2020-08-13 / test@t
Fish heads ear
- 1 kg heads of salmon or other salmon
- 500 g potatoes
- 1 onion
- 1 bay leaf
- 1 small bunch of parsley
- 4 tomato cream
- 1 red bell pepper
- 3 cloves of garlic
- extra virgin olive oil
- salt, peppercorns
STEP-BY-STEP COOKING RECIPE
For this recipe, you can use any heads that you left from cooking other dishes - mackerel, salmon, perch, etc. are suitable. Be sure to remove their gills, rinse and dry thoroughly, put in an airtight container and put in the freezer. When you have enough - prepare just such a wonderful ear.
After defrosting (defrost the heads slowly, on a refrigerator shelf or in the "dry freshness" zone, in no case put them under warm water - you will kill all the taste.), Rinse with cold water, put in a saucepan and pour 2 liters of water. Add bay leaf, parsley stalks (keep the leaves), coarsely chopped onion, peppercorns, put the saucepan on the stove, bring the broth to a boil at high power, then reduce the power and simmer at a low boil for 1.5 hours (to speed up the broth cooking process, boil water in a kettle and pour boiling water over the fish).
Cut the tomatoes in half. Pepper seeds and cut into small cubes. Do not peel the garlic cloves. Fold the vegetables into a baking dish, sprinkle with olive oil, sprinkle with oregano, put salt in the oven and bake in the automatic mode "side dish" (or in the usual mode at 200 ° C for about 20 minutes).
Remove fish heads from broth, separate edible fish pieces from them, discard bones. Strain the broth. Wash the pot.
Peel the potatoes, cut into cubes. Return the broth to the pot, add the potatoes, boil until tender, 15 minutes.
Add the baked vegetables to the broth (peel the baked garlic and squeeze into the soup), the pieces of fish taken from the heads, heat and serve, sprinkle with chopped parsley leaves. The ear can be left to infuse for a day in the refrigerator - the taste will be even richer.