Fish Soup with Millet and Tomatoes

Fish soup with millet and tomatoes is just the perfect first for the cold season, when it is so important not only to get enough, but also to warm up thoroughly. It includes several varieties of fish, vegetables, including hot chili peppers, and millet for a thick texture. And fish soup with millet and tomatoes is unusually tasty and aromatic, so almost everyone likes it. Remember only that the cereal should be washed very thoroughly, otherwise it will taste bitter. And do not forget to let the fish soup steep well on the hot stove off: it will become even more rich and mouth-watering.

Ingredients

• millet 4 tablespoons
• potatoes 3 pcs.
• onion 1 pc.
• garlic 2 pcs.
• celery 1 pc.
• carrots 1 pc.
• cherry tomatoes 10 pcs.
• chum salmon (fillet) 250 g
• trout heads 2 pcs.
• pike heads 4 pcs.
• muksun heads 2 pcs.
• chili pepper 0.5 pcs.
• bay leaf 1 pc.
• black peppercorns 5 pcs.
• dill 3 pcs.
• parsley 3 pcs.
• lemon 0.3 pcs.

Directions

1. Let's prepare broth for fish soup. First, we cook the heads and ridges of the fish, after having thoroughly cleaned and washed them. Cook over low heat for 30 minutes. Salt a little. Strain the broth through cheesecloth.
2. Finely chop the onion, carrot and celery stalk and cook over low heat for 30-40 minutes. Peel the potatoes and cut them coarsely. put in broth. Cook until half cooked. Rinse the millet until the water becomes clear and add to the soup. We also send cherry tomatoes there. Cook potatoes and millet until cooked.
3. My chum fillet and cut into small cubes (or whatever you like). 10-15 minutes before the soup is ready, add them to the fish soup with millet and tomatoes.
4. My greens, a clove of garlic, clean and finely chop everything. Grind the chili pepper. Cut the lemon into half rings or quarters. 5 minutes before the soup is ready, put it all in the soup. Let it brew for 10 minutes and pour into plates.