How to cook pollock fillet soup. Pollock fish soup - prepared for adults and children

Pollock soup - affordable and healthy dish, which both children and adults will enjoy eating. Pollock – easy-to-cook white sea ​​fish with good sirloin and neutral taste. And although fish dishes are especially good if prepared from a fresh catch, well-frozen pollock is quite suitable for culinary creations.

From a practical and aesthetic point of view, pollock fillet is used to prepare soups - it is convenient to eat and there is no need to worry about accidentally swallowing a bone. In addition to meat, the liver and caviar of this fish are used in cooking.

Pollock fillet soup is rightfully considered best dish for children due to its mild taste and hypoallergenic properties. Fish is the most important source of substances beneficial to the child’s body, and pollock is the safest product, which is often the starting point for introducing seafood to children.

Not all children love fish, and in order for the first dish to be to their taste, you need to prepare it so that the taste of the soup is mild and the smell is neutral.

Ingredients:

• pollock fillet – 2 pcs.;
• water – 1.5 l.;
• onions or leeks, carrots, celery;
• potatoes – 2 pcs.;
• salt, peppercorns, bay leaf;
• egg yolk;
• cream – 250 ml.

Preparation:

• Remove the skin from the pollock fillet, rinse and peel the vegetables.
• Place boneless fish, salt and spices in water and cook for 10 minutes.
• Remove the fish and strain the broth. Pour out a glass of broth to cool.
• Fry finely chopped vegetables, except potatoes, in butter.
• Place vegetables in broth, add potatoes in small cubes, simmer over low heat for 15 minutes.
• Add fish, cook for another 5 minutes.
• Mix the yolk and cream, combine with a glass of cool broth and pour into the soup.
• Heat the soup, without bringing to a boil, for another 3 minutes.
• If children like parsley or dill, sprinkle with herbs.

Pollock is very well digestible, so it is included in the diet of babies before a year. In this case, it is steamed without salt and spices (sea fish contains sufficient quantity salt) and carefully inspected for bones. If you prepare soup with it, then add permitted vegetables (broccoli, cauliflower, potato).

Pollock soup with vegetables and rice

Fish soup does not necessarily consist only of fish soup and fish, like the classic fish soup. There are as many recipes for fish first courses as a person can come up with, and new ones appear every day. If your soul asks you to add cereals or vegetables to the broth, this must be done. Each new component will add mood to the dish, change the aroma and taste.

Read also: Turkey soup - 9 recipes

If rice is added to the soup, it is worth remembering that it doubles in volume: a couple of spoons of this grain per pan of fish broth is enough. A large amount of cereal in the soup will turn it into porridge and will not cause appetite.

Ingredients:

• 1 pollock fillet;
• water – 1.5 l.;
• onions, carrots - 1 pc.;
• potatoes – 1 pc.;
• rice – 1 tbsp. l.;
• sweet yellow and red pepper – 1 pc.;
• salt, spices, herbs.

Preparation:

• Boil water, add rice washed under cold water.
• As soon as the water boils, add the potatoes.
• On vegetable oil fry onions, carrots and bell pepper, cut into strips or cubes.
• Transfer the vegetables to the broth, add pollock fillet in pieces, salt and spices.
• Cook for 10 minutes.
• Pour the soup into bowls, sprinkle with herbs, and add a slice of lemon.

Frozen fish must first be thawed: a whole carcass takes longer to “depart” than a fillet, but in any case, the fish can be placed on the bottom shelf of the refrigerator in the evening, then in the morning it will be ready for use.

Pollock soup in a slow cooker according to a special recipe

Cooking in a multicooker solves the problem of tracking the process: after all, this miracle device does almost everything itself. Soup prepared in this way will not boil away, will not be overcooked and will not remain raw. You just need to help the process a little.

Ingredients:

• pollock fillet – 700 gr.;
• chicken broth – 1.5 l;
• onions, carrots - 1 pc.;
• potatoes – 2 pcs.;
• tomato – 1 pc.;
• dill and parsley.

The “highlight” of this recipe is that it contains chicken broth, which adds sourness, and makes the fish soup rich. Pollock is a rather bland fish; it will not give a thick richness to the soup. Chicken broth will not spoil the taste of the dish, it will only make it more pronounced and rich. If the broth is prepared using salt and seasonings, then nothing is added to the soup.

Preparation:

• Cut the pollock into pieces, peel the vegetables.
• Set the multicooker to “Frying” mode, add 50 gr. butter and chopped onions and carrots. Fry for 5 minutes.
• Add fish pieces, mix with vegetables, simmer for 10 minutes.
• Pour hot broth into a bowl, add thinly sliced ​​potatoes and diced tomatoes. Set the “Soup” mode.
• When the potatoes are cooked, the pollock soup is ready. Pour into plates, sprinkle with herbs, black pepper, and place a slice of lemon on the plate.

Fish such as pollock are included in diets due to their low fat content. A high amount of protein provides the body with energy, saturates well and at the same time does not give a feeling of heaviness in the stomach.

Fish soup with pollock caviar and millet

In addition to fish fillets, caviar is added to the soup. Pollock caviar is often unfairly ignored by culinary specialists due to the stereotypes of past years, when it was an affordable, cheap product and was used exclusively as a snack. However, it is valuable and delicious product, which when cutting whole fish can also be used for cooking.

Read also: Children's soups - 10 recipes for every day

The caviar in the fish is in special bags (yastyk), and for convenience, the caviar is added to the soup in these films. This way it will maintain its integrity and taste.

Ingredients:

• pollock fillet with caviar – 500 g;
• water or fish broth – 1.5 l;
• onions, carrots, celery stalk - 1 pc.;
• potatoes – 2 pcs.;
• millet – 60 gr.;
• salt, spices, roots.

Preparation:

• Clean the fish and separate the flesh from the bone.
• Pour cold water over the head, fins, tail and ridge and bring to a boil.
• Remove the foam, add roots and vegetables, black peppercorns and salt. Reduce heat, cook for 30 minutes.
• Strain the broth, put in pieces of fish, eggs with caviar, potatoes cut into slices and washed millet. Season the soup with spices if necessary.
• Cook the soup for 15-20 minutes. In 5 min. Before the end of cooking, pour a spoonful of vodka into the soup and add chopped herbs.

Pollock caviar contains a large percentage of protein, as well as minerals, fatty acids and vitamins. This is a valuable product that helps not only in the prevention of many diseases, but also in their treatment. It is worth remembering that pollock roe contains a lot of salt: if you use it as a component of dietary dishes, no additional salt is required.

Pollock is a budget-class sea fish, but this does not mean that its taste is worse than more expensive fish. It, like any white sea fish, contains a large amount of protein, useful amino acids and trace elements. The meat has a dense structure, lends itself well to heat treatment, and is suitable for baking and cooking.

Soup based on fresh or frozen pollock fillet always works for everyone! This fish is unpretentious when preparing, does not require the use of a large amount of spices, and goes well with herbs and lemon. To ensure that the pieces of fish are intact, when purchasing, you should make sure that the fish is not frozen. If you do not have the opportunity to buy fresh fish, give preference to dry freezing. Frozen fillets must be thawed slowly and gradually, without using warm water or a microwave, otherwise the fish pieces will not retain their shape when cooked.

Classic recipe for fresh pollock soup for children

Ingredients:

• pollock fillet (fresh is better, but you can also use frozen) - several pieces;
• onion - 1 piece;
• carrot - 1 piece;
• red sweet pepper- 1 or 2 pieces;
• vegetable oil - 2 tablespoons;
• rice - 1 spoon;
• potatoes - 4 pieces;
• pepper;
• salt;
• greens (frozen or fresh, it is better to use parsley) - a little, to taste.

Step-by-step preparation:

For the pollock soup recipe, first set the frozen fish fillet to defrost. You can warm it up in microwave oven. Wash the rice and cook it in a small container. While the rice is cooking, peel and finely chop the onion. Pour oil into a frying pan, heat it and add onions. The fire should be medium. Stir the onion, frying it until golden brown.

Wash the carrots for the soup, peel them and cut them into small cubes. Pour it into a frying pan with onions. We remove the seeds from the sweet pepper, chop it into cubes and pour it back into the frying pan with the rest of the ingredients. Place a pan of water on the fire. You can cook rice right now if you don’t want to do it at another time or didn’t have time to do it earlier.

Wash the potatoes for pollock soup, peel and cut into small cubes. Place the potatoes in a saucepan when the water boils. It should not be cooked completely, so we leave it half raw. We wash the fillet, cut it into small pieces and throw it into the pan with the potatoes. It will be ready in 5-7 minutes. Salt the soup in moderation.

Add onions, carrots and rice from the frying pan to all the ingredients (by this time it should already be cooked). You can chop the greens, or you can simply separate the parsley leaves from the stems and add them to the soup. We remove it, after a few minutes the pollock soup can be served.

How to prepare mixed pollock soup with lemon

Ingredients:

• fresh roach – 400 g;
• pike – 400 g;
• pollock – 300 g;
• potatoes – 4 pcs.;
• onions– 1 piece;
• 1 tbsp. spoon of lemon juice;
• bay leaf, pepper and salt to taste.

Cooking method:

To prepare pollock soup, clean, gut and rinse all the fish. We lower it into hot water roach (after removing the eyes), add salt, bay leaf, pepper and steam, removing the foam. As soon as the roach is ready, we take it out and put it away (we no longer need it).

Then put pieces of pike and pollock into the boiling broth and cook until they are fully cooked in accordance with the soup recipe. After the pieces of fish are cooked, put them in a separate bowl, strain the broth and put them back on the fire. When it boils, add diced potatoes and chopped onion, cook until tender. At the end, add lemon juice and serve the combined fish soup, seasoned with herbs.

Fish soup with pollock - recipe with tomato paste

Ingredients:

• some pollock;
• several potatoes;
• half an onion;
• a little parsley root;
• tomato paste;
• a tablespoon of butter;
• a little lard;
• clove of garlic;
• green parsley;
• bay leaf;
• pepper and salt to taste.

Step-by-step preparation:

To prepare fish soup from pollock according to our recipe, put chopped potato wedges into the boiled broth, as well as some onions, which are cut into small pieces, and parsley root. After which we cook it all for fifteen minutes, after which we add pieces of pollock, without skin and bones.

After this time, add the tomato puree sautéed in oil and salt and continue cooking for another fifteen minutes. Season the soup with lard and crushed garlic. Submit fish dish on the table it is necessary with herbs and parsley.

Video with a recipe for making pollock soup

Ingredients for soup:

• Any fish fillet - 150 gr. (pollock, salmon, hake)
• Potatoes - 1 pc.
• Carrots - 1 small
• Onion - 1 small
• Sour cream - 1 tsp.
• Salt - to taste

When a mother plans to cook soup for a child who is only one year old, her choice may be fish soup. At this age, a child cannot eat large amounts of food due to allergies and the inability of the stomach to digest heavy food. However, fish is already necessary for the baby and once a week you can prepare pureed fish soup.

The younger version is a puree of ground boiled vegetables in fish broth with the addition of ground boiled fish. Soup made from salmon or pollock is very tasty.
For the soup to be safe and of high quality, the fish must be fresh and well cleaned of scales, fins and bones.

Fish soup puree - Recipe:

For healthy growth and the full development of the baby, every young mother should promptly introduce the necessary products into the baby’s diet. Gradually, the baby’s menu becomes more varied. Along with plant products, the rapidly growing organism of the baby should also receive animal proteins and fats. Fish is one of these essential foods for children. It is important for a young mother to understand from how many months old can a baby be given boiled fish and whether it is possible to give fish soup as a first try.

Fish, on the one hand, is low in calories, and on the other, incredibly nutritious and healthy. It contains amino acids that are involved in the functioning of the cardiovascular nervous system, in regulation metabolic processes. Seafood contains vital minerals iron, magnesium, zinc, fluorine, calcium and phosphorus, as well as vitamins A, D, E. Such a bouquet useful substances has a beneficial effect on many systems and organs of the baby:

• increases the body's protective properties;
• helps work cardiovascular system, supports blood clotting;
• due to the large amount of Ca in the composition, it helps to strengthen the musculoskeletal system;
• affects the mental state of the child, improves brain functioning;
• maintains normal blood counts;
• improves the condition of gums, tooth enamel, nails and hair;
• maintains normal functioning thyroid gland;
• helps normalize weight.

When is it possible

When children can be given fish products, the pediatrician decides individually. Long-term restrictions are associated with the high allergenicity of fish and seafood. It is allowed to introduce food into the diet at 10 months in the form of pureed puree. If a child is prone to allergic reactions, introduction to fish occurs at 11–12 months or after a year. As already noted, these terms are recommended by the doctor based on the degree of individual tolerance to the product. In addition, by the age of 8–9 months, the acidity of gastric juice increases in babies. This important indicator the readiness of the child’s body to digest protein foods: meat and fish. Fish soup for a child begins to be given from 1 year of age. In this case, it is necessary to follow special rules for their preparation, even one year old child not prone to allergic manifestations.

Features of preparing fish soups for children of different ages

Each baby develops according to its own scenario. What is good for one may cause irreparable harm to another child. There are certain features of culinary processing and standards for introducing certain types of fish into the diet for children.

At what age can you give fish soup to a child? What kind of fish is best to cook with? To avoid negative consequences and prevent the occurrence allergic reaction it is necessary to remember that:

• Fish should be introduced in small portions, while observing the baby’s reaction. If adverse effects occur, this product is excluded from the diet for a long period (about two to six months).
• Gradually increase the portion. Complementary feeding begins with 1–2 grams for children under one year old and is gradually increased to 40 g.
• You can give fish puree soup to children over 1 year old.
• We exclude salt. Small children should not add salt to their food, since many products contain it in sufficient quantities for a small body.
• You should not introduce new dishes to your baby’s menu 2 weeks before and after preventive vaccinations.
• Fish soup for children or fish puree, soup with meatballs prepared in a slow cooker should be given to a child under one year old no more than 2-3 times a week.
• Fried fish is strictly prohibited for children under 3 years of age, and smoked fish can only be consumed from six years of age. For children from one to three years old, it is better to cook fish dishes in a double boiler, slow cooker, or bake and add to soup.
• When preparing soup for one year old child it is necessary to abandon fish broth. Thoroughly cleaned skinless fish (preferably fillets) are cooked separately. The finished fish is chopped and added to the vegetable broth.
• Cooking soups with broth is permitted no earlier than three years.
• You cannot use multiple types of fish.
• River varieties of fish have a higher degree of allergenicity.

It’s better to start your first fish acquaintance with boiled fish. For a nine-month-old baby, low-fat varieties with a fat content of up to 4% (saithe, hake, pollock, perch) are suitable. Up to a year, boiled or steamed fish is administered in a pureed consistency or as pureed fish soup for children. The ideal option is fish soup made from pollock or cod, but not soup made from canned fish. You should not load a fragile child’s body with substances that will do more harm than good. Soup is not given to a 9 month old baby due to the high allergenicity of fish products. After the baby has become familiar with fish puree, you can offer the baby meatballs or fish ball dishes.

Cooking recommendations for children from one to two years old

After a year, it is allowed to feed fish soups with an indicator of 4–8% (sea bass, catfish, carp, catfish). The diet of a 2 year old child is supplemented with baked and fish stew, soups are becoming more varied and multi-component.

Cooking recommendations for children aged two to three years

And after two years, the child’s diet increases, and you can try fatty varieties, respectively, with 8–30% fat content (mackerel, herring, pink salmon, sturgeon). By the age of three, you can introduce your baby to seafood.

Simple recipes

Fish soup for a one-year-old child is a dish that saturates the baby well. Therefore, pediatricians often advise introducing fish soup with meatballs for children who are underweight. We recommend that you pay attention to such simple and accessible recipes.

Recipe for saury fish soup.

Many adult lovers of fish soup can afford soups made from canned saury. For kids, you can prepare its analogue from fresh fish, adapted to the characteristics of the child’s body. This aromatic saury soup with rice can be fed to children who have recently become acquainted with fish. For older children (2–3 years old), it can be varied with herbs, parsley root, and celery.

• 150 g saury fillet;
• 1 tbsp. l. rice;
• 1 potato;
• 1⁄2 carrots;
• 1⁄2 onion;
• 2 tbsp. water.

1. The fish fillet must be boiled, cooled, and cut into pieces.
2. At the same time, prepare a broth from vegetables: boil the peeled vegetables, then remove from the resulting broth.
3. Add prepared rice and cook for 20 minutes.
4. Add fish and chopped vegetables, boil for 3 minutes.
5. Let's give it to the baby to try.

Cod soup recipe

When preparing soup for a one-year-old baby, you will need:

• 150 g cod fillet;
• potatoes – 1 pc.;
• onion – 1 pc. (small);
• carrots – 1/4th part;
• water – 2 glasses.

1. Finely chop the cod and boil.
2. Separately cook all the vegetables.
3. After all the ingredients are ready, add the cooked cod to the broth with vegetables.
4. For kids who do not yet chew food very well, grind the finished soup in a blender.
5. The result is a delicious cod fish soup that every little one over 1 year will appreciate.

Fish soup recipe for babies over one year old

This recipe for fish soup with millet is hearty and healthy. After all, hake meat helps get rid of toxins and maintains blood sugar levels. But compared to other cereals, millet is more difficult to digest. In addition, it contains fewer nutrients. Therefore, this recipe for hake fish soup with millet is best used for children over one year old.

1. To do this, take all the ingredients from the first recipe and millet.
2. Boil the hake for 30 minutes along with finely chopped onion.
3. We take it out, and add vegetables to the prepared fillet broth, and a little later, well-washed cereal.
4. At the very end, before serving, add pieces of hake.

To taste, you can add a little salt and sprinkle with finely chopped dill. You can also use any other cereal (rice, wheat, buckwheat, etc.) for cooking. You can prepare this soup for a child over two years old in a slow cooker by adding vegetables, parsley root, etc.

The pediatrician decides when to give a child fish dishes and when it is safe to feed him soup. Do not rush and neglect his recommendations, because fish is one of the most powerful allergens. Using the principles of preparing soup for children, you can please your baby with a tasty, filling and healthy first course.

Pollock is a dietary type of fish that can be consumed even by children under one year old. How much to give this product to a child is determined depending on his age. Delicious fillet dishes from such fish can be prepared using a regular saucepan or in a slow cooker.

What kind of fish is this?

Pollock belongs to the cod family. This fish lives in the Atlantic and Pacific Ocean. It reaches a length of 40-45 cm and a weight of 2-5 kg.

You can prepare many useful and healthy foods from pollock. delicious dishes. Its frozen fillet should have white no pink or red specks. This product has a neutral taste and contains a large amount of vitamins, microelements and other nutrients.

Nutritional value

The meat of this fish contains a large amount of nutrients:

• proteins (per 100 g of product - 15.9 g with the amount of fat 0.9 g);
• ash;
• vitamins – A, PP, B1, B2, B6, B9, C, E;
• microelements – iron, iodine, copper, manganese, zinc, fluorine and others;
• macroelements - calcium, phosphorus, fluorine, potassium, sulfur and others.

Harvesting and processing pollock at sea

Useful properties

If you regularly consume pollock, you can get the following benefits:

• blood sugar levels decrease;
• the functioning of the thyroid gland is normalized;
• the condition of the nervous and digestive systems improves;
• teeth and bone tissue are strengthened;
• the condition of bones, nails and skin improves;
• blood cholesterol levels decrease;
• comes back to normal blood pressure and metabolism.

If you consume 100 g of this useful product, you can replenish the body’s daily need for iodine, chromium and cobalt. Iodine is necessary for efficient work thyroid gland, which ensures the normal functioning of all organs and wellness the person himself. Cobalt produces a hemostatic effect and regulates carbohydrate metabolism.

It also promotes normal absorption of iron, which can prevent the development of anemia. Chromium is a necessary element to ensure normal carbohydrate and lipid metabolism in the human body.

The calorie content of this fish is low (70 kcal per 100 g), which allows you to include it in your diet without worrying about your figure.

Delicious Pollock in the oven with a crispy crust

Contraindications for the use of this product

This product can be given to a child up to one year old, starting at 8 months of age. A child's introduction to fish should take place when he has completely mastered meat. First, offer him half a teaspoon of boiled fillet.

How much pollock to give your baby next time depends on how he handled his introduction to it. If the child does not have an allergic reaction, then gradually increase the amount of fish to 50 g per day. Otherwise, limit consumption of this product for 2-3 weeks. After this period has expired, try offering it to your baby again using the same scheme.

Also remember that a baby under one year old should not be given fish and meat on the same day. Separate these foods so as not to create a large burden on the child’s digestive system.

Recipes

This fish is very easy to prepare. This can be done in a slow cooker, oven or in a regular saucepan. All these dietary dishes will be useful for babies up to one year old. How much to give a child of the finished product depends on his age.

Fish puree

This fish dish is the first to be introduced to a baby under one year old, since it contains a minimal amount of ingredients. The puree recipe is as follows:

• Place the fish in a saucepan. It needs to be boiled for 15-20 minutes in salted water. You can do this in a slow cooker.
• Cool a piece of fish, then pass it through a meat grinder.
• Add a little milk to the finished puree.
• This mixture should be simmered over low heat for 1-2 minutes.

Fish soufflé

The recipe for this dish is as follows:

• Boil a piece of fish (100 g) until tender in salted water.
• Grind it using a meat grinder or blender.
• In a separate saucepan, bring milk to a boil with a small amount flour to get a thick sauce. How long to cook it depends on the amount of ingredients. For 25 g of milk, take 6-8 g of flour and cook for 1-2 minutes.
• Add cream sauce, 1/3 egg and 5 g butter to the minced meat. The white should be beaten separately and carefully added to the resulting mixture.
• Place the soufflé in a mold and finish cooking in a slow cooker or oven.

Fish meatballs

Pollock cutlets or meatballs are best steamed in a slow cooker, baked in the oven or boiled in a saucepan. To understand how long to keep a dish on the fire, look at its consistency. The cutlets should be dense and not fall apart. The recipe looks like this:

• Skip raw fish through a meat grinder (100 g).
• Add 30 g of white bread soaked in milk. To ensure that the cutlets have a uniform consistency, pass the minced meat and bread through the meat grinder again.
• Add 1/3 egg, salt. Form small cutlets.
• They can be cooked in a slow cooker or steamed in a saucepan for 15-20 minutes. The cutlets are also baked.

Nutritious soup

It is recommended to give soup from this fish to children after 1-2 years of age. It is very nutritious and tasty. Cutlets, the recipe for which you can see above, are added to the soup as meatballs. They are prepared separately and added as a side dish to the first course. The soup itself must be cooked from a piece of fish and vegetables. Recipe:

• Cook fish broth in a slow cooker or regular saucepan. The main ingredients are fish, carrots, onions, potatoes.
• Salt the finished dish, you can add a little parsley and dill.
• Pour the soup into a plate and add a few boiled meatballs.

How to cook pollock

Regardless of which fish recipe you choose, follow these rules:

• soup should not be given to children under 1 year of age;
• if you prepare soup, cutlets or soufflé from whole fish, carefully remove all bones;
• defrost this product in the refrigerator;
• Do not cook fish soup on the bones. To do this, use exclusively pieces of meat.

Video: Pollock fish in a slow cooker