Pollock Soup

Pollock Soup

Pollock is a useful and affordable fish. Some housewives treat her with disdain, considering it dry and tasteless. In fact, the taste of dishes from any product often depends not only on its characteristics, but also on the skill of the cook. Pollock is no exception, it can become the basis of tasty and juicy foods. It can be done on the second, used for cooking salads and first courses. Pollock soup is tender, fragrant, hearty. If you cook it properly, no one will complain that the fish is not juicy and fat enough.

Cooking Features

Pollock is not among the fatty fish, and it is impossible to make a really rich broth out of it. But this does not mean that this fish is not suitable for soup. The broth from it possesses an unobtrusive fishy aroma, subtle and pleasant. Due to its low fat content, it is not too high in calories, which is appreciated by those who follow a diet. Knowing the basic principles of cooking the first pollock dish, even an inexperienced cook will be able to successfully cope with the task.

  • The most delicious is fresh fish soup, but in most regions of our country pollock is available only in frozen form. It is also suitable for cooking first courses, you just need to defrost it properly. If you let the product thaw in the refrigerator without subjecting it to temperature changes, it will not lose too much liquid.
  • Fillets of pollock are usually put in the soup, but it is advisable to buy fish for the first courses, all the same in the form of carcasses without a head. Peeling and polishing pollock easy, and the bones will be useful for making broth. If you first boil the broth on fishbones, and only then make fish soup based on it, then the dish will be more nourishing and fragrant, will have a richer taste. You just need to remember to strain the broth, cooked on the bones, so that the bones do not fall into the ready dish.
  • When cooking pollock it is important not to digest it, otherwise it will turn out dry and hard. Carcasses are cooked whole for 20-30 minutes, cut into pieces - 15-25 minutes, pollock fillets are cooked for 10-15 minutes. It is impossible to exceed this time.
  • To add more flavor to the soup made from pollock, roots (onions, carrots, celery), dried herbs or fresh herbs are added to it. If you add fresh herbs to the soup, then after it you need to bring to a boil and boil for at least a minute, otherwise it will quickly turn sour. Another option is to sprinkle the soup with greens after it is poured into plates.
  • Since the pollock has a low fat content, it is advisable to fill the soup with fatty foods: butter (cream is especially good), sour cream, and cream. They are added directly to the plates or to the pan while cooking the dish.

There are many options for pollock first courses.

Classic recipe for pollock soup

Composition:

  • pollock carcasses - 0.5 kg;
  • potatoes - 0, 3 kg;
  • carrots - 100 g;
  • onions - 100 g;
  • fresh parsley, salt - to taste;
  • bay leaf - 1 pc .;
  • allspice - 3 pcs .;
  • water - 1, 5 l.

Method of preparation:

  • Wash, gut, clean the fish. Be sure to remove the black film: it can give the dish bitterness. Rinse again, cut into fillets.
  • Place the tail and bones in a saucepan, cover with water. Over medium heat bring to a boil. Cook for a few minutes while removing the foam. Reduce the intensity of the flame, add salt, pepper and bay leaf. You can also put parsley root.
  • Continue boiling broth for 20 minutes, then strain it, discard bones and discard used spices.
  • Peel the potatoes and cut them into cubes of about 1 cm.
  • Remove the husks from the onion, cut it into small pieces.
  • Scrape, wash carrots. Cut it into fine straws or chop on a grater with large holes.
  • Bring the broth to a boil, dip the vegetables in it. Boil the soup for 10 minutes after the contents of the pot boil again.
  • Cut the pollock fillets into portions, lower into a saucepan with soup. Continue cooking it for another 10 minutes.
  • Finely chop the parsley, add it to the saucepan with the soup. Cook it for another 2-3 minutes, remove from heat.

The soup made from this recipe is obtained as dietary. It will be nourishing and tastier if, when served at the table, fill it with sour cream.

Rice and minta soup

Composition:

  • carcasses of the headless pollock - 0.5 kg;
  • potatoes - 0, 4 kg;
  • onions - 100 g;
  • carrots - 100 g;
  • celery root - 100 g;
  • refined vegetable oil - 40 ml;
  • rice (round grain) - 50 g;
  • water - 2 l;
  • salt, spices - to taste.

Method of preparation:

  • Defrost pollock, clean, rinse well and dry.
  • Fold the carcass into a saucepan, cover with water and place on the stove. Bringing water to a boil, boil the fish for 5 minutes over medium heat, removing the foam. Continue cooking the fish for 20 minutes, but on low heat under the lid. 10 minutes before cooking, add salt and spices.
  • Remove the fish from the broth, strain the broth. Cooled carcass fillet.
  • Wash rice thoroughly.
  • Peel potatoes, cut into cubes of about 1 cm.
  • Peel the onions, carrots and celery root. Cut them into small cubes. Carrots and celery root can be not cut, but coarsely grated, this will speed up the process of cooking soup.
  • Heat oil in a pan, put onion, carrot and celery in it. Fry them until soft.
  • Boil the broth, dip the potatoes in it. 5 minutes after boiling the broth again, add rice to it.
  • Cook the soup for another 10 minutes, add the roasted vegetables. When the soup boils again, put the fish fillets in it.
  • Cook the soup for another 5 minutes, remove from heat.

Let the soup stand under the lid for 10-20 minutes and call the household to the table. When serving fish soup with rice will not prevent sprinkle with chopped greens.

Fish soup with cream and egg (from pollock)

Composition:

  • pollock fillets - 0, 3-0, 4 kg;
  • water - 1, 5 l;
  • potatoes - 0, 3 kg;
  • onions - 100 g;
  • green onions - 20-30 g;
  • celery stalk - 50 g;
  • chicken egg - 1 pc .;
  • cream - 0, 25 l;
  • butter - 40 g;
  • salt, spices - to taste.

Method of preparation:

  • Cut pollock carcasses into fillets.
  • Boil water, put salt, spices and pollock fillets in it. Wait for the liquid to boil again and boil the fish for 10 minutes.
  • Remove the fish fillet from the broth, strain the broth.
  • Peel the carrots, chop them on a grater with medium-sized holes.
  • Wash celery stalk. Remove coarse fibers. Cut the stem into 3 pieces lengthwise, then cut it across into small pieces.
  • Peel the onion, cut into small cubes.
  • Put the butter in a frying pan, melt it.
  • Put chopped vegetables in the butter, fry them until the carrots and onions are soft.
  • Potatoes, peeled, cut into cubes about 1 cm in size.
  • Pour a glass of broth. Return the remaining broth to the stove and heat to a boil.
  • Add potatoes to the broth, boil it for 10 minutes.
  • Add the roasted vegetables to the soup, continue cooking the soup for another 5 minutes.
  • Break boiled pollock fillets into medium-sized pieces, put them in the soup. Boil it for another 5 minutes.
  • Separate the yolk from the protein. Protein can be removed in the refrigerator to use for cooking other dishes. Combine the yolk with the broth, which you poured earlier, and cream, whisk whisk.
  • Enter the mixture into the soup, mixing it at this time.
  • Warm up the soup for 3 minutes, trying to keep it from boiling.
  • Remove the pan from the heat and pour into plates. Do not forget to sprinkle with finely chopped green onions.

This delicate fish soup with a pleasant creamy flavor is liked by both adults and children. It is prepared a little harder than the classic, but the result is worth the effort.

Korean soup of dried pollock and radish

Composition:

  • dried pollock (fish straw) - 75 g;
  • daikon - 100 g;
  • sesame oil - 20 ml;
  • water - 1, 5 l;
  • tofu - 150 g;
  • onions - 100 g;
  • chicken egg - 1 pc .;
  • soy sauce - 20 ml;
  • garlic - 3 cloves;
  • potatoes - 100 g;
  • salt, pepper - to taste.

Method of preparation:

  • Wash the pollock straws in warm water until the dried fish softens. It takes about 20 minutes.
  • Wash and peel potatoes and daikon. Cut them into small strips.
  • Onion, freeing from the husk, cut into thin half-rings.
  • Cut the softened fish straws into pieces about the size of a vegetable straw.
  • Chop garlic cloves finely with a knife.
  • Heat oil in a pan, put daikon and pollock in it, fry them for 5 minutes.
  • Put the potatoes in a saucepan, cover with water. Bring to a boil. Cook for 5 minutes.
  • Add tofu, garlic, pollock and daikon, as well as a spoonful of soy sauce.
  • Cook the products for another 5 minutes. Salt and pepper if necessary.
  • Shake the egg in the cup and put it in the soup. Cook it for 1-2 minutes, remove from heat. Egg for this time will be curtailed.

There is an opinion that the soup prepared according to this recipe helps to cope with a hangover.

Soup with cheese, mintai and mushrooms

Composition:

  • pollock fillets - 0, 2-0, 25 kg;
  • potatoes - 0, 2-0, 25 kg;
  • marinated mushrooms - 100 g;
  • onions - 100 g;
  • carrots - 100 g;
  • processed cheese - 100-120 g;
  • water - 1, 25-1, 5 l;
  • butter - 40 g;
  • salt, spices, fresh herbs - to taste.

Method of preparation:

  • Cut the pollock fillets into small pieces.
  • Peel the potatoes, cut into cubes of approximately 1 cm.
  • Carrots, peeled, chopped on a grater with small or medium holes.
  • Cut the peeled onion into small pieces.
  • Heat oil in a pan, fry onions and carrots until soft.
  • Cut the mushrooms into small cubes.
  • Chop cheese on a coarse grater.
  • Boil the water, put the potatoes in it, cook for 10 minutes. Add pollock, cook foods 5 minutes.
  • Add mushrooms and sauteed vegetables. Continue cooking the food for another 5 minutes.
  • Enter the cheese, wait for it to melt.
  • Salt and season the soup to taste, boil it for 1-2 minutes, remove from heat.

The combination of fish and mushrooms may seem unusual, but this soup has a harmonious taste, and it will not disappoint you.

Pollock is not the fattest fish, but you can also make a delicious soup from it. There are many recipes for this dish, and everyone will be able to choose the option that corresponds to his gastronomic preferences.

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