Sea bass soup
Description
A hearty first course. To prepare a tasty sea bass soup, first make a broth using fish bones, then add vegetables, fish fillet, and seasonings. The soup turns out low-calorie and healthy, perfect for lovers of seafood soup. Serve hot, ladled into bowls.
Instructions
- 1
Step 1
Prepare the necessary ingredients for making fish soup. Peel and wash the onion, potatoes, and carrots.
- 2
Step 2
Clean the sea bass from scales, carefully remove the innards, taking care not to rupture the gallbladder, and cut out the gills. Rinse the fish under running water. Separate the fillets from the bones and trim off the ribs.
- 3
Step 3
Place the sea bass head, tail, backbone, and bones into a 2.5-liter pot. Add finely chopped onion, pour in water, and simmer gently for about 15 minutes to make the broth.
- 4
Step 4
Remove the bones with a skimmer, then separate the meat—it's often quite abundant and would be a pity to discard it along with the bones after boiling the broth.
- 5
Step 5
Strain the broth through a sieve, then add the sliced potatoes and carrots. Cook the vegetables for about 10 minutes.
- 6
Step 6
After some time, pierce a couple of potato slices with a knife; they should be half-cooked, and only then add the chopped tomatoes and celery to the soup. Cook the broth for another 10 minutes.
- 7
Step 7
Cut the sea bass fillet into small pieces, add to the soup together with the meat separated from the bones. Add bay leaf, salt and pepper to taste, and cook for no more than 5 minutes.
- 8
Step 8
Finely chop the fresh herbs, add them to the soup, stir, and turn off the heat. Let the soup stand, covered, for about 10 minutes to allow the flavors and aromas to blend.
- 9
Step 9
After some time, pour the seabass soup into portioned bowls and call your family to the lunch table.