Clear fish soup
Description
The transparent fish soup is very easy to prepare. First, we need to make a tasty, rich broth using fish heads (you can also use fish bones, skin, etc.), whole onion, whole carrot, and bay leaf. I usually prepare the broth in advance, for example in the evening, and then start cooking the soup itself in the morning or at lunchtime, so that it's fresh! Next, chicken egg whites help to collect and remove any unwanted impurities from the broth, resulting in a beautiful, clear, transparent fish broth. Then all that's left is to prepare the soup filling—make a sautéed vegetable base, dice potatoes and fish. Cook everything until done, and your delicious transparent fish soup is ready! It's perfect for people on a diet, and for anyone who simply loves tasty food. Good luck, and the soup is ready to serve.
Instructions
- 1
Step 1
Place the fish head, a whole onion, carrot, and bay leaf into a pot. Pour in cold water and simmer over low heat for about 3 hours. Then discard all the solids, strain the broth, return it to the stove, and bring it almost to a boil. Separate the egg whites from the yolks. Lightly beat the whites with a whisk and pour them into the broth.
- 2
Step 2
Boil the broth for 3-4 minutes. The egg whites will coagulate and collect all the impurities from the broth. Then strain the broth again.
- 3
Step 3
On a non-stick skillet (without oil), sauté finely diced onion, carrot, and bell pepper. Cook over medium heat, stirring constantly, for about 10 minutes.
- 4
Step 4
Place the sautéed vegetables into the broth and slowly bring to a boil. Peel the potatoes, cut them into cubes, and add them together with the vegetables. Then cut the fish fillet (in this recipe, cod is used) into large pieces and place them into the pot.
- 5
Step 5
Salt, pepper, and cook until the potatoes and fish are done. Two minutes before the end of cooking, finely chop parsley and add it to the pot.