Hearty Pink Salmon and Rice Fish Soup

Incredibly tasty, healthy, rich! Hurry up and cook! Fish soup with pink salmon and rice is cooked in fish broth with vegetables and pieces of tender fillet. The rice thickens it and the vegetables add color. The soup is cooked without frying, so it turns out light and suitable for all ages.
cook time: 50 min
Caleb Huxley
Hearty Pink Salmon and Rice Fish Soup

Nutrition Facts (per serving)

113
Calories
3g
Fat
10g
Carbs
11g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Salt to taste
Rice 50 g
Potato 2 pc
Bay leaf 1 pc
Carrot 1 pc
bell pepper 0.5 pc
Allspice to taste
Pink salmon 500 g

Recipe instructions

Step 1

Step 1
How to cook fish soup with pink salmon and rice? Prepare your food. You can take pink salmon either whole or in separate parts. I have a head, a tail, a spine and several steaks. Thaw frozen fish first. How to avoid mistakes during defrosting can be read in the article, the link can be found at the end of this recipe. Wash and peel the vegetables.

Step 2

Step 2
Cut the fish, separating the fillets from the bones. Cut the fillet into small cubes.

Step 3

Step 3
Place the head (if you have one), the tail, and the remaining bones from cutting the fillet into the pan. Fill everything with clean cold water. Use filtered or bottled water to keep the soup free from off-flavors. Place a whole peeled onion, allspice peas and bay leaf into the pan. Find out how to choose the ideal saucepan for cooking soup from the article; the link to it is at the end of the recipe.

Step 4

Step 4
Place the pan over medium heat. Wait until it boils, remove the resulting foam with a slotted spoon. Then reduce the heat to low, cover the pan with a lid and leave the broth to simmer for 20-25 minutes, depending on the amount of fish.

Step 5

Step 5
In the meantime, prepare the vegetables. Grate the carrots on a coarse grater.

Step 6

Step 6
Peel the bell pepper from seeds and cut into small pieces.

Step 7

Step 7
Cut the potatoes into small cubes.

Step 8

Step 8
Strain the finished broth through a fine sieve, discard the boiled pieces. Return the pan with the strained broth to low heat.

Step 9

Step 9
Wait until it boils and add chopped vegetables, washed rice and pieces of fish fillet into the broth. Add salt to taste. Wait for it to boil again and simmer the soup at a low simmer for about 10 minutes. Determine readiness by looking at the potatoes — they will become soft and crush easily when pressed with a spoon.

Step 10

Step 10
Turn off the heat under the pan, cover it with a lid and let the pink salmon soup with rice and potatoes brew for 10-15 minutes. Then pour into plates, sprinkle with chopped herbs and serve. Bon appetit!

Additional rubrics

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