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Nutritionists consider that fish soups have to be obligatory in a diet of the person. They can be eaten separately or to use as a basis for other dishes, for example, for soup, aspic, sauces, etc. The most tasty soups turn out if for cooking to use a catfish, a grouper, a pike perch and a crucian.

But before let's stop on an important question: "How many fish broth needs to be cooked?" If to prepare on the minimum fire, then on cooking about half an hour will leave. After time it is necessary to take out fish, vegetables and greens.

To cook soup, it is necessary to crush onions and to fry it on oil with addition of puree; Bring Broth to boiling and put to it rice, onions and you cook to readiness; After that send pieces of fish, the crushed garlic, salt and pepper there; It is necessary to Cook to readiness. Give with greens. Observing all above recommendations, preparation of soup will not cause in you any difficulties. Having made fish broth, it is possible not only to make first course, but also aspic, sauce and many another.

This dish turns out more nourishing, but at the same time very tasty. To prepare it also simply and quickly.

The average value of caloric content of fish broth is 49 kcal on 100 g. If fat fish was used, then indicators of caloric content will increase, naturally. First courses from fish are recommended by doctors to people at whom the organism after a disease or operation is weakened.

Preparation stages:

Many vitamins and minerals, and still a set of other useful substances are a part of fish. As for power value, it depends on ingredients which were used for cooking.

We will understand how to cook fish broth from waste. When cutting a carcass often there is waste: fins, tails, the heads, bones it is also possible to use even skin, only without scales.

For 4 portions it is necessary to take such products: 1 cups of rice, 2 zubk of garlic, bulb, 3 tablespoons of butter, salt, fennel, 2 tablespoons of tomato puree, 2 l of broth and 500 g of sea fish.

For this recipe it is necessary to take such ingredients: 2 cups of broth, on 1 cup of milk and cream of 20%, 0,5 kg of fillet of white fish, 80 g of bacon, 3 ears of young corn, 4 potatoes, a bulb, several branches of fennel, olive oil, salt and pepper.

There are several ways how to get rid of dark color and to give liquids beautiful golden color:

There are many options of preparation for which not only different fish, but also different parts of ink is used. Let's consider some of them.

For its preparation it is necessary to take such ingredients: 0,5 kg of shrimp fish, 400 g of tomatoes, 200 g of paprika, leek, cilantro bunch, 1 tablespoon of spices and spices.

It is important to know how to clarify fish broth that it looked attractively and did not spoil an impression about a dish.

Vegetables and fish what - does not matter enter this broth. To cook it easily and quickly.

This easy and absolutely low fat first course, will be suitable both for adults, and for children. This soup can be carried in category of dietary.

For this recipe it is necessary to take such ingredients: 1,5 kg of fish, bulb, paprika, leek, 1 cup of white dry wine, lemon, couple of branches of a celery and thyme, 3 bay leaves and salt.

This juicy dish is ideal for cold winter.

For this recipe it is worth taking such ingredients: 1 kg of waste, 2 l of water, 3 bulbs, 2 large carrots, 50 g of parsley.

It is recommended to leave after that everything for half an hour at the room temperature. During this time on a surface there will be an excess fat which also should be removed. Liquid is recommended to be filtered through a gauze which should be put in several layers. For clarification it is possible to use any of the options offered below.

Preparation stages:

Preparation stages:

Preparation stages:

Preparation stages: