Sunday recipe. Ear with potatoes and tomatoes

Name of dish: Fish soup with tomatoes
Servings: 4-6
Cooking time: 85 min.

What you need for fish soup with tomatoes:


600 g fish
0.5 parsley root
1 carrot
3-4 potatoes
1 bulb
3 small tomatoes
salt, black peppercorns and ground to taste
1 bay leaf
For decoration:
parsley

How to cook fish soup with tomatoes:

1. Clean the fish, gut, rinse well. Separate the fillet with skin from the bones and cut into portions.

2. Pour cold water over the head and bones, put on fire and bring to a boil, a steamer pan can help you with this. Cook over medium heat for 30 minutes. Then strain the broth.

3. Wash potatoes, carrots and parsley root, peel, cut into small slices. Onion peel, wash, cut in half.

4. Put the chopped vegetables into the broth and cook for about 15 minutes, then add the fish fillets and cook together for 10 minutes.

5. Wash the tomatoes, cut into small pieces, add to the ear along with peppercorns, ground black pepper, bay leaf and salt. Cook for 10 more minutes.
6. Pour the fish soup on plates, sprinkle with finely chopped herbs.

HELPFUL ADVICE:

The dish will be much more satisfying if it is cooked with the addition of 3-4 tbsp. l. rice or semolina.

In the ear of lean fish, you can add butter. It should be put in right after you take the pan off the heat.

A whole onion, not peeled from the husk, put in the ear will give the dish a golden color.

rich salmon ear, the head and tail of which are perfect for a similar seasoned soup, causes an increased appetite in almost any person with one of its aromas. You can argue for hours about how it differs from fish soup. It seems to me that this is absolutely not important, the point is not in the name, but in taste. For example, you can cook an ear from salmon ridges with the addition of the same heads and tail. And yes, it doesn't really matter that much. ha, it will turn out even just from salmon fish trimmings, it’s such a wonderful fish.

Therefore, in the store you will almost always find soup sets with the above ingredients. At the same time, you can add a couple of steaks or a few fillets there, so that not only the taste is stunning, but also a decent piece of meat on a plate. The most important thing is that your ear turned out to be rich, rich, tasty and fragrant, and for this we will try to do everything right. To prove this idea, I offer this recipe with a photo.

The most important thing is the fish. It can be fresh or frozen. Basically, when modern technologies freezing, the difference is no longer felt.

For fish soup, we need a head, tail, a piece of fillet and salmon ridges. You can buy all this separately, but I prefer to buy a whole fish, fillet with salt or, and use everything else in the ear. I highly recommend using tomatoes. They are often forgotten when cooking fish soup, but in vain. It is desirable to take ripe and sweet tomatoes, although in winter, unfortunately, this is problematic. But, nevertheless, tomatoes will give our ear a very interesting and piquant flavor, regardless of their ripeness.

cooking fish soup

So, if you don’t have a soup set, and you bought a whole fish, like me, then you need to clean it, remove the gills, separate the head, butcher, remove the bones, wash, remove the excess, for another dish, in the refrigerator and start cooking fish soup.

Pour 3 liters of water into the pan, put the spine, head and all the bones and fins. Bring the future broth to a boil, remove the foam, add salt, add a teaspoon of dry herbs “For fish soup”, 1 whole onion, three cloves of garlic and cook over low heat for 30 minutes.

We take out the bones, salmon head and onion from the pan with a slotted spoon, strain the broth through a fine strainer and put the broth on the fire again.

Peel the potatoes, wash them, cut them into cubes, put them in, and cook over low heat for about 10 minutes.

Pour boiling water over the tomatoes, peel, and add to the pan.

But you don’t need to throw tomatoes along with potatoes, otherwise the potatoes will turn out tasteless.

It is necessary to let the potatoes boil for 10 minutes, and then add the tomatoes and let the future ear boil for another 5 minutes.

Friends, I am glad to offer you a recipe in the first course menu - fish soup with tomatoes at home. Of course, real fishermen in field conditions, in nature in a large bowler hat. But no less tasty, rich is the fish soup cooked at home. A recipe that does not require special culinary skills and knowledge to prepare this delicious first course.

We have already cooked, this recipe differs from the traditional cooking method in that tomatoes are added to it as a dressing, giving a slight sourness.

Let's see how to cook fish soup with tomatoes at home ...

Ingredients

  • Fish - 0.7 kg
  • Tomatoes - 3 medium fruits
  • Carrot - 1 pc.
  • Potatoes - 3 pcs.
  • Parsley root - 1 pc.
  • Onion - 1 pc.
  • Bay leaf - 2 pcs.
  • Peppercorns - 3 pcs.
  • Salt and ground black pepper - to taste
  • Parsley or dill - a small bunch.

Step by step cooking fish soup with tomatoes

  1. Wash the fish, remove the scales. Then we open the abdomen and free it from the intestines and the dark film inside. We separate the heads, and cut the carcasses into portioned pieces.
  2. From the heads we set to cook the broth. After boiling, cook over medium heat for 20 minutes.
  3. Then strain the fish broth. In it we put pieces of fish, a whole peeled onion, bay leaf with peppercorns, salt to taste. After boiling, cook for 20 minutes.
  4. At this time, prepare the vegetables: cut the peeled carrots and parsley root into small cubes, and the potatoes into slices. 10 minutes before the end of cooking fish soup - add them to the soup.
  5. My tomatoes, cut into slices and send to the soup 5 minutes before the end of cooking the fish soup. Taste, adjust if necessary with salt and pepper.
  6. We pour the finished hot ear into plates, put a piece of boiled fish and a little chopped greens in each.

Homemade fish soup with tomatoes was a success! It turned out juicy and flavorful! I wish you all bon appetit!

« Seasoned fishermen say that an ear with potatoes is no longer an ear, but a soup. But try to say this in Rostov-on-Don, and you will be laughed at - they love to do it and know how to do it there. In Rostov, they don’t just boil fish soup with potatoes, but they also add tomatoes at the very end, which is simply unthinkable in Central and Northern Russia! To be honest, I was very skeptical about this culinary tradition for quite a long time, until I tried to cook fish soup with tomatoes myself.

And lo and behold, I really liked it! True, I didn’t just throw chopped tomatoes into my ear, as they most often do, but I wasn’t too lazy and peeled them from the skin and seeds, cut them into small cubes and added to the already ready meal along with greenery", - says Vlad Piskunov, an expert on ancient Russian dishes and the author of a new culinary collection " Russian kitchen. Best of 500 years"(Publishing house" Eksmo»)

Ingredients:

Cooking:

Photo: courtesy of Eksmo publishing house

Step 1

We clean and gut the fish. We cut off the meat from the ridge, removing, if possible, small bones too.

Step 2

Bring the broth to a boil over medium heat. Salt if not already salty. We put pieces of fish in it.

Step 3

Cook for a couple of minutes until done. If you are using a variety of fish, it is best to cook them separately, as different fish require different cooking times. Don't digest!

Step 4

With the help of a slotted spoon, we take out the boiled pieces of fish and put them on a plate. We put coarsely chopped potatoes in a saucepan with boiling broth.

Step 5

Add pepper, bay leaf and if necessary
salt. Cook until potatoes are tender over moderate heat.

Step 6

Cut the skin of the tomatoes crosswise. Scald the tomatoes with boiling water and dip in ice water. We take the skin off them. Cut into slices and remove the seeds. Cut the peeled tomatoes into small cubes.

Step 7

We lay out the pieces of boiled fish in portioned plates and pour the hot fish soup. Add greens and chopped tomatoes.

Bon appetit!