How to Make a Thick and Creamy White Fish Soup

When making fish soup, achieving a thick and creamy white color is a sign of a well - made dish. Here are several key steps to help you reach this goal.

First, the choice and pre - treatment of the fish are crucial. Opt for fresh, fatty fish such as catfish, carp, or perch. These fish have more oil in their flesh, which is essential for creating a white and thick soup. Before cooking, clean the fish thoroughly, removing the scales, gills, and internal organs. Then, make several incisions on both sides of the fish. This not only helps the fish to cook evenly but also allows the flavor and oil to be released more easily during the cooking process. After that, pat the fish dry with a paper towel. Excess moisture on the fish can cause it to stick to the pan and prevent proper browning. Heat some oil in a pan over medium - high heat. When the oil is hot, gently place the fish in the pan. Let it sear for a few minutes until one side turns golden brown, then flip it over and sear the other side. Browning the fish is a vital step as it helps to lock in the flavor and break down the proteins, which will contribute to the milky color of the soup.

Second, the way of cooking the soup matters a great deal. Once the fish is browned, add an appropriate amount of boiling water to the pan. Using boiling water instead of cold water is important because the sudden temperature change helps to break down the fish's tissues and release the fat and proteins into the water, resulting in a white and thick soup. The ratio of water to fish should be around 3:1 or 4:1, depending on how much soup you want to make. Bring the water to a boil, then reduce the heat to medium - low and let it simmer gently. Stir occasionally to ensure that all parts of the fish are cooked evenly. You can also add some ginger slices, scallions, and a little cooking wine to remove any fishy smell. Simmer the soup for at least 30 minutes to an hour. The longer you simmer, the more the fat and proteins will be released, and the thicker and whiter the soup will become.

In conclusion, by carefully selecting and pre - treating the fish, and following the right cooking methods, you can make a fish soup with a beautiful white and thick color. These steps not only enhance the visual appeal of the soup but also contribute to its rich and delicious flavor.