Salmon fish soup cooked over an open fire
Description
If you're on a hiking trip and it's quite cold, I recommend adding some grain for heartiness. Usually, millet or rice is added. I have a 12-liter pot; if you have fewer people to feed, reduce the ingredients proportionally. Fish soup cooked outdoors turns out incredibly delicious and aromatic! This wonderful dish is also very simple to prepare. Be sure to try it!
Instructions
- 1
Step 1
Prepare all the ingredients from the list.
- 2
Step 2
Place the heads, fins, tails, and backbones into the cauldron and set over heat. Make sure to remove the gills from the heads, otherwise the fish soup will taste bitter. Add to the mixture one onion with its skin (previously washed thoroughly), one carrot cut into pieces, peppercorns, bay leaf, and a bunch of fresh herbs (I used parsley).
- 3
Step 3
Pour the required amount of water and, once it comes to a boil, simmer for about 30 minutes, skimming off the foam periodically. We need to extract all the delicious flavors from the heads.
- 4
Step 4
Meanwhile, cut the potatoes. Roughly, about into 4 pieces.
- 5
Step 5
Cut the carrots and onions into pieces of any shape, but not too small.
- 6
Step 6
If you're adding grain, wash it thoroughly. I'm using rice, but you can also add millet.
- 7
Step 7
Remove with a ladle everything you can scoop out of the cauldron. You can leave the heads if there are people who enjoy picking at them.
- 8
Step 8
Add vegetables and grain to the broth, season with salt to taste, and cook for about 20 minutes. Then add the fish fillet, having previously separated the meat from the bones, and cook for a few more minutes. That's it! Salmon campfire ukha is ready. Let it steep for a while, then serve generously sprinkled with fresh herbs.
- 9
Step 9
Ready. Serve with fresh herbs.