Fish Broth Soup – a delicious recipe with salmon, salmon, potatoes, onions, carrots, bay leaves. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Wash the heads of salmon, remove the gills (necessarily, otherwise the broth will be cloudy). The scales will be dissolved in the process of cooking. Put the heads in 3-4 quart saucepan, add 1 whole carrot, 1 onion, bay leaves, pepper, cover with water. Bring to a boil, turn on low heat and cook for at least 2 hours. Do not cover the pot.
2
Strain the broth through a sieve. Throw away heads, vegetables and spices. Put in the pot the broth, large chunks of salmon steak, coarsely chopped potatoes.
3
Saute onions and carrots and add salt to taste. Boil potatoes until cooked. Combine with soup and add tomatoes.
4
Garnish with chopped greens.
186
kcal
Calories
5
g
Fat
27
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: Two heads of salmon, 1 salmon steak, 4 potatoes, 2 onions, and more.
Yes, Fish Broth Soup falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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