Kamchatka fish soup
4 servings
50 minutes
A recipe from Vasily Emelyanenko's book "Favorite dishes. Selected recipes". The main difference between Kamchatka fish soup and all the others is the absence of any cereals. Tomatoes or tomato paste are not added to it. The most important thing is that there should be a lot of fish and few vegetables.
1
After processing the salmon, put the fins and spine in a pot of water and place it on the fire.
- Pink salmon: 1 piece
- Water: 2 l
2
Then add the diced potatoes and carrots, and add a bay leaf.
- Potato: 3 pieces
- Carrot: 1 piece
- Bay leaf: 2 pieces
3
Cut the vegetables so they cook in 10 minutes. The fish soup cooks quickly.
4
One of the most important elements in the ear is the head. It is cut in half, the gills are removed, and boiled with everything else. The cheeks and eye sockets (the hard eye itself is not eaten) are the biggest delicacy in Kamchatka.
- Pink salmon: 1 piece
5
After a couple of minutes of adding the fish head, send finely chopped onion into the pot.
- Onion: 1 head
6
After boiling, cook the vegetables for 5-7 minutes. Add salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
7
Remove the fins and spines that provide stock from the pot, leaving the head. In Kamchatka, fish is cut across and the rib bones, spine, and skin are left. The skin provides a very good stock for broth.
- Pink salmon: 1 piece
8
Cut the salmon fillet into large pieces, leaving the gill and belly fins.
- Pink salmon: 1 piece
9
Send to the pot.
10
The fillet should have skin, previously cleaned of scales.
11
Cut the halibut fillet into pieces and place it in the pot.
- Halibut fillet: 300 g
12
Do not stir the broth after adding the fish. Bring to a boil and immediately turn off the gas. If you cook the fish, it will become dry and tough.
- Pink salmon: 1 piece
13
Each ear should have seasoning - add chopped dill and parsley to the pot. Stir.
- Dill: 1 bunch
- Green onions: 1 bunch
14
Serve the fish soup in a plate. There should be less broth and more fish.