Water for making soup needs to be perfectly clean. Use to make the iconic fisherman's dishes are only thoroughly filtered and purified water.
For cooking soup will fit the varieties of all fish, both river and sea. To the ear came out really tasty, it needs to be welded at least two varieties of fish.
Fish for fish soup you must first rinse, to remove the scales and gut it, leaving only the innards of the eggs and milt. Small fish can be cooked whole large fish should be cut into pieces. The head and tail of a fish in any game, without them the taste of the soup will never be the same.
Put in a pot prepared and processed fish and fill it with water, while respecting the main rule of the cooking fisherman's soup: water volume should be slightly greater volume of fish. It is this ear will be hearty and thick, not liquid like soup with a fish tail, lonely lying on the bottom.
Place over heat and bring to the boil. Further cook on low heat with the cover removed up until the bones are easily separated from the fish carcass. In temporal terms it will be about 10-15 minutes depending on the size of the fish or its pieces.
Don't forget throughout the cooking process to remove the spoon from the surface of the broth foam and noise.
Add the potatoes and onions
Peeled and sliced potatoes drop into boiling broth, after it sent one or two peeled and finely chopped medium onions. No more ingredients to put in soup all the canons fishing is not allowed, although sometimes there are quite tasty dishes, which except potatoes and onions there and couscous.
Add salt, pepper and other spices to taste, cook for 10-20 minutes until the potatoes are done. In the case of turbidity of the broth, clarified by adding egg white. If used for cooking fish, remove its slightly unpleasant smell, sprayed in the ear of lemon juice.
Add finely chopped greens to soup and remove from heat.Ear is ready! For she has acquired the final taste, let it stand for about 15 minutes.