in strips, cook for 10 minutes over moderate heat.
8. After 10 minutes, put fried fish balls, garlic, cut into plastic, into the fish soup, boil everything until the meatballs float to the surface.
9. Pour into plates, sprinkle chopped fresh basil and cilantro leaves on top.
5. Quick perch soup
3 medium potato tubers;
3 bay leaves;
6 peas of allspice.
1. Peel the potatoes, wash them, cut them into small cubes, place them in boiling, salted water, and bring to a boil over moderate heat.
2. After the water boils, add small gutted perches without heads and bring to a boil again with the lid closed.
3. When the water boils for the second time, open the lid and remove the foam, add a little salt, add bay leaves and peppercorns, boil for three minutes.
4. Peel the onion and cut into small cubes.
5. Remove the pan from the heat, remove the fish, pepper and bay leaves with a slotted spoon.
6. When serving, pour the fish soup into a plate, sprinkle with chopped onions, and place the fish separately in a cup.
6. Perch soup with tomatoes and celery
5 medium perches;
Fresh celery - 2 stalks;
Parsley and dill - 1 bunch each;
12 peas of allspice;
Salt, black pepper powder - 10 g each;
Oil for frying - 30 ml.
1. Remove the entrails from the perches, wash them thoroughly (if the perches are large, then cut off the heads, and put the small ones in a pan with the heads, having previously cut out the gills).
2. Fill the fish with water and bring to a boil over high heat.
3. After boiling, remove the foam.
4. Set the heat to low and put the onion, 1 carrot, 1 parsley root, washed with cold water, celery stalks and tomatoes in the skin directly into the pan, boil for several minutes, periodically skimming off the foam.
5. Remove the boiled perch with a slotted spoon, remove the skin and scales, and separate the bones from the pulp.
6. Add chopped stems of parsley and dill to the ear, boil for another three minutes.
7. Place the fish pulp in a deep cup and fill it with broth from the pan.
8. Place the ridges and bones back into the pan and leave for 30 minutes for the broth to infuse.
9. Cut the remaining carrots, parsley root into small circles, celery stalks into thin strips, fry everything in a frying pan with butter until golden brown.
10. Remove all the ridges and vegetables from the infused broth and strain.
11. Place potatoes, cut into cubes, into the broth and simmer over low heat until softened.
12. Place vegetable sauté in the ear and boil for another 10 minutes.
13. Pour in vodka and turn off the heat, let it brew for 20 minutes.
14. Pour fish soup into plates, put fish pulp on top, sprinkle with finely chopped parsley leaves.
Perch soup is especially good if you pour vodka into it at the end of cooking. This ingredient will not give the soup any special taste or aroma, but it will perfectly hide the taste of river mud. Don't be afraid, you won't taste any alcohol, but you shouldn't give this soup to children.
Perch makes a tasty and rich fish soup, which you can cook at home on the stove or over a fire, outdoors. The fish soup is prepared from the head of a perch or a whole fish. Interesting recipes for perch soup are described in detail below.
Perch soup with millet
This is a hearty and delicious perch soup with millet and vegetables. Makes four servings, caloric content of fish soup is 1395 kcal. Cooking time – 70 minutes.
Ingredients:
- two potatoes;
- fish – 700 g;
- two bay leaves;
- 40 ml. vegetable oils;
- two pinches of ground pepper;
- 4 l.t. millet cereals;
- bulb;
- fresh dill and parsley;
- carrot;
- 5 peppercorns.
Preparation step by step:
- Remove scales and entrails from the fish, remove the fins and tail, and leave the head.
- Cut the fish into pieces and cover with water in a saucepan.
- Cook for 25 minutes over medium heat, covered. Skim off the foam.
- Finely chop the carrots and onions and fry in oil for 7 minutes.
- Place the finished fish in a bowl and strain the broth. There should be one and a half liters of finished broth.
- Cut the potatoes into cubes and add to the broth.
- Add washed millet and fried vegetables.
- Add bay leaves, ground pepper and peppercorns to the broth, add salt.
- Cook until the millet and vegetables are cooked, about 25 minutes.
- Add finely chopped dill and parsley. Place the fish in your ear.
When the sea bass soup at home has infused a little, you can serve it to the table.
Sea bass and pike soup
This is a step-by-step recipe for red snapper fish soup and... It takes 50 minutes to cook perch soup.
Required ingredients:
- 300 g perch;
- half a kilo of pike fillet;
- 100 g onions;
- 70 g carrots;
- 5 peppercorns;
- three bay leaves;
- 4 cloves of garlic;
- fresh greens.
Cooking steps:
- Salt the water and place the processed perches.
- Grind the carrots and chop the onions finely.
- After 10 minutes, add the pike fillet. After 20 minutes, place the fish in a bowl.
- Strain the broth and put the perches, as well as the onions and carrots, back into the fish soup.
- After 15 minutes, add pepper and bay leaves.
- 10 minutes before readiness, add chopped garlic and pike.
- Sprinkle the finished fish soup with finely chopped herbs.
Ingredients:
- half a kilo of fish;
- 200 g potatoes;
- half an onion;
- 1 spoon of semolina;
- 2 pinches of ground pepper;
- dried dill;
- piece of plum oils;
- fresh herbs;
- 2 bay leaves.
Preparation:
- Gut the fish and remove the gills. There is no need to clean the scales.
- Wash the fish, chop the potatoes coarsely, chop the onions.
- Bring a liter of water to a boil, add salt and add fish.
- Cook after boiling for 15 minutes and remove the fish.
- Place onions and potatoes into the broth, add semolina. Cook for 20 minutes.
- Place bay leaves, ground pepper and dill, and chopped fresh herbs into the prepared fish soup. Add some salt.
- Before serving, add butter to the fish soup.
- Remove scales and skin from the fish in one motion, making an incision towards the head from the tail. Remove the fins in the same way.
- Divide the cleaned fish into pieces and add to the fish soup.
Two servings of river perch soup come out. Calorie content – 750 kcal.
Perch soup on fire
While fishing or outdoor recreation, you can cook river perch soup over a fire. In total, 10 servings of fish soup are made, with a calorie content of 1450 kcal. The fish soup takes 50 minutes to prepare.
Required ingredients:
- one and a half kg. perch;
- 2 liters of water;
- two onions;
- three potatoes;
- a small bunch of dill and parsley;
- 5 bay leaves;
- large carrot;
- 10 peppercorns.
Preparation step by step:
- Process the fish, remove the entrails.
- Peel the vegetables and cut into large pieces.
- Chop the greens finely and rinse the bay leaves.
- Light a large fire and hang a cauldron of water.
- When the water boils, add fish, vegetables, stir and salt.
- When it boils, add bay leaves and peppercorns.
- Cover the cauldron with a lid and leave the smoldering coals underneath.
- Leave the ear to simmer for 20 minutes, then add chopped herbs.
- When the vegetables and fish become soft, remove them and place them in a bowl.
- Remove the fins, tail and head from the fish. Use your hands to separate the carcass into pieces and place it back in the fish soup with the vegetables.
- Remove the cauldron from the fire and close tightly. Leave to infuse for 10 minutes.
We try to have at least one fish day a week. Usually this is Thursday, but not necessarily. Here is one of the fish day recipes.
Ingredients:
For a 4 liter pan of fish soup
Water - 2 liters,
Greenling perch (sea bass) - 2 pcs. (about 1 kg),
Potatoes - 5 medium tubers,
Rice (I like regular round) - 1/3 cup,
Carrots - 1 piece,
Onions - 2 small heads,
Salt - 1 tablespoon,
Vegetable oil for sauteing,
Greens - I have frozen dill and parsley,
Spices to taste, I took bay leaves - 2 pieces, peppercorns - 5-7 pieces, a mixture of dried parsley and celery roots - 1 teaspoon.
Preparation:
Gut and remove scales from the fish and cut into pieces. You can cut it into 2-3 pieces, but I cut it smaller. In cold water (this is important, the broth will be tastier this way!) Add roots, spices and fish. As soon as the broth boils, remove the foam and reduce the heat. Cook the broth for 10-15 minutes over low heat.
Meanwhile, peel the carrots and onions, cut into small pieces and sauté in vegetable oil until golden brown.
Peel the potatoes and cut into medium-sized cubes.
When the fish is cooked, remove it with a slotted spoon and strain the broth through a sieve (so that small bones do not get into the soup). We put the broth back on the stove, add salt, add the washed rice, and cook for 7-10 minutes. Then add potatoes and sauté. Cook until done.
While the vegetables are boiling, remove the reins and bones from the boiled fish. Add fish and herbs to the finished soup.
The soup turns out rich and very aromatic!
Bon appetit!
Ukha is considered an ancient Slavic dish and refers to a liquid soup, the main ingredient of which is fresh fish. This is not only tasty, but also a very healthy hot dish! So let’s quickly look at recipes for making sea bass soup.
Sea bass soup with garlic
Ingredients:
- onion – 300 g;
- olive oil – 250 ml;
- sea bass – 1.5 kg;
- garlic – 1 pc.;
- tomatoes – 3 pcs.;
- thyme, dill, bay leaf - to taste.
Preparation
To prepare sea bass soup, take the onion, peel it, cut it into half rings and fry it in olive oil until half cooked. During this time, defrost the fish, thoroughly clean it from scales, rinse it under cold water and cut it into small pieces. Add squeezed garlic, chopped tomatoes, herbs and pieces of perch to the onion. Mix everything thoroughly and fry for 10 minutes over low heat. Pour water into the pan, add salt to taste and wait until it boils. Then transfer the entire contents of the frying pan into a saucepan and cook with the lid closed for 15 minutes over low heat. After this time, turn off the stove and leave the fish soup for about an hour. Then pour the fish soup into deep plates and serve with homemade croutons grated with garlic and mayonnaise.
Sea bass fish soup
Ingredients:
- sea bass – 1.5 kg;
- water – 2 l;
- carrots – 1 pc.;
- potatoes – 2 pcs.;
- onion – 1 pc.;
- salt, pepper, spices - to taste.
Preparation
How to cook sea bass? We take the fish, defrost it, thoroughly clean it from scales, rinse it under cold water and put it in boiling water. 
Cook for about 15 minutes over low heat with the lid closed. During this time, peel and finely chop the onions, grate the carrots and fry everything in a frying pan until golden brown for about 10 minutes. Then we peel the potatoes, cut them into thin strips and fill them with cold water. Now take out the cooked perch, carefully separate the flesh from the bones and cut into small pieces. Place chopped potatoes into the fish broth and boil for about 7 minutes. Then add the roast and perch fillet. Season with spices, salt and pepper to taste. The ideal fish soup should be spicy and well salted. Cook for another 5 minutes, then turn off the heat, cover with a lid and leave to brew for 30 minutes. Before serving, add sour cream and chopped herbs to the sea bass soup.
