Only a few people like boiled fish. The attitude towards it is about the same as towards broccoli – everyone knows that the vegetable is healthy, but not everyone likes its taste.
If we return to boiled fish, then everything is not as scary as it seems. The main thing is to exclude mistakes in the process of cooking fish and broth.
Let's figure out what prevents you from making a delicious broth and getting beautiful pieces of fish instead of a mess.
Firstly, the fish boils down because it is cut incorrectly.
Fish is digested very quickly, which means it becomes less tasty and aromatic. Chefs recommend cutting it into medium or even small pieces and adding it to the soup at the end of cooking.
Secondly, cooking time matters.
If we talk about fish soup, then chopped pieces of fish are added when the other ingredients are almost ready.
In this case, small pieces will cook faster, retaining their texture, shape and aroma.
As for time, you shouldn't cook fish broth for longer than 21 minutes. There is an opinion among cooks that if you overcook the broth on the stove, the taste will not improve.
