Canned fish may be considered by some to be a junk food, especially if the supermarkets and stores are full of fresh produce, meat, chicken and fish.
Back in the late 80s – early 90s in the Soviet Union regular people didn’t have an opportunity to purchase desired ingredients for their meals. It was difficult to buy good canned fish, and if someone was able to purchase it they tried to feed the whole family by using a single can.
Almost all homemade meals then were born “out of nothing”. Canned fish soup is one of these recipes. Nonetheless, it’s very tasty and full of flavour.
You can make soup from any canned fish (in oil, in tomato sauce, in brine), except smoked canned fish. My favourite soup was made with canned saury.
- 6 to 8 cup water
- Saury blanched in oil, 1 can
- 3 -4 medium potatoes, peeled and cut
- 3 tbsp rice or barley or any other grain (I used oatmeal)
- 1 small onion,finely chopped
- 1 medium carrot, grated
- Salt and pepper to taste
- Bring water to a boil and add all ingredients.
- Reduce heat to simmer, stirring occasionally, until vegetables and grains are cooked – 25 -30 min if using rice; 40 min if using barley.
- I felt it needed some colour and added some chopped kale (about 1/2 cup).