Fish soup with rice is an easy daily meal that is cooked quickly and easily.
This soup is suitable for those who watch their figure, and for baby food.
It is easily digested, and fish contains many vitamins and nutrients.
Fish soup with rice - the basic principles of cooking
Soup is made from fresh or canned fish. Fresh fish, cleaned, cut off all the excess, cut into steaks or cut into fillets. Then lay out her pan, pour purified water and boil the broth. You can add whole peeled onions and carrots, bay leaves and black pepper in the water. The broth is boiled on low heat for half an hour, then filtered. Vegetables are thrown away, and fish is cleared of skin and bones.
The broth is poured back into the pot and sent to the fire. It is seasoned with spices and laid peeled and chopped potatoes in small cubes, washed rice. Cook on low heat for another quarter of an hour.
While potatoes are being cooked, they cook the vegetable frying from carrots and onions. To do this, the vegetables are roasted until browned in a frying pan.
Now add the roast, put the fish, cut into small pieces, chopped greens and cook the soup for another five minutes.
Canned fish put in the soup for ten minutes until tender.
Recipe 1. Rice soup with rice
Ingredients
200 g of red fish;
fresh herbs;
200 grams of rice;
5 pinch of salt;
2 potatoes;
50 ml of vegetable oil;
2 carrots;
3 bay leaves;
70 g onions.
Ingredients
1. Peel and put a piece of red fish into the pan with the bones and skin. Pour the fish with purified water and put the pan on the fire. Boil after boiling for about a quarter of an hour. Remove the fish and strain the broth.
2. Pour it back into the pan and put the peeled and chopped potatoes into the broth and the rice pre-washed in several waters. Season the soup with spices. Again, boil everything, twist the fire and cook for ten minutes. 3. Peel and wash the vegetables. Onion chop into small cubes. Large carrot grate. Put onion in a frying pan with hot oil and fry it until transparent, add carrots, mix and continue frying until golden brown.
4. Fry the vegetable in the soup. Send fish and skin cleared from skin and bones here. Rinse greens, finely chop and add to soup. Stir and cook for another ten minutes. Turn off the fire and give it for about five minutes.
Recipe 2. Fish soup with rice and tomatoes
Ingredients
small carrots - 2 pcs .;
salt;
two bulbs;
Half a kilo of white sea fish;
three large tomatoes;
pepper;
boiled rice - 400 g
Method of preparation
1. Clean the fish, gut, cut off the fins and tail. Put the prepared piece of fish in a saucepan and pour drinking water. Boil the fish until done, remove it from the broth, separate it from the bones, remove the skin and cut it into pieces.
2. Vegetables peeled and washed. Carrots cut into thin strips. Bulbs finely shred. We shift the vegetables in the broth and cook on low heat until soft.
3. Scald tomatoes with boiling water. Remove with a sharp knife skin. Cut the flesh into small pieces.
4. Pour the rice into a sieve and rinse under running water until it becomes transparent. Boil in a separate saucepan until cooked, again recline on a colander and rinse.
5. Add to the broth tomatoes, boiled rice and pieces of fish. Season with salt, pepper and cook for a few more minutes on low heat. Serve hot with croutons.
Recipe 3. Fish soup with rice, green peas and celery
Ingredients
400 g of trout, salmon or pink salmon;
salt;
two pinches of nutmeg;
vegetable oil;
150 grams of rice;
fresh dill;
200 g of frozen green peas;
two pinches of dried marjoram;
150 g celery stalks;
three pieces each bay leaf, allspice and black peppercorns;
two potatoes;
bulb;
two carrots.
Method of preparation
1. My fish under the stream of water, dry it with a napkin and shift it to the pan. Pour in cold purified water. We put the pot on the fire as soon as the broth begins to boil, remove the foam, salt, reduce the fire and cook the fish for 20 minutes. Remove it from the broth, separate the fillets from the bones. 2. We clean and wash the potatoes, once again wash them and cut them into cubes. Wash rice well under the tap.
3. Put the potato, bay leaf, rice and peppercorns in the fish broth, mix as soon as it boils, reduce the heat and cook for ten minutes at a low boil.
4. Wash and clean the carrot, rinse it again and cut it into cubes. Peeled onions, fresh dill, celery stalks finely chopped.
5. Heat the oil in a pan and place the prepared vegetables in it. Fry, stirring constantly, for ten minutes.
6. Stir-fry vegetables in the soup, season with all the salt and nutmeg, stir and cook, from the moment of boiling, five minutes.
7. Now put the fish and green peas in the pot, season with all marjoram. Try on the salt, if there is a need, add. Stir and cook the soup for another five minutes. Remove the pan from the stove, put the finely chopped dill in the soup, cover with the lid and let it stand for a few more minutes.
Recipe 4. Fish soup with rice and Chinese cabbage in a slow cooker
Ingredients
200 g cod fillets;
5 ml of lemon juice;
50 grams of long grain rice;
frozen vegetable mix - 200 g;
carrot;
6 leaves of Chinese cabbage.
Method of preparation
1. Wash the cod, peel, separate the fillet from the bones and sprinkle with freshly squeezed lemon juice. Leave the fish to lightly marinate.
2. Pour vegetable oil into the multicooker container. Enable the program “Frying”. Lay out the washed rice and fry it for five minutes. It should become transparent.
3. Peel the carrots, wash and cut into thin, short strips. Shred cabbage just like carrots.
4. Put the chopped vegetables to rice, mix and cook everything together for another five minutes.
5. Pour over vegetables with rice with a liter of purified water. Switch the slow cooker to the “Soup” mode and cook for a quarter of an hour.
6. Put the vegetable mix and cod fillet in the soup, mix and cook for another ten minutes. Season with salt and spices.
Recipe 5. Mediterranean fish soup with rice
Ingredients
80 ml of olive oil;
spice;
30 g ground sweet paprika;
kg hake;
bulb;
200 grams of rice;
two bay leaves;
150 grams of tomatoes;
8 cloves of garlic;
celery stalk;
three sprigs of parsley.
Method of preparation
1. Clean and wash the fish. Cut off the head and gut. Separate the fillets from the bones.
2. Put the fillet, heads and bones in the pan. Add sprigs of parsley, celery stalk, bay leaf and two garlic cloves. Pour all the purified water and cook the broth for half an hour, without covering with a lid and periodically removing the foam.
3. Remove broth from heat and strain. Bones and heads to throw out, smash the fillet in small pieces.
4. Peel the bulb and finely chop. Clean and crush the chives. Pour oil into a deep, thick-walled pot and put it on fire. Put onion and garlic in a pan and fry vegetables until transparent.
5. Wash tomatoes, wipe with a napkin and scald with boiling water. Remove thin skin using a sharp knife and chop the flesh finely. Put the tomatoes to the onions and garlic, add sweet paprika and mix. Add broth to the tomatoes and vegetables and cook from the moment of boiling, ten minutes.
6. Wash the rice under running water and add it to the broth, cover and cook, stirring for another quarter of an hour.
7. Add fish to the soup, pepper, salt and cook for another five minutes. Ready fish soup poured into plates and garnish with parsley.
Recipe 6. Fish soup with rice and melted cheese
Ingredients
600 g of cod medallions;
four bay leaves;
200 g carrots;
bunch of parsley;
70 g onions;
salt - 15 g;
50 grams of rice;
6 black peas;
200 g cream cheese;
50 g of flour;
butter - 20 g
Method of preparation
1. My fish under the tap, remove the scales, cut off the tail and fins, gut. Wash again and cut into large chunks. Cod shift in a saucepan and pour purified water. We put on the fire, bring to a boil and remove the foam.
2. Add spices to fish broth: black pepper peas, salt, bay leaves. We continue to cook for another 20 minutes. Lean the fish in a colander and filter the broth. 3. Clean and shred carrots in small pieces. Fry until soft in butter.
4. Finely chop the peeled onion, put it in a deep plate and mix with flour. Fry the onion with flour in butter.
5. Peel the potatoes, cut them into strips and put them in boiling fish stock. We also add washed rice, stir and cook for another quarter of an hour.
6. Separate the fish fillet from the bones and disassemble it into pieces. Fish, roasted carrots and onions, melted cheese, add to the broth, stir to distribute the cheese evenly over the broth, and cook for five minutes.
7. Chop parsley greens and put in the soup, cook for another two minutes and remove the pan from the heat. Leave to insist on a quarter of an hour.
Fish soup with rice - tips and tricks
- Cook fresh fish soup, it is she who will give him flavor and unique taste.
- To make the soup taste richer, cook a broth of several types of fish.
- Boil fish broth over low heat or in a water bath.
- Be sure to filter the broth so that it is transparent and the bones do not fall into the soup.
- For fish soup, use long grain rice. He does not stick together and looks beautiful.
