Fish soup with lingcod
Description
Ling is a very good fish for making fish soup. It can be prepared in various ways, but I suggest a classic recipe. First, thoroughly clean the ling, wash it, and remove the skin. Then cut the fish into pieces and put it to boil. I hope you'll like my version.
Instructions
- 1
Step 1
1. Cooking fish soup from lingcod is pure pleasure. If you're not familiar with it, I recommend you try it. So, wash and clean the fish, cut it into pieces, and remove the bones.
- 2
Step 2
2. Then cut the fish fillet into pieces and place in cold water. Put on the stove, bring to a boil, and remember to skim off the foam.
- 3
Step 3
3. Cook the pike-perch fillet together with pieces of lingcod.
- 4
Step 4
4. Take the cod liver, drain off the excess oil.
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Step 5
5. Roast the unpeeled vegetables in a dry skillet.
- 6
Step 6
6. Separately sauté two types of onions in vegetable oil: onion and leek.
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Step 7
7. If you want the broth to have a rich amber color, sauté the vegetables until they are deeply browned (you can even slightly overcook them).
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Step 8
8. At the very end, soak the saffron in 100 g of vodka for 20 minutes. You can omit the saffron (it just gives the fish a special aroma).
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Step 9
9. Add spices in the middle of cooking (any to your taste).
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Step 10
10. Cut the potatoes into cubes and add them to the broth when the fish is almost done.
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Step 11
11. After adding the potatoes, add the millet, and add the herbs at the very end. When the millet is cooked, turn off the heat. Let the soup sit for a few minutes. The herbs and spices will give the fish a special flavor. Serve the fish soup made with sablefish only while hot. Before serving, add a slice of lemon.