Cooking this river fish is a pleasure. There are practically no bones in it. From catfish, a very tasty, rich ear is obtained, the only drawback of which is the specific smell, since the fish is freshwater and lives in mud. However, getting rid of it is not difficult. How to process fish and cook fish soup from catfish? Detailed recipes and useful tips are in our article.

Classic catfish ear

They cook such an ear like any other. A special aroma is added to it by spices, celery and chili. Those who do not consume hot seasonings can add only peppercorns and parsley.

Products:

  • som - 1.5 kg;
  • celery root - 1 pc.;
  • onion - 1 pc.;
  • a piece of oil - 25 g;
  • vegetable oil - 25 g;
  • peppercorns - according to taste preferences;
  • Lavrushka −2 leaves;
  • chili - pod;
  • filtered water - to a three-liter pan;
  • salt - 1 tsp;
  • fresh cilantro - a small juicy bunch.

Step-by-step process:

  1. Cut the fish, cut the gills, carefully remove the insides without damaging the gall bladder, otherwise it will give the pulp an unpleasant bitterness. Cut the head into 2 - 4 parts, separate the fins and tail. Take out the ridge, divide the carcass and cut the fillet into slices.
  2. To put a ridge, a head, fins with a tail into a saucepan - these very parts give broth to the broth. Boil, remove foam and allow to boil. Filter the finished broth through cheesecloth, set aside your head, and then make out - it contains a lot of delicious meat. Return the aromatic liquid to the stove, put the fillet in it.
  3. Finely chop onion, passer on a mix of oils and send to the broth.
  4. Prepare the celery, crumble into cubes, chop half the greens and chili (without seeds), pour everything into a saucepan.
  5. Allow the vegetables to boil, boil for another 8 to 10 minutes.

Arrange the fillet on portioned plates, pour over the broth, crush with herbs and offer to guests and home.

On a note. Peppers are of varying degrees of severity. In order not to spoil the ear with excessive sharpness, you should first try how bad it is.

Fish head first course

Anyone who believes that the head is a useless part of the fish is greatly mistaken. It is from it that you can cook a delicious fish soup. Fish lovers are advised to keep fish heads, fins, tails and ridges that remain after frying or cooking fish cakes in the freezer.

Before freezing, rinse the head well with water, remove the blood with a tray, remove the gills and eyes. After, you can send her to the freezer.

Prepare in advance:

  • catfish head - 1 pc.;
  • turnip onion - 1 pc.;
  • potato tubers - up to 4 pcs.;
  • young carrot - 1 pc.;
  • ordinary medium-sized salt - according to taste preferences;
  • Lavrushka - 2 leaves;
  • peppers (black peas and allspice) - according to taste preferences;
  • fresh parsley and celery with roots - 1 pc.

How to cook:

  1. Cut the head in half, lower it into a cauldron or a convenient pan in a gauze cut. Pour filtered water in such an amount as to completely drown the products.
  2. As soon as the liquid boils, remove the foam, introduce pepper and lavrushka. Reduce heat; descale as it appears. Cook, not allowing to boil, a quarter to an hour.
  3. Take out the gauze bag. From the head of the catfish, select meat at the base and from the cheeks.
  4. In a common bowl, send the washed onion, without cutting, right in the husk, and peeled roots of table greens. Cut carrots into slices, potatoes - into several arbitrary parts and also lay out to other products.
  5. When the vegetables boil, you can add the soup and remove the onion from it.
  6. Willingness to check by piercing the potato slices with a fork or knife. Put in the ear lavrushka and chopped table greens, let the soup boil and remove from the stove.

Put the meat from the head into plates, put the vegetables, pour the aromatic broth. It will turn out very tasty if you put a spoonful of thick sour cream or a cube of butter in each plate.

Ear will also be rich from the head and tail - this fish is very fat.

Cooking with millet

The correct ear, or rather fishing, is always prepared with millet. This ingredient does not affect the complexity and cooking time, and the dish turns out to be very satisfying and tasty.

For a fish soup, half a fillet will need such products:

  • millet - 2 tbsp. l .;
  • turnip bulb -1 pc.;
  • medium-sized potatoes - up to 6 pcs.;
  • fresh parsley - a bunch;
  • flavourless lean oil - a pair of spoons;
  • carrot - 1 pc.;
  • sweet pepper of any color - 1 pc.;
  • filtered water - up to 2 liters.

Algorithm of actions:

  1. Put the fillet in a convenient pan, fill it with water. As it boils, remove the foam and boil for no more than a quarter of an hour.
  2. Rinse millet, clear of debris, leave in clean water for 15 minutes.
  3. Cut potato tubers into large cubes and pour them into a common bowl. Fall asleep groats.
  4. Cut the onion into halves of the rings, pass the peeled carrots through a coarse grater, peel the seeds, cut into strips. Stew all vegetables in any kind of vegetable oil.
  5. Put vegetables in the pan, add spices and seasonings, salt. Cook until potatoes are cooked. Let it brew for 10 to 15 minutes.

Serve the ear, sprinkled with chopped herbs.

How to cook fish soup from catfish and carp

Those who constantly cook fish soup know that it turns out to be more appetizing if you use 2 to 3 types of fish for it.

For the preparation of rich soup you will need 300 to 350 g of catfish and carp fillets, as well as such products:

  • leek - 1 pc.;
  • celery root -1 pc.;
  • fresh parsley (roots and juicy greens) - a bunch;
  • fresh dill - a bunch;
  • sweet colored peppers - 1 pc each;
  • oil cube - 20 - 25 g;
  • odorless lean oil - 2 tbsp. l .;
  • dry seasonings - coriander, pepper mixture, bay leaf;
  • ordinary salt without additives - to taste;
  • turnip - 2 pcs.

Step by step cooking:

  1. Carp carve - clean from scales, remove the insides, cut off the head and fins. Cut the carcass into fillets.
  2. Fold the head with the scraps in a saucepan, add water, add the onion with the peel, put to cook.
  3. Prepare the vegetables. Cut the carrots and roots (celery and parsley) into strips, chop the remaining onion into small cubes. Dry everything in vegetable and butter. Add chopped bell pepper and leek rings.
  4. Strain the broth, remove the onion. Boil again. Cut the catfish and carp fillets into small pieces and lower them into the pan. When its contents boil, remove the foam.
  5. Add stewed vegetables, spices, bay leaf, parsley and dill to the pan, salt. Cook for another 5 - 10 minutes, remove from stove, let stand.

Serve with quarters of lemon, which are squeezed directly into a plate.

Delicious odorless soup

Catfish has very tasty and tender meat. Compared to the rest of the river fish, this one is the fattest. In order to prepare a delicious ear from this sweet waterfowl, you need to know some tricks. For example, a river predator does not have scales; instead, its body is covered with protective mucus, which can nullify all culinary efforts.

To prepare odorless catfish fish soup:

  1. Thoroughly clean the fish of mucus. For this, large table salt is used. She rubbed the carcass and then cleaned with a napkin. The procedure must be repeated several times. If salt was not at hand, in nature this can be done with ash - it also cleans fish well.
  2. Another way to remove specific mucus is to wash it off well with hot water, but not boiling water, so as not to damage the skin, as it is very thin. To do this, pour hot water over the fish, after which the unpleasant substance will curl up and easily be removed with a paper towel.
  3. The best option is to remove the skin from the fish altogether. To do this, make cuts on it around the head and gently pull off the stocking.

A simple recipe for odorless fish soup

Product Composition:

  • skinless catfish fillet - 400 g;
  • potatoes - 2 - 3 large root crops;
  • cooking oil for frying - how much will it take;
  • flour - 50 g;
  • salt, spices - according to taste preferences;
  • carrots, onions - 1 pc.;
  • greens - a bunch.

 

Step-by-step algorithm:

  1. Put water on the fire, immediately add large chopped potatoes there.
  2. While the liquid is boiling, prepare the remaining vegetables. Fry onions and carrots until cooked.
  3. Cut the fillet into pieces of 2 - 3 cm, salt, roll in flour, fry until golden brown.
  4. Add boiled vegetables, fried fish and spices to boiling potatoes. Salt everything.
  5. Tie half the greens with a thread and lower them into the broth. After cooking, remove.
  6. Remove the soup from the heat, let it stand, pour on plates and sprinkle with chopped herbs.

The fish can be fried with the addition of butter, then it will have a gentle pleasant aroma.

Guided by these recipes, you can cook a delicious rich fish soup from catfish, both at home and in nature.

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