Pike perch soup: how to cook fish soup? Video recipe

To prepare this dish you will need: – pike perch – 600 g; – water – 2 liters; – sweet pepper – 1 pc.; – onion – 1 pc .; – potatoes – 4 pcs.; – tomatoes – 2 pcs.; – lemon – ½ pc.; – garlic – 1 clove; – ground black pepper, salt – to taste; – curry – 1/3 teaspoon; – cilantro – 1 bunch; – vegetable oil – 3 tsp.

Clean and gut the fish, remembering to remove the gills. Rinse under running water. Then cut off the head, tail and fins, and cut the body of the walleye into small pieces.

Put the tail, head and gills in a saucepan along with the head of the onion. Pour in water, bring to a boil and remove all foam; this must be done carefully, otherwise the broth will be cloudy. Boil for 20 minutes. Discard the boiled parts of the pike perch and the onion, and strain the broth.

Heat vegetable oil in a separate saucepan, add garlic and fry it over low heat for 2-3 minutes. Add chopped bell peppers to it and cook for another 2 minutes.

Wash the tomatoes, pour boiling water over them and peel them off. Cut into small cubes and add to the pan with the garlic and bell peppers. Simmer them for a few minutes, stirring occasionally.

Pour the broth into a frying pan, bring to a boil and add the remaining pieces of pike perch. Once the water boils, skim off the foam and add the diced potatoes to the soup. Bring to a boil again.

Season the soup with salt and pepper to taste. Add cinnamon to it and cook until the potatoes are tender. Then add finely chopped cilantro and let it brew for a couple of minutes.