Hearty Fish and Rice Soup

Easy, healthy and so delicious. Instantly disappears from the table! Fish soup with rice and vegetables will diversify your daily menu. A light, bright, rich soup, prepared with soul, that both adults and children will love!
cook time: 40 min
Chloe Benton
Hearty Fish and Rice Soup

Nutrition Facts (per serving)

93
Calories
5g
Fat
3g
Carbs
9g
Protein

Ingredients (8 portions)

Basic:

Onion 2 pc
Salt to taste
Ground black pepper to taste
Water 2 l
Rice 4 tbsp
Potato 3 pc
Bay leaf 1 pc
Carrot 1 pc
Vegetable oil 5 tbsp
Greenery to taste
Pink salmon (trout, salmon, salmon or other fish) 1 pc

Recipe instructions

Step 1

Step 1
How to make fish soup with rice? Very simple! Prepare all the necessary products according to the list. What fish is best to use for soup? Any fish with red or white meat will do. It is very tasty to make from pink salmon, salmon or trout. If you have frozen fish, you should first defrost it at room temperature. Read about defrosting in the article, link at the end of the recipe.

Step 2

Step 2
Clean the carcass from scales, remove the entrails and be sure to remove the gills from the head, wash in running water. Cut the fish into small pieces. Cut the fillet from the spinal bone, separate the head, tail and fins. Place the fish soup set into the pan. Peel one onion, rinse it and send it there.

Step 3

Step 3
Fill everything with cold water. The amount of water may vary from what is indicated in the recipe depending on how thick you want the soup to be. Place on the stove. After boiling, skim off the foam, reduce the heat to moderate and simmer the broth, covered, for 30 minutes. Open the lid slightly to allow steam to escape.

Step 4

Step 4
At this time, peel the potatoes, remaining onions and carrots. Rinse the vegetables.

Step 5

Step 5
Rinse the rice several times until the water is clean. Read the article on how to choose rice. Link at the end of this recipe. Cut the potatoes into small cubes, the carrots into cubes, and the onion into random pieces, not very large.

Step 6

Step 6
Heat vegetable oil in a frying pan and fry the onion and carrots until light golden brown.

Step 7

Step 7
Remove large bones from the fillet. Cut the fish into portions.

Step 8

Step 8
Strain the fish broth and return to the stove. Add potatoes and rice to the pan. Cook for about 10 minutes.

Step 9

Step 9
Add fish to the soup. Leave to simmer over low heat for about 5-7 minutes.

Step 10

Step 10
Add the roast, bay leaf and salt everything to taste. Simmer on the stove for 5 minutes.

Step 11

Step 11
Lastly, add finely chopped greens to the soup. Young green onions, dill or parsley are perfect. Remove the pan from the heat and leave the soup covered for a while.

Step 12

Step 12
When serving pink salmon fish soup with rice and potatoes, offer each person a pinch of ground black or allspice on their plate.

Additional rubrics

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