Sea ear in Moscow

Category: Fish dishes
Kitchen: Russian
Sea ear in Moscow

Ingredients

Pink salmon, fresh or frozen 700-800 g
Fresh frozen unpeeled squid 1-2 pcs.
Black tiger shrimps, fresh frozen headless (size 26/30) 18-24 pcs.
Slime 1-2 pcs.
Onion 1-2 pcs.
Potatoes 2-3 pcs.
Black and / or allspice (peas) 3-4 pcs.
Bay leaf 1 PC.
Salt taste
Smoked paprika 1/3 - 1/2 tsp
Fresh herbs taste

Cooking method

  • There are many different opinions about what the "ear" really is. There are also quite a few different recipes for the fish soup itself, but for me personally this is a kind of fish soup, cooked at the stake, and accordingly, with a smack of haze. But how to make a delicious smoky fish soup at home?
  • On the Internet, you can even find an option to lower a burning splinter into an almost ready-made soup, but you must admit that this is somehow not very pleasant!
  • Therefore, I bring to your attention my recipe for a very tasty fish soup, which can be prepared quite easily and quickly in an ordinary city apartment, and even with smoke!
  • 1. Prepare pink salmon appropriately - peel and cut into portions.
  • 2. Defrost the squid, peel it off and cut into small pieces (strips).
  • 3. Thaw the shrimp, remove the shells, carefully cut the back and remove the intestine.
  • 4. Peel the carrots, cut into thin pieces or grate (optional), put in a saucepan (2-3 L), add finely chopped onions, a little vegetable and a little butter and put on medium heat. Do not cover with a lid! Fry until almost golden brown.
  • 5. While the carrots and onions are cooking, peel the potatoes, cut them into small cubes and bring the kettle to a boil.
  • 6. Put the prepared potatoes in a saucepan with carrots and onions, mix, put the fish, add black pepper, bay leaf, pour hot water from a kettle and cook over low heat for about 10 minutes. Two minutes before the end, add squid and shrimp, and in just half a minute - smoked paprika: it is she who will give the ear a smack of fire smoke.
  • 7. After cooking, be sure to let the ear steep for about fifteen minutes. When serving, you can add some fresh herbs (to taste).
  • Bon Appetit!

The dish is designed for

6 servings

Time for preparing:

40 minutes

Chef
Dmitriy, You are not mistaken in the picture?
TID-SDA
Quote: Chef

Dmitriy, You are not mistaken in the picture?
And what, in my opinion, a great picture! By the way, one of the cleanest places, Murom forests! Not only are there no enterprises on this river, there are not even villages! So the association with fishing and fish soup is complete!
And everyone can arrange the ear at home in their own way, the very principle of cooking is important here ...
Chef
This is certainly good, but there is the place of the final photo - what did you do. And this picture can be placed in a note.
TID-SDA
Okay, I'll change when I cook (in the coming days).
garvich
It would not be easier to call it "Moscow-style fish soup", but fish soup is something completely different and is prepared differently from freshly caught fish in a cauldron over a fire. And if not on the river, then at home in the kitchen. When my fishermen (husband and son) bring a lot of fish, I put it in the freezer. And no more roasting vegetables, only fresh ones. The fish cut into pieces is dipped in the soup in the last turn, and before that I cook the trifle, filter it through a colander, and cook in the broth on the ear. Together with the potatoes I put 1-2 tbsp. l millet, at the end Lavrushka, fresh dill, parsley. Already in a plate with fish soup, sprinkle with freshly ground black pepper on top for taste and aroma. I cook so, you in your own way.
ANGELINA BLACKmore
Quote: garvich
I cook so, you in your own way.
Because you have an ear, and here is seafood soup.

TID-SDA
Answer for garvich and ANGELINA BLACKmore.
Forgive me, but you have not quite the right idea of ​​what "ear" is. This ancient word means "thick broth" and was once applied to all thick soups, including meat, and not just fish. Therefore, there is no mistake in the name of the recipe - this is a very thick fish soup, which has every right to be called "fish soup".
Moreover, the idea that the fish soup is cooked only from fresh fish is also not true! There are a lot of fish soup types (which, by the way, was written at the very beginning!). Ukha can be cooked from frozen fish, and even from dried and salted! Moreover, there is no strict definition of what kind of fish the fish soup should be cooked from - it all depends on the area ... Sometimes fish soup is made of red fish, sturgeon, sterlet and many other fish species.
Now about the other ingredients. A strict definition that vegetables (carrots, onions) cannot be pre-fried does not exist! For example, when fish soup is cooked in Finnish, these vegetables must be fried in butter, and then added to the common pot, and this is very tasty! There is also no prohibition on the addition of other seafood such as crayfish or shrimp.
And here millet an extra ingredient in the ear !!!
So this is exactly the ear in strict accordance with the meaning of this word (read the reference books)! Plus, there is the same smack of haze that you won't get in a city apartment in any other way ...
velli
TID-SDA, Dmitriy, Garvich wrote about a real Russian ear, and you propose a collection of red fish. squid and shrimp! This is not quite Moscow-style, even. Your soup is still fishy and the links to your "fish soup" do not understand what. Everything is collected as my mother-in-law said, "forty barrels of prisoners"!
TID-SDA
Dear velli and ANGELINA BLACKmore, I repeat:
1. Before you write something, look through the reference books! Do not confuse personal opinion with correct concepts!
2. There are a lot of types of Russian fish soup, and if you cook in a certain way, this does not mean at all that your method is the "correct" recipe, because There is no "correct" recipe for fish soup !!! And if you follow the true meaning of this word, then my recipe is not a bunch of products, as you put it, but an ear! Read the recipes for the same fish soup in Finnish, others ...
3. At the expense of "in Moscow". This is said figuratively, but not without reason! Any fish soup recipe (read the literature !!!) includes the composition of the fish available in the area. So, in my recipe there is the fish that is "found" in Moscow stores, so ... Then think about it ...
ANGELINA BLACKmore
Quote: TID-SDA
But millet in the ear is a completely unnecessary ingredient !!!
So you do not consider your opinion the most correct of the correct ones.
TID-SDA
I don’t think so! It's just that you won't find millet in more than one recipe, and it's just not clear why millet is in an already thick soup? Here are tomatoes - I understand that they are really added to some types of fish soup! But in general, this is a personal matter for everyone who likes something!
But this does not change the meaning of the word "ear" and it is absolutely correct in the name of the recipe ...
PS: And one more thing: if you like to argue so much - look how many fish soup recipes there are on the Internet that do not correspond to your parameters! Argue with them ...
velli
TID-SDA, So you write that velli cooks with millet and this is not correct, but adding sea creepers to the Russian ear is in your opinion, it is correct, you do not need to breed philosophy around a simple Russian soup called UHA !.
TID-SDA
I just said that I don't quite understand why you need millet in an already thick soup! But what about the "reptiles", as you put it, crayfish in the Russian ear - is that also "bastards" in your opinion? But there are recipes Russian fish soup with crayfish! It's just that it's quite difficult to buy them in Moscow, so they can be replaced with shrimps and squids, it turns out no worse!
But about philosophy ...It seems to me that it is not me who is spreading "philosophy"! You can interpret the word "ear" in your own way, this is your business, but I use generally accepted concepts and existing reference books!
And one last thing: look on the Internet for how many recipes there are Russian fish soup from different regions of Russia (and not only Russia!), which contradict your concepts, and since you really want to, argue with them! And if you can, leave me alone! Better yet, read real reference books and literature on this subject ...
Guzel62
Girls! I didn’t understand at all what a dispute was !!! The person has drawn up the recipe (which, by the way, is very, very difficult and takes a lot of time!). This is HIS recipe !!! Uhi (or soup, as you say), which he cooks, loves, advises to try!
TID-SDA, Dmitriy! Thank you for your work and patience! An interesting recipe and will definitely come in handy for someone!

And I really like the picture! 👍

Chef
The dispute is interesting, but on the verge of becoming personal. Everybody be careful
Irgata
Quote: garvich
I cook like that
and my dad cooked like that. And it was delicious for him and his mother.
However this recipe not yours and not my dad's, so we either cook as Dmitry suggests, or scroll further.

yildirimka
In our family, fish soup is sometimes made from canned fish. The main thing is not to change the composition of vegetables - potatoes, onions, carrots, it can be raw, you can fry it.




Thanks Dmitry for the idea

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