Fish soup recipes

A reasonably priced fish dish for a home-cooked meal.

The base for this fish soup is Bulgarian soup, but I added potatoes and sautéed onions and carrots. Besides the original one uses tomato paste, but I made do without it. The unusual combination of milk and fish is a pleasant surprise, my family and I enjoyed the soup. ))))

It would be more correct to call it seafood soup. But as it says in the recipe. I kept it that way. Italians, as a rule, eat all kinds of pasta for the first course. But nevertheless, soup on their table is also not uncommon. As a rule, for dinner))) Like mine today. The soup was delicious, but I will not make it often, because I thought it was too expensive... But for someone else it might be just right. You be the judge.

Uha is not for the lazy, it comes when you do it right. There are a couple of tricks in my recipe that will give your loved ones a reason to justify its name. My husband hasn't complimented me like this in a long time )))) Help yourself!

Delicious and nutritious cod soup. We'll combine it with rice, seafood and a dash of caviar for a delicious lunch!

For Korean Cooking Lovers. In Korean cooking, there is a kind of dish called tigye. A kind of thick soup or soup stew. It's usually meat or fish with vegetables. Tiguet can be the main dish on the table. It can be made with any piece or fillet of fish. But I like the halibut head best. Halibut is a delicacy, it's a fatty fish. And there's a lot of bones and gristle in the halibut head, so it makes a great broth! I've been making this soup for a long time. It's light but hearty. It's especially good after the holidays. This time I added cabbage to the recipe.

I once found this recipe in a book, now I make it occasionally, it's a quick recipe. The soup is delicious and flavorful. I don't see this recipe on the web site.)

Tender, juicy, enjoyable haddock soup with cream - a real treat on those cold, cloudy days of late autumn.. Haddock is a tasty and healthy saltwater fish of the cod family.

Very tasty, light and healthy soup with shrimp, mixed rice and root celery! Rice vinegar gives a nice pickled twist to the soup, it's good both hot and cold!

This Mediterranean soup comes in two flavors: fish soup and vegetarian. There is a small unremarkable restaurant on the seafront in Budva, Montenegro... There are hundreds of them all over Montenegro. It is called "Oscar ". We were served there an absolutely fantastic vegetarian version of this soup - tomato soup with a pile of rice in the center of the plate. It was really good. That's the soup we went for. I'll give you the fish version.

Greek Soup... Yes, it's not for Greeks to teach us about soups, because we have so many of them, and they all taste different in different ways!! The Greeks (I'm talking about the classic traditional soup) have soup 1. The same set of products, the difference is only in the basis: fish - psarosupa, chicken - kotosupa, veal - moscharosupa! Everything is simple! They also eat bean soup, but they do not classify it as soup and call it fasolada! So, Greek soup! Simple and very tasty!!!

A variation of coho salmon fish soup with semolina. I usually add rice to fish soup, but I was offered a variant of soup with semolina. At first I was very surprised - how it is, semolina in the soup? And you know, I was totally captivated. So now, as an option, I also cook with semolina. And it's not an easy soup... For true gourmets and those who miss the summer in the long winter evenings...

Aromatic, tasty, unusual soup to surprise anyone!.

I'd like to share an unjustifiably forgotten recipe for fish calah. It's a rather thick fish soup with a sour base. In Russian cuisine it was considered a holiday dish.

And yet I made it! He's a hot Finnish Lochikeitto! Ah, you know, it's good! But there's a credit to the fish, of course. Wild coho..., you know.

Country food is a separate culinary genre. It's a rather Spartan dish without any frills. Everyone's got a " closet " has a jar or two of tinned fish. When you really want something hot, but don't have much time, a simple recipe for a quick fish soup with millet comes in handy.

This burbot soup is also called Archbishop's soup. I don't cook it very often, but I always enjoy it. This time I got only ruffs from fish fry, but, following an old recipe, I cooked burbot liver, mashed with onions. It added more taste in such a way, that the wife and mother-in-law were never tired to praise it. The first settlers who came to Siberia from the center of Russia called burbot liver "senka". Later the name "maksa" (emphasis on the first syllable) caught on. In this recipe I did not give the whole burbot, but only the part that went into the soup. The burbot itself weighed 3,5 kilograms.

It's delicious, but not cheap. Sometimes you can please your guests and treat yourself.

Well, I continue with my "fishy" . You can cook fish soup from absolutely any fish, you can cook it outdoors and at home. In Odessa we often cook fish soup, as they say "to keep the fish alive", From the heads and tails that remain after dinner!

Fish soups with vegetables can be cooked with fish, vegetable or chicken stock, or simply with water. Vegetables can be fresh or canned, which is how I made tomato soup with pikeperch. Fish can be either fluvial or pelagic, but the main thing is the texture. Preferably, of course, filet. This time I took cod and haddock for the soup - more of the former and less of the latter. You can take the whole fish and remove the filet, but I had a frozen fillet.