Pollock Fish Soup with Potatoes
by Editorial Staff
Pollock fish soup with potatoes is a tasty, easy and healthy first dish for the whole family. This soup is very simple to prepare, it has a pleasant aroma thanks to the fresh herbs.
Cook: 1 hour
Servings: 6
Ingredients
- Pollock – 1 pc. (about 400 g)
- Water – 1.5 l
- Potatoes – 4 pcs.
- Bulb onions – 2 pcs.
- Carrots – 0.5 pcs.
- Sunflower oil – 30 ml
- Garlic – 1 clove
- Bay leaf – 1 pc.
- Fresh dill – a few branches
- Green onion – several feathers
- Salt to taste
- Black peppercorns – 8 pcs.
Directions
- Prepare all the ingredients you need to make your pollock fish soup with potatoes.
- Defrost the pollock carcass, if necessary, and remove the remnants of the entrails, cut off the fins. Rinse the fish and cut into large pieces.
- Transfer the fish to a saucepan. Add the peeled whole onion, black peppercorns and bay leaf.
- Add water and place the pot on the stove over high heat. When the water boils, remove the foam from the surface. Salt the broth and simmer the fish for 15 minutes over low heat.
- Then remove the fish pieces, onion and bay leaf from the broth. Strain the broth and pour back into the pot.
- Peel and dice the potatoes, or as you would normally dice potatoes for soup.
- Transfer the potatoes to the fish stock and bring them to a boil over high heat. Reduce heat to low and let potatoes simmer until tender, about 10 minutes.
- Peel the onions and carrots. Cut onions and carrots into cubes or wedges.
- Heat the sunflower oil in a skillet. Fry the onions and carrots in oil for about 3 minutes over high heat. Remove the frying pan from the stove.
- Disassemble the finished fish into pieces (of course, we don’t need bones, boiled onion and bay leaf).
- When the potatoes are boiled, taste the broth with salt and transfer the pollock pieces and frying to it.
- Bring the soup to a boil and simmer for about 5 minutes over low heat.
- Add chopped herbs and garlic to the finished fish soup. Remove the pot from the stove.
- Pollock soup with potatoes is ready! Serve this delicious hot fish soup as a first course for lunch.
Enjoy your meal!
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