Easy and Delicious Trout Soup

Insanely tasty, easy and healthy, for the whole family! It is very easy to cook trout fish soup, and not even from the whole fish, but from what is left of it after preparing the second one: the head and tail. For a more festive option, you can add part of the fillet. Amazingly delicious first!
cook time: 1h 30 min
Isla Thatcher
Easy and Delicious Trout Soup

Nutrition Facts (per serving)

29
Calories
4g
Carbs
3g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Salt to taste
Water 2.5 l
Potato 3 pc
Carrot 1 pc
Dry spices (Provençal herbs — optional) 0.5 tsp
Dill 10 g
Trout (head, steaks, tail) 500 g
Millet 2 tbsp
Allspice 5 pc

Recipe instructions

Step 1

Step 1
How to cook trout soup? Prepare your ingredients. Clean the trout from scales, gut it and cut it into pieces. For the soup I used fish tail, steak and head. Remove the gills first, otherwise the soup will taste bitter. You can also use fish spines. You can put the rest of the carcass in the freezer and bake it for dinner in the future. If you are using frozen fish, defrost it in advance on the bottom shelf of the refrigerator or at room temperature.

Step 2

Step 2
Place fish, allspice, 1 tbsp in a saucepan. l. salt. Pour in filtered quality water. Bring the broth to a boil, simmer for about 30 minutes. Be sure to skim off any foam that forms. It is important to cook the soup over low heat. The less it boils, the clearer the broth will be.

Step 3

Step 3
Wash and peel the potato tubers. Cut into medium sized cubes. Wash and peel the carrots thoroughly. Cut it into small cubes or strips.

Step 4

Step 4
Wash the millet in several waters, sorting it out to remove any unrefined grains. Rinse fresh dill under cold water. Dry with paper towels and chop finely.

Step 5

Step 5
Using a slotted spoon, remove the fish from the broth and place it in a separate container. Remove bones and skin. Strain the broth through a fine sieve. Return it to the stove.

Step 6

Step 6
As soon as the broth boils again, add the potatoes. Cook the soup until the potatoes are ready, about 10 minutes after boiling, skimming off the foam if necessary.

Step 7

Step 7
Add carrots and millet. Cook for about 5-7 minutes (after boiling).

Step 8

Step 8
Return the fish pieces to the broth and remove the pan from the heat. If desired, you can add Provençal herbs (about 0.5 teaspoon). It is important not to overdo it with the addition of spices, so as not to drown out the aroma and taste of the fish.

Step 9

Step 9
Let the fish soup steep under the lid for 5-7 minutes and pour into plates, adding a slice of lemon and chopped herbs to each.

Additional rubrics

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