Chowder with salmon ridges

Chowder with salmon ridges

Chowder with salmon ridges

Tasty, rich and aromatic fish soup can be prepared from salmon ridges. We do not need much time, so we can say that the recipe is for a hasty. In addition, it is a budget option. The price for ridges is much lower than for a delicious salmon steak, but it does not affect the taste. Be sure to try a delicious fish soup!

Ingredients:

Salmon ridge – 500 g

Water – 2.5 liters

Potatoes – 3 pcs.

Onion – 1 pc.

Carrot – 1 pc.

Semolina – 1 tbsp.

Sweet pepper – 1 pc.

Bay leaf – 2 pcs.

Dill, parsley, basil – 1 sprig

Salt, ground allspice – as you taste.

 

Preparation:

Step 1:

Wash ranges under running water and cut into several pieces to fit in the pan. Fill the pan with 2.5 liters of water and put on fire. Once the water boils, lay out the ridges and bay leaf. After boiling, reduce fire and boil on low heat for another 10 minutes.

Step 2:

Remove the ridges from the broth and separate the meat from the bones. Strain through a sieve the broth so that there are no stones left by chance and put again on the fire.

Step 3:

Onions and carrot peel and cut into small cubes.

Step 4:

Put carrot with onion in the boiled broth  and cook over medium heat, salt and pepper to taste. Make sure that the soup was boiling not much, otherwise the broth will be cloudy.

Step 5:

Peel and cut potatoes into small cubes. Put into the pan immediately after the onion and carrot. Cook for 15 minutes, before cooking potatoes.

Step 6:

Wash a sweet pepper, remove seeds from it and cut into small cubes. Wash greens and finely chop.

Step 7:

Put sweet pepper and greens into a saucepan, add a tablespoon of semolina and boil for another 2-3 minutes.

Step 8:

Put on plates meat of salmon, separated from bones.

Step 9:

Spread the cooked soup and serve it hot.

Chowder as we know it today originaly was an shipboard dish, and was thickened with the use of hardtack. Chowder was brought to North America with immigrants from England and France and seafarers more than 250 years ago. After that it became popular as a delicious dish, and is now a widely used dish as it is simple to prepare. Chowder as we know it today originaly was an shipboard dish, and was thickened with the use of hardtack. Chowder was brought to North America with immigrants from England and France and seafarers more than 250 years ago. After that, it became popular as a delicious soup, and is now a widely used dish as it is easy to prepare.

 

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