Sea bass soup
Description
A hearty and aromatic soup. In principle, other types of sea fish could be used for this soup, such as flounder, mullet, or hake. However, it's best to use white-fleshed fish. Preparing sea bass soup requires a little patience when handling and preparing the fish. It must be thoroughly cleaned of all unnecessary parts, including scales and innards. Other than that, the soup is quite simple to make. Serve it hot in bowls.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. The fish should be defrosted gently, moving it from the freezer to the refrigerator. Leave it overnight to thaw. Clean the fish, removing all unwanted parts: the head, gills, fins, and internal organs. Put the bones into a pot, and cut the fillet into portion-sized pieces.
- 2
Step 2
Cut the onion into small cubes.
- 3
Step 3
Pour water into a saucepan and bring to a boil. Add fish fins, tail, head, and bones to the boiling water. Add sliced onion, 2-3 allspice berries, 1-2 bay leaves, and a little salt. Simmer the broth for about 15-20 minutes. Then strain the broth, add the fish fillet, bring to a boil, reduce the heat to the lowest setting, and continue cooking.
- 4
Step 4
Meanwhile, prepare the dressing. Pour a few tablespoons of olive oil into a skillet, then sauté the tomato in it, peeled and deseeded. Add grated garlic, salt, cover with a lid, and simmer over low heat for about 5 minutes.
- 5
Step 5
Add half a cup of cream or milk to the tomato and simmer for another 5 minutes. Then add the sauce to the soup.
- 6
Step 6
Then add finely chopped dill to the soup and cook for 10 minutes over medium heat (it can simmer slightly). After that, turn off the heat. Ready :)