Fish soup with millet
Description
To prepare the fish soup with millet according to this recipe, we need about 600 grams of fish. I always use a couple of fish heads and some fillet. I remove the heads before the end of cooking, leaving only the fillet in the pot (by the way, I like it with the skin; you can take out the fish, remove the skin and bones, and return only the fillet to the pot). The soup acquires a beautiful yellow hue due to the spices (a bit of turmeric and curry). The soup turns out very filling and quite rich. But don't forget that fish fat is extremely beneficial for humans, so this soup is simply essential for each of us :) Good luck and enjoy!
Instructions
- 1
Step 1
Place the fish heads in a pot (be sure to remove the gills). Cover with cold water, bring to a boil, then simmer gently, covered, for about 25 minutes.
- 2
Step 2
Finely chop the onion and grate the carrot. Heat a frying pan and add oil. First, sauté the onion until translucent, then add the carrot. Cook, stirring constantly, until done (about 10 minutes).
- 3
Step 3
We sort the millet, rinse it, and soak it in cold water. We cut the potatoes into strips.
- 4
Step 4
After the fish heads have boiled for 15–20 minutes, add potatoes and millet to the pot and cook for another 20 minutes. Then add the sautéed mixture, fish seasonings, salt, pepper, and herbs to the soup. Cook for about 5 minutes. It is advisable not to stir the soup or do so very carefully!
- 5
Step 5
Turn off the heat and carefully remove the heads. Our soup is ready!
- 6
Step 6
Ready. Serve with herbs.