Fish soup is a tasty and satisfying first course that is easy and quick to prepare. You can even use canned food for such a meal. The canned fish option is so easy that a student in a dorm can handle it.

Ingredients: can of saury in oil, 2 potatoes, carrots, 2 liters of purified water, onion, fine salt, a couple of bay leaves.

Canned fish soup is an easily digestible and low-fat dish.

1. Potato cubes are poured with boiling water and sent to boil.
2. The remaining vegetables are chopped and fried until lightly browned.
3. When the potatoes have boiled for 8-9 minutes, you can shift the frying to it.
4. After another 15-17 minutes, canned fish are laid. First, you need to get rid of the seeds and knead with a fork. The butter from the jar is also poured into the soup - it will make the dish especially aromatic.
5. It remains to add salt and laurel leaves.

After 5-6 minutes of simmering, the canned fish soup will be completely ready.

Rich ear from the head and tail of a trout

Ingredients: trout head and tail, 1-2 potatoes, onions, coarse salt, carrots, half a bunch of green onions, soup spice mixture.

1. The fish head is thoroughly washed, the gills are cut off from it. If you leave them, the finished meal can taste bitter. The tail is prepared in the same way. Parts of the fish carcass are filled with water. A whole onion is immediately laid out to them, salt and spices are added.
2. The fish is boiled for 15-17 minutes. Further, its pieces are removed from the water, meat is removed from them. The remaining pieces are thrown away with the bow.
3. Carrots and potatoes cut into small pieces are added to the broth.
4. Soup is cooked from the head and tail of the trout until the vegetables are softened.

Sprinkle with chopped onions before serving.

Delicate fish soup with cream

Ingredients: a kilo of fresh salmon fillet, salt, 6 glasses of water, a kilo of potatoes, 2 carrots, 2 leeks, 2 tbsp. heavy cream, 3 tbsp. tablespoons of butter, aromatic herbs.

1. All vegetables are washed and cut into small pieces. Leeks - in rings, potatoes - in bars, carrots - in thin circles.
2. The fish fillets are washed and cut into medium cubes.
3. In a roaster in melted butter, the onion is first fried until transparent and golden. Then the rest of the vegetables are added to it, water is immediately poured out, salt and seasonings are poured out.
4. The mass is cooked until the vegetables are soft.
5. Then the salmon pieces are added and the boil continues for another 10-12 minutes.
6. It remains to pour in heavy cream and cook for another 3-4 minutes. You can add salt to taste.

Ready-made fish soup with cream is garnished with chopped dill.

Red fish

Ingredients: 5 potatoes, 370 g of chum salmon, 2 onions, carrots, a large egg, a small piece of butter, bay leaf, salt.

1. The fish is cleaned of scales, filled with water and sent to cook in a whole piece. Potatoes, cut into medium cubes, are immediately added to it.
2. Vegetables are randomly chopped and sautéed in butter. You can add any spices to your taste. When the ingredients are fried, they are poured 3-4 tbsp. spoons of fish broth and stew for 6-7 minutes.
3. The finished fish (after 20-25 minutes) is removed from the pan, cut into small pieces and returned to the broth. The bones are disposed of.
4. Fried vegetables are transferred to the newly boiled broth, salt and a leaf of lavrushka are added.
5. After 3-4 minutes of cooking, a raw egg is driven into the soup and stirred vigorously with a spoon until white-yellow threads appear.

The finished dish is removed from the heat, covered with a lid and left to infuse for half an hour.

In a multicooker

Ingredients: half a kilo of any fish, 1 pc. onions and carrots, 3-4 potatoes, 2 large spoons of white rice, salt, a bunch of dill, 3-4 allspice peas.

1. The fish gets rid of bones, skin and all that is superfluous, cut into large pieces and sent to boil in salted boiling water (1.5-2 liters) in a bowl of a "smart saucepan" in a program designed for stewing.
2. After 5-6 minutes, all peeled and chopped vegetables, as well as cereals, are added to the container.
3. A couple of minutes before the signal of the device, the dish is salted, chopped herbs and pepper are poured into it.

The finished treat is served with homemade sour cream.

From cod

Ingredients: 420 g of cod, 2 pcs. carrots, large onion, a pound of potatoes, 2 large spoons of sifted flour, 60 g butter, table salt, any suitable spices.

1. The fish is thoroughly washed, cleaned of entrails, fins, scales. Then it is once again rinsed with water, cut into large pieces, filled with 2 liters of water and sent to boil.
2. The finished fish is removed from the pan, cut into pieces. The broth is filtered and the chopped cod fillet is returned to it.
3. Spices and salt are added to the container.
4. After re-boiling, you can pour potato bars, carrot cubes.
5. At this time, the onion is crushed and fried in a mixture of butter and vegetable oil. When the pieces of vegetable are golden, they are covered with flour and cook for a couple of minutes with frequent stirring.
6. After adding the fry to the soup, it cooks for another 7-8 minutes.

When serving, the finished dish is sprinkled with fresh herbs.

Hearty fish soup with millet

Ingredients: 620 g fish, 5-6 small potatoes, 60 g millet, 2 medium onions, large carrots, pepper, fine salt.

1. The fish is poured with cold water and cooked over low heat for a little less than half an hour. If heads are used, then the gills are necessarily cut off from them.
2. Chopped vegetables (except potatoes) are fried until golden brown in any fat.
3. The potatoes are cut into strips, the groats are sorted out and washed, after which they are soaked in ice water for several minutes.
4. When the fish is ready, the prepared ingredients from the third step are put into the pan. The dish is cooked for another 17-20 minutes.
5. Pepper and salt are poured into the pan.

Boiling the soup continues for another 5-6 minutes. It is advisable not to stir it at this time.

Ear on the fire in Old Russian

Ingredients: 320 g of perch, 620 g of pike perch, large carrot, onion, a bunch of various fresh herbs, table salt, spices to taste.

1. First, small fish is cooked in a pot on a fire for a broth. You don't have to clean it - just rinse and gut it. When the fish is sufficiently boiled, it is removed from the broth. You can eat it with a side dish.
2. The broth is strained and returned to the pot. Peeled and gutted pike perch is sent to it. It is cooked for 40-45 minutes.
3. The fish is removed from the broth again. Fillet pieces are removed from it and placed back.
4. Circles of peeled carrots, a whole onion, chopped greens, sprinkled with salt and spices are laid out in the liquid.
5. If the broth has boiled away strongly, add a little boiled water.
6. The fish soup is cooked for another half hour with minimal boiling.

The soup should be infused under the lid for 15-17 minutes, after which you can take a sample from it.

Salmon fish soup - step by step

Ingredients: 330 g salmon, 1/3 leek stalk, medium carrots, a handful of cherry tomatoes, 2-3 potatoes, table salt, a mixture of colored ground peppers.

1. Salmon without scales is poured with cold water and brought to a boil. Foam is removed from the surface of the liquid. The fish is cooked for a little less than half an hour. The broth is salted.





1. River fish is gutted and cooked until cooked in 1.5 liters of salted boiling water. Enough 30-35 minutes of cooking. The resulting broth is filtered, leaving only chopped fish fillets in it.
2. Onion cubes, cereals, potato bars and carrots chopped in any convenient way are sent to a saucepan with a soup base.
3. The dish is cooked until the vegetables are softened and the cereals are ready, salted and flavored with pepper.

A fragrant and tasty fish soup can be cooked in a variety of ways: inexpensively and quickly from canned food or exquisitely from salmon fillets, with the addition of various vegetables and cereals, spices, spices and herbs. Choose the best fish first courses for yourself and your family, use traditional ways to cook delicious soups according to recipes from all over the world.

How to make fish soup

You can cook broths from many fish varieties. Before cooking, the main component is thoroughly washed, gills and viscera are removed. Small varieties are cooked whole, and large ones are cut in portions. To improve the palatability, chefs use several fish varieties at once, for example, the combination of burbot and whitefish makes the broth sweet and tender.

What fish is better for making soup

The secret of how to make delicious fish soup lies in the correct main ingredient. First courses cooked from white varieties are highly valued: flounder, cod, pike perch. Popular for recipes and salmon or salmon, trout. You can achieve excellent taste when cooking any freshwater or marine species, except for bream, roach, carp and roach, they make the broth bitter.

Ingredients for fish soup

If the ukha is prepared from a limited set of products, then fish soup can be supplemented with several types of vegetables, cereals, and spices. There are recipes that include flour and wine. Potatoes and rice are the ingredients that go best with fish broth.Of the spices, lavrushka, ginger root, rosemary sprigs, peppercorns are often used.

Canned fish soup

• Time: 30 min.
• Servings Per Container: 8 Persons.
• Calorie content: 53 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

If you don't know how to make a quick and tasty lunch, consider the recipe for the first course of canned fish, such as canned pink salmon or sardines. It will take no more than half an hour for a plate with a rich first course to be on the table. It will be easy for a novice chef to understand how to cook canned fish soup if you take the instructions with the photo. It is also prepared with canned saury.

Ingredients:

• saury in oil - 1 b.;
• potatoes - 5 pcs.;
• onions, carrots - 1 pc.;
• smoked bacon - 30 g;
• paprika, salt - to taste;
• peppercorns, bay leaves - 2-3 pcs.

Cooking method:

1. Peel potatoes and carrots, cut into cubes and circles.
2. Place the potato cubes and carrot slices in a pot of boiling water.
3. Drain the saury oil and place the fish in a saucepan. Add spices.
4. Lard, chopped into small pieces, lightly fry in a pan.
5. Send the chopped onion to bacon, fry, put in a saucepan.
6. Serve canned fish soup with sour cream.

Fresh fish

• Time: 50 min.
• Servings Per Container: 8 Persons.
• Calorie content: 55 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Finnish.
• Difficulty: Medium.

The traditional recipe for fish soup from Lapland, Lohikeitto, uses red fish. Fresh chum salmon, salmon, pink salmon are suitable. Such a dish is a wonderful warming and satisfying food, a portion of which will keep you warm even in the coldest weather. You need to cook soup from fresh fish, following the instructions, use the recipe with the photo to get an unforgettable treat.

Ingredients:

• onion - 1 pc.;
• carrots - 2 pcs.;
• potatoes - 6 pcs.;
• water - 2 l;
• red fish - 600 g;
• lemon - ½ pc.;
• cream - 200 g;
• butter - 30 g;
• bay leaf, horseradish, herbs - to taste.

Cooking method:

1. Sauté chopped onions and grated carrots in a saucepan with butter.
2. Pour in chopped potatoes, pour boiling water over.
3. Cook vegetables over low heat until tender.
4. Peel pink salmon or trout, cut into slices, pour over with lemon juice.
5. Place the slices in the vegetable broth when the potatoes are done.
6. Pour in 200 g heavy cream, add spices and cook for 10 minutes.
7. When serving Finnish soup, sprinkle with dill.

Frozen fish

• Time: 50 min.
• Servings Per Container: 8 Persons.
• Calorie content: 45 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

If you are pretty tired of the classic pickle with barley from Russian cuisine, try its unusual version - fish. Fish soup can be cooked from frozen foods, preferably marine varieties. Sea bass, mackerel are suitable, you can take the bellies, backs or salmon fillets. Fish broths are assimilated better than mushroom filling soups and meat broths.

Ingredients:

• fish - 0.5 kg;
• water - 3 l;
• pearl barley (boiled until half cooked) - 250 g;
• potato tubers - 5 pcs.;
• onion - 1 pc.;
• pickled cucumbers - 3 pcs.;
• tomato paste (you can take tomato puree) - 1 tbsp. l .;
• spices to taste;
• vegetable oil - for frying.

Cooking method:

1. Pour thawed fish with water and put on fire, bring to a boil, add salt and pepper.
2. Peel and chop vegetables.
3. Remove the fish, put potatoes and boneless fish slices into the finished broth.
4. Fry onions, carrots, add cucumbers, pour over tomato sauce.
5. Put the sautéed barley into the soup, when the potatoes are boiled, add herbs and spices.

From sea fish

• Time: 30 minutes;
• Servings Per Container: 5 Persons.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

First courses are not always cooked from fillet pieces; sometimes they are prepared with minced fish from marine fish varieties. The main difficulty is to make sure that the tender meatballs do not boil over. The cooks have their own secrets, in the presented recipe the trick is to use bread crumbs, which "stick together" the chopped fillets in rice soup.

Ingredients:

• minced sea fish - 300 g;
• rice - 1/3 tbsp.;
• egg - 1 pc .;
• garlic - 2 teeth;
• parsley, green onions - 1 bunch each;
• potatoes - 3-4 pcs.;
• onions - 2 pcs.;
• carrots - 1 pc.;
• breadcrumbs - 1 handful;
• salt, ground pepper - to taste.

Cooking method:

1. Boil the rice until half cooked.
2. Finely chop the onion, garlic and herbs. Mix the listed ingredients with the minced meat and egg.
3. Season with salt and pepper base for meatballs, form into balls, roll in breadcrumbs.
4. Chop up potatoes, onions and carrots.
5. Put potatoes, onions, carrots, meatballs in boiling water.
6. After the fish meatballs are ready, add the parsley to the soup.

White fish

• Time: 40 min.
• Servings Per Container: 10 Persons.
• Calorie content: 37 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Mediterranean.
• Difficulty: easy.

Fish soup with a lot of vegetables according to the classic Mediterranean recipe is tasty even for cooks who only know the basics of art. You don't need a recipe with a photo - everything is extremely simple. The dish is used for dietary nutrition due to its low calorie content. The finished soup is laid out on plates, sour cream and fresh herbs are added.

Ingredients:

• water - 3 l;
• white fish - 1 kg;
• fresh tomatoes, onions - 3 pcs.;
• parsley - 1 bunch;
• garlic - 6 teeth.;
• paprika - 1 tbsp. l .;
• olive oil - 50 g;
• spices, salt - to taste.

Cooking method:

1. Put 1 onion, bay leaves in a saucepan with water. Bring to a boil.
2. Rinse the fillet, cut into large pieces, put them in water, add the chopped greens and 3 minced garlic cloves.
3. Chop the remaining onion, fry in a pan. After 5 min. add chopped garlic.
4. Chop the peeled tomatoes, add to the roast, keep on the burner for another 5 minutes.
5. Put the frying in a saucepan, cook over low heat for 20 minutes, sprinkle with fresh parsley.

Red fish

• Time: 50 minutes;
• Servings Per Container: 4 Persons.
• Calorie content: 49 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Finnish.
• Difficulty: easy.

The classic Finnish puree soup is made from red fish. If your family has already tried famous fish soup recipes, try to surprise them with an unusual first course. Fish broth soup turns out to be delicious, so it is quite suitable for a festive dinner. Sea trout or pink salmon is the best choice for a pleasant texture and great taste.

Ingredients:

• salmon - 0.5 kg;
• onions, carrots - 1 pc.;
• cream - 1 tbsp.;
• potatoes - 2 pcs.;
• leeks - 20 cm;
• butter - 1 tsp;
• salt, pepper, bay leaf - to taste.

Cooking method:

1. Separate the fillets from the bones. Cook the broth with the onion from the bones, cut the fillet into pieces.
2. Chopped potatoes, boil leeks in broth, add fillets, spices.
3. Add cream and a spoonful of butter 5 minutes until tender.
4. Beat with a blender until smooth.

Head fish soup

• Time: 1 hour.
• Servings Per Container: 6 Persons.
• Calorie content: 48 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

Not all fish are suitable for fish soup from the head. A small sprat is not a suitable ingredient for a rich dish. Here, larger fish, for example, pike or salmon, are more appropriate. If you are making broth from frozen food, thaw it at room temperature and then submerge it in water for 30 minutes to get rid of any remaining blood.

Ingredients:

• salmon head - 1 pc .;
• carrots, onions - 2 pcs.;
• potatoes - 3 pcs.;
• greens - a bunch;
• water - 2 l;
• spices, salt - to taste.

Cooking method:

1. Remove gills and eyes, place head, whole onion and carrots in boiling water.
2. Chop the remaining vegetables.
3. Remove the boiled head and vegetables from the pan. Remove the edible portions, return them to the broth along with the chopped raw vegetables, and add the spices.
4. Cook until tender, sprinkle with herbs.

Video

Fish soups - no less popular category of first courses than meat soups. Delicious and aromatic, they have long been an integral part of home cooking. Moreover, the preparation of soups based on fresh fish is typical not only for the Slavic peoples. They are brewed, perhaps, in almost all countries. However, this is not surprising at all. Fish is a nutritious product rich in vitamins and minerals. In addition, this product has a mass of extractive (soluble) useful substances, which, when cooked, turn into broth. Thus, fish soups are as healthy as the fish itself.

Fish is a valuable source of protein, which, among other things, is assimilated many times faster than animal protein.

Fish soups are prepared from fresh, chilled, frozen and even salted fish. In addition, only heads or other food waste, such as skin, bones, fins, and tail, can be used to prepare such first courses.

The best soups are made with fresh and chilled fish. It remains more juicy, has a more pronounced taste and aroma. However, delicious fish soup will only work if the main ingredient for making it is really fresh. The fish should be chosen based on visual signs:

• uniform and natural color;
• there is little mucus on the surface of the carcass, it is transparent and odorless;
• the consistency of the meat is dense;
• the gills are bright red;
• the eyes are bulging and transparent.

In addition, fresh fish should not have an unnatural pungent odor.

Numerous recipes for fish soups suggest using almost any fish. It is believed that the most nourishing first courses are obtained from "fish fines", moreover, it does not matter whether it is sea or river. You should not choose the fish that crumbles strongly during cooking, as well as the one that has a natural specific taste and smell. Of course, it will work out to cook soup from such a fish, but you will have to regulate its aroma and taste by adding a large amount of spices and herbs or even brine.

Cutting your chosen fish correctly is another secret to making delicious homemade soups. Scaly fish are cleaned of scales. For this, either an ordinary knife or a special grater is used. If the scales are especially hard and difficult to clean, the fish must first be scalded in boiling water. To do this, the carcass should be immersed in very hot water for a period of fifteen to thirty seconds. Too thick skin is removed from some fish. The fins must also be removed.

The next step is gutting the fish. For this procedure, an incision is made along the abdomen from head to tail. The fish is opened and the entrails are carefully removed from it. It is very important not to crush the gallbladder, otherwise the meat will taste bitter. If the above trouble still happened, all the recipes recommend rinsing the fish immediately and rubbing a large amount of salt into the places where the bile got into. Then these pieces of fish will need to be cut out.

After gutting, the gills are cut out. If you leave them, then the cooked fish broth will eventually taste very bitter. The head can be cut off or left.

After cleaning and gutting, fresh fish should be rinsed in running water. However, this process should not be delayed, otherwise the fish will lose its organoleptic qualities and many useful substances.

You can cook the fish for soup whole, as well as by cutting it into portions. In addition, you can simply use food waste after cutting the fish - head (without gills), skin, bones, fins, tail. From them, the broth will turn out to be no less rich and tasty, and besides, no less useful. The amount of such food waste per three to four liter saucepan should be at least one kilogram.

If you have to use frozen or salted fish for making soup, it must be prepared in advance. In the first case, the product should be thawed. To do this, the fish is placed either in a pot of water at room temperature, or left to thaw in the air. No other methods of defrosting are suitable, as they can disrupt the fiber structure of the meat, and in addition, they significantly reduce the nutritional value of the fish. As for salted fish, you must first soak it. For this, the salty product is poured with cold water at the rate of two liters of liquid per kilogram of meat. First, the fish is soaked for an hour, then gutted. After that, they are soaked for about 6-10 hours, changing the water 3-4 times. The procedure time depends on the salinity of the fish.

In order for the fish soup to turn out transparent, as well as fragrant and really tasty, it is recommended to cook it without a lid. The bubbling should not be too vigorous, and therefore the cooking process should take place over low heat.

These are, perhaps, all the main secrets in preparing fish soups from fresh, frozen, salted fish, as well as from fish waste (heads and other parts). All the other subtleties of creating one or another first dish, you will find in step-by-step recipes with photos that are present in this section of the site.

How to make a delicious canned first course?

It is much easier to prepare a delicious canned fish soup than from fresh, frozen or salted fish, because, in fact, the above product is already ready. You just need to choose the fish that is preserved in its own juice or with the addition of vegetable oil. Fish in tomato sauce is not suitable for this type of dish.

You need to add canned fish to the soup only at the moment when all its other components are boiled down. Otherwise, you run the risk of overcooking the fish, turning it into an unsightly porridge.

In general, homemade canned fish soups can be called instant soups. This is a real lifesaver when you need to cook a tasty and at the same time hearty dish in a short time.

All other recommendations regarding the preparation of simple canned fish soups can be found in the recipes with step by step photos given in this section of the site.

Summing up ...

Summarizing all of the above, it should be noted that in addition to using secrets and tricks in the preparation of this or that fish soup, it is necessary to cook with soul. Only in this case, your first dish will turn out to be really tasty and will receive a worthy assessment of the household as the best!

In this section of the site you will find a lot of recipes for making fish soups. Choose the one you like, stock up on the ingredients you need and go to cook. The recommendations of the selected recipe and its step-by-step photos will help you with the cooking process.

How to make fish soup?Not so difficult as it seems to inexperienced housewives who solve this problem by cooking fish soup from a can (from canned fish). Of course, this simplifies the process and shortens the cooking time, and this should sometimes be used. But do not neglect the tasty and healthy fresh fish broth.

The procedure for placing ingredients in fish soup can be described in the recipe, or it can be omitted. You can, of course, find in special tables the cooking time for all the components of the soup, but who wants to do this. Therefore, we give below the basic procedure for laying food when cooking fresh fish soup. Try making your own version of fish soup.

Fish soup, the main stages of preparation:

For 1 kg of fish you will need 2.5 liters of water, 1 onion, 1 medium carrot, bay leaf, pepper and salt. Fish broths and soups can be made from any fish. Small fish (for example, pike perch, bream, perch) must be cleaned of scales, cut the abdomen and remove the entrails, cut off the head. Rinse the fish and cut into portions.

1. Pour water, salt well, let the water boil, add chopped onions; potatoes, cut into wedges, bars or cubes; carrots - straws.

2. 15 minutes after boiling, add fish, cut into equal pieces (no more than 10x4 cm), cook for 10-12 minutes. At the end of cooking, add bay leaf, pepper, herbs (parsley, tarragon, dill).

3. Optionally, you can add one of the following ingredients:

a) pickles, cucumber pickle or lemon and boil for another 1-3 minutes;

b) half a glass of tomato juice or 2-3 tablespoons of tomato paste, keep on low heat, do not bring to a boil;

c) rice (3 liters 2-3 tablespoons), add together with vegetables;

d) some celery.

Pieces of fish can be removed and used for a second. When cooking soups from such fish species as sturgeon, stellate sturgeon or beluga, you need to carefully clean off bone growths from the skin - "bugs" (sides and back of the fish). To do this, a piece of fish should be immersed in hot water for 2-3 minutes, removed and immediately removed with a knife, the bone plates, the skin should remain smooth. Rinse the fish, cover with cold water, add roots, salt and cook at low boil for 20-30 minutes. Fish can be used as a second, broth - for making soup.

Fish soup based on whole fish broth:

Small fish, for example, sea carp, sea bass, sea cock, umbrina, after removing the entrails, can be cooked whole.

1. Dip the cleaned fish into cold water, bring to a boil, carefully removing the scale. When the fish boils, salt, add spices and cook for 30-40 minutes over low heat. At the end of cooking, remove the fish and strain the broth.

2. Cook the soup on the basis of the broth (see above). At the end of cooking vegetables, you can add pieces of boiled fish.

In addition, the ear is perfect for those who want to lose weight, as it usually has a fairly low calorie content. The only exceptions are creamy soups. The recipes for fish soups are so varied that everyone will find something to suit their taste. In addition to traditional onions, potatoes, herbs and carrots, cream, cheese, shrimp, oatmeal, celery, tomatoes and more are added. Of course, it is not complete without aromatic spices and aromatic herbs.

The five most commonly used ingredients in recipes are:

Such food can be cooked on the stove, in a slow cooker, and over a fire. There is nothing tastier and healthier than a traditional fish soup cooked in nature. Cooking this dish is not difficult. You can cope with such work without having serious culinary skills, but it is important to adhere to the recipe, especially if this type of dish is being prepared for the first time. It is important to maintain the indicated proportions, as well as maintain the correct time and temperature, so that the fish and vegetable pieces do not boil over, but remain soft enough.