Salmon is my child's favorite fish, and I think he is not alone in this love. Tasty, healthy and almost universal - it's all about her.
I cook salmon very often, and always fold the skin and bones in the freezer. When this good accumulates eight hundred grams, then it's time to cook the ear!
The best part for the fish soup is the tail; in large supermarkets it is usually sold as a set for fish soup. It is the tail that gives the most delicious, saturated and aromatic broth, in the case of a steak this is not to be expected.
If you do not have such frozen stocks as I have, it doesn’t matter, just buy a couple of salmon tails and an ear will be what you need. Often in kits for fish soup they also sell a head, it gives a delicious fat, but there is no meat in it, so I do not buy it. But if you bought a whole carcass of salmon with a head, which is usually much cheaper than a fillet or steak, then cook an ear of all the "spare parts" of the head, fins, tail and ridge, and take some meat, of course, too.
- Total cooking time - 0 hours 50 minutes
- Active cooking time - 0 hours 50 minutes
- Cost - very economical
- Calorie content per 100 g - 54 kcal
- Servings Per Container - 6 Servings
How to cook salmon soup
- Salmon - 1.2 kg tail and steak
- Potato - 300 g
- Carrots - 2 pcs.
- Onions - 1 pc.
- Bay leaf - 2 pcs.
- Black pepper - 2 pcs. peas
- Salt - taste
- Dill - 20 g
- Black pepper - ground if desired
- Water - 2 L
Rinse the tail and put in a pan with cold water. From a tail weighing about seven hundred grams, you get two or two and a half liters of fish soup. Bring the water to a boil, remove the foam and put in a broth of peeled whole onion and a couple of bay leaves.
Now reduce the heat and cook the broth for thirty minutes. Salmon is not beef, it does not need much time.
While the broth is boiling, peel the potatoes and cut it into large cubes. Peel the carrots and cut them into thick semicircles.
We take out the salmon tail and vegetables from the finished broth. Let the tail cool, and the vegetables can be thrown away, they have fulfilled their function, saturated the broth with aroma and taste.
Throw chopped potatoes and carrots, salmon steak, a couple of black pepper peas into boiling broth and cook until vegetables are ready, fifteen to twenty minutes.
Disassemble the cooled tail into portions, wash my dill and chop finely. Remove the prepared salmon soup from the fire, remove and parse the steak from the bones, put pieces of fish in it, dill and salt to taste. Mix and serve.
It is better to pepper with freshly ground black pepper right on the plate, to taste, and give the children without pepper. Bon Appetit!