Ear from the head and tail of pink salmon

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to cook fish soup from the head and tail of pink salmon? Prepare the following ingredients. My fish's head and tail weigh a little over a kilogram. Choose the rice you want, I have steamed rice. If necessary, defrost the fish in advance. Wash and dry the vegetables and herbs.

2. STEP 2

   

   Rinse the head and tail of the fish under running water, place in a saucepan and cover with cold water. Place the pan with the fish over medium heat and bring to a boil. Foam will appear on the surface of the broth; carefully remove it with a slotted spoon or spoon.

3. STEP 3

   

   Peel the onions and carrots, rinse and chop. Cut the onion into cubes with a knife, grate the carrots on a coarse grater (or finely chop). As soon as the broth boils and the foam that appears is removed, add chopped carrots and onions to the soup. Continue cooking the soup over medium heat.

4. STEP 4

   

   Peel the potatoes and rinse under running water. Cut the potatoes as desired: into squares, cubes, circles. Add potatoes to the soup.

5. STEP 5

   

   Rinse the rice in several waters and add to the soup. Continue cooking over medium heat. Add salt, pepper, bay leaf to it. When choosing rice to add to the fish soup, consider its cooking time. If the rice is not steamed, if it takes longer to cook than usual, therefore, add it to the soup before the potatoes.

6. STEP 6

   

   When the soup is almost ready, add some chopped fresh dill to it. Taste the soup for salt and pepper. Remove the finished soup from the stove and let it stand for a few minutes under the closed lid.

7. STEP 7

   

   Serve the pink salmon soup hot, adding chopped fresh dill to each plate. In the summer, this soup will come in handy even when cooled!

Comments on the recipe

natali-♥

17.10.2023

4.5

Rice can be replaced with millet. I like this option too.

Natalia M

17.10.2023

4.6

I cook fish soup quite often, but from local Volga fish. I haven't cooked it with red yet. It turned out to be easy and simple. I found a recipe on the website for fish soup made from the head and tail of pink salmon. I replaced pink salmon with salmon; our store sells a set of heads, tails and ridges. When cooking the fish, a lot of protein flakes formed, so I decided to strain the broth. At the same time, I removed the meat from the bones. And in the finished transparent broth I already put potatoes, carrots and onions in turn. Cooking fish soup takes a little time due to the fact that while the fish is cooking, you can prepare the vegetables. My rice was round, so I added it last. Red fish soup pleasantly diversified our menu. Most of all, my daughter liked it. This soup is delicious, rich, the taste of delicious fish is clearly felt) Thanks to the author for the recipe!

tatyanochka2022

17.10.2023

5

I never throw away the heads and tails of pink salmon left after cutting. I freeze them, and then, when I want a delicious soup, I take them out of the refrigerator. Today is just such a “fish” day, which means it’s time to cook fish soup from the head and tail of pink salmon. This time I also used a fish backbone with a small amount of pulp. During the cooking process, I deviated a little from the recipe and first made a broth, boiled the fish for about 20 minutes. Then I transferred it to a plate, strained the broth and put it back on the fire, and separated the fish from the bones and returned it into the pan. When the broth boiled, I added onions, carrots, and potatoes. Cooked vegetables for 20 minutes. Then I put washed rice into the soup (I used long-grain steamed rice), bay leaf and salt, I did not add pepper. I turned off the soup when the rice became soft. A minute before, I added dill - in my case, frozen. The soup immediately became so flavorful! It also turned out quite thick and tasty! Thank you very much for the recipe!

ALEKSANDR

17.10.2023

4.9

Delicious, light, quick soup. I cook pink salmon in the oven, and this soup is made from waste. This way the fish is used as efficiently as possible. Thanks for the recipe!