Catfish soup
Description
The soup is simple and quick to prepare. To make a clear broth, I use two pots. I boil the catfish twice. Since catfish is a fatty fish, the second broth will still be flavorful, but the resulting broth will be clean and clear. I can't really call this soup "ukha" because adding fish pieces isn't mandatory—I sometimes use only the broth. Especially when I've filleted the catfish and only have the heads left for the soup. It's difficult to get enough flesh from the heads, so the result is a soup on fish broth. Anyway, I've prepared the catfish soup recipe for you, complete with all the nuances and secrets. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
First, prepare the broth. Prepare the ingredients. One carrot and one onion will be used for the broth, as well as all of the celery.
- 2
Step 2
To keep the broth from becoming cloudy, I use two pots. First, I place the fish in one pot, cover it with water, and bring it to a boil. At the same time, I bring 1.5–2 liters of water to a boil in another pot. Then I transfer the fish from the first pot to the second one. I add carrots, onion, and celery, and season with salt and pepper to taste.
- 3
Step 3
Now let's work with the main ingredients. Peel the carrots, onion, and bell pepper. Place them in an empty pot (you can use the cleaned pot from the first broth) and sauté in olive oil. While the vegetables are cooking, peel the potatoes, chop them, and add to the sautéed vegetables. Add tomato puree and rinsed rice to the pot as well.
- 4
Step 4
Pour in the broth. Separate the catfish into meat and bones, and place the pieces of meat into the soup. This is how easily you can prepare an amazing catfish soup.