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Pollock soup
Pollock - an inexpensive popular fish. Pollock soup turns out delicious, fragrant, and dietetic. I happily share this simple recipe.
Ingredients
Show ingredients
- pollock - 400 g (2 pcs.);
- potato - 200 g;
- onion - 1 pc;
- carrot - ½ pc;
- allspice (peas) - 3 pcs;
- black pepper (peas) - 10 pcs;
- black pepper (ground);
- seasoning for the soup;
- dill a few sprigs;
- bay leaf 1-2 pcs;
- salt;
- water 0.8 l.
Preparation
- Prepare the ingredients for pollock soup.
- Peel the potatoes, holding them under cool water. Rinse, and cut the potatoes into medium-sized cubes. Peel the onion and cut it into quarters. Peel the carrot, rinse, and cut it into thick strips.
- Place the prepared soup ingredients in a pot, cover with water, and put on the stove. After boiling, cook for 10 minutes over low heat.
- Pollock usually comes for sale in carcasses without heads. Thaw the frozen fish in the air. Scale, trim the fins, the tail fin, and remove the dark film from the belly. Rinse the cleaned fish under cold running water and cut into medium pieces.
- After the time is up, use a slotted spoon to remove all the boiled onion from the broth and discard it.
- Now, gently place the pieces of pollock into the boiling broth.
- Together with the fish, add the bay leaf, salt, seasoning for the soup, and peppercorns. If the dill has long thick stalks, they can be trimmed and added to the soup at this stage. Cook the soup with spices and fish at a gentle boil for 20 minutes.
- After that, remove the bay leaves and stalks from the soup. Add finely chopped dill to the soup, turn off the heat, and let it steep for 15 minutes.
- Pollock soup is ready.
- Serve in bowls. Add freshly chopped dill to each serving.
Enjoy your meal!
