Prepared according to all the rules, fish soup can be a tasty replacement for a first course made with chicken or meat.
To do this, you need to know a few tips, as well as be aware of some common mistakes to avoid.
ADVICE.NEWS suggests improving your culinary skills a little.
Use of low quality fish
Choose firm, mild-flavored fish that hold up well in soups, such as cod, haddock, halibut or bass.
Digestion of fish
It's easy to overcook fish, causing it to become rubbery or dry, which will also change its texture for the worse.
To prevent this, add the fish towards the end of the cooking process and simmer until it is cooked through.
Ignoring bones and fish trimmings
Fish bones and trimmings are very flavorful and adding them to soup can improve the overall taste.
Consider making fish stock or using fish bones and trimmings to create a flavorful soup base.
Overload of strong or conflicting flavors
Avoid excessive amounts of strong spices or herbs, which can mask the natural flavor of the fish.
Incorrect time of adding ingredients
Vegetables and potatoes usually take longer to cook, so it's best to add them early in the cooking process.
Fish, on the other hand, cooks relatively quickly and should be added towards the end to prevent overcooking.
Presence of impurities
Skim off any foam or sediment that collects on the surface of the soup with a spoon or ladle.
