Hi all.
Today we will prepare a very tasty fish soup using all the scraps left after cutting up the trout.
13 years ago we already cooked a similar soup, but it contained salmon and in general, repetition is the mother of learning).
Head, fins, skin, abdomen and so on — everything will go into use!
Product set:
- Trout, soup set, 700 gr.
- Potatoes, 3-4 pcs.
- Pearl barley, 150 gr.
- Carrots, 2-3 pcs.
- Onion, 1 pc.
- Bay leaf, 3-4 pcs.
- Allspice, 10-12 peas
- Vegetable oil, salt
Remove the gills from the head. We chop everything into smaller pieces, remove the fillet (if any) from the skin, cut it into cubes, and set it aside.
We wash the fish, fill it with 2 liters of cold water, add salt, crushed allspice, bay leaf, bring to a boil, cook over low heat for half an hour.
Cut the potatoes and onions into cubes, grate the carrots on a coarse grater, and wash the pearl barley.
Fry the onion in a small amount of vegetable oil for a minute.
Add carrots and fry for a couple more minutes.
Strain the broth and disassemble the fish. We throw away the bones and any excess, putting the normal pieces aside.
Bring the broth to a boil, add potatoes and pearl barley, cook for 15 minutes, add carrots and onions, cook for another 15 minutes, add all the reserved fish, turn off the heat and let it brew for about ten minutes.
Serve with some greens.
Bon appetit!
