How to cook an ear from the head of a bream. Ear from bream

According to most fishermen, real fish soup is cooked exclusively in a pot and on a fire. But if you prepare a dish according to the presented recipe and offer it to fish experts to taste it, they will change their mind very quickly.

Fish plays the main role in the ear, and its unique taste should not be interrupted by a large number of fragrant spices. Dill will suffice. Cooking fish soup from bream is much easier than, for example, borscht. Of course, the bream is bony, but very tasty and healthy, it will share with you potassium, phosphorus and other useful trace elements.

Ear was previously prepared for a wide feast, when a whole feast was arranged. If you want your table to become a rich self-assembly tablecloth, as in folk tales, then prepare fish pies for your ear. By the way, many hostesses are wondering what else to add to the ear. A nice bonus to the dish will be small crackers of white bread, dried in the oven, even more pleasant - sandwiches or salmon, not to mention pastries with a screech.

In general, if there is fresh bream available, and you are wondering how to cook it, then it's time to start cooking fragrant and surprisingly tasty fish soup!

A recipe for cooking from a whole large fish is proposed in order to taste delicious boiled bream meat along with a fragrant first course.

Recipe for homemade bream soup

Ingredients:

• bream (first freshness) weighing 1.5-2 kg;
• potatoes - 400 gr.;
• onion;
• carrots - 2 pcs.;
• water - 3 l;
• a couple of bay leaves;
• dill (dried or seeds) - to taste;
• salt -1 tbsp. l.

Cooking process:

The first step is to clean and cut the fish. It is more practical to ask to clean the fish from scales right in the market so that the scales do not fly around the kitchen in different directions. But it’s better to gut it at home yourself, especially if you are going to cook your fish soup. So the “useful” and necessary insides will be clean, they will not need to be washed and you won’t need to think about what kind of cutting surface they were on at the fish seller.

We wash the cleaned bream under cold running water, getting rid of the remnants of the scales under the fins, and wash the gills.
We put it on the work surface with the back away from us and with a sharp knife open the abdomen, starting from the anus and moving towards the head. We try not to immerse the knife deep into the abdominal cavity, so as not to damage the intestines and gallbladder. That is, we move slightly lifting the abdomen. Thus, all the insides will remain intact.

Starting from the tail of the fish, we take out the insides with the palm of our hand, as if scooping up the fish bladder and caviar from the ridge itself with the palm of our hand (if we are lucky, the bream will turn out to be with caviar). Then you need to tear off the intestines at the base of the head.

It remains only to carefully separate the caviar bags, bladder, liver, spleen and fish oil. The location of the gallbladder should be determined in advance so as not to damage it in the future, otherwise all the insides will be bitter and will have to be thrown away. It is better to remove the gills from the head so that the broth does not taste like mud. Cut off the tail fin. Actually, the most time-consuming and delicate work is done, it remains only to gradually load the ingredients into boiling water.

So, boil water, load two small peeled carrots and an onion into it. You can also add millet, with it the ear turns out to be more tasty and satisfying. However, this item is optional, as well as tomatoes in the ear. While the root vegetables boil for a while, take care of the rest of the ingredients of the fish soup.

Peel and cut potatoes into cubes.
Divide the fish washed after gutting into pieces. To make the ear richer, use the whole bream along with the head, tail, roe (if any), liver and fat.

Add the potatoes to the boiling vegetable broth.

Then prepared pieces of bream and fish giblets.

It is advisable to cut the caviar eggs into several parts so that the delicacy is caught on a plate by every eater. The fish bladder must be pierced with a knife, or cut.

Add a bay leaf, and place the dill with seeds in a special strainer so that it can then be easily removed from the broth.

Salt the ear five minutes before turning it off.

Following the traditional classic soup recipe, you can pour in a shot of vodka. There is no unequivocal explanation for the need to add this component, according to one version, vodka will eliminate the unpleasant aroma of river mud, according to another, it will make the broth cleaner and improve the taste of the dish. Even if you do without this traditional spicy ingredient, the ear will turn out very tasty!

And now the main secret: to appease those who believe that real fish soup is obtained only at the stake, set fire to sprigs of rosemary or fruit trees and extinguish them in broth.

• Cook the bream fish soup over low heat, do not let the broth boil too much.
• To determine the readiness of the fish soup, check the fish, the meat should be slightly behind the bones. It should not be digested, otherwise the bream will become less tasty.
• If the broth turned out to be opaque, you can use a protein guy for clarification and cleaning. It is done simply: the protein is slightly diluted with water and poured into the ear with continuous stirring, boiled for a couple of minutes and removed with a slotted spoon.

As you can see, the cooking technology is simple. Enjoy fragrant and tasty fish soup!

Sincerely, Anyuta.

For lunch, in many families it is customary to eat soup, and which one to choose is up to the hostess in the kitchen. Today I will share with you my dish and tell you our family classic recipe for fish soup from the head of a bream. My kids and husband just love it.

Hearty and tasty fish soup is a real find for an economical housewife.

Let me give you an example: imagine you bought a huge 1-2 kg bream or a few fish. Cleaned, gutted, but now it needs to be cut into small pieces to fry for dinner. Cut off the head, use a sharp knife to do all the other cutting procedures. Everything is ready, but what to do with a huge head? It’s a pity to throw away such a piece of fresh fish, it’s good if there are pets who will eat it with pleasure. But the best option is to cook a delicious dinner in the form of a classic fish soup from the head and tail. In other words, cook a delicious, simple and at the same time lean fish soup. If you will not cook it immediately or the next day, then prepare it in the right way, put it in a bag and send it to the freezer, when there is a desire and opportunity, prepare a wonderful soup.

How to prepare a fish head and tail for further cooking in the ear

After you cut off the head and tail from the main part of the fish, you need to wash them thoroughly, then pull out the gills and remove the eyes, rinse again with clean water. All is ready.

Classic fish soup on the stove

Preparing is very simple, eaten quickly enough. A step-by-step recipe with a photo will help you remember the process

Ingredients:

• • Bream head and tail - 1 pc. (200 gr);
  • Carrots - 1 pc;
  • Onion - 1 pc;
  • Potatoes - 3-5 pcs;
  • Salt - 1 teaspoon;
  • Vegetable oil - 2-3 tbsp. lodges;
  • Bay leaf - 1 pc;
  • Water - 2 liters.

How to cook

Pour the required amount of water into the pan, put on fire and bring to a boil. In the meantime, peel the carrots and grate them.

Finely chop the onion, send these two ingredients to boiling water.

Peel the potatoes, cut into cubes and send to the soup-ear. Salt add bay foxes and cook until the potatoes are ready.

10 minutes before the end of cooking, send the head and tail to the ear. Beforehand, it is worth washing well again, the gills and eyes should be removed.

You should not defrost the head of the fish before cooking the classic fish soup.

We send it to the pan and after boiling, cook for 10 minutes, add chopped greens. Remove from stove and serve.

As you can see, there is nothing complicated in cooking a classic fish soup on the stove, everything is quite simple, and most importantly, quickly and the products do not disappear.

Many may argue how a classic ear should look like, which recipe is better. Each housewife has her own recipe, there is not and cannot be a single dish for this, many people add rice, millet or some other cereal to her. It is uniquely delicious. Experiment, cook in an original way.

How to replace bream in the ear

This soup can be prepared not only from the head of a bream, for this recipe you can use a whole small fish, or a piece of a large one, as well as various types of fish such as (red, pike, salmon, pike perch, trout, pink salmon and others).

It turns out that the classic recipe for fish soup from the head of a bream is quite simple, and it can be cooked not only on a fire, but also on a stove.

Bream fish soup is a traditional fisherman's dish, known since ancient times. Each fisherman prepares it in his own way and has his own secrets. But recently, bream fish soup, the recipe of which can be found on any culinary site, is increasingly included in the home diet. It is very useful, as it contains a huge amount of substances easily absorbed by the human body. That is why this first dish belongs to the group of dishes that form the basis of a healthy diet.

Traditional bream soup recipe

It is very profitable to cook fish soup from large bream, up to 2 kg. This is explained by the fact that the basis of fish soup is fish broth, and for its preparation it is quite enough to boil the tail, head, fins and backbone of the bream. And the separated fillet can be used partially for cooking another dish, for example, fry pieces of fish in batter. To make the ear from the bream saturated, you need to cook the named parts of the carcass in a volume of water of no more than 2 liters. It is also important to remember that the fatter the bream, the more different spices you need to use.

For a traditional fish soup recipe, you will need to use the following ingredients:

• Three medium potatoes;
• one carrot;
• One medium onion;
• A couple of tablespoons of vegetable oil;
• One root of parsley and celery;
• Greens;
• A couple of bay leaves;
• Salt and other seasonings to taste.

Bream is cooked first, fish soup in the traditional way involves boiling fish for no more than 20 minutes. After the broth is ready, you should take out all the parts of the fish that were cooked there and strain the broth. This will remove all the bones. After that, potatoes, previously cut into small cubes, are placed in the fish broth. While the potatoes are cooking, you need to cut the carrots into circles, the onion into thin half rings, and the parsley and celery roots into small cubes. Next, the vegetables are browned for about a quarter of an hour in a pan with heated sunflower oil. It is important to ensure that they do not burn. At the end of the browning process, salt, pepper and other seasonings are added to the vegetables to taste.

After that, the fragrant vegetable mixture is laid out in fish broth with boiled potatoes, and the cooking process of the first course continues for another quarter of an hour. At this time, you need to add portioned pieces of fish fillet to it. Before you remove the ear from the heat, add bay leaf and greens to it. This first dish is very fragrant and beautiful.

Once, two huge fish fell into my hands, two bream weighing up to a kilogram, or maybe a little more. I, as it should, cleaned them from the husk and released the intestines. What to do with the main part of the fish, this is understandable, we will fry. And what to do with the head?

Yes, that's right, cook fish soup from bream heads. And how to make it easy and simple, and most importantly delicious at home on the stove, I will tell you in detail.

Ingredients:

Bream heads - 2 pcs;
Potatoes - 300-400 gr;
Millet - 100 gr;
Bay leaf - 1-2 pieces;
Carrots - 1 pc;
Onion - 1 pc;
Salo - 100 gr;
Salt - to taste;
Ground black pepper - to taste.
Water - 3 liters.

We cook soup from 2 heads of bream

Pour water into a saucepan and put on fire. While the water is boiling, you need to peel and wash the potatoes, cut them into small cubes and send them to boiling water.

Carrots need to be peeled and grated, and finely chopped onion. Send the vegetables to the pan, also add the bay leaf to the pan to the vegetables. At this stage, you can salt the soup, remember that it is better to undersalt a little, because at the end of cooking you can try and correct the situation, and you can’t fix the oversalting.

Rinse the millet with warm water and send it to the soup. Boil the soup until vegetables and cereals are ready.

When the vegetables in the soup are ready, we send coarsely chopped pieces of lard into it, you can use salted lard, fresh or frozen. Let boil for 5 minutes.

At the very end, when the soup is ready, add the main ingredient - fish heads, in our case, these are bream heads. The gills must be removed, and the eyes must also be removed. The heads are thoroughly washed under running water. Send to the soup and cook for 5-10 minutes.

Then the heads are removed from the soup, and the soup is served at the table.

For soup, it is better to take the heads of fresh fish, but if the catch is large, then the heads can be frozen for future use, after removing the eyes and gills. And when you want fish soup, just take it out, defrost, rinse, and the rest is all according to the recipe. Just remember that fish should be frozen only once, after re-freezing it loses its taste.

Bream fish soup is a favorite dish of fishermen, which is usually cooked in a pot on a fire. But recently, this nutritious fragrant dish has migrated to our city kitchens. The soup recipe is very useful, because. fish contains a lot of protein, phosphorus, calcium and potassium. Usually, the ear is prepared from heads and other trimmings, and then the carcass itself is added. Fish soup is very light, but at the same time nutritious, so you can safely include it in the menu for proper nutrition. Classic fish soup can always be supplemented with any cereal: rice, millet or pearl barley.

Although the dish is simple, it has a few secrets that will simplify cooking:

Servings: 4-5.

Time: 30 minutes.

Calories per 100 grams: 46 kcal.

Ingredients:

Cooking process:

First you need to prepare fish broth from the head and other trimmings. We wash everything thoroughly, put it in a saucepan. Pour two liters of cold water, cook fish broth over low heat.
In the meantime, cut the gutted fish into portioned pieces. Peel the potatoes, cut into large pieces.

The head soup recipe will turn out tastier if you make a vegetable fry. To do this, cut the white part of the leek into thin rings. We clean the carrots and the rest of the roots. We cut the carrots into thin circles, and the roots into small cubes. We spread the roots along with the leek in a pan with vegetable oil, let it simmer over medium heat for 10 minutes.

In the first dish with strained broth, lay potatoes and roasted vegetables. As soon as the contents boil, we supplement the contents with washed millet. Cook for about a quarter of an hour until the roots are almost soft.
The recipe for fish soup at home is seasoned with lavrushka and spices. We put pieces of fish in a saucepan, cook with low heat for about a quarter of an hour.

When the ear at home is almost ready, we flavor the dish with chopped herbs. According to the same step-by-step recipe with a photo, an ear is prepared from a scavenger.

Servings: 6-8.

Time: 45 minutes.

Calories per 100 grams: 32.9 kcal.

Ingredients:

Cooking process:

Such a fish soup will require a minimum of time and products. For gas cooking, bring water to a boil.
In the meantime, wash and clean vegetables. We cut the potatoes into medium cubes, lower them into boiling water. Next, put the whole peeled onion (you can cut into cubes). We rub the carrots, then the recipe at home turned out to be golden in color.

Wash the carcass, gut it, cut it into pieces, carefully lower it into the pan.

Rinse the tomatoes, cut into 4-6 parts, add to the dish. Cook on low heat until potatoes are soft.

When the soup is almost ready, add chopped herbs to it.

The bream recipe is cooked according to the same principle, only it is better to supplement it with millet, barley or an egg.

Bon appetit everyone!