There are so many recipes for fish soup from the abdomen of salmon that it is impossible to list them all right away. You can have classic ear or creamy fish soup for lunch. For gourmets, a delicious royal soup with several seafood is suitable.
Surely everyone loves salmon fish soup, but many do not want to use a whole fish for this. It can be left on other dishes, such as pickling. The ear from the belly of the salmon turns out to be just as tasty, and the cost of the soup is several times lower. This type of fish must be in the diet, but not everyone can afford to include salmon in the menu several times a week. The solution is simple – buy belly or head, which is much cheaper.
The simplest recipe for fish soup
Salmon fish soup is prepared simply, and you can supplement this recipe with a photo with any ingredients to your taste.
The traditional products include the following:
- abdomen of salmon – 500 g;
- one large onion;
- one carrot;
- potatoes – 5 pcs.;
- vegetable oil – 50 ml;
- a few bay leaves;
- salt and spices to taste.
Every housewife should know how to cook salmon ear , as this dish has an interesting taste. Abdomen can be bought separately or gutted a whole fish, cutting it into pieces. They are most often sold in frozen form, so they need to be thawed, washed and peeled.
Transfer the salmon abdomen to the pan and pour cold water so that it covers the fish for 3-4 fingers. Put on medium heat and wait for boiling, leave to cook for 15 minutes. After boiling, you must definitely remove the foam, otherwise the broth will turn cloudy.
Wash onions and carrots, peel, chop into small cubes. Wash and peel the potatoes, and then cut into thin slices (like a regular soup). Heat the pan, pour oil and pass onion with carrot on it until golden brown. Transfer the frying to the broth, add bay leaf and potatoes. Cook for another 15-20 minutes until the potatoes are tender. At the very end, salt and season with pepper.
Serve the dish only when hot, with bread and fresh herbs. It is advisable to wait 10-15 minutes after turning off the fire so that the ear from the belly of the salmon is infused and becomes more aromatic.
|Ear with salmon belly||100 g||Calorie content – 60.5 kcal, proteins – 5.9 g, fats – 0.6 g, carbohydrates – 0.2 g|
|Creamy Salmon Soup||100 g||Calorie content – 75 kcal, proteins – 3.4 g, fats – 3.1 g, carbohydrates – 3.4 g|
|Abdomen ear with millet||100 g||Calories – 25 kcal, proteins – 2.8 g, fats – 1.1 g, carbohydrates – 1 g|
Ear with salmon belly and cream
Creamy fish soups are loved by many peoples of the world for their delicate taste, thick texture and unique aroma. It is not recommended to add a lot of different spices to the Hu salmon belly , otherwise they will kill the whole smell. Enough will be a bay leaf, ground pepper and fresh herbs. If the broth turned out to be very liquid, then a little flour or cream cheese is introduced into it. Salmon belly is quickly boiled, cooking takes about half an hour.
The following ingredients will be required for a two-liter pot:
- abdomen of salmon – 450 g;
- potatoes – 3 pcs.;
- onions – 1 pc.;
- one medium carrot;
- vegetable oil – 50 ml;
- cream (with a low percentage of fat) – 350 ml;
- salt, peppercorns.
Wash, peel and chop the salmon belly in large pieces. Pour cold water, put on fire, after boiling, salt and toss spices. Boil the ear from the belly of the salmon for 10 minutes, then add the potatoes cut into slices.
Put a frying pan with oil to bask, and at this time finely chop the onions and grate the carrots. Fry the vegetables in oil until golden brown, put the frying in a boiling broth. Pour in cream, bring to a boil and remove from heat.
Fish dishes with salmon or salmon, shrimp, squid are served in all restaurants in the Mediterranean. However, you can cook royal seafood soup at home by buying a sea cocktail.
What is included and how to cook fish soup:
- abdomen of salmon – 300 g;
- water – 1500 ml;
- a mixture of seafood (squid, shrimp, mussels) – 400 g;
- cream 10% – 250 ml;
- butter – 40 g;
- flour – 2 tbsp. l .;
- salt, spices – to taste.
First you need to prepare the main ingredients: thaw a sea cocktail, rinse under running water, and abdomen – peel, wash and cut into large pieces. Pour the fish with water and boil for 5 minutes. Melt the butter in a pan, add the sifted flour, pour the cream. Stir the sauce thoroughly so that there are no lumps and bring to a boil. Pour the sauce into the fish broth, add seafood – cook for no more than 5-6 minutes. Remove the pan from the heat and let the royal soup stand for 10 minutes.