Detailed step-by-step recipe with photos: Step 1
-
Prepare the ingredients. Ideally, you can take a large pollock carcass. Cut off the fillet, clean the head from the eyes and gills, add the trimmings of the tail and spine and cook broth from this. Clean the fillet from the bones and add it to the soup at stage 2. You can also use regular pollock fillet — you don’t have to cut anything or remove the bones. But the broth will be less rich. I use fillets and a few scraps that were left over from previous dishes and were waiting in the freezer.
Tip: Use leeks for the broth if you want a more subtle flavor, as onions have a stronger flavor.
Carrots are optional when cooking broth — some like them, others don’t, you can do without them. You can use root celery for broth. Or take a cut from the lower part of the stem — a good alternative to other options.
You can take more or less potatoes for pollock soup with egg, depending on your taste. It is advisable that these are not overcooked potatoes (most red varieties tolerate cooking well). White and allspice peas are perfect for fish. I also add a little black and 15-20 coriander seeds. Dill can be used fresh or frozen.
-
Step 2
Cut medium-sized carrots into 4 parts, cut the onion directly with the husk in half (wash thoroughly and remove the very first layer of husk).
Watch the master class “HOW TO SPEND NO MORE THAN 1 HOUR A DAY IN THE KITCHEN AND AT THE same time feed everyone tasty and healthy”👉🏻HERE
-
Step 3
Fry vegetables in a saucepan without adding oil: onions, carrots, celery. Fry over high heat for about 6 minutes, stirring to avoid burning. The pan is suitable for 4-5 liters.
Tip: If using fresh celery, chop it like carrots. I have some frozen leftovers.
-
Step 4
Send fish trimmings or part of the fillet to the vegetables — no more than 250 g. Fry over high heat for another 4-5 minutes until a light crust appears on the fish pieces.
-
Step 5
Pour in 3.2-3.3 liters of water and bring to a boil, covering with a lid.
-
Step 6
Open the lid slightly. If you want a clear broth, remove it completely. However, due to the subsequent addition of eggs, it is not necessary to be particularly zealous in achieving transparency. Skim off any foam that forms. It is released within a few minutes.
Reduce the power of the stove so that the broth simmers gently and does not gurgle intensely. Cook in this mode for about 40 minutes.
-
Step 7
Cut the potatoes into medium or large pieces, as you prefer.
-
Step 8
Boil hard-boiled eggs: add water so that it covers them a little, put on high heat, bring to a boil and reduce the power to medium or slightly higher. Cook for 6-7 minutes. Then drain the water, add cold water and cool. Peel and cut into pieces.
-
Step 9
Add bay leaf, peppercorns and coriander to the broth 10 minutes before readiness.
-
Step 10
Then take a 3-4 liter saucepan and strain the broth into it through a fine sieve. I got a little more than 2 liters, but that’s a lot for my pan. I poured some of it into another container for subsequent freezing.
Tip: if you want a thinner pollock soup with potatoes and egg, leave all the broth and use less fish and potatoes.
-
Step 11
Place the pan with the broth on the stove, bring to a boil and immediately add the potatoes. Cook for 6-7 minutes.
-
Step 12
Then send the chopped pieces of pollock there. It is advisable to make the size such that you do not have to disassemble them later by hand. Bring to a boil and cook for 4-5 minutes.
🐟 For other POLLACK recipes, SEE 👉🏻 HERE
-
Step 13
Add chopped dill, salt, stir and bring to a boil again.
-
Step 14
Add the chopped eggs, cover and remove from the hot burner. Let it brew for 10-15 minutes.
-
Step 15
Pollock soup with potatoes and eggs is ready. Place on plates and serve, garnished with herbs to taste. Bon appetit!
Tip: you can additionally add previously boiled carrots, cutting them into large pieces.
📌 For other fish soup recipes, SEE 👉🏻 HERE
