Pollock fish soup is light, low-calorie and very healthy, it is suitable for a vegetarian menu (pesketarianism) and a non-strict fasting. Pollock - one of the most common, affordable and inexpensive fish, which can be found on the shelves of almost any store. This fish is from the cod family, meat is dense, white. Pollock does not fall apart during cooking, there are not many bones in this fish, in a word, a suitable fish for beginner home cooks and experienced budget housewives.
Fish soup in this recipe is a bit like fish soup - fragrant, rich, with a small amount of ingredients.
- Cooking time: 50 minutes
- Servings: 4
Ingredients for light pollock fish soup
- 800 g of pollock (without a head);
- 300 g potatoes;
- 150 g canned tomatoes in their own juice;
- 150 g carrots;
- 200 g onion;
- 100 g leek;
- chili pepper, bay leaf, dried parsley, salt, vegetable oil;
- sour cream, black pepper for serving.
Method of cooking light pollock fish soup
Frozen fish for 3-4 hours before cooking get out of the freezer, leave in the refrigerator.
Then rinse with running cold water, cut off the fins, tail, clean the insides.
Cut the pollock carcasses into several pieces, put in a saucepan. Add dried parsley, chilli pod, 2-3 bay leaves, a small onion, cut into four parts.
Pour 2 liters of cold water into the pan.
We bring the fish to a boil over high heat, remove scale with a skimmer, reduce the heat, close the lid. Cook for 30 minutes.
In the meantime, while the fish is boiling, fry the finely chopped onions and the light portion of the stem of the leek onions cut into ringlets in vegetable oil.
When the onions become transparent, add a grated carrot, fry the carrots and onions for about 7 minutes.
To the browned vegetables, add canned tomatoes in their own juice without skin, mash the tomatoes with a fork. Cook all together for 10 minutes.
Canned tomatoes will replace fresh tomato puree - peeled and stalked vegetables should be chopped in a blender. Ready-made tomato paste is also suitable for this recipe.
After 30 minutes, add the fried vegetables to the fish. Bay leaf and pepper you can not get it, the path is still burnt in the general company.
Peel potatoes, cut into large slices, put in a pan.
Use a variety of potatoes for this recipe, it turns out delicious!
At this stage, salt the soup to your liking, bring it to a boil again, cook until the potatoes are ready, it will take about 12 minutes.
From the ready-made soup we take out pieces of fish, bay leaf and chili pod. We clean the fish from the bones, to facilitate the task of eaters.
Pour light pollock fish soup into plates, put a portion of boiled fish in each plate, sprinkle with fresh herbs and freshly ground black pepper, season with sour cream. Enjoy your meal!
You can clear the bones of the fish, return them to the pan, add sour cream or cream and chop the ingredients with an immersion blender. It turns out fish cream soup - tender and thick.
