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Pike perch head soup
After preparing dishes from a large pike perch, a big fish head remains. From it, you can make a hearty soup from the pike perch head. It is preferable to use a chilled, rather than frozen head.
Caloric content: 53 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- pike perch head (fresh) - 1 kg (1 pc);
- potatoes - 4 pcs. (400 g);
- onion - 1 pc. (100 g);
- carrot - 1 pc. (60 g);
- bay leaf - 2 pcs;
- dill - 1/2 bunch;
- allspice - 3-5 pcs;
- black pepper - 7-10 pcs;
- coriander seeds - 1/3 tsp;
- salt - to taste;
- ground pepper - to taste;
- soup spices (optional) - to taste;
- water - 750-800 ml.
Preparation
- Prepare the necessary ingredients for making soup from the pike perch head.
- Examine the pike perch head. On the part adjacent to the head, scrape off the scales, rinse off the remaining scales. Cut the pike perch head into pieces so that it fits conveniently in a small pot. Be sure to remove and discard the gills and eyes of the fish. Rinse the fish head pieces thoroughly under cool running water. Any blood residue on the fish pieces will negatively affect the result, the soup will be dark and unappealing.
- Peel the onion and cut it in half. Peel the carrot, cut it into large sticks or rounds. Cut off the thick stems from the dill. Rinse 2 bay leaves and measure out the required amount of peppercorns and coriander seeds.
- Place the fish head pieces in the pot and add the prepared set of vegetables and spices. Pour in water and put on medium heat. Once boiling, add salt, cover, and cook for 20 minutes. Don’t forget to skim off the foam.
- After the fish broth is done boiling, remove the fish pieces to a separate bowl. Also, add the cooked carrot here. Discard the onion and dill stems. Strain the broth through cheesecloth folded into 4 layers.
- Peel the potatoes and clean them from dirt, cut them into pieces. You can cut the potatoes into large chunks or small ones, depending on your preference. You can also adjust the quantity of potatoes to your taste.
- Add the potatoes to the soup and cook until done, 15-20 minutes.
- Slightly cooled pike perch head is separated: discard the bones and add the pieces of flesh to the soup.
- Add ground pepper or ready-made soup spices to the broth. Taste the broth, and if it lacks salt, add some more.
- Add chopped dill. Along with the dill, you can add other greens, parsley or green onion feathers, for example. Turn off the heat and let the soup steep for 5-10 minutes.
- Soup from the pike perch head is ready.
Serve the soup hot.
