Cook Navagu for 10 minutes. For the navaga soup, cook for 20 minutes for a rich broth.
You will need – navaga, water, salt, herbs and spices to taste
1. Wash navaga, gut, remove fins, head and tail. You do not need to clean navaga before cooking. If there is milk, then leave it. Small navaga can not be gutted.
2. Remove blood clots from the ridge so that the fish does not taste bitter.
3. Put the navaga in a saucepan with boiling water, add salt and pepper.
4. Cook navaga for 10 minutes.
Products
For a pan 4 liters
Navaga – 2 fish per 0,7 kilograms
Potatoes – 3 pieces
Carrots – 1 piece
Dill and parsley – a few twigs
Green peas – 1 small jar
Chicken eggs – 2 pieces
Peppercorns – 10 pieces
Lavrushka leaves – 2 pieces
How to make navaga soup
1. Wash the fish, cut off the heads, remove blood clots and wash.
2. Put the fish in a saucepan and cover with cold water.
3. Put on fire and bring water to a boil, during this time peel and cut onion and carrots into slices.
4. Add the onions and carrots to the pan, cook the fish with salt and all the spices for 15 minutes, peel the potatoes at this time.
5. When the fish is cooked, catch it out of the pan, add the potatoes.
6. Cool slightly and divide into fillets, return fillets to saucepan.
7. As soon as the potatoes are cooked, add the green peas, cook everything together for 3 minutes, at this time chop the greens.
8. Serve the soup sprinkled with herbs.
Delicious facts
Navaga is a cold-water cod fish. Far Eastern navaga is widespread in Russia, mainly found in Siberia.
The weight of navaga is 350-600 grams, from 1 fish about 250-500 grams of fillet is obtained.
Another name for navaga fish is vahnya.
The price of navaga is from 150 rubles / kilogram (on average in Moscow for July 2019). The fish is sold mostly frozen.
Navaga is a predatory fish. Its meat is rich in flavor. Usually navaga is fried or baked, but with a large amount of fish, a very nutritious ear is obtained.