Home / Buns / Haddock ear. Haddock soup How to cook haddock fish soup

Haddock ear. Haddock soup How to cook haddock fish soup

07.02.2022 Buns

Haddock belongs to the category of cod. Fish meat is lean, tender, soft and tasty. In addition to the fact that haddock fillet is classified as a dietary dish, it also contains vitamin B12, potassium, pyridoxine, sodium, selenium and iodine.
From meat of a haddock, its ridge and fins the most tasty fish soup turns out. The fillet is layered, juicy and tender, and the soup is very rich and satisfying.
Ready in: 60 minutes.
How to cook a dish like haddock ear?

Products for haddock soup:

  • Haddock (all its components, except for the insides): 500 grams;
  • Potatoes: 200-300 grams;
  • Carrots: 100 grams;
  • Onions: 100 grams.
  • For a rich taste of seasonings you need to take:
  • Salt: to taste;
  • Coriander, Zaire: a pinch;
  • Black peppercorns: 5 pieces
  • Dried greens: to taste.

How to make haddock soup

  1. We wash the thawed haddock from the insides, remove the skin from it, you can cut it into small pieces.


  2. We throw all parts of the fish into the pan, so the fish soup and haddock will turn out to be more tasty. Boil the fish separately from other ingredients for 30 minutes. The only ingredients that should be boiled with fish in the first step are the spices.


  3. During this time, we must clean and prepare all the vegetables for adding to the soup.


  4. The second step in preparing vegetables: frying grated carrots and chopped onions in vegetable oil.


  5. Cut potatoes into random slices.


  6. When 30 minutes have elapsed, the broth in which the fish was boiled must be filtered through a fine sieve. This will protect us from falling bones.


  7. We throw vegetable frying and potatoes in the ear.


  8. We clean the boiled fish from the bones.


  9. Together with the fish fillet, add spices to the haddock ear dish: for example, dill. Boil the ear until the potatoes are ready. This will take about another half hour.


  10. Haddock ear is ready.


  11. The soup is hearty and tasty. And such spices as zira and coriander gave the ear a more traditional taste for it. As a result, we got a dish at home that any avid fisherman would be proud of: a rich fishy taste, emphasized by the aroma of spices and herbs, vegetable frying added satiety to the dish.

Haddock is a common and fairly inexpensive fish that can be purchased at any supermarket. A wide variety of dishes are often prepared from it. We will tell you how to cook a delicious haddock soup.

haddock soup recipe

Ingredients:

  • - 550 g;
  • water - 2.5 l;
  • potatoes - 300 g;
  • millet - 100 g;
  • carrots - 2 pcs.;
  • onion - 1 pc.;
  • vegetable oil - 2 tbsp. spoons;
  • dill, parsley;
  • spices.

Cooking

Gut the fish and cut into large pieces. Then put them in a saucepan, fill with water and set to boil on the stove. At this time, we clean the carrots for the time being and put them whole to the fish. We also clean the onion, put the third part in a saucepan with fish and salt. While everything boils, take the second pan and pour some water. We clean the potatoes, cut them into cubes and throw them there. Remove the foam from the fish broth, let it boil for 3 minutes and remove from heat. We put the haddock and carrots on a plate to cool, and throw the onion into the trash. We filter the broth, pour it into a saucepan with potatoes and put on fire. Rinse the wheat well and put into a bowl. Saute the remaining onion until golden, add grated boiled carrots and simmer for a couple of minutes. We clean the fish, throwing the pieces immediately into the pan. At the very end of cooking, add the roast, fresh herbs and bay leaf. We switch the stove to the weakest fire and let the soup brew and cook. When serving, pour it into plates and put a piece of butter in each piece.

Haddock soup

Ingredients:

  • fish broth - 1.5 l;
  • haddock - 500 g;
  • potatoes - 5 pcs.;
  • onion - 1 pc.;
  • pickled cucumber - 1 pc.;
  • pearl barley - 0.5 tbsp.;
  • margarine - 2 tbsp. spoons;
  • greens;
  • sour cream - 4 teaspoons;
  • cucumber pickle;
  • spices.

Cooking

We wash the barley, pour it with boiling water and boil it over low heat. We cut the fish into fillets, discard the gills, and cook the broth from the head and bones. Finely chop the onion and cucumber, pesserue in a pan. Bring the broth to a boil, put the barley, boil at a low boil, add the haddock fillet, potatoes, cut into cubes, roast, parsley, pour in the boiled brine, season with spices and serve.

Haddock fish soup

Ingredients:

Cooking

Fill the haddock fillet with cold water and bring to a boil. Then we throw a peeled onion chopped into rings to the fish and cook. We filter the finished broth, pour milk into it and boil again. After that, put the fish slices and cook the soup over low heat for 3-4 minutes. We clean the potatoes in advance, boil them, mash them in a puree and put them in the soup. Salt, pepper, pour on plates and decorate with herbs.

Step 1: prepare the leek.

Leek is much more tender than ordinary onions and we use it in our dish to give it a delicate onion flavor and aroma. Rinse the leek stalks under running water and place on a cutting board. Using a knife, cut the component lengthwise into two halves. And then, grind each half into thin half rings. We shift the processed leeks to a free plate.

Step 2: Prepare the Celery.


To prepare our dish, we only need celery stalks. Therefore, before we use this part of the plant, use a knife on a cutting board to cut off the leaves from it and set them aside. Rinse the vegetable ingredient under running water. Then, using a sharp tool, chop the celery stalks across into small pieces and immediately after that, transfer them to the bowl with the chopped leek.

Step 3: prepare the onion.


Using a knife, peel the onion from the husk. After - rinse the ingredient well under running water and transfer it to a cutting board. Using a knife, cut the vegetable into two equal parts. And then each of them, using the same sharp inventory, we cut first along, and then across into small pieces. Transfer the processed ingredient to a container with other crushed ingredients.

Step 4: Prepare the garlic.


We spread the garlic cloves on a cutting board and, using the handle of a knife, lightly press each clove so that you can easily remove the husk later.
To prepare our dish, the ingredient can not be crushed, but simply once again press the knife handle on the already peeled cloves, and thereby allow the garlic juice to stand out, which will give a pleasant aroma during the preparation of the fish soup. After that, we shift our ingredient to a plate with other finely chopped vegetables.

Step 5: prepare the turnip.


Turnip is very rich not only in vitamins C and PP, but also in minerals. Due to the essential oil, which the vegetable is rich in, turnips will give our dish a unique and peculiar taste. We thoroughly wash the root crop under running water and, without removing the skins from it, transfer it to a cutting board. Using a knife, cut the turnip first lengthwise into two halves, and then cut each half again into two parts and, using the same sharp equipment, cut the vegetable across into small cubes. After - the crushed component is transferred to a free plate.

Step 6: Prepare the Carrots


We clean the carrots with a knife from the skin and rinse well under running water. On a cutting board, with the same sharp equipment, cut the root crop across into circles of small thickness and transfer to a plate with turnips.

Step 7: Prepare the parsley.


Rinse the parsley under running water and transfer to a cutting board. Using a knife, finely chop the ingredient and then transfer it to a separate plate.

Step 8: Prepare haddock.


Haddock is a marine fish from the cod family. The fillet of this fish is prized for its protein. Soft, white, dietary and tender fish meat goes well with vegetables and spices that we use in the ear. We take out the fish fillet from the refrigerator and transfer it to a free dish. Fish meat should defrost on its own to room temperature. It must not be thawed under hot water or heated in the microwave.
After the fish has thawed, we transfer the fillet to a cutting board and cut it into medium pieces with a knife. Transfer the chopped haddock to a clean plate.

Step 9: Prepare haddock fish soup.


Pour the olive oil and butter into a heavy bottomed saucepan with a tablespoon.
Then we transfer chopped leeks, onions, celery stalks and garlic cloves into this container from a plate using the same tableware.
Add a tablespoon of salt to the vegetable mixture, and constantly stirring all the ingredients with a wooden spatula, simmer them for about 5-7 minutes on medium fire.
Then, after the allotted time has elapsed, put the chopped carrots and turnips from the plate into the same container, and immediately mix everything well with a spatula until smooth.
After - pour all the ingredients with the required amount of water, add salt, and again mix everything well with the tools at hand.
Then add parsley, bay leaf and thyme sprigs to the container. Since we will remove the bay leaf and thyme sprigs from the dish in the future, we do not mix these components with the bulk of the fish soup. During the cooking process, these spices will add a pleasant unforgettable aroma to the dish.
Then, using a tablespoon, carefully put the haddock fillets into the pan and cook our dish under the lid for 30 minutes on low fire. Attention: since the fish fillet is very tender, it also does not need to be mixed with other components of the dish, so as not to spoil the appearance of the fish. It is enough to put the ingredient on the surface of the liquid mass. When the ear is ready, using the same tableware, we remove the bay leaf and thyme sprigs from the surface of the dish.

Step 10: serve the haddock fish soup.


Pour the ear into a tureen and serve hot on the table. With the help of a ladle, pour the ear into plates.
You can also add finely chopped parsley or dill to the ear. Separately, you can serve pies or pie with fish. Enjoy your meal!

- - If you could not buy haddock fillets in the supermarket, do not worry, you can replace this fish with cod, since haddock is from the cod family.

- - Do not digest the fish soup, as this negatively affects the taste of the future dish: the fish is very soft, and the broth loses its pronounced aroma.

- - If you cook fish soup in winter, then buy a large turnip for our dish, as it retains more vitamin. If you cook fish soup in the summer, then it is better to buy a small turnip, as it will taste more tender than a large one.

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Ingredients: Medium-sized leek - 1.5 stalks Large-sized celery - 0.5 stalks Medium-sized onion - 1 piece Large-sized garlic - 4 cloves Medium-sized turnip - 1 piece Medium-sized carrots - 6 pieces Fresh parsley - to taste Medium-sized thyme - 5-7 sprigs Large bay leaf - 1 piece Large haddock fillet - 2 pieces Butter - 1 tablespoon Olive oil - 2 tablespoons Salt - 2 teaspoons Water - 800-960 milliliters Preparation: Step 1: preparing the leek Leek is much more tender than regular onions and we use it in our dish to give it a delicate onion flavor and aroma. Rinse the leek stalks under running water and place on a cutting board. Using a knife, cut the component lengthwise into two halves. And then, grind each half into thin half rings. We shift the processed leeks to a free plate. Step 2: Preparing the Celery For this dish, we only need celery stalks. Therefore, before we use this part of the plant, use a knife on a cutting board to cut off the leaves from it and set them aside. Rinse the vegetable ingredient under running water. Then, using a sharp tool, chop the celery stalks across into small pieces and immediately after that, transfer them to the bowl with the chopped leek. Step 3: prepare the onion Using a knife, peel the onion from the husk. After - rinse the ingredient well under running water and transfer it to a cutting board. Using a knife, cut the vegetable into two equal parts. And then each of them, using the same sharp inventory, we cut first along, and then across into small pieces. Transfer the processed ingredient to a container with other crushed ingredients. Step 4: Preparing the Garlic Place the garlic cloves on a cutting board and, using the handle of a knife, lightly press each clove down to remove the husks with ease. To prepare our dish, the ingredient can not be crushed, but simply once again press the knife handle on the already peeled cloves, and thereby allow the garlic juice to stand out, which will give a pleasant aroma during the preparation of the fish soup. After that, we shift our ingredient to a plate with other finely chopped vegetables. Step 5: prepare the turnip Turnip is very rich not only in vitamins C and PP, but also in minerals. Due to the essential oil, which the vegetable is rich in, turnips will give our dish a unique and peculiar taste. We thoroughly wash the root crop under running water and, without removing the skins from it, transfer it to a cutting board. Using a knife, cut the turnip first lengthwise into two halves, and then cut each half again into two parts and, using the same sharp equipment, cut the vegetable across into small cubes. After - the crushed component is transferred to a free plate. Step 6: prepare the carrots Peel the carrots with a knife from the skin and rinse well under running water. On a cutting board, with the same sharp equipment, cut the root crop across into circles of small thickness and transfer to a plate with turnips. Step 7: Preparing the Parsley Rinse the parsley under running water and transfer to a cutting board. Using a knife, finely chop the ingredient and then transfer it to a separate plate. Step 8: Preparing the Haddock Haddock is a marine fish from the cod family. The fillet of this fish is prized for its protein. Soft, white, dietary and tender fish meat goes well with vegetables and spices that we use in the ear. We take out the fish fillet from the refrigerator and transfer it to a free dish. Fish meat should defrost on its own to room temperature. It must not be thawed under hot water or heated in the microwave. After the fish has thawed, we transfer the fillet to a cutting board and cut it into medium pieces with a knife. Transfer the chopped haddock to a clean plate. Step 9: Prepare the Haddock Fish Ear In a heavy bottomed saucepan, add olive oil and butter with a tablespoon. Then we transfer chopped leeks, onions, celery stalks and garlic cloves into this container from a plate using the same tableware. Add a tablespoon of salt to the vegetable mixture, and constantly stirring all the ingredients with a wooden spatula, simmer them for about 5-7 minutes over medium heat. Then, after the allotted time has elapsed, put the chopped carrots and turnips from the plate into the same container, and immediately mix everything well with a spatula until smooth. After - pour all the ingredients with the required amount of water, add salt, and again mix everything well with the tools at hand. Then add parsley, bay leaf and thyme sprigs to the container. Since we will remove the bay leaf and thyme sprigs from the dish in the future, we do not mix these components with the bulk of the fish soup. During the cooking process, these spices will add a pleasant unforgettable aroma to the dish. Then, using a tablespoon, carefully place the haddock fillets in a saucepan and cook our dish under the lid for 30 minutes over low heat. Attention: since the fish fillet is very tender, it also does not need to be mixed with other components of the dish, so as not to spoil the appearance of the fish. It is enough to put the ingredient on the surface of the liquid mass. When the ear is ready, using the same tableware, we remove the bay leaf and thyme sprigs from the surface of the dish. Step 10: serve haddock fish soup Pour the soup into a tureen and serve hot. With the help of a ladle, pour the ear into plates. You can also add finely chopped parsley or dill to the ear. Separately, you can serve pies or pie with fish. Enjoy your meal!

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