Hake soup: several recipes

This fish since Soviet times is considered in our region and affordable, and affordable. Yes, there, fish soup from hake can be called national in the USSR and the post-Soviet space. When in the relevant departments of shops were on sale: only a "headless" hake, a back pollack and a tullet - here you will inevitably become popular and famous! In addition, the so-called "fish days" were blessed in public canteens. And that's why every member of the society at least once in his life tried the soup or hake soup. Let's try and prepare this dish.

Ear from Hake: recipe base

Of course, such a fish can not be caught in a nearby pond, even if the fisherman is lucky. Therefore, for the main ingredient we go to the supermarket. And our soup of hake (or ear) will eventually have a kind of home, kitchen, than made in the field. Moreover, for preparing a delicious dish, we need very little time and the simplest components.

Selection of ingredients

By the way, in the fish departments the hake is sold in frozen condition: classic "headless" and fillets. You can take both options. But the fillet is preferable, since in the finished soup no stones will be found (and it will not be necessary to filter beforehand). So, for a three-liter pot, we need to take 2 medium hake carcasses (or several fillets), three potatoes (if there is a season, one can take a young one - it will taste better), a large onion, one carrot, a black pepper, bay leaf, fennel, a little Butter, salt.

Preparation

• Potatoes are cleaned, washed, cut into cubes large.
• Carrots are cleaned and washed, cut into half rings.
• Onions are cleaned, washed, chopped finely and let in a skillet in cream butter.
• Heck defrost (it is better to do it naturally, and not in a microwave or hot water), rinsed and cut in portions.
• In boiling water, add cut carrots, potatoes and cook until half-ready.
• We introduce fish and onions, cook on low heat for another 10 minutes. In the very finale, add the cut fresh fennel and turn off the stove. Cover the pan with the ear lid - let it rest a little.
• The ear from the hake is ready for use. By the way, according to the old good tradition of fishermen, you can introduce a glass of vodka before the readiness for it (of course, if the soup is not consumed by children or pregnant women). They say that it becomes more delicious, and the ingredients reveal their additional taste qualities.

Hake soup: Chinese recipe

In China, a dish is cooked with mushrooms and cabbage. For this we need: grams of 300 hake fillets, the same amount of champignons and white cabbage, juice of one lemon, lean oil, black pepper. According to the rules, you must also add crushed anise (but for those who do not like its smell - you can not use it, skipping this ingredient).

Preparation

Soup from hake in Chinese begins with the preparation of components. By the way, as you have already noticed, it is prepared without potatoes and carrots. But those who are used to using them, you can introduce a little and these 2 components.

Cabbage must be finely chopped. And rinse the mushrooms and cut into slices or cubes - as you like. Fish fillets are cut into cubes two by two centimeters in size. All but the fish, put in a pan and pour water. Bring to a boil and cook until half cooked on the lowest heat. We introduce hake fillets and cook for another 7-10 minutes. And at the very end, we introduce spices and lemon juice. Turn it off, cover it with a lid and let it brew. In the already prepared soup in Chinese, you can add chopped fresh herbs or decorate it.

Soup with oranges in Spanish: for gourmets

Delicious fish soup from hake can be prepared and with the participation of such an exotic fruit as an orange. And it will be very tasty. Why not try?

It is necessary to take: a kilo of hake, 4-5 fruits of an orange (best for these purposes, fit bitter oranges - they can be freely purchased in supermarkets, 300 grams of small potatoes (to cut it in halves or circles), one large fresh tomato, a couple of large spoons of oil Olives, garlic head, a little paprika, a mixture of peppers to taste, salt and fresh herbs.

1. Fish are cut into several thin parts, separating the ridges. Put fillet on a plate, sprinkle with salt. We put the dishes in the refrigerator for a while.
2. The ridges of fish are put in a three-liter pan and filled with water. With oranges we remove the peel, disassemble the lobules and put it in the same container with ridges. We bring together to a boil, remove the foam, cook on low heat for half an hour. Then we squeeze the juice of oranges into the broth and remove the cake.
3. Olive oil is brought to a boil in a frying pan. We press garlic there, fry until golden, and then we remove the garlic from the oil. In this oil fry lightly at first onions, and then - chopped tomato.
4. All we send to the pan, thoroughly mixing. A potato cut into halves or circles. And we throw there (cook until half cooked root).
5. Add to the pan pieces of fish (from the refrigerator) and cook for another 10 minutes. Cover the lid and set it aside from the fire. Let it take 15 minutes and you can serve the table. And before serving, already in a plate, soup of hake in Spanish can be sprinkled with chopped fresh herbs - so it will taste better!