How to cook soup from sea bass?

Fish is very useful for the human body. It contains a fairly large amount of valuable substances and fatty acids. Therefore, the dishes from it must necessarily be present in our diet. It is used in boiled, fried, smoked, baked, dried and canned. After reading today's publication, you will learn how to prepare a light, rich and very fragrant soup from sea bass.

Option with millet

It should be emphasized that according to this recipe you can quickly cook a hearty and delicious lunch. This first dish is equally suitable for both adults and children's menus. To prepare a fish soup with sea bass, you should pre-purchase the entire necessary set of products. Before starting the process, make sure that you have all the ingredients you need. In your kitchen must be present:

• 800 grams of potatoes.
• A pair of medium carrots.
• Half a perch.
• One small bulb.
• Half a glass of millet.
• Two liters of filtered water.

It should be emphasized that in this case a minimum set of spices will be used. This time you will need only a laurel leaf, fresh parsley greens and table salt. The amount of the latter depends on the personal taste preferences of the cook himself and his family members.

Process description

So that you get a rich and fragrant soup from sea bass you need to prepare the fish in advance. The carcass is cleaned from scales, entrails and sharp fins and thoroughly washed in cold water. The fish, made in this way, is cut into portions and poured into a saucepan.

There also send the washed millet, previously soaked in cold water. Vegetables are peeled and crushed. Potatoes are cut into cubes, carrots are processed on a large grater, and the onion is left entirely. Prepared vegetables are placed in a pan with fish and croup. All pour two liters of water, season with spices and send to the stove. After the future soup from the sea perch boils, reduce the heat and cook for one hour. Before serving, all the bones are removed from the fish, and the bulb and bay leaves are removed from the pan. At will, the ready dish is decorated with chopped herbs.

Option with cream

This recipe produces a very spicy first course. It has a light creamy flavor and a stunning flavor. Its main feature can be considered the use of cream, cheese, hot pepper, cheese and pre-grated potatoes. To cook a hearty and very fragrant fish soup from sea perch, you should go to the nearest store in advance and stock up on all the necessary products. The list you compiled must include:

• 350 grams of perch.
• Three large potatoes.
• Three hundred milliliters of cream.
• One bulb and red onion.
• A pod of chili peppers.
• A quarter of a pack of butter.
• Three cloves of garlic.

That your family could appreciate the soup from sea bass, the recipe of which is presented in today's publication, the above list should be slightly diversified. In addition, it includes salt, sweet pepper, bay leaf, grana padano cheese, celery stalk and leek.

Sequencing

First of all, you need to fish. It is cleaned of scales, viscera and fins, and then cut into fillets. The remaining bones and skin are placed in a saucepan, seasoned with salt, peach peppercorns and bay leaf, poured into water and cooked for a quarter of an hour.

On a frying pan, greased with butter, spread the chopped onions and stalk of celery. When the contents of the container are slightly fried, add the chopped leek, chili and the garlic passed through a special press. All the well mixed, poured with cream and slightly salted.

To the cooked broth add the broth prepared beforehand, bring it to the boil and send the same diced fillet and the potato, processed with a small grater. All this is cooked with minimal fire until the fish and vegetables are fully cooked.

Seared on plates, soup from sea bass with cream is decorated with thin slices of grana padano cheese, celery, red onion rings and chili pepper.