Pollock fish soup

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to cook fish soup from pollock? Prepare your food. Any pollock will do, even better if it is ungutted and with the head on. But like mine, without a head, it will also work. It is usually sold frozen, so defrost it first by transferring it from the freezer to the bottom shelf of the refrigerator. With such careful defrosting, the fish will not lose its beneficial properties and will be much tastier and juicier.

2. STEP 2

   

   If your pollock is whole, then cut off its head and tail and put them in a pan. I only have tails, I also cut off the fins. Fill them with cold, clean water, add a peeled whole onion, bay leaf and peppercorns. Place the pan with the fish on low heat. This will be the broth for the soup.

3. STEP 3

   

   Cut the remaining carcasses into portioned pieces, first cutting off the fins from the back and removing the black film from the abdomen. It must be removed, otherwise the fish will taste bitter.

4. STEP 4

   

   Meanwhile, the broth will boil. Remove the foam from it with a slotted spoon, turn the heat to low, cover with a lid and leave to simmer for 20 minutes. The less intense the boiling, the clearer the fish broth will be.

5. STEP 5

   

   While the broth is cooking, prepare the remaining vegetables. Wash and peel the carrots. Cut it any way you like. I cut it into quarters. Just keep in mind that the final result in this dish depends on how you chop the carrots: grated carrots during heat treatment will turn into pulp and mix evenly with the rest of the ingredients, cut into strips or cubes will retain their shape.

6. STEP 6

   

   Wash the potatoes, peel and cut into small pieces.

7. STEP 7

   

   Wash the greens, dry them, remove tough stems, and finely chop the leaves. I took parsley; dill also goes well with fish.

8. STEP 8

   

   When the broth is ready, salt it. Remove the tails, heads if you used them, onions and bay leaves. Strain the broth if necessary. Mine turned out transparent, I skipped this step. Add potatoes to the broth and boil for 5 minutes.

9. STEP 9

   

   Then add carrots and pieces of pollock to the broth. Also, over low heat, cook the soup for another 15 minutes.

10. STEP 10

    

    At the very end, add the herbs and taste for salt. The soup is ready.

11. STEP 11

    

    Serve it hot, with a slice of black bread. Bon appetit!

Comments on the recipe

Natalia M

31.07.2023

4.8

I have never made fish soup from pollock. But I wanted fish soup, and there was no fresh fish available, so I took two pollock carcasses out of the freezer and defrosted them in cold water for speed. I made a broth from the heads and tails. I took the gills out of the heads so that the soup would not be bitter. I also cleaned the black film as Ekaterina advises. The carrots were only grated frozen, I had to use them) I got a surprisingly light, transparent broth. I liked the taste, there is a slightly specific taste, but this is not critical at all. After preparing the soup, I took out the pieces of fish, removed the bones and put the pulp into plates. From the greens I took green onions, I think they go well with fish. Everyone liked the pollock soup; it successfully diversified our daily menu. It is tasty, light and at the same time quite filling.

Gera

31.07.2023

4.8

Tasty!!! Words cannot describe it!!! Thanks a lot!!! My way...

NATALIA ❄️

31.07.2023

4.5

A very tender and tasty soup is made from pollock! ✨

HeiligSein483

31.07.2023

4.7

Thank you very much for the recipe! I hated fish dishes (especially fish soup) until I made this soup. I made it exactly as recommended and it turned out extremely tasty. Thanks again!