What can be cooked from chum salmon head. Chum salmon soup, recipes and secrets. Recipe for chum salmon fish soup with buckwheat

Chum salmon soup - healthy, simple, tasty. The best recipes for chum salmon soup (from the head, tail, fins) for every taste: with cereals and corn

Chum salmon soup is the first hot dish with a great taste and wonderful aroma.

They prepare fish soup mainly in nature, but at home they often forget about this dish, and in vain: after all, fish soup made from chum salmon is not only tasty and satisfying, but also healthy, and also quick.

Chum salmon soup - general principles of preparation

Preparing the soup is easy! First you need to buy chum salmon. It is unlikely that you will be able to buy fresh fish, but frozen fish is easy. Make sure that the chum salmon is not stale, has a pleasant color, without signs of spoilage or plaque of different shades. There should be no snow or ice stuck to the fish. You can use not the whole fish, but only parts of it: head, tail, fins.

Thoroughly washed fish is placed in a pan with water, boiled for about 20 minutes, then the chum salmon is removed, the meat is separated, and the broth is filtered.

Then vegetables are added to the broth: potatoes, onions, carrots, seasoned to taste with salt and spices. For more flavor, onions and carrots can be pre-sautéed in butter.

Vegetables are followed by cereals: millet, rice, corn, buckwheat, pearl barley. Depending on the vegetables and cereals used, the interval between adding a particular product may increase or decrease. Cereals that take a long time to cook, such as pearl barley, are boiled separately, only then placed in a common pan.

When all the ingredients are ready, add previously prepared fish and herbs to taste into the soup, then bring the dish to a boil and turn off the heat.

This is the simplest option for preparing chum salmon soup, which can be modified by adding additional vegetables, eggs and any other products that combine with chum salmon and fish broth to taste.

Chum salmon soup is served mainly with sour cream or heavy cream, which gives the dish a special delicate creamy taste.

1. Chum salmon soup: classic recipe

Ingredients:

. chum salmon weighing up to one kilogram;

. onion - 1 head;

. 1 carrot;

. 5 potatoes;

. 1 bouquet of greenery;

. black pepper - half a teaspoon;

. salt - a pinch.

Cooking method:

1. Place a pan of water on the stove and boil.

2. Clean fresh chum salmon, remove the insides, wash and cut into medium pieces.

3. Place the chum salmon in boiling water and reduce the heat.

4. Cut the peeled potatoes into medium cubes, the carrots into slices, and the onion for fish soup does not need to be very finely chopped, so we cut it into four equal parts.

5. Place the chopped vegetables in the water with the fish, cover with a lid and boil for 15 minutes.

6. Wash half a bunch of greens and place, without cutting off the stems and roots, in the ear 3 minutes before readiness.

7. Finely chop the second part of the bunches of greens with a knife and add them at the very end of cooking, since it is from the finely chopped greens that the soup will become even more flavorful.

8. When serving, pour hot into plates.

2. Chum salmon soup from the head

Ingredients:

. 4 medium heads of chum salmon;

. 1 onion;

. 1 carrot;

. 5 medium potatoes;

. parsley, dill - one bunch each;

. saffron - one teaspoon.

Cooking method:

1. Wash the chum salmon heads thoroughly, cut out the gills and eyes.

2. Place the heads in hot water and boil for 10 minutes.

3. Add the carrots and onions cut into cubes and boil again for 10 minutes.

4. Add the potatoes cut into medium cubes and cook for a few more minutes.

5. Remove the cooked chum salmon heads from the pan and separate the soft part from them.

6. Place the meat from the head back into the pan.

7. About 3 minutes before the fish soup is ready, add a little saffron or other seasonings and spices. Saffron will add more flavor to the soup.

8. Serve by pouring the hot fish soup into plates, sprinkled with herbs, and you can also decorate the appearance of the fish soup with slices of fresh tomatoes and lemon slices.

3. Chum salmon soup with aromatic gravy

Ingredients:

. chum salmon - 0.5 kg;

. onion - 1 head;

. carrot - 1 pc.;

. potatoes - 0.5 kg;

. greens - 2 bunches.

For the gravy:

. garlic - 3 cloves;

. vinegar - 20 ml;

. soup broth - half a glass.

Cooking method:

1. Place the prepared chum salmon pieces into a pan of boiling water and cook for 10 minutes.

2. Add onion, cut into large strips, carrots and potatoes into cubes, cook for another 20 minutes until the vegetables are ready.

3. Pour all the fish broth into another pan, which will be useful for gravy.

4. Remove the fish itself from the pan, separate the bones from it and mix with vegetables again.

5. Add chopped herbs to the fish and vegetables, close the lid and leave to infuse.

6. Preparing the gravy: add the garlic squeezed through a garlic press and a little vinegar into the broth prepared in advance, mix everything well.

7. When serving, serve the fish with vegetables on portioned plates and place the prepared gravy in a separate bowl. This gravy can be used to wash down the main fish side dish or to dip fish in it.

4. Chum salmon soup with corn grits

Ingredients:

. 1 medium chum salmon;

. potatoes - 5 pcs.;

. onion - 2 heads;

. 1 small carrot;

. corn grits - 70 g;

. sunflower oil - 30 ml;

. green onions - 1 bunch;

. parsley, dill - 1 bunch each;

. salt - 10 g;

. allspice - 3 peas;

. hot pepper - 5 g;

. 2 bay leaves.

Cooking method:

1. We cut up the chum salmon: separate the fins and tail, cut out the gills and eyes from the head, and wash under running water.

2. Place all the ingredients of the fish in a metal container, add bay leaf, allspice and half the onion.

3. Pour cold water and place on moderate heat.

4. Reduce heat and simmer with the lid closed for 40 minutes.

5. Cut the second part of the onion into small crumbs, and the carrot into thin circles. Place in a frying pan and simmer a little over low heat with sunflower oil, but do not fry.

6. Place cubed potatoes in a separate container, pour strained fish broth into it and boil. After boiling, add corn grits, stewed onions and carrots and boil again for 30 minutes.

7. Place the chum salmon pulp into the prepared soup, separating it from the bones and ridges, and cook again for 15 minutes.

8. At the end, pour in the chopped herbs and seasoning and leave to steep for 20 minutes.

9. When serving, pour hot into plates and season with sour cream.

5. Chum salmon soup in a slow cooker

Ingredients:

. 1 chum salmon weighing half a kilogram;

. potatoes - 450 g;

. onion head;

. 1 carrot;

. bay leaf - 2 leaves;

. black pepper - 20 g;

. salt - a pinch;

. greens - 2 bunches;

. 20 ml sunflower oil.

Cooking method:

1. Cut the onion into thin strips, and the carrots on a fine grater. We sauté everything in sunflower oil.

2. Cut the potatoes into cubes, place them in a multicooker container, add fried vegetables and processed chum salmon.

3. Fill the entire contents of the multicooker with cold water until the ingredients are completely covered, add butter.

4. Set the multicooker to “soup” mode and cook for about 50 minutes.

5. About three minutes before it’s ready, add the chopped herbs, boil a little, turn off the multicooker and let the fish soup brew.

6. Cossack chum salmon soup

Ingredients:

. head, ridge, fins, tail of chum salmon;

. onion - 1 head;

. 1 carrot;

. 2 tomatoes;

. 1 bell pepper;

. 2 potatoes;

. bay leaf - 3 leaves;

. greens - 1 bunch.

Cooking method:

1. Place a pan of water on low heat.

2. As soon as the water boils in the pan, add the diced potatoes.

3. Prepare the remaining vegetables: remove the skin from the tomato, cut it into four parts and remove the pulp. Remove the seeds from the sweet pepper, cut into small pieces, the onion into large cubes, and the carrot into cubes. Sauté everything in oil until softened.

4. When the potatoes have cooked a little, add all the ingredients of chum salmon, allspice, bay leaves and cook for 20 minutes.

5. After boiling the fish and potatoes, remove the scale.

6. Add fried vegetables and finely chopped tomatoes to the fish and potatoes, boil for five minutes.

7. A few minutes before readiness, add coarsely chopped greens along with stems and add some salt.

8. Let the finished fish soup steep before serving.

. Do you strongly associate fish soup with nature and the fire, and do you miss these aromas in the home version? Nothing could be easier! Pour 3-4 drops of liquid smoke into the pan with the finished soup. There is another way to add flavor: 5 minutes before the fish soup is ready, light two or three wooden skewers and lower it into the broth for a couple of seconds, then immediately remove it.

. To prevent the fish from falling apart in the broth, do not stir the soup when cooking chum salmon. This way, the meat will remain intact, and the broth will turn out appetizingly clear.

. Also, to prevent the broth from becoming cloudy, do not let the soup boil too much; the soup should simmer.

. If you don’t like sautéing or carrots and onions in the broth, don’t give up these ingredients completely. Just don't be shallow. Add whole carrots and onions, simmer for a while, and then just throw them away. These products give the broth a special taste and beautiful color.

. Real ukha is more aromatic and tastier, so don’t rush to pour the soup into bowls immediately after cooking; let it sit under a closed lid for about half an hour.

. You should not put a lot of spices in the chum salmon fish soup, otherwise they will overwhelm the aroma and taste of the fish itself and the broth. Use only the essentials: a little pepper, bay, herbs.

. To prepare a light dietary soup, do not use cereals; to get a hearty, full meal, add a handful or two.

. Fish soup can be prepared not only from chum salmon, but also from a mixture of different fish: pink salmon, salmon, river fish. Some, having previously used fillets for other dishes, do not throw out the “unliquid stock”, but put it in the freezer, and after they have collected a sufficient amount, they cook aromatic, tasty fish soup. Enjoy your meal.

The amazing taste and benefits of red fish cooked in the form of fish soup captivates you from the first spoon. Chum salmon soup is just such a first course. The tender and fairly lean meat of chum salmon can be eaten and eaten, unlike the meat of some other salmon fish.

If we compare chum salmon with trout or salmon, then, of course, our fish wins in the dietary menu. Chum salmon fish soup turns out moderately fatty, but quite nutritious. Today we will prepare a quick fish soup from chum salmon heads and tails and complement our fish soup with cherry tomatoes. I spied a recipe for this lunch dish in a cafe, but without the subtleties, of course. I present to your judgment what I came up with.

For fish soup you will need sections of chum salmon heads and tails with an impressive amount of fish pulp. Potatoes, carrots, onions and tomatoes do not require special attention. It is enough for the vegetables to be washed and the potatoes and carrots to be peeled. We will use salt, pepper and bay leaf to taste.

Let's prepare the ingredients. Potatoes need to be chopped into slices or cubes.

Onions - thin strips or quartered rings.

We use frozen chum salmon. It must be washed with cold water, removing scales if possible.

Carrots are cut into rings.

Divide the cherry tomatoes into two parts.

So, the preliminary moment is over - let's cook the first one. Chum salmon soup cooks quickly. In a stainless steel pan, you need to pour water one by one and add all the available ingredients at intervals of 10 minutes. First, chum salmon (remove the foam after boiling), and then potatoes (remove the foam), onions, carrots, bay leaves (optional). When the fish floats to the surface, remove the foam again and salt the future fish soup.

Cherry tomatoes are added at the very end, and after this the soup is cooked for another 10 minutes and turned off. Cooking time for chum salmon fish soup is no more than 40 minutes. Chum salmon soup is served hot. Supplemented with parsley and seasoned with pepper if desired. Have a nice fish lunch!

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Mar 30 2016

Content

This delicious fish dish from old Russian cuisine is popular all over the world. Fish soup came into cookbooks many centuries ago and is still in demand. The richest dishes are made from chum salmon and other representatives of the salmon family. Having several simple stew recipes in your arsenal, you can delight your household with amazing cooking every day. Chum salmon soup will become a favorite delicacy on weekdays and holidays. By changing just a few ingredients, you can get a real masterpiece of gastronomy.

Rules for cooking fish soup

A simple fish soup cannot be called fish soup. According to the cooking rules, no grains or flour are placed in the latter. The basis is vegetables, herbs, roots. Many years ago it was cooked with chicken broth. Modern chefs prefer to make fish soup from chum salmon or other salmon based on a seafood product. This dish is not only rich and aromatic, but also healthy. Fans of hiking trips do not hesitate to add a glass of vodka to the soup for a more intense experience.

Any fish can be used for cooking, from asp or carp to pike perch or salmon. The main thing is to choose something fattier so that the stew turns out satisfying and rich. Frequently used vegetables are: carrots, onions, potatoes. For taste and aroma, be sure to add pepper, bay leaf, parsley root and tops. The ingredients of the soup can be changed depending on your imagination.

For the broth, the fish is cleaned, chopped, and parsley root, onions, carrots and spices are added to it. Cook for 30-40 minutes. Depending on the recipe chosen, after half an hour the main product is removed so that it does not boil over or, conversely, left in the water for complete cooking. After this, add the remaining ingredients and cook for another 20 minutes. At the end, pepper the broth, add lemon to taste and serve the dish to the table.

How to cook chum salmon soup

Every popular recipe has its own cooking secrets that make it worthy of attention. Before you cook fish soup, you need to choose which method is right for you. They say that the most delicious stew comes out when several types of fish are used. You should also be especially careful when using spices: they kill the delicate taste of the dish. Recipes for cooking fish soup in a cauldron, slow cooker and traditionally on the stove remain relevant. Regardless of the method, all versions of fish soup are very tasty.

Traditionally

This broth is rich and concentrated. The best stew will come out if you use fresh fish that does not smell like river or mud. An assortment of several types of seafood, as well as something specific, is suitable. To prepare traditional chum salmon fish soup you will need:

fillet – 0.5 kg;
fins, tails, bones – 200 g;
water – 2 l;
potatoes – 4-5 pcs.;
onion – 1 large head;
carrots – 2 pcs.;
Bay leaf;
greenery;
peppercorns;
salt.

How to cook:

Cut the fish into small pieces, pour water over the head, fins and bones, and put on fire.
Add salt and pepper to the pan, bring to a boil, cook over low heat for half an hour.
Remove the fish, disassemble and set aside.
Chop the onion into squares, finely grate the carrots, and simmer the vegetables in a frying pan for 15 minutes.
Place chopped potatoes and fillets into the prepared broth and cook for 20 minutes.
Add fried vegetables, herbs, and remaining fish to the pan. Cook for another 5 minutes over low heat.

In a slow cooker

This stew turns out to be especially tasty: the potatoes don’t get overcooked, and the fillet gives all the flavor to the broth. An excellent choice for a first course would be red fish. It is better to give preference to salmon or stellate sturgeon. Please note that the soup will be rich when heads, ridges, and fins are present among the ingredients. Supplement the recipe with the usual vegetables and spices, and you will get a tasty, nutritious fish soup. For preparation you will need:

fish – 0.5 kg;
potatoes – 3 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
Bay leaf;
black pepper;
garlic;
greenery;
salt.

How to cook:

Chop the onion and grate the carrots. Fry vegetables in a frying pan.
Chop the potatoes, put them in a slow cooker, add the rest of the vegetables and fish.
Fill everything with water as much as possible, add 20 g of butter.
Set the “Soup” program for 50 minutes.
At the end, season with herbs and sprinkle with pepper.

From the heads

Don’t think that the basis of the most delicious stew is fillet. On the contrary, the soup will be richer if it is prepared using heads and tails. The main thing is to choose large varieties of fish and carefully remove the gills. For preparation you will need:

a set of large fish heads;
potatoes – 3 pcs.;
carrots – 1 pc.;
onion – 1 pc.;
Bay leaf;
carnation;
greenery;
pepper;
salt.

How to cook:

Clean the heads, remove everything unnecessary to prevent the appearance of bitterness.
Pour water and cook over medium heat for 1.5 hours.
Remove the fish and strain the broth.
Place chopped onions, potatoes and carrots in it and cook for 20 minutes.
Fry a small amount of onion and carrots in a frying pan and add to the pan.
Sort out the heads and transfer the meat to water. Cook for another 2 minutes.
Add herbs, spices, let the soup brew.

Chum salmon soup will turn out much tastier than pink salmon or salmon. In terms of taste and beneficial composition, it is second only to shrimp. Therefore, this dish is often recommended for people with mental or physical labor. The composition is simple, and the recipe for chum salmon fish soup can be mastered even by a novice cook. Often on sale you can find only heads without carcasses. Don't pass by and be sure to buy, because... Yushka from the head turns out no less tasty and healthy. The classic recipe can always be supplemented with cereals, vegetables or herbs. Next, we’ll take a step-by-step look at how to cook such a soup at home with detailed photos.

If you don’t yet know how to cut chum salmon on the fish soup, then it’s not difficult to do. First you need to clean off the scales, gut the carcass, separate the head, tail and fins. Cut the fillet and peel it from the skin or simply cut it into steaks.

The fish cooks quickly, so if you don’t know how long to cook chum salmon on fish soup, you should cook the fillet for no more than 15-20 minutes. And the broth from the head, tail and fin is boiled for about 40-50 minutes.

Servings: 5-6.

Time: 40 minutes.

Calorie content per 100 grams: 49 kcal.

Ingredients:

0.5 kg of fish;

2 liters of water;

1 small onion;

2 gr. peppercorns;

20 gr. fresh dill;

1 egg;

1 laurel;

1-2 pinches of salt and ground black pepper.

Cooking process

The fastest way to cook chum fish soup is from steak. Therefore, we cut up the fish carcass as described above, or buy ready-made steaks at the market. Fill the fish with cold water in a saucepan, cook over medium heat, adding spices, bay leaves and a whole peeled onion.

After 20 minutes, place the steaks on a separate plate to cool. The result should be not only tasty, but also a beautiful ear. To do this, the fish broth needs to be clarified. Take a chilled egg, separate the white, beat it in a cup with a fork until the first bubbles form. Quickly pour the protein mass into the hot broth, remove the resulting foam with a slotted spoon and leave the broth to settle.

Meanwhile, separate the boiled fish from the bones and cut the fillet into medium cubes.

Pour the broth from the sediment into a clean pan, add pieces of fish, heat the dish to 100 degrees and remove from the stove. The dish is served with cream, and you can also offer pies with potatoes or cabbage separately. You can even make this kind of fish from frozen fish. To defrost it properly, dip the steaks in cool water. After a quarter of an hour, remove the ice, wash the fish and begin cooking.

This is the simplest recipe that can be modified and supplemented with various ingredients as desired.

Servings: 4-5.

Time: 55 minutes.

Calorie content per 100 grams: 35 kcal.

Ingredients:

4 heads;

2.5 liters of water;

4 potatoes;

2 bay leaves;

7 black peppercorns;

2 onions;

1-2 pinches of salt.

Recipe

It is better not to throw away the head and tail left after cutting the fish, but to put it in the freezer. When you have collected 3-4 heads, you can cook chum salmon fish soup from the head at home.

We wash the trimmings thoroughly, remove the gills and eyeballs, and place them in boiling water. We collect the floating foam with a slotted spoon, reduce the heat and cook the broth for half an hour.

Meanwhile, peel and cut the potatoes into cubes. Place it in a saucepan, cook for 20 minutes, adding the peeled whole onion and peppercorns.

Remove the onion from the pan, add the bay leaf, and heat for a couple more minutes. Then the whole fish is taken out, and pieces of flesh are selected from the chum salmon tail and head. Return the meat to the dish, heat it for a few minutes, and set aside. Yushka will become much tastier if you let it sit for 10 minutes under the lid.

Typically, this dish is served with heavy cream or sour cream, which gives the yushka a delicate creamy taste and silky texture.

Bon appetit!

No matter how simple the recipe is, you still need to adhere to the description with photos and useful tips:

tender chum salmon must be properly defrosted or scalded with boiling water;

if there is no fresh fish, feel free to prepare salted fish soup; if it is too salty, then it is better to soak it;

For thickness, you can prepare the soup with millet, rice or buckwheat.

Chum salmon soups cook very quickly and have a delicate and soft texture. This fish is not cheap, but for that it is very healthy, tasty and satisfying.

The main thing is not to overcook it, otherwise it will become dry and tougher.

Soup with red fish is prepared in water or in clear vegetable or fish broth. Seasoned with many spices and herbs. A variety of vegetables are thrown here: potatoes, carrots, leeks, broccoli, tomatoes, bell peppers and many others.

You can also find a second type of fish or seafood in this soup. Creamy soups are very popular, because red fish goes well with cream, cheese or milk.

Cream soups are no less popular; they boil all the ingredients and then blend them in a blender with the addition of broth or cream. Below, I offer recipes for making delicious soups with red fish.

How to cook chum salmon soup - 15 varieties

A wonderful Finnish soup made from minimal ingredients.

Ingredients:

Chum salmon (fillet) - 500g.
Potatoes - 500 gr.
Carrots - 1 pc.
Leek - 1 pc.
Cream - 150 ml.
Butter - 30 gr.
Greens - 20 gr.
Spices - to taste.

Preparation:

Place butter in a thick saucepan or cast iron and fry the leeks until golden. Pour in water and add potatoes, carrots and spices to taste. Cook until done. Then add the diced fish and cook for about 5 minutes. Pour in the cream and bring to a boil. Turn off and sprinkle with fresh herbs.

The delicate taste of this soup will not leave you indifferent at the dinner table.

Ingredients:

Potatoes - 500 gr.
Red fish - 500 gr.
Onion - 1 pc.
Cream - 1 tbsp.
Greens - 1 bunch.
Salt - to taste.

Preparation:

Pour 1.5 liters of water over the fish fillet. Add bay leaf and whole onion. Cook the broth for 15 minutes. Then get the fish. Send whole peeled potatoes into the strained broth to cook. And cook until done. Meanwhile, peel the fish and divide it into pieces. If there are bones, they need to be removed. Grind the potatoes directly in the pan with a blender, add fish, cream and bring to a boil. Finely chop the greens and sprinkle into the soup. That's all. Bon appetit.

This light and spicy stew is perfect for lunch and dinner.

Ingredients:

Chum salmon fillet - 200 gr.
Chum salmon head - 1 pc.
Millet - 3 tbsp.
Potatoes - 3 pcs.
Carrots - 1 pc.
Celery (stem) - 1 pc.
Onion - 1 pc.
Garlic - 2 cloves.
Cherry tomatoes - 4 pcs.
Chili pepper - 1 pc.
Spices - to taste.
Parsley - 1 bunch.
Lemon - ½ pc.

Preparation:

Wash the fish head well and cook broth from it for 30 minutes. Then strain the liquid and discard the head.

Cook the broth exclusively over low heat, otherwise it will become cloudy.

Finely chop the onion, carrots, celery stalk and cook. Rinse the millet well and add to the pan. Peel, wash, cut the potatoes and also send them to boil. Add all the spices and cook until tender.

Then add fish fillet and cherry tomatoes to the soup. Cook for a few more minutes. At the end add finely chopped garlic, lemon and parsley. Turn off the stove, cover the soup with a lid and let it brew for 10-15 minutes.

A simple homemade soup, very easy to prepare, and the result exceeds expectations.

Ingredients:

Chum salmon fillet - 300 gr.
Fish broth - 1.5l
Potatoes - 2 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Salt, pepper, bay leaf - to taste.

Preparation:

Boil the potatoes in the broth. Lightly fry the chopped onions and carrots in a frying pan. Then add to the soup. When the potatoes are almost cooked, add the fish pieces and cook the soup until done. Season with spices to taste.

An excellent soup to add variety to your diet.

Ingredients:

Red fish fillet - 500 gr.
Cream - 250 ml.
Potatoes - 3 pcs.
Leek - 1 pc.
Carrots - 1 pc.
Vegetable oil - 2 tbsp.
Dill - 1 bunch.
Coriander, thyme, basil, pepper, salt - to taste.

Preparation:

Peel and cut the onions and carrots into strips. Cut the fish and potatoes into cubes. In a saucepan, fry onions and carrots in vegetable oil. Add potatoes, 1.5 liters of water and cook for 10 minutes. Throw in the fish and bring to a boil. Season the soup with salt, spices and herbs. When serving, add dill.

A simple, healthy and satisfying lunch that will pleasantly surprise your guests.

Ingredients:

Chum salmon steaks - 3 pcs.
Onion - 1 pc.
Carrots - 2 pcs.
Potatoes - 4 pcs.
Fresh tomato - 1 pc.
Bell pepper - 1 pc.
Coriander - 0.5 tsp.
Cumin - a pinch.
Salt - to taste.
Dill - a bunch.

Preparation:

Boil steaks in water. Remove the fish, separate from the bone, break into pieces and set aside. Strain the broth and put on the stove. Send there the cut fish, finely chopped potatoes, carrots and onions. Cut the bell pepper and tomato into small cubes and add to the soup. Add spices and cook until tender. Finely chop the dill and sprinkle over the soup.

A pleasant and incredibly tasty combination of broccoli and red fish.

Ingredients:

Red fish - 300 gr.
Leek - 1 pc.
Broccoli - 200 gr.
Milk - 100 ml.
Parsley - 1 branch.
Salt, pepper - to taste.
Olive oil - 1 tbsp.

Preparation:

Place the fish in a pan, fill it with water so that it barely covers the fish. Add bay leaf and cook until tender. Using a slotted spoon, carefully remove the foam from above. Then remove the fish and cut it into small pieces, separating it from the bone. Strain the broth and set aside.

Next, fry the leek rings in a saucepan in olive oil until golden. Then add broccoli and 2 cups of fish broth to it. Cook for 5 minutes. Next, beat the contents of the pan with a blender into a homogeneous mass. Pour in milk, bring to a boil, add fish, season with spices and remove from heat. When serving, garnish with parsley.

An ordinary, hearty and at the same time refined lunch.

Ingredients:

Chum salmon carcass - 700 gr.
Onion - 1 pc.
Potatoes - 4 pcs.
Carrots - 1 pc.
Rice - 3 tbsp.
Spices - to taste.
Fresh greens - 30 gr.

Preparation:

Place the fish and the whole onion in a saucepan, add water and cook the broth. Remove the foam from above with a slotted spoon.

Cook over low heat. When the fish is ready, strain the broth to get rid of protein flakes. Place it back into the pan and add carrots, potatoes and washed rice, cook until tender. Meanwhile, separate the fish from the skin, remove the bones and break into small pieces. Add fish and spices to the soup to taste. At the end add greens.

I offer a recipe for a rich and very tasty soup for gourmets.

Ingredients:

Shrimp - 4 pcs.
Mussels - 4 pcs.
Chum salmon fillet - 100 gr.
Squids - 1 pc.
Tomatoes in their own juice - 300 gr.
Basil - 10 gr.
Garlic - 3 cloves.
Shallot - 1 pc.
White wine - 50 ml.
Salt, pepper - to taste.

Preparation:

Wash and clean fish and seafood thoroughly. Cut chum salmon into cubes and squid into rings. Leave shrimp and mussels whole. Beat the tomatoes in a blender. Peel the onion and garlic and chop finely.

Fry fish, mussels and shrimp in vegetable oil with onion and garlic, add white wine and simmer until it evaporates. Then add tomatoes in their own juice, salt and pepper. Boil. At the very end, add the squid rings, simmer for a minute and turn off.

Cook the squid for no more than 3 minutes, otherwise the meat will become tough.

Garnish the dish with fresh basil.

An easy to prepare and very healthy soup.

Ingredients:

Chum salmon - 300 gr.
Pearl barley - 4 tbsp.
Potatoes - 4 pcs.
Carrots - 1 pc.
Greens - 1 bunch.
Onion - 1 pc.
Salt, pepper - to taste.

Preparation:

Boil fish broth. Place the pearl barley in a hot frying pan, without oil, and lightly fry. Then remove and cool the cereal. Sauté onions and carrots in a frying pan until transparent. Send the barley to cook in fish broth. After 15 minutes, after boiling, add potatoes, after another 15, add onions with carrots and fish. Cook until done. Sprinkle with herbs and serve.

This dish is ideal for a gala dinner.

Ingredients:

Chum salmon fillet - 300 gr.
Butter - 1 tbsp.
Flour - 2 tbsp.
Vegetable broth - 1 l.
Onion - 1 pc.
Hard cheese - 250 gr.
Potatoes - 2 pcs.
Cream - 100 ml.
Dried thyme - a pinch.
Salt, ground black pepper.

Preparation:

In a saucepan, fry finely chopped onion in butter. Pour the broth over the potatoes and let them cook. Cook for 10 minutes, then add the onion to the pan. Cut the fish into equal pieces, add salt and pepper, roll in flour and fry in vegetable oil. Then pour the cream directly into the pan and simmer the fish for a few more minutes. Then carefully add the fish to the soup. Grate the hard cheese on a coarse grater and add it to the soup in small portions, stirring constantly so that it has time to dissolve. Serve the soup hot, garnish with fresh herbs.

The delicate taste and aroma of red fish in the soup will turn an ordinary dinner into a festive one.

Ingredients:

Fish fillet - 700 gr.
Potatoes - 3 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Salt pepper.

Preparation:

Cut the fish into small pieces. Peel and cut potatoes and carrots. Place vegetables and fish in a saucepan with water. Add the whole onion. Season with spices and cook until done. Finally, remove the onion and discard. Add fresh herbs.

Red fish puree soup

This dish is a great addition to your everyday meal.

Ingredients:

Chum salmon fillet - 300 gr.
Potatoes - 3 pcs.
Celery stalk - 1 pc.
Cream - 100 ml.
Spices.

Preparation:

Boil the fish. Then, cook potatoes and celery in fish broth. At the end add cream and herbs. Blend the fish and vegetables in a blender and combine with the creamy broth. Season with spices, bring to a boil and remove from heat. That's all, you can serve it to the table.

Even children will enjoy eating this dish.

Ingredients:

Chum salmon fillet - 300 gr.
Butter - 30 gr.
Potatoes - 3 pcs.
Onion - 2 pcs.
Cream 30% - 100 ml.
Dill - 1 sprig.
Spices - to taste.

Preparation:

Boil 1 liter of water, add chopped potatoes and onions. Salt and pepper. Cook for 10 minutes. Then pour in the cream and add the fish. Cook until done. At the end add butter and herbs.