Trout Head Potato Fish Soup

Oh, what a beauty — this delicious soup! Trout is tasty and healthy. Choosing a classic fish soup recipe is much more difficult than preparing it. There are a lot of them, sometimes they differ so radically that if they didn’t have one hundred percent in common — fish, one would think that we are looking at completely different dishes.
cook time: 1h 30 min
Ethan Rowley
Trout Head Potato Fish Soup

Nutrition Facts (per serving)

28
Calories
3g
Carbs
3g
Protein

Ingredients (8 portions)

Basic:

Onion 1 pc
Garlic 2 clove
Salt to taste
Water 2.5 l
Potato 4 pc
Bay leaf 2 pc
Carrot 1 pc
Peppercorns 5 pc
Greenery (dried seasoning: contains tomatoes, celery, bell peppers, onions and carrots) to taste
Dill to taste
Trout (Rainbow trout: head, fins, spine) 1 pc

Recipe instructions

Step 1

Step 1
We will prepare all the necessary products. The fish parts are washed, cleaned and dried. Particular attention to the head. Scrape with a knife, remove the gills, rinse thoroughly with running water. Inspect the gill boxes especially closely; random remains of gills can spoil the ear, it will taste bitter.

Step 2

Step 2
Fill the trout head with cold water and place the pan on low heat.

Step 3

Step 3
When the water boils there will be a lot of foam. We collect with a slotted spoon. The broth turns out fatty and rich. But itʼs fish oil. And it contains no cholesterol, but a lot of OMEGA-3 fatty acids, which are very beneficial for our blood vessels.

Step 4

Step 4
Place all the remaining parts and trimmings of the fish into the broth, bring to a boil and skim off the foam again. Cook covered over low heat for 20 minutes.

Step 5

Step 5
We peel the potatoes and cut them into large cubes, grate the carrots on a coarse grater, I put the onion in whole so that I can throw it away later. Onion lovers — chop as you wish. Iʼll add garlic cloves.

Step 6

Step 6
The finished broth must be strained to remove seeds and other sediment. Remove the fish to a plate to cool.

Step 7

Step 7
Add vegetables to the prepared broth: fresh and dried. If anyone has fresh tomatoes and peppers, add them; I didn’t have them on hand, so I have a lifesaver — dried vegetables. A couple of tablespoons and the broth is filled with flavor. When the broth with vegetables boils again, add spices. Cook for 20-25 minutes until the potatoes are ready. A few minutes before readiness, add salt.

Step 8

Step 8
I take out the onion and throw it away. I remove the meat from the head, backbone and trimmings, add it to the finished fish soup and let it brew for 20-30 minutes.

Step 9

Step 9
Ready! Add greens. If desired — sour cream or cream.

Additional rubrics

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