A well-made fish soup can be delicious, and it's also a good replacement to chicken and meat soups for pescatarians.
To make great soup, you need to know some tips, and you also need to know about some popular mistakes to avoid them.
Let's improve your cooking skills a bit by getting rid of mistakes.
Using fish of poor quality
Opt for firm, mild-tasting fish varieties that hold up well in soups, such as cod, haddock, halibut, or snapper.
Overcooking the fish
Fish can easily become overcooked and turn rubbery or dry, resulting in an unpleasant texture.
To prevent this, add the fish towards the end of the cooking process and simmer gently until it is just cooked through.
Ignoring the bones and fish trimmings
Fish bones and trimmings contain lots of flavor, and incorporating them into the soup can enhance the overall taste.
Consider making a fish stock or using fish bones and trimmings to create a flavorful base for your soup.
Overloading with strong or conflicting flavors
Avoid using excessive amounts of strong spices or herbs that can mask the natural taste of the fish.
Incorrect timing for adding ingredients
Vegetables and potatoes generally take longer to cook, so it's best to add them earlier in the cooking process.
Fish, on the other hand, cooks relatively quickly and should be added towards the end to prevent overcooking.
Not skimming off impurities
Skim off any scum or foam that accumulates on the top of the soup using a spoon or ladle.
