Fish soup from the head and tail of sockeye salmon

Fish soup from the head and tail of sockeye salmon is a tasty and hearty meal for the whole family. A quite budget-friendly recipe for red fish soup, resulting in a thick and rich broth.

Cooking time: 45 minutes.

Caloric content: 79 kcal per 100 grams of the dish.

Yield: 2 servings.

Ingredients

• head (1/2 pcs) and tail of sockeye salmon;
• potato - 250 g;
• onion - 50 g;
• carrot - 30 g;
• bay leaf - 1 pcs;
• black pepper - 6 peas;
• salt;
• ground black pepper;
• dill - a few sprigs;
• water - 750 ml.

Cooking

1. Prepare the ingredients for our fish soup from the tail and head of sockeye salmon.

2. Inspect the head and tail of the sockeye salmon, removing any remaining scales. Remove the gills and dark skin from the fish head. Rinse the head and tail thoroughly, place them in a pot. Pour water into the pot with the fish parts and set the pot on the heat uncovered.

3. Once boiling, remove any foam that forms in the pot. Then cover the pot with a lid and cook the broth over medium heat for 20 minutes.

4. After the broth from the tail and head of the sockeye salmon is cooked, take out the boiled fish parts onto a separate plate. Strain the broth through a piece of cheesecloth, folded in 4 layers, and return to the heat.

5. Peel the potatoes, rinse them, and cut them into pieces (size - medium).

6. Add the potatoes to the strained broth and cook until tender, about 15-20 minutes.

7. As soon as the boiled fish head and tail cool, remove the pieces of flesh and discard the bones. Place the sockeye salmon flesh in a plate and cover it with a lid.

8. Peel the onion, then cut it into small cubes. Peel, rinse, and slice the carrot into small sticks.

9. Add the chopped vegetables, bay leaf, and pepper (peas) to the strained broth, bring it to a boil, and cook for 5 minutes.

10. Then add the fish pieces (sockeye salmon) to the pot.

11. Salt and pepper the soup to taste.

12. Add the finely chopped dill to the soup, bring it to a boil, and turn off the heat. Let the soup steep under the closed lid for 7-10 minutes.

13. The fish soup from the head and tail of sockeye salmon is now ready. Serve it in plates, and bring it to the table.

Enjoy your meal!