Sea bass soup
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Sea bass soup is rich, aromatic and tasty.
In our Pomeranian region, fish soup is very popular. It is prepared from various lake, river or sea fish. Of course, the most delicious fish soup is cooked over a fire in nature from freshly caught fish. But, you can cook it at home.
Headless sea bass soup is rich, aromatic and tasty. I offer a recipe for fish soup that my dad taught me to cook. He was an avid fisherman, and he almost always processed and prepared the fish himself (and he brought a lot of it). If you put this fish soup out in the cold, it freezes like jellied meat, because... There is a lot of stickiness in the perch.
Ингредиенты
Sea bass – 1 pc. (0.5 kg)
Potatoes – 3 pcs.
Onions – 1 pc.
Salt - to taste
Ground black pepper - to taste
Bay leaf – 2 pcs.
Greens - to taste
Water - 1.5 l
Рецепт
1. I process the perch (I used a headless one) - first I cut off the spiny fins, then I clean the carcass of scales, remove the black film inside, and wash it.
2. Cut the fish into small pieces.
3. Peel the potatoes, wash them, cut them into cubes or cubes.
4. Cut the onions into small cubes.
5. Place chopped potatoes in a saucepan, pour in water, and place on the stove. I let the water boil and reduce the heat to low. Then I add onions. After about 10 minutes, I salt the ear.
6. I bring the potatoes to readiness, add pieces of fish, and turn up the heat.
7. Then add bay leaf and ground black pepper to the pan. I let the soup boil and skim off the foam. I reduce the heat and cook the sea bass soup for about 5 more minutes. I let the soup brew for a bit.
8. Sprinkle the fish soup with chopped herbs. We like to cut fresh herbs on a saucer and serve them with the fish soup, rather than adding them to the pan.
9. Headless sea bass soup is ready!
10. Bon appetit!