Chum Salmon Fish Soup

A tasty and healthy soup for the whole family. Of course, real red fish soup can only be cooked on the bank of the river from which we caught this fish. Therefore, at home we will cook soup. For it, you can take any red fish — chum salmon, sockeye salmon, coho salmon or pink salmon.
cook time: 1h 40 min
Logan Winslow
Chum Salmon Fish Soup

Nutrition Facts (per serving)

54
Calories
2g
Fat
4g
Carbs
5g
Protein

Ingredients (8 portions)

Basic:

Onion 300 g
Salt to taste
Water 2500 ml
Corn grits 75 g
Potato 350 g
Green onions 20 g
Bay leaf 2 pc
Parsley 20 g
Carrot 100 g
Vegetable oil 30 ml
Peppercorns 10 pc
Dill 20 g
Ground red pepper to taste
Chum salmon 1 kg

Recipe instructions

Step 1

Step 1
Set of products. You can take already cut fish, I bought a whole kilogram fish.

Step 2

Step 2
We clean the fish from scales, gut it, and cut it into fillets. Be sure to remove the gills from the head.

Step 3

Step 3
Place the head, tail, skeleton, abdomen and fins in a saucepan. Add salt, peppercorns, bay leaf and half an onion.

Step 4

Step 4
Fill with cold water. Bring to a boil over high heat and remove the scum. Reduce the heat to low, cover with a lid and cook for forty minutes. Properly cooked broth will be absolutely transparent.

Step 5

Step 5
Cut the other half of the onion into cubes and the carrots into thin slices.

Step 6

Step 6
Simmer in vegetable oil until soft and transparent. No need to fry.

Step 7

Step 7
Place the diced potatoes in another pan, pour in the strained broth, and bring to a boil. Then add the washed corn grits, fry from the frying pan and cook over low heat for half an hour.

Step 8

Step 8
After this, put the fish fillet, cut into portions, into the boiling soup and cook for ten minutes.

Step 9

Step 9
Sprinkle with chopped herbs and add spices. Let the soup brew for 10-15 minutes.

Step 10

Step 10
We serve and serve to the table. Bon appetit!

Additional rubrics

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