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Fish Soup from the Head and Tail of Pink Salmon
Instructions
I get the ingredients ready for the fish soup from the tail and head of pink salmon.
I look over the head and tail and scrape off any remaining scales. I remove the gills and the dark skin from the fish head. I rinse the head and tail thoroughly and put them in a pot. I pour in the water and set the pot over the heat uncovered.
Once it comes to a boil, I skim off all the foam that forms in the pot. I cover the pot with a lid and simmer the broth over medium heat for 20 minutes.
When the broth is done, I lift the cooked fish parts out onto a separate plate. I strain the broth through cheesecloth folded into four layers and return it to the heat.
I peel the potatoes, rinse them and cut them into medium-sized pieces.
I add the potatoes to the strained broth and cook until tender, 15–20 minutes.
As soon as the boiled fish head and tail have cooled, I pick the pieces of flesh off them and throw the bones away. I put the pink salmon flesh on a plate and cover it with a lid.
I peel the onion and cut it into small cubes. I peel, rinse and cut the carrot into small sticks.
I add the chopped vegetables, the bay leaf and the peppercorns to the strained broth, bring it to a boil and cook for 5 minutes.
I put the pieces of fish (pink salmon) into the pot.
I salt and pepper the soup to taste.
I add finely chopped dill, bring it back to a boil and turn off the heat. I let the soup steep under a closed lid for 7–10 minutes.
The fish soup from the head and tail of pink salmon is ready. I ladle it into bowls and serve it. Enjoy your meal!
Tips
- 1
Remove the gills and the dark skin – this is essential. The gills make the broth bitter, and the dark skin gives off a "specific" fishy smell.
- 2
Strain the broth through cheesecloth for clear transparency. Without straining you get a cloudy broth with tiny bones.
- 3
Separate the flesh from the bones by hand, carefully. It is better to spend five minutes on it than to find a bone while you are eating.
- 4
A 7–10 minute rest lets the flavours "come together". Serve it straight away and the soup is "raw" in aroma. The same principle works with other kinds of red-fish soup.
FAQ
Which parts of the fish should I use? +
The head and tail of red fish (pink salmon, chum, sockeye, salmon, trout) are ideal. Alternatives: just heads (a rich broth), just tails (more meat), fins (for a "premium" broth). The brands "Norebo", "Okean" and "Ultra-Fish" are reliable. Fresh is better than frozen. Defrost in the fridge for 6–8 hours, or in cold water in a bag for 1–2 hours. For a "double" soup, use the head and tail for the broth, then add fillet in pieces. Do not use old trimmings from the fridge (more than 2 days old) – they will taste "off". The scales must be completely scraped away, otherwise they will come off into the broth during cooking.
Can I add a grain? +
Alternatives: round-grain rice (the classic for "thickening" the soup), millet (an unusual flavour), pearl barley (needs long soaking), vermicelli (the quickest of all). Without a grain you get a "light", diet-friendly soup. The brands "Mistral", "Zhmenka" and "Natsional" are good quality. The ratio is 30–50 g of grain per 750 ml of water. Not suitable: buckwheat (it "overpowers" the fish flavour) and cornmeal (too distinctive). For a "premium" touch, use wheat grain and add 1 tbsp of vodka at the end (an old trick – it makes the soup "clearer"). Rinse the grain until the water runs clear to remove the starch.
How long does the soup keep? +
In the fridge in a covered pot, 2 days. Fish soups keep worse than meat ones – the aroma "fades". Reheat on the stove to 80 °C; do not boil it. In the microwave, by the portion for 1–2 minutes. In the freezer – I do not recommend it (the fish "falls apart"). Freshly cooked it is "stellar" on the first day. On the second day the soup is "infused", but the fish becomes "tougher". Do not leave it at room temperature for longer than 2 hours – fish soups spoil quickly. Serve it straight away with herbs so the fresh dill is "not lost". For a "lunch to go" – a thermos for 3–4 hours. If there are little bones in the finished soup, strain it once more before serving.
What goes with the soup? +
The classics: with black or rye bread, or with croutons. With sour cream (1 tbsp per bowl) – the "Russian" way to serve it. With fresh herbs (dill, parsley). With a shot of cold vodka – the "fisherman's" serving. With fish pirozhki – a "double fish lunch". For a "Russian dinner" – with black bread and pickled cucumbers. With herbal tea – a warming meal. For an "office lunch" it is handy in a thermos. With a dry white wine (Sauvignon Blanc, Chablis) – the "European" serving. It is a versatile light soup for an everyday or festive table. It is especially good with a slice of lemon when served.
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