There are many recipes for cooking fish soup, and each housewife has her own. Previously, decoctions of meat, poultry, and fish were called ear. It was a universal name, only over time meat broths began to be called broth, and fish soup - fish soup. White fish soup was prepared from pike perches, perches, ruffs, and red fish soup from more valuable species of fish - stellate sturgeon, sturgeon, salmon. From other soups, ear is distinguished by a small amount of vegetables and spices, and a clear rich broth. The first place is always given to fish, as the taste of fish soup depends on it, and vegetables and spices only emphasize it. For fish soup, it is best to use fish with tender, slightly sweet meat, and of course, it must be fresh. Fish soup can be boiled from several varieties of fish, but some species make it very tasty, fragrant and rich in itself, for example, fish soup from catfish or pike. The catfish has fatty, and at the same time tender, soft meat with a slightly sweet taste, very few small bones and no scales, which are so poorly cleaned. Therefore, many housewives simply adore this fish and prepare various dishes from it.
Ingredients for the Catfish Ear Recipe:
- Catfish - 1 kg
- Potatoes (medium) - 4 pcs
- Carrot - 1 pc.
- Onion - 1 pc.
- Butter - 20-30 g
- Dill and parsley greens
- Black peppercorns - 8-10 pcs
- Allspice peas - 4-5 pcs
- Bay leaf - 3 pcs
- Spices to taste
- Lemon (optional) - 2-3 slices
- Salt to taste
How to cook fish soup
To make the fish soup delicious, you need to put the fish not in water, but in boiling salted vegetable broth. From vegetables, we need potatoes, onions and carrots. Peel potatoes and cut into cubes or strips.
We clean the onion from the husk and finely chop. You can put a whole onion or cut it in half, so it will better give its juice to the broth.
Carrots can also be put whole or cut into circles, triangles, straws. At the end of cooking, the whole carrot and onion can be discarded. But I like it better when the vegetables in the ear are chopped.
Bring the water in a saucepan to a boil, salt to taste and put the chopped vegetables. Cook for 10 minutes over moderate heat until the potatoes are half cooked.
Tip: Fish soup should be boiled in a dish that does not oxidize, for example, enameled.
We clean all the mucus from the surface of the catfish. You can sprinkle the fish with coarse salt and rub it with the hard side of the sponge or pour over the catfish with hot water (not boiling water). In this case, the mucus coagulates and is easily removed from the surface. We wash the fish well. Then we make a horizontal incision and take out the insides, trying not to crush the gallbladder (leaked bile gives the meat bitterness). We separate the head and tail, they do not need to be thrown away, as they give an unusual fat. And remove the gills from the head of the catfish with a knife. We do this very carefully so as not to get hurt. Fresh fish have dark pink gills, but if they are gray, then the fish is not the first freshness. Once again, thoroughly rinse the fish under cold water and cut the carcass into large portioned pieces, 4-5 centimeters wide.
We put all the parts of the fish together with the spices in the vegetable broth. A variety of spices and spices are used for the fish soup: bay leaf, black and allspice peas, dill, parsley, green onions, as well as saffron, tarragon, nutmeg, ginger ... But you don’t need to put too many spices so that the ear does not lose its fishy aroma.
After the broth boils, you need to constantly remove the foam that forms on its surface, then the ear will turn out with a light transparent broth. Boil the ear for about 20 minutes. It is important not to overcook the fish during cooking, so that it turns out tender, juicy and not overcooked, with its inherent taste. You should also mix gently so that the fish does not fall apart.
Tip: In order for the ear to turn out to be transparent, fragrant and without a pronounced fishy smell, it should be cooked without a lid in an open container, over low heat, and rapid boiling should not be allowed.
At the end of cooking, we taste the broth for salt, and add salt if necessary. We take out the bay leaf and put a small piece of butter - it will improve the taste of the fish soup. If desired, you can put 2-3 slices of lemon or pour in a little vodka - this removes the smell of mud. Alcohol is absolutely not felt, it instantly evaporates from the hot broth.
A minute before cooking, you can also put finely chopped parsley, dill and green onions in your ear, or pour greens into plates.
After the catfish ear is cooked, close the pan with a lid and let it brew a little, literally 10 minutes - then the taste will be more intense. Then we spread the pieces of fish on plates, pour the broth with vegetables and serve.
Bon appetit everyone!
Did you like the recipe?
Then get other interesting recipes straight to your inbox!
Hello friends! Today we will cook fish soup from catfish.
Catfish meat contains many useful trace elements, and most importantly, it is very soft and insanely tasty.
If you are a fisherman and you were lucky enough to catch such a big catfish like ours, or you just bought it, then we will show you how to make two very tasty dishes from a whole fish. In this recipe, we will prepare an ear from the catfish's head, abdomen and tail.
You can also watch the video recipe for making catfish soup at the end of the page.
Ingredients you will need to make catfish soup:
The amount of ingredients is calculated on the volume of a five-liter cauldron.
Catfish meat, namely:
- catfish head
- Abdomen
- Pieces from the tail
Vegetables:
- Carrot - 1 pc.
- Onions - 2 pcs. (optional)
- Potatoes 3-4pcs.
- green onion
- Dill
- Parsley
From spices:
- Black pepper
- Red pepper
- Allspice peas
- Bay leaf
And also 50 ml. vodka.
Note: when cooking fish soup, you can do without onions, but we like it better when it is in the dish. The broth turns out to be more saturated, but if you wish, you can easily refuse onions.
So let's get started!
To begin with, the catfish must be gutted. We make an incision from the head to the beginning of the caudal fin and through it we get all the insides. After that, thoroughly rinse the inside of the catfish with water.
Now we clean the mucus from the skin of the catfish. There are two options:
1. We wipe the fish with salt, and clean the mucus from the skin of the catfish with a knife.
2. If you do not have enough salt or you are on a camping trip, do the same, only use wood ash instead of salt.
We completely clean the gills so that the place where they are located looks like this.
Now, let's start cutting the catfish.
Separate the tail and cut off all the fins.
Also, cut off the lower part of the abdomen for the ear.
We cut the tail part into large portioned pieces, which we will use as the main meat in the ear.
In order to make the broth rich, put the head of the catfish in a cauldron, add allspice and bay leaf.
Pour the contents of the cauldron with water and salt.
After that, cover the cauldron with a lid and put on fire.
While the head of the fish is cooking, chop the vegetables.
Potato cut into large cubes.
Carrot cut into rings.
If you still decide to add an onion to your ear, cut it into rings or half rings.
When the water in the cauldron boils, periodically look and remove the foam.
After the contents boil for 20-30 minutes, remove the cauldron from the fire and take out the head of the fish. If the head of the catfish starts to crumble, don't worry, just take out all the bones separately, they are quite large.
After we got the head of the fish (or whatever was left of it), return the cauldron back to the fire and add onions and carrots there.
Now, remove the rest of the meat from the head of the fish and separate all the bones from the meat.
After we have separated the meat from the fish head from the bones, add it to the cauldron. There we will add, pre-prepared, the belly of a catfish.
We leave the contents of the cauldron to boil for a couple of minutes.
After a few minutes, add the previously chopped potatoes.
When the potatoes are half cooked, add the pieces of the tail of the catfish, red and black ground pepper. Do not forget to taste the broth for salt, add some salt if necessary.
When the potatoes and meat from the tail of the catfish are ready, be sure to add 50-70 grams of vodka. We cover the cauldron with a lid and let the ear boil.
Finally the ear is ready!
You can also watch a video recipe for cooking fish soup from catfish.
Subscribe to our YouTube channel, we will show you many ways to prepare delicious dishes in nature and in camping conditions.
Catfish ear is an excellent liquid dish that can not only quickly saturate, but also speed up recovery better than any broth. Yushka possesses these properties due to the fat content of fish, which has almost no bones and is widely used in cooking. But many housewives, without even wondering whether it is possible to boil the ear out of their heads, throw it away, believing that there is nothing edible there. It turns out that everything is not at all like that, and if you remove the bones, then a lot of juicy tender meat will accumulate in your head. Next, consider a step-by-step recipe for catfish soup with a photo, which anyone can repeat at home.
How much to cook
If you are interested in the question of how much to cook a catfish head for fish soup, then it will not take more than 40-50 minutes. Before this, the head must be freed from the gills and eyes, after boiling, remove the foam, cook until tender.
How to cook without smell
To cook an odorless soup recipe, you must carefully gut the carcass, wash, cut into portions, sprinkle with lemon juice or rub with table vinegar (9%). In this case, the recipe will turn out without the smell of mud.
Catfish ear (fillet)
Servings: 6.
Time: 1 hour 20 minutes.
Calories per 100 grams: 116.5 kcal.
Cooking ear at home is very simple. Catfish for fish soup can be fresh, chilled or frozen.
To prepare the ear, we start by cutting the carcass. We cut off the head and tail fin, take out the insides, gut the fish. Cut the carcass into portioned pieces, separate the fillet. Salt it, pepper to taste, sprinkle with lemon juice.
In the meantime, clean, cut the potatoes into medium cubes. We send it to boiling water to cook until half cooked. In the meantime, we clean, cut the onion into cubes, and cut the tomatoes into several slices. We clean the Bulgarian pepper from seeds. We cut into cubes.
To the semi-finished potatoes, lay the chopped onion, lavrushka. After 5-10 minutes, put pepper and tomatoes in fish soup. Cook the dish for 5 minutes, take out the lavrushka, and add the fillet. Cook the ear for another 20 minutes. When serving, sprinkle with chopped parsley.
A very tasty spicy fish soup is obtained from smoked catfish with millet.
Ear from the head and tail of a catfish
Servings: 3-4.
Time: 1 hour.
Calories per 100 grams: 104.4 kcal.
Cooking Ingredients:
Step-by-step instruction:
Thoroughly wash the head and tail. We take out the gills, eyeballs from the head, rinse thoroughly. We put the parts in a saucepan, where the first of the head and tail will be prepared, fill it with water, heat it up to 100 degrees. Be sure to remove the scale from the surface of the broth. To remove a bright fishy smell, you can pour 50 ml of vodka into the broth.
Meanwhile, clean the vegetables. Finely chop the onion, and cut the potatoes into pieces. Three carrots on a grater, sauté in vegetable oil along with onions until soft, so that the fish soup from the head turns out to be more fragrant.
After 40-50 minutes, when the parts of the carcass are cooked, we take them out of the pan. We filter the broth, add potatoes, vegetable frying to it. Cook until potatoes are ready.
In the meantime, we disassemble the head with the tail, taking out pieces of juicy meat. We add the fish to the already prepared dish from the tail along with bay leaf and chopped parsley.
As you can see, the ear from the tail is a simple dish and will turn out at home with any housewife.
Bon appetit everyone!
There is an opinion that catfish meat smells like mud due to the fact that it lives in water, where there are a lot of algae and feeds almost on carrion. But catfish is a predatory fish, and it feeds on small inhabitants of the reservoir. Only at an older age eats fish and small waterfowl.
Catfish meat is very tasty and tender. It doesn't smell like fish at all. It can be compared in taste even with a well-boiled chicken. The color of catfish meat is pale pink.
Catfish is a meaty fish. Even in the head of a catfish there is so much meat that you can cook an excellent dish that can also be put on the festive table. For example, make filling.
But for this dish, the head of a large catfish is suitable, because the larger the catfish, the larger its head, which means there will be a lot of meat.
Aspic is best decomposed into small molds and served in portions. Because if you cook the aspic in a large form, then it will be difficult for you to cut it into beautiful pieces, since the boiled catfish meat is very tender and does not cut under the knife, but is crushed.
To prepare catfish aspic, you will need:
- catfish head (1-2 kg)
- 1 bulb
- 15 grams of gelatin
- 1 carrot
- parsley
- a few pitted olives
- ground black pepper
- lemon
How to cook aspic from the head of a catfish
1. Wash the head of the catfish well and cut out all the places that make you suspicious.
2. Place the head in a large saucepan (you can take the lower part from the pressure cooker) and fill with cold water. Bring to a boil. Remove foam. Dip the peeled onion and carrots into the broth. Salt and cook at a low boil for 40 minutes.
3. Once the carrots are cooked, remove them from the broth and cool.
Pour gelatin with cool water (100 ml) and leave to swell.
4. Put the boiled catfish head on a dish and cool until warm.
5. Remove all meat from the bones and set the skin aside (you won't need it).
6. Strain the fish broth through several layers of gauze. Pour a little (about half a liter) for aspic, and use the rest of the broth for another dish. For example, boil the ear.
7. Bring the swollen gelatin to a boil (this can be done in the microwave), pour into the broth for aspic and mix. Add salt and put pepper.
Cut boiled carrots into thin circles and cut stars out of them. Prepare molds for filling. To do this, you can use tea cups, bowls or sour cream packaging.
Pour a teaspoon of gelatin broth into molds and brush the sides of the cup. Let it cool down a bit. Put a carrot figurine on the bottom and pour a little broth. Cool down.
Put the pieces of meat in the cup, filling the mold not to the top. On the sides of the cup, distribute another 2-3 stars. You can also add chopped olives or parsley leaves.
8. Pour in the slightly cooled broth.
If you decide to serve the aspic in molds, sprinkle it on top with chopped herbs and garnish with olives. Place in the refrigerator for several hours.
9. To release the aspic from the mold, lower the mold for a few seconds in very hot water, run a sharp knife around the edges and turn it over onto a flat plate. Decorate the aspic with a sprig of greens, olives and lemon slices.
After good fishing, what could be better than an ear? Dad returned from fishing - he brought fish. One was fried, the other was frozen, but the fish soup still needs to be cooked. Tradition, not in vain because men went fishing. Today we will cook fish soup from river fish according to a real fishing recipe. The most delicious fish soup I've ever tried is catfish fish soup. It has very tender and pleasant meat. Of course, we will not take the whole catfish, but the meat from the fins and its head, which also contains meat. But first of all, a wonderful rich broth will turn out from the head. A catfish carcass can be prepared according to this recipe. We will also need other river fish, for example pike perch. We'll take him without the head, we only need the carcass. After all, it is necessary that the fish swim in the ear.
Ukha is a magical dish and a golden tradition of fishermen. And if you are fishing, be sure to cook it on a fire right on the shore to feel the whole atmosphere of fishing. In the meantime, let's cook fish soup at home from catfish and pike perch!
Ingredients (per 3L pot):
- catfish head and fins;
- 1 pike perch weighing about 1 kg;
- 1 large carrot (150 g);
- 2 onions (200 g);
- 5 small potatoes (400 g);
- 2 bay leaves;
- a few peas of black pepper;
- 1 tbsp vodka;
- 0.5 bunch of dill;
- lemon;
- salt to taste.
Recipe for fish soup from zander and catfish head
1. We wash all fish well under running water. There are a lot of small scales on pike perch, but it does not need to be cleaned. In a 3-liter saucepan, put the head and fins of the catfish, the carcass of pike perch. Fill with water. We put it on the stove to cook. After the water boils, cook for another 15 minutes. In the wild, the ear is boiled on a fire and, according to tradition, at this stage, a burning firebrand from the fire is dipped into a cauldron for smell.
2. Then put the fish on a plate so that it cools.
3. Pour the broth through a fine sieve into another 3-liter saucepan to get rid of scales and other small waste. Let it boil over medium heat.
4. In the meantime, cut the carrots into large cubes. In general, all vegetables in a real ear should be coarsely chopped.
5. Onions can be cut a little smaller.
6. But cut the potatoes into large circles.
7. We shift all the chopped vegetables into a saucepan with broth. Add a few black peppercorns and 2 bay leaves, salt to taste. Boil the fish soup until the potatoes are half cooked (it should be hard to pierce with a fork). It usually takes 15-20 minutes over medium heat.
8. In the meantime, let's prepare the fish. With the cooled carcass of pike perch, remove the skin with scales and wash the fish. We separate the fish meat from the ridge and take out the small bones. We also remove the meat from the head and fins of the catfish. Immerse the cleaned fish in the ear.
9. Add 1-2 cups of plain water so that the ear is not too thick. And here is another nuance in the preparation of a real fish soup - 1 tbsp is added to it. vodka. Do not worry, vodka is added solely for the smell, all alcohol will boil away. Cook the ear for another 5 minutes after boiling.
10. Meanwhile, chop the greens and add to the ear. Taste for salt and add more if desired. Stir, cook for another 1 minute, then remove the ear from the heat and cover with a lid. We let it brew for 20 minutes.
The most delicious ear ready! Bon appetit!
