First courses

Pomeranian fish (fish soup)

Fish soup is a classic dish for many peoples who had access to large bodies of water – the sea, lake, or full-flowing rivers. In each region, it has its own name and features of the recipe. The Croats have yuha, the Czechs have iha, the descendants of the Prussians have yuse. Each name is based on the Indo-European root “jus” (broth, broth). One of the best options is Pomeranian fish (fish soup) , for the preparation of which you will need four different seafood. It turns out perfect.

Pomeranian fish soup (fish soup) – ingredients

  • water – 3 l.
  • salmon head – 1 pc.
  • cod fillet – 0,5 kg.
  • halibut fillet – 0,5 kg.
  • cod liver – 1 can.
  • potatoes – 3–4 pcs.
  • onion – 1-2 pcs.
  • saffron – a pinch.
  • vodka – 100 g.
  • dill – 1 bunch.
  • salt, ground black pepper – to taste.
  • parsley, lemon – as desired.

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Pomeranian fish soup (fish soup) – recipe

The first step is to pour saffron with vodka. It should be infused for 1 hour – just in time for us to prepare the soup.

Clean the fish head from the gills and boil it in three liters of water over low heat for about 40 minutes. If you will have a standard set of other types of fish (heads, tails), adjust the cooking time depending on the size of the pieces.

Set the finished decoction aside and wait 30 minutes for it to infuse. Carefully pour the broth into another pan with the help of a “dropper” tube, so that all the sediment remains in the first vessel. It is better not to abuse simple pouring or filtering – there is a risk of raising sediment that can get into the dish.

We warn you – the broth from the salmon head will be dark (this is the nature of this fish). You can leave it as it is, or you can lighten it. To do this, we additionally take two eggs, beat them and pour them into the slowly boiling broth in a thin stream, stirring it at the same time. The eggs will instantly curl into chaotically shaped flakes – then remove them with a slotted spoon or strain the broth.

After clarifying the broth, add diced potatoes and onions, cut into half rings. We salt it.

Cook the soup for 10 minutes, then add halibut and cod fillets cut into coarse pieces.

After 5 minutes, pepper the soup and pour in vodka with saffron. You can get by only with caught saffron, and use alcohol for other needs. If you choose the first option, make sure that the vodka is of high quality and without a sharp taste.

Drain the excess fat from the cod liver, cut it into large pieces and add the liver to the soup immediately after the saffron.

Let it cook for no more than 5 minutes (otherwise the liver will boil), cover with a lid and let the broth brew for 10 minutes.

Before serving on plates, sprinkle the soup with dill (and parsley if desired). At this stage, vodka, if it was not added to the broth, and lemon can be useful. If you wish, you can put two half circles of sliced ​​lemon directly on the plate. Bon appetit!

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