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If you want to make a fish soup with a delicate creamy taste, then you will like this recipe. The most important thing is that the fish will be soft and tender.
In order for the fish soup to be tasty, do not make a typical mistake: you do not immediately put the fish in water and cook the broth from it, as is done with chicken. The fish is thrown 10 minutes before the readiness of all products, in particular vegetables.
Put the desired vegetables in hot water. These can be classic potatoes, carrots, onions, or frozen sets, including cauliflower, broccoli, corn, etc.
When the vegetables are cooked, add salt, spices, high-quality melted cheeses (they will give the soup a delicate taste with creamy notes). Yes, you can use liquid cream, but even 33% does not give the same taste as processed cheese.
To easily grate the cheese, send it to the freezer for 15-20 minutes. You can even before cooking the soup, as long as the vegetables are cooked, the cottage cheese freezes. At the same time as the cheese, add the fish. Salmon trimmings are ideal, but you can also use soup sets or the backbone of any red fish.
Fish cooks quickly. If it turns pink, it's ready. Add greens, cover and taste after 10-15 minutes.
