How to cook fish soup

Fish soup – light and tasty. For fish soup, you can use almost any white fish - from the river to the sea, as well as red fish. Also, when cooking fish soup you can use cream and shrimp, which add a few minutes before the end of cooking. To prepare fish soup, you can use as few pieces of fish, as they say "to smell", and kilogram, and even more. It all depends on your taste and what kind of soup you want to cook, nourishing or not.

You will need

• • white fish (perch
  • cod
  • etc.)– 1-1,5 kg;
  • large potatoes – 2 PCs;
  • onion – 1 piece;
  • leeks – 1;
  • carrots – 1 piece;
  • water – 2l;
  • semolina or rolled oats – 50g;
  • flour – 1tbsp.l.;
  • butter – 2st.l.;
  • salt
  • black pepper;
  • dried herbs – dill
  • marjoram
  • rosemary (to taste)

Instruction

1. If the fish is frozen it must be thawed at room temperature or placing in a container of cold water. The fish gut, skin clean with a knife, remove stomach wrap, cut the fins and head. Rinse the fish under cold running water and cut into portions.
2. In a saucepan, pour cold water and immerse in it pieces of fish. Over medium heat bring the water to a boil. Produced by var fish foam must be periodically removed.
3. Potatoes clean and cut into small cubes. Lower the potatoes into the boiling fish broth. Cook on medium heat for 15 minutes after boiling, periodically removing the foam.
4. Onions, leeks, clean and finely chop. Have a leek, use white and green parts. Peel the carrots and grate on a fine grater.
5. In a pan melt the butter and fry the onions and carrots until soft. In a separate pan fry the flour without oil until Golden brown. To the vegetables add the flour, stir and fry for another 2 minutes.
6. In fish broth put the browned vegetables, salt. Stirring the broth, add semolina or fine oatmeal. Boil since simmer on low heat for about 10 minutes. 5 minutes until ready to add to soup to taste dried herbs – dill, marjoram, ground black pepper, Bay leaf.