Cod fish soup – magnificent on taste, a nourishing and simple dish in preparation which is pleasant to much. Despite ease of preparation, it demands attentive following to some culinary rules.
As it is correct to choose a cod
Fish soup – a dish which is ideal for any season. It warms and feeds in the winter, and cooks in campaigns, at the dacha, on fishing in the summer. Therefore the cod, inexpensive fish of family treskovy which has fine gustatory qualities and at the same time is available all the year round so is suitable for preparation of tasty fish soup. The cod from whom you are going to cook soup has to be obligatory fresh, otherwise the dish will be deprived of taste and aroma. Rich fish soup turns out from a tail or the head of fish. The tail or the head need to be separated and to wash properly with cold water.
Process of preparation of fish soup
Before you are engaged directly in preparation of fish broth, it is necessary to prepare vegetables correctly. The peeled potatoes, onions and carrots slice cubes. If desired carrots can be grated by means of a large grater, so it will give bigger aroma.
Then greens are washed out under a stream of cold water: parsley, fennel, celery. The onions and carrots are browned, that is slightly fried in a frying pan to a golden shade on vegetable oil – olive or sunflower. It is admissible to add to them seasoning, for example, allspice peas. After vegetables are ready, it is possible to start preparation of fish broth. That part of fish which you are going to cook is recommended to be peppered and salted slightly. The pan of large volume is filled with usual cold water, and in it within half an hour on slow fire the fish cooks. You shouldn't save on fish, crashes there have to be, at least, two thirds of volume of the made fish soup, otherwise soup won't be dense and rich. After fish is ready, she is got from a pan, cooled, crushed and take out all stones, and in broth put other ingredients: at first potatoes which cook no more than fifteen minutes, then add small crushed greens. Afterwards place in soup pieces of fish and cream, and then - the browned onions and carrots. At will it is possible to add bay leaf, however it can "hammer" aroma of fish soup. Broth is brought to the boil and immediately removed from fire. Fragrant, rich amber fish soup is ready! Moves with bread and also mayonnaise or sour cream, when giving on a table falls down fresh greens. The cod fish soup outdoors prepared on fire turns out even more tasty and fragrant. As a final stroke, many cooks add to it a glass of vodka. And some recommend to give it separately. Anyway, to taste of fish soup it will be only on advantage!