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Navy fish soup
If you can't cook fish soup over a fire – no problem. Homemade navy fish soup using this recipe – almost like from a pot while fishing. Let’s go to the supermarket, buy navaga, and rush home to the kitchen to make fish soup and arrange a fish day for the family.
Caloric content: 70 kcal per 100 grams of the dish.
Ingredients
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- navaga (frozen) – 500 g;
- potatoes - 500 g;
- carrot – 1 pc. (100 g);
- onion – 1 pc. (120 g);
- black ground pepper – 1/3 tsp (to taste);
- greens – 1 bunch;
- allspice (peas) – 3-5 pcs;
- coriander – 0.5 tsp;
- black pepper (peas) - 10 pcs;
- garlic – 2 cloves;
- bay leaf – 2 pcs;
- salt – 5 g;
- water – 1.25 l.
Preparation
- Lay out all the products, as in the photo.
- Peel the onion and make crosswise cuts in it down to the middle. Peel the carrot and cut it lengthwise into slices or simply into large rounds. Trim the thick stalks from the parsley and dill prepared for the soup. Don’t forget about the peppercorns.
- When the water boils, add the carrot, the stalks of the greens, the cut onion, the peppercorns, as well as the bay leaf and coriander. Boil for 15 minutes.
- After that, remove the onion from the pot and discard it.
- Peel the potatoes and cut them into large wedges.
- Add the potatoes to the pot and bring to a boil.
- Crush the garlic cloves with the flat side of a knife blade, then remove the peel. Add the garlic in this form to the pot with the potatoes. Salt and cook the potatoes with garlic for 10 minutes.
- Thaw the navaga in advance on a shelf in the refrigerator or just on the table, in the air (not in water and not in the microwave). Remove the scales and the dark membrane from the bellies of the fish. Cut the navaga into medium-sized pieces.
- Add the pieces of navaga to the future soup and cook for about 10 minutes. As soon as the fish flesh starts to come off the bone, it is ready. Do not let the liquid boil too hard. After the time has elapsed, you can remove the carrot. This is up to you. The carrot has already fulfilled its function, giving sweetness and color to the broth. Now it can be removed, but I like the carrot, and I leave it in the soup.
- Rinse and chop the parsley leaves and dill sprigs.
- Add the greens to the pot, then turn off the heat and let the soup sit for 10 minutes.
- The navy fish soup is ready. Serve the hot soup in bowls and enjoy the fragrant homemade fish soup. Bon appétit!
