Fish soup with trout head potatoes

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   We will prepare all the necessary products. The fish parts are washed, cleaned and dried. Particular attention to the head. Scrape with a knife, remove the gills, rinse thoroughly with running water. Inspect the gill boxes especially closely; random remains of gills can spoil the ear, it will taste bitter.

2. STEP 2

   

   Fill the trout head with cold water and place the pan on low heat.

3. STEP 3

   

   When the water boils there will be a lot of foam. We collect with a slotted spoon. The broth turns out fatty and rich. But it's fish oil. And it contains no cholesterol, but a lot of OMEGA-3 fatty acids, which are very beneficial for our blood vessels.

4. STEP 4

   

   Place all the remaining parts and trimmings of the fish into the broth, bring to a boil and skim off the foam again. Cook covered over low heat for 20 minutes.

5. STEP 5

   

   We peel the potatoes and cut them into large cubes, grate the carrots on a coarse grater, I put the onion in whole so that I can throw it away later. Onion lovers - chop as you wish. I'll add garlic cloves.

6. STEP 6

   

   The finished broth must be strained to remove seeds and other sediment. Remove the fish to a plate to cool.

7. STEP 7

   

   Add vegetables to the prepared broth: fresh and dried. If anyone has fresh tomatoes and peppers, add them; I didn’t have them on hand, so I have a lifesaver - dried vegetables. A couple of tablespoons and the broth is filled with flavor. When the broth with vegetables boils again, add spices. Cook for 20-25 minutes until the potatoes are ready. A few minutes before readiness, add salt.

8. STEP 8

   

   I take out the onion and throw it away. I pick the meat from the head, backbone and trimmings, add it to the finished fish soup and let it brew for 20-30 minutes.

9. STEP 9

   

   Ready! Add greens. If desired - sour cream or cream.