Haddock broth. Haddock chowder

Haddock belongs to the cod category. The fish meat is lean, tender, soft and tasty. In addition to the fact that haddock fillet is classified as a dietary dish, it also contains vitamin B12, potassium, pyridoxine, sodium, selenium and iodine.
The meat of haddock, its backbone and fins makes a delicious fish soup. The fillet turns out flaky, juicy and tender, and the soup is very rich and satisfying.
Prepares in: 60 minutes.
How to cook a dish like haddock soup?

Products for haddock soup:

• Haddock (all its components except entrails): 500 grams;
• Potatoes: 200-300 grams;
• Carrots: 100 grams;
• Onion: 100 grams.
• For a rich taste of seasonings you need to take:
• Salt: to taste;
• Coriander, Zaira: a pinch;
• Black peppercorns: 5 pieces
• Dried greens: to taste.

Method for preparing haddock soup

1. We wash the defrosted haddock to remove the entrails, remove the skin, and cut it into small pieces.



2. We throw all the parts of the fish into the pan, so the fish soup and haddock will turn out more tasty. Separately boil the fish from other ingredients for 30 minutes. The only ingredients that should be cooked with the fish at the first stage: spices.



3. During this time, we must clean and prepare all the vegetables for adding to the soup.



4. The second step for preparing vegetables: frying grated carrots and chopped onions in vegetable oil.



5. Cut the potatoes into arbitrary slices.



6. When 30 minutes are up, the broth in which the fish was cooked must be strained through a fine sieve. This will protect us from getting hit by bones.



7. Throw the fried vegetables and potatoes into the fish soup.



8. Remove the bones from the boiled fish.



9. Along with the fish fillet, add spices to the haddock soup dish: for example, dill. Cook the fish soup until the potatoes are ready. This will take about another half hour.



10. Haddock soup is ready.



11. The soup turns out hearty and tasty. And spices such as cumin and coriander gave the soup a more traditional taste. As a result, we got a dish at home that any avid fisherman would be proud of: a rich fishy taste, emphasized by the aroma of spices and herbs; roasted vegetables added satiety to the dish.

Haddock is a common and fairly inexpensive fish that can be purchased at any supermarket. A wide variety of dishes are often prepared from it. We will tell you how to cook delicious haddock soup.

Haddock soup recipe

Ingredients:

• – 550 g;
• water – 2.5 l;
• potatoes – 300 g;
• millet – 100 g;
• carrots – 2 pcs.;
• onion – 1 pc.;
• vegetable oil – 2 tbsp. spoons;
• dill, parsley;
• spices.

Preparation

Gut the fish and cut into large pieces. Then we put them in a saucepan, fill it with water and set it to boil on the stove. During this time, peel the carrots and add them whole to the fish. We also peel the onion, put the third part in the pan with the fish and add salt. While everything is boiling, take a second pan and pour in some water. Peel the potatoes, cut them into cubes and throw them in. Remove the foam from the fish broth, let it boil for 3 minutes and remove from the heat. We transfer the haddock and carrots to a plate to cool, and throw the onion in the trash. Strain the broth, pour into a saucepan with potatoes and put on fire. Wash the millet thoroughly and pour it into the pan. Saute the remaining onion until golden, add grated boiled carrots and simmer for a couple of minutes. We clean the fish, throwing the pieces directly into the pan. At the very end of cooking, add the roast, fresh herbs and bay leaf. Switch the stove to the lowest heat and let the soup brew and cook. When serving, pour it into plates and put a piece of butter in each.

Haddock soup

Ingredients:

• fish broth – 1.5 l;
• haddock – 500 g;
• potatoes – 5 pcs.;
• onion – 1 pc.;
• pickled cucumber – 1 pc.;
• pearl barley – 0.5 tbsp;
• margarine – 2 tbsp. spoons;
• green;
• sour cream – 4 teaspoons;
• cucumber pickle;
• spices.

Preparation

Wash the pearl barley, pour boiling water over it and boil over low heat. We fillet the fish, discard the gills, and make broth from the head and bones. Chop the onion and cucumber finely and sauté in a frying pan. Bring the broth to a boil, add pearl barley, simmer at low simmer, add haddock fillet, potatoes cut into cubes, fry, bay leaves, pour in boiled brine, season with spices and serve.

Haddock fish soup

Ingredients:

Preparation

Fill the haddock fillet with cold water and bring to a boil. Then add the peeled, chopped onion to the fish and cook. Strain the finished broth, pour milk into it and boil again. After this, add the fish slices and cook the soup over low heat for 3-4 minutes. We peel the potatoes in advance, boil them, mash them into puree and put them in the soup. Salt, pepper, pour into plates and decorate with herbs.

Step 1: prepare the leeks.

Step 2: prepare the celery.

Step 3: prepare the onions.

Step 4: prepare the garlic.

Step 5: prepare the turnips.

Step 6: Prepare the carrots.

Step 7: Prepare the parsley.

Step 8: Prepare the haddock.

Step 9: prepare haddock soup.

Step 10: Serve the haddock soup.

- – If you couldn’t buy haddock fillets in the supermarket, don’t worry, you can replace this fish with cod, since haddock is from the cod family.

- – Do not overcook the fish soup, as this negatively affects the taste of the future dish: the fish becomes overcooked, and the broth loses its pronounced aroma.

- – If you cook fish soup in winter, then buy large turnips for our dish, as they retain more vitamins. If you are preparing fish soup in the summer, then it is better to buy small turnips, as they will taste more delicate than large ones.

Ingredients: Medium-sized leek - 1.5 stalks Large-sized celery - 0.5 stalks Medium-sized onions - 1 piece Large-sized garlic - 4 cloves Medium-sized turnips - 1 piece Medium-sized carrots - 6 pieces Fresh parsley - to taste Medium-sized thyme – 5-7 sprigs Large-sized bay leaf – 1 piece Large-sized haddock fillet – 2 pieces Butter – 1 tablespoon Olive oil – 2 tablespoons Salt – 2 teaspoons Water – 800-960 milliliters Preparation: Step 1: preparing leeks Leeks are much more tender than ordinary onions and we use them in our dish to give it a delicate onion taste and aroma. We wash the leek stems under running water and place them on a cutting board. Using a knife, cut the component lengthwise into two halves. And then we chop each half into thin half rings. Transfer the processed leeks to a free plate. Step 2: prepare the celery To prepare our dish, we only need celery stalks. Therefore, before we use this part of the plant, use a knife on a cutting board to cut off the leaves from it and set them aside. Rinse the vegetable ingredient under running water. Then, using a sharp tool, chop the celery stalks crosswise into small pieces and immediately after that, transfer them into a bowl with the chopped leeks. Step 3: prepare the onions Using a knife, peel the onions. Afterwards, rinse the ingredient well under running water and transfer it to a cutting board. Using a knife, cut the vegetable into two equal parts. And then, using the same sharp equipment, we cut each of them first along and then across into small pieces. Transfer the processed ingredient into a container with other crushed ingredients. Step 4: prepare the garlic Place the garlic cloves on a cutting board and, using the handle of a knife, lightly press down each clove so that you can easily remove the peel. To prepare our dish, you don’t have to chop the ingredient, but simply press the handle of the knife again on the already peeled cloves, and thereby allow the garlic juice to release, which will give a pleasant aroma during the preparation of the fish soup. After this, we transfer our ingredient to a plate with other finely chopped vegetables. Step 5: preparing turnips Turnips are very rich not only in vitamins C and PP, but also in minerals. Due to the essential oil that the vegetable is rich in, turnips will give our dish a unique and distinctive taste. We thoroughly rinse the root vegetable under running water and, without removing the skin, transfer it to a cutting board. Using a knife, first cut the turnip lengthwise into two halves, and then cut each half into two parts again and, using the same sharp equipment, cut the vegetable crosswise into small cubes. Afterwards, transfer the crushed component to a free plate. Step 6: prepare the carrots Peel the carrots using a knife and rinse well under running water. On a cutting board, using the same sharp utensil, cut the root vegetable crosswise into small circles and transfer to a plate with turnips. Step 7: prepare the parsley Wash the parsley under running water and transfer to a cutting board. Using a knife, finely chop the ingredient and then transfer it to a separate plate. Step 8: preparing haddock Haddock is a sea fish from the cod family. The fillets of this fish are prized for their protein. Soft, white, dietary and tender fish meat goes well with the vegetables and spices that we use in the soup. Take the fish fillet out of the refrigerator and place it in an empty bowl. The fish meat should defrost on its own to room temperature. It cannot be defrosted under hot water or heated in a microwave oven. After the fish is defrosted, transfer the fillet to a cutting board and use a knife to cut it into medium pieces. Transfer the chopped haddock to a clean plate. Step 9: prepare haddock soup. Using a tablespoon, pour olive oil and butter into a thick-bottomed pan. Then we transfer chopped leeks, onions, celery stalks and garlic cloves into this container from a plate using the same cutlery. Add a tablespoon of salt to the vegetable mixture, and constantly stirring all the ingredients with a wooden spatula, simmer them for about 5-7 minutes over medium heat. Then, after the allotted time, put the chopped carrots and turnips from the plate into the same container, and immediately mix everything well with a spatula until smooth. Afterwards, fill all the ingredients with the required amount of water, add salt, and again mix everything well with available equipment. Then add parsley, bay leaf and thyme sprigs to the container. Since we will later remove the bay leaf and thyme sprigs from the dish, we do not mix these components with the bulk of the fish soup. During the cooking process, these spices will add a pleasant, unforgettable aroma to the dish. Then, using a tablespoon, carefully place the haddock fillet into the pan and cook our dish, covered, for 30 minutes over low heat. Attention: since the fish fillet is very tender, it also does not need to be mixed with other components of the dish, so as not to spoil the appearance of the fish. It is enough to place the ingredient on the surface of the liquid mass. When the soup is ready, using the same cutlery, remove the bay leaf and thyme sprigs from the surface of the dish. Step 10: serve haddock soup. Pour the soup into a tureen and serve hot. Using a ladle, pour the fish soup into plates. You can also add finely chopped parsley or dill to your fish soup. Separately, you can serve pies or kulebyaka with fish. Bon appetit!