Pollock soup
Description
Hearty and aromatic soup. Pollock meat is very lean, "diet-friendly," so traditionally it's believed that, like other members of the cod family, it's unsuitable for making broth. It's hard to argue with that, yet it's still possible to make a delicious soup from pollock. Besides its delicate sea aroma and subtle flavor, this soup has another undeniable advantage—it's very low in calories. To make the soup sufficiently rich and fragrant, first simmer the fish heads and tails, then add the main portion of the fish. Frozen pollock should be transferred to the bottom shelf of the refrigerator the night before—this gentle thawing method helps preserve the maximum amount of nutrients. I hope these simple tips will help you prepare pollock soup with the best possible results.
Instructions
- 1
Step 1
Gut and wash the fish. Cut off the heads and tails. Place in a pot and cover with cold water. Put on medium heat. When it comes to a boil, reduce the heat, add salt, a whole peeled onion, bay leaf, and pepper. Simmer, covered, for 20 minutes.
- 2
Step 2
Wash the potatoes, peel them, and cut into cubes.
- 3
Step 3
Carrots and parsley root - julienned.
- 4
Step 4
Wash the herbs, dry them, and chop finely with a knife.
- 5
Step 5
Remove fish heads, tails, and bay leaf. If necessary, strain the broth, return it to the pot, and add the potatoes.
- 6
Step 6
After 5 minutes - add carrots and parsley root.
- 7
Step 7
And then the pollock cut into pieces.
- 8
Step 8
Boil for another 15 minutes, then taste for salt (add if needed), turn off the heat, let it steep, pour into bowls, and sprinkle with herbs. That's it—mince cod soup is ready!