Soup of sea bass. How to cook sea bass
Soup of sea bass traditionally cooked in Galicia. This region is located in North West Spain. Waters of the Atlantic ocean washes it on the West. And there is nothing unusual that an important part of Galician cuisine are dishes of sea bass and all fish dishes and seafood.
Grouper — not too big fish, its length can vary from 20 centimeters to 1 meter. By ocean standards, it’s not the big fish. There are two types of groupers: deep sea and coastal. Latest live amongst seaweed where they find their own food. Deep not too attached to the place of residence, so to speak, and in search of food are forced to make the long voyage. Both of these groupers are delicious white meat. Only when processing it is important to remove their poisonous fins.
Cook Spanish soup of sea bass from one kilogram of this grouper, we’ll need one onion, a bunch of greens for soup ( parsley, dill, celery), one Bay leaf and five peppercorns, two tablespoons olive oil, half a clove of garlic, two tablespoons of wheat flour, two tomatoes, six tablespoons cream, ground black pepper, salt.
Saculitis perch from the scales. remove the intestines, head, skin, bones and do not forget the fins, the resulting sea bass fillets cut into pieces of medium size.
All the so-called waste from the perch, except the interiors of course, you need to pour 1.5 liters of water and put to boil. Once the water boils, diminish the fire and quickly throws in the soup of our Ososkov onions, herbs, peppercorns, Bay leaves and pepper and continue to cook for another 30 minutes.
Thedimos ready broth through a sieve, fill them with perch fillets, put on low heat and cook until tender. Then take out the pieces of fish. we need not delay long with the rest of the process, the perch should be warm when we put it in the broth.
Olive oil heated in a skillet and add in the flour, lightly fry it, whatever the color of her has not changed, slightly cooled and pour in the flour a little bit of broth, mix well. In flour there should be no lumps. The sofrito added to a rich broth, stirring constantly last.
Meanwhile, we already should be chopped tomatoes (instead of tomato you can use one tablespoon of tomato paste) and crushed garlic together with cream we are adding at the very moment when we finish mixing our next soup with sea bass, salt, pepper.
In not quite a soup, put warm pieces of boiled perch, again brought to a state of churning, remove from heat, cover it up and leave already full from the soup sea bass for five minutes alone. Delicious soup with fish ready. About delicious fish I am reminded of a quote.
The most delicious meat is not like meat and the most delicious fish is not like fish. Philoxenus.
That may be so, but we by and large what is the difference what it’s like to taste our dishes of sea bass , if only the soup was tasty and liked us. Serve the soup of sea bass with fresh, preferably freshly baked wheat bread and Basil.