2020-08-13 / test@t

Chowder with hot smoked omul

Fish soup is always thick, satisfying and hot. This elegant recipe is simple in its execution, interesting in the original use of the classic deep-fried potatoes and is very beautiful in its result.

Chowder with hot smoked omul
  • 400 g hot smoked omul fillet
  • 460 ml of milk
  • 150 g potatoes
  • half onion
  • 300 g leeks, white part and 2 cm green
  • 20 g butter
  • 500 ml fish broth
  • ground nutmeg
  • 50 g deep-fried potatoes, you can use boiled potatoes
  • 20 g flour, better than corn flour
  • 270 ml of cream with a fat content of 33%
  • salt, freshly ground black pepper


Step 1
Remove all bones from the omul. Arrange the fillets into medium pieces.
Step 2
Pour the milk into a saucepan. Add fish, bring milk to a boil. Reduce heat and simmer for 3 more minutes. Remove the pan from the heat, remove the fish with a slotted spoon and transfer to a bowl. Strain the milk.
Step 3
Cut the potatoes into cubes, the onions into small cubes. Cut the white part of the leek in half along its entire length. Each half is cut in half lengthwise again, cut into small pieces.
Step 4
Melt the butter in a clean saucepan. Add all the onions and raw potatoes, cover and cook for 4-5 minutes. Add milk, fish broth and nutmeg. Cook for 20 minutes.
Step 5
Grind the deep-fried potatoes (or boiled potatoes) in a blender bowl. Add flour diluted with a little water. Enter into the soup along with the fish. Add cream and boil for 1-2 minutes. Remove from heat and let it brew for 15-20 minutes. Serve hot.
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