Homemade fish soup based on Auguste Escoffier's recipe (Zigmund & Shtain MC-DS42IH) - recipe with photo on Mcooker: the best recipes

Homemade fish soup based on white fish broth according to Auguste Escoffier's recipe (Zigmund & Shtain MC-DS42IH)

Category: First meal

Kitchen: french

Homemade fish soup based on white fish broth by Auguste Escoffier's recipe (Zigmund & Shtain MC-DS42IH)

Ingredients
Needed for White Fish Broth:
Fish trimmings (see description)	250 gr.
Onion	1/4 head
Parsley	2 twigs
Parsley root (optional)	1/4 pcs.
Mushroom cleaning (see description)	1 small handful
Lemon juice	1 tbsp. l.
Black peppercorns	2 pcs.
Sweet pea	2 pcs.
Water	2 p.
White wine (see description)	150 ml.
Salt	7 gr.
Needed for fish soup:
Vegetable oil	1 tbsp. l.
Onion	1/2 head
Carrot	1 PC.
Fish (fillet)	4 pieces
Potatoes	2 pcs.
Groats (millet, rice)	optional 2 tbsp. l.
Ground black pepper	1/3 tsp
Salt	taste

Cooking method

1) Place onion, parsley sprigs and root, mushroom peelings, fish trimmings on the bottom of the bowl and cover with water and wine. Cook for 20 minutes.
Fish trimmings - heads, tails, ridge, cut fins of any fish species. Everything should be clean from entrails and scales. Best of all, if it is a river fish - the broth from it is more rich, tasty and aromatic. Feel free to put both white and red fish. Add both sea and river fish - the more species, the tastier the broth will be.
Mushroom cleaning - you can use the leftovers of all the mushrooms that are in the freezer. The more variety, the more aromatic the broth will turn out. And you don't need to think that the mushroom taste and aroma will overpower the fish, rather they will harmoniously complement it.
White wine - take good quality. Otherwise, the broth will acquire an unpleasant gray color. If there is no good wine, then it is better to do without it. And do not be afraid that the ear will be alcoholic. During the cooking of the broth, all the alcohol will evaporate and only the taste and aroma of it will remain.
2) Add lemon juice, salt and peppercorns to the broth. Cook for another 10 minutes.
3) Strain the broth with all its contents through a fine sieve. All small particles of skin, bones and scales (if suddenly hit) will not spoil the wonderful broth!
4) Next, on the basis of this broth, we cook our fish soup. If there is a lot of broth, then you can freeze it until next cooking.
5) Put chopped potatoes and cereals (optional) in the broth, cook for 10 minutes.
6) At this time, in vegetable oil, fry the chopped onions and carrots grated on a coarse grater.
7) Put fish fillets and fried vegetables into the broth to the potatoes. Cook for another 10 minutes.
Add pepper and salt to taste.

The dish is designed for

8 servings

Time for preparing:

50 minutes

Note

I have already written everything in detail. You can also sprinkle with finely chopped herbs when serving.
If you need more broth, then increase the proportions.
Such a rich ear is tasty not only in summer, but also in the cold season. (And as a reminder of summer, she's amazing!)