Fish soup from small fish
Description
A hearty and aromatic soup. The bullhead is a fish inhabiting the Black and Azov Seas, sweetish and very tasty. It is usually fried or cooked in tomato sauce. Since childhood, we all know the canned "Bullheads in Tomato Sauce." But fish soup made from bullheads turns out excellent as well. Besides bullheads, any small river fish will work: crucian carp, roach, perch, or ruffe. Serve hot in bowls.
Instructions
- 1
Step 1
Prepare the ingredients for making fish soup.
- 2
Step 2
Clean the small fish, wash it, and place it in a pot. Pour in water and put it on the stove.
- 3
Step 3
Add parsley.
- 4
Step 4
Simmer the fish broth over the lowest heat for 20-25 minutes from the moment it starts boiling.
- 5
Step 5
Strain the prepared fish broth. Peel, wash, and dice the potatoes.
- 6
Step 6
Pour the strained broth over the sliced potatoes.
- 7
Step 7
Peel and wash the onion and carrot, then finely chop. Place in a frying pan with sunflower oil and sauté over low heat for 7-8 minutes, stirring occasionally. Then add to the pot with fish broth and potatoes.
- 8
Step 8
After 15 minutes of preparing the soup, add the rinsed millet.
- 9
Step 9
Season the soup with salt and pepper to taste, and add bay leaf.
- 10
Step 10
Simmer the fish soup for another 10-12 minutes until all ingredients are cooked. At the end, add chopped fresh herbs.
- 11
Step 11
The fish soup made from small fish is ready. Serve it as a first course for lunch.