Fishsoup

Fish soup with cod

Thai tom yam gung

Serbian fish soup .

Fish soups are made from fish and / or seafood as a flavor-determining ingredient. They can be clear or bound, with or without inserts . Most fish soups are made from saltwater fish - well-known recipes therefore come mainly from coastal regions, especially the Mediterranean .

variants

Depending on the region, there are different types of preparation:

• Fish broth (Consommé de poisson) is based on a simple fish broth , which is slowly cooked again with minced fish meat, egg white , leek , parsley and white wine . After passing through , it is served as a soup before the main course. In the classic kitchen there are numerous variants of the fish consommé with a wide variety of ingredients such as B. fish dumplings , lobster cubes , oysters or truffle strips
  • Admiralsart fish consommé (consommé à l'amiral) contains fish dumplings , lobster and mushroom cubes and rice .
  • Albion fish consommé is lightly bound with tapioca flour and served with strips of truffle and lobster dumplings.
  • Anglersart fish consommé de pêcheurs is garnished with mussels , green peas and diced tomatoes .
• Fish velvet soup (Velouté de poisson) consists of fish broth, roux and fish steamed in butter . It is pureed, painted through the sieve and with egg yolk and cream alloyed . Variants contain e.g. B. in addition oyster juice and poached oysters or mushrooms , sole , crayfish tails and fish dumplings.
• Bouillabaisse is a rich soup of the southern French Mediterranean cuisine made from various types of fish and vegetables. Fish and soup are served separately. It is complemented by rouille , a spicy garlic mayonnaise .
• Fischbeuschelsuppe is a classic dish of Viennese cuisine , consisting of different parts of carp .
• Cacciucco is an Italian fish soup made from fish, squid and mussels .
• Buridda is sometimes described as fish soup, sometimes as fish stew. It is a specialty of Ligurian cuisine , but it is alsopreparedin Provence .
• Chowder is an American creamy fish soup.
• Zarzuela is a Spanish dish similar to cacciucco.
• Ucha is a fish stew from Russian cuisine with potatoes and beets .
• Halászlé is aHungarian soup flavoredwith paprika made from freshwater fish such as carp , catfish and pike . A Serbian variant is called Riblji paprikaš , the Austrian Szeged fish soup .
• Eel soup is a north German specialty made from meat broth, eel , vegetables and dumplings. The Hamburg eel soup also contains baked fruit .
• Borsch and solyanka are prepared in variations with fish.
• Tom yam gung is a variant of the Thai tom yam with fish and seafood.

Fish soups are sometimes also offered by retailers as ready-made products, especially as long-term canned products and rarely as frozen products . Thus, in the upscale food retailers and especially in fish shops and delis , among other lobster - and so-called cancer and crab soups and game fish soup and bouillabaisse found -Fertigprodukte as a full-canned. In terms of type and production, they correspond to ready-to-cook soups with meat and / or vegetables, with production being concentrated on a few and in some cases long -established fish product and delicatessen manufacturers such as Gosch / Sylt , Jensen's , Paul Langbein or Lacroix .

Individual evidence

1. ^ Franz Maier-Bruck : Classic Austrian cuisine , Seehamer Verlag GmbH, Weyarn, 2003, p. 110
2. ↑ Das Kronen-Zeitung-Kochbuch , Vienna undated [1960s], production: Carl Ueberreuter and Thomas F. Salzer , page 14
3. ↑ KE Krüger: Fish → Section 4.11: Ready-to-fish dishes, fish starters, fish soups. In: Rudolf Heiss (ed.): Food technology. Biotechnological, chemical, mechanical and thermal processes in food processing. 6th, completely revised and expanded edition. Springer-Verlag, Berlin 2003, ISBN 3-540-00476-9 , p. 79.