Fish soup with crayfish

Category: First meal

Kitchen: Russian

Ingredients
Fish ... miscellaneous trifles and other tails, heads and fins
Zander
Crayfish
Carrot
Bulb onions
Spices and condiments
Roots and herbs
Millet
Potato

Cooking method

… Cook the fish soup !!!
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What do you think, if a person happened to live near such a pond, then can this person be indifferent to fish in general and fish dishes in particular?
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Why not SEA ?!
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And this is a small part of what floats in our, so to speak, pond. The result is already brushed and washed.
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TE, I'm sorry, just gutted, degreased and washed. Small fish is prepared for the first, so to speak broth, future fish soup.
Goosebumps. Slightly, of course, large, I will not lie, spreading my arms the width of three monitors. BUT!!! Three hundred grams - five hundred ... plus or minus. They, of course, have already been cleaned and well gutted.
Washed, of course, and cut into fairly large pieces.
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The heads and fins were also set aside for the first broth.
And the head of the guest, if I may say so. We bought a salting trout. And the head and stuff also went for the fish soup.
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Yes crayfish heels.
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That's all the fish that we need for fish soup.
For the first broth, we will use this set of spices, seasonings and vegetables.
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For the fish soup itself. Millet. And you don't have to say anything. No need to argue. My family and I love to have the ear with millet and potatoes. And that's it !!! Do not love? Cook yourself differently.
Well, let's start cooking the first broth.
We take just such a stove.
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We light a fire in the stove. And how without him? Without it, the stove is just like that, a structure for decorating the interior.
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We put a large cauldron and pour water into it. What is typical - cold ... and well.
And in cold water we put small fish and heads - fins from the big one.
And then a set prepared for the first broth. Throw in whole onions, some carrots, lavrushka and peas. The black.
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We make a big fire and cover the cauldron with a lid.
And when it boils, then remove the scale, average the heat and then cover the cauldron like this.
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And keep "light gurgling".
In the meantime, “the process is going on, we put the second cauldron and fill it with the same well and cold water.
We are waiting for "almost" to boil. And we lay the dill. Like this. Lot.
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And when it boils.
Let's send crayfish to this cauldron. And we cook on the sly.
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So they are ready. We spread and cool. And then we clean. That's how much crayfish meat in two claws.
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And the complete result. Not so little as it might seem.
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They cook the little thing in different ways. I cooked for a long time. About an hour. Or rather not "cooked", but tormented ... the cauldron warmed itself practically on coals.
He strained the broth twice, and threw the whole fish back.
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The broth is very rich.
And for the very, so to speak, fish soup, cut the carrots smaller.
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Several stalks of celery. Greens. Chopped mix. Coarse salt and dill.
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I added millet, potatoes, carrots to it, and added salt. He threw in more lavrushechka and pepper.
There are several potatoes. Cut into larger pieces.
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Bringing to a boil, cooked for about a dozen minutes and put coarsely chopped pike perch and crayfish meat.
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And celery. Didn't cut it.
As it boiled, I cooked it until the millet became ... almost ready.
Then he removed the celery.
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And having filled up the green tea, for about ten more minutes I let it gurgle slightly.
Here.
And then, first of all, he unloaded the fish. You see, the fish has turned white - it means it's ready. We spread it very carefully.
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And he scooped out the rest in a saucepan. It is not very convenient to serve in a smoked cauldron.
And ... please go to the table !!!
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Angela for you at your meal!

Ear goof (Manna)

Salmon head soup (krivoshapka)

Taramara

Another poem about food! Well, even just reading is a great pleasure! Thank you,Ivanych, and for the pond, and for fish, and for crayfish, and for the stove.

Kirks

Ivanych, the recipe is as always on top! And I completely agree about millet, it makes a very tasty fish soup!

Ivanych

Health!

tana33

mmmmmmmmmm
I can't find other words to express my delight

vedmacck

While reading - spit out!

N @ dezhd @

Ivanych, as I saw the name of the recipe, I immediately thought of your recipe. Nice ear, fragrant! By the way, I always cook soup with millet too. Thank you for such wonderful recipes!

Twig

Ivanych, your pictures even convey smells.

Ivanych

Oh, thanks ... absolutely praised ...

Marfusha5

Ivanych, as always, the recipe itself and its presentation are excellent. Thank you very much for another piece of art. I would also like your book)
There is no such stove, but I will definitely try to cook the soup. Thank you.

Olga VB

Today we had fish soup - never a fish soup, although very tasty.
And you generally have a song!
And the description is very literary.
Try to add a couple of tablespoons of vodka at the end of cooking for 5 minutes.
And try using celery root instead of potatoes.
Something tells me (personal experience) that you should like it

Rada-dms

Cool ear, classic!
I would add to the description that millet should be well rinsed before laying, it is even better to rinse with boiling water.

Quote: Olga VB