Cheese fish soup with red fish and melted cheese

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to cook cheese fish soup with red fish and melted cheese? Prepare your ingredients. Wash the fish, gut it if necessary and remove scales. I have a salmon tail, but it can be any part of it, with or without bones. Wash and peel the vegetables. Since cheese is one of the main ingredients of the soup, be especially careful when choosing it. Take high-quality, tasty cheese, without milk fat substitutes.

2. STEP 2

   

   Cut the fish into steaks (or pieces if you have fillets), add water and cook over medium heat for 15-20 minutes. When boiling, remove the foam with a slotted spoon. Add bay leaf to the broth, if desired, and black peppercorns. There is no need to salt the soup at this stage, since salty processed cheese will be added to it.

3. STEP 3

   

   While the broth is cooking, prepare the vegetables. Finely chop the onion. Grate the carrots on a fine grater.

4. STEP 4

   

   Fry the vegetables in butter for 5-7 minutes over low heat, stirring constantly. You can use vegetable oil for frying, but butter will give the dish a special tenderness.

5. STEP 5

   

   Cut the potatoes into cubes. But here again it’s not for everyone. Some people like the soup to be more liquid, then cut the potatoes smaller, and those who like to “chew” the soup can cut the pieces into larger pieces.

6. STEP 6

   

   Don't forget to skim the foam from the broth. When the broth is ready, remove the fish from it, strain, and add the potatoes. Cook it at low boil for 15 minutes.

7. STEP 7

   

   After 15 minutes, add the vegetable frying and simmer the soup with it for another 5 minutes. Then add the melted cheese and stir the soup well until it is completely dissolved. Cook for another 5 minutes until the vegetables are done. Meanwhile, cut the fish into fibers and place in a pan. Now taste the soup for salt and add more salt as needed. Add spices to taste. The soup is ready, serve it to the table. Bon appetit!

Comments on the recipe

Natalia M

06.12.2023

4.7

For lunch I made cheese fish soup with red fish and melted cheese. I had salmon heads and tails and boiled them for 20 minutes. Then I strained the broth into another pan to remove small bones and curdled protein. Before that, I fried the onions and carrots directly in the pan. I added potatoes, cut into cubes, into the broth. The soup cooked quickly. My processed cheese turned out to be somehow not melting; it was partially dissolved, but not all. Therefore, in the soup it is in small pieces. But it turned out very tasty! I removed the fish from the bones and added it to the soup last. I really liked this cheese soup, it is hearty and rich. By the way, then I guessed to beat it with an immersion blender, this made the structure soft, but the taste remained the same.