Chum salmon soup
Description
Perfect for lunch. You can prepare a rich fish broth in advance using the backbone, head, and tail. If you only have the fillet, you can make the soup with water. Chum salmon is very affordable (compared to other types of red fish), but if you have salmon or Atlantic salmon, feel free to use them. Serve in bowls and enjoy.
Instructions
- 1
Step 1
1. Peel the onion, chop into small cubes, and set aside for now.
- 2
Step 2
2. After the onion, peel the carrot and grate it on a coarse grater.
- 3
Step 3
3. Wash the tomato, make crosswise cuts, and transfer it to a deep bowl. Bring water to a boil and pour it over the tomato; let it sit for 2 minutes.
- 4
Step 4
4. Carefully remove the tomato and peel off the skin, then cut it into small pieces.
- 5
Step 5
5. Heat a frying pan with vegetable oil, then add the onion and fry until golden brown.
- 6
Step 6
6. After a few minutes, add the carrots to the onion, mix well. Sauté for 5-7 minutes.
- 7
Step 7
7. Salt and add the prepared tomatoes, mix. Pour water into a saucepan and bring it to a boil.
- 8
Step 8
8. Meanwhile, peel the potatoes and cut them into cubes.
- 9
Step 9
9. After boiling, transfer the contents of the skillet into the pot, then add the potatoes and bring everything to a boil.
- 10
Step 10
10. Wash the fish fillet and cut it into pieces, add to the pot, season to taste with salt and pepper. Pour in the cream and cook for 5 minutes.
- 11
Step 11
11. Ladle the soup into bowls and garnish with herbs (parsley or cilantro). Serve the soup hot immediately.