Ear from sea bass

The ear is considered an ancient Slavic dish and implies a liquid soup, the main ingredient of which is fresh fish. It is not only delicious, but also very useful hot dish! So let's quickly consider with you recipes for cooking fish soup from sea bass.

Soup from sea bass with garlic

Ingredients:

• onion - 300 g;
• olive oil - 250 ml;
• sea ​​bass - 1,5 kg;
• garlic - 1 piece;
• tomatoes - 3 pcs .;
• thyme, dill, bay leaf - to taste.

Preparation

To make soup from sea bass we take onions, clean, cut with half rings and fry in olive oil until half cooked. This time we defrost the fish, clean thoroughly from the scales, rinse under cold water and cut into small pieces. Add garlic, chopped tomatoes, herbs and pieces of perch to the onions. Mix everything thoroughly and fry for 10 minutes over a small fire. In the pot, pour water, salt to taste and wait until it boils. Then transfer the entire contents of the frying pan into a saucepan and cook with the lid closed for 15 minutes on low heat. After this time, turn off the stove and insist the ear for about an hour. Then we pour fish soup on deep plates and serve with homemade croutons, rubbed with garlic and mayonnaise.

Fish soup from sea bass

Ingredients:

• sea ​​bass - 1,5 kg;
• water - 2 l;
• carrots - 1 piece;
• potatoes - 2 pieces;
• onion - 1 pc .;
• salt, pepper, spices - to taste.

Preparation

How to cook sea bass? We take fish, defrost, clean properly from scales, rinse under cold water and put in boiling water. Cook for about 15 minutes on low heat with the lid closed. This time, we clean and finely chop the onion, three on a grater carrots and fry everything in a pan until golden brown for about 10 minutes. Then we clean potatoes, cut into thin strips and pour cold water. Now remove the welded bass, carefully separate the pulp from the bones and cut into small pieces. In fish broth, put the cut potatoes and cook for about 7 minutes. Then add roast and perch fillets. Season with spices, salt and pepper to taste. The ideal ear should be ostrenkoy and well salted. Cook another 5 minutes, then turn off the fire, cover with a lid and leave to stand for 30 minutes. Before serving, add the sour cream and chopped greens to the ear from the sea bass.