Everyone has tried his ear at least once in my life, but few people know that this is not just a fish soup, but a rather unusual dish. It can be prepared from almost all types of fish and seafood. Today we will share with you recipes of delicious home, as well as exotic soup in a slow cooker and show how diverse this dish can be.

Ear in a multicooker from catfish

To make a rich and hearty ear in a slow cooker, it is best to use the head and tail of the catfish. Despite the fact that som is a river fish, an ear in a slow cooker from it is very aromatic and without a specific smell.

What ingredients will be needed to make a ear in a multicooker from catfish:

• sOM (head and tail) - 600 g;
• cell - 2 tbsp. l.;
• potatoes - 3 pcs;
• carrots - 1 pc;
• onions - 1 pc;
• fresh greens (parsley, dill, cilantro) - 1 bunch;
• sunflower oil - 2 tbsp. l.;
• a mixture of spices "for fish" - 1 tsp.;
• bay leaf - 2 pcs;
• fragrant pepper pepper;
• salt is to taste.

From this amount of ingredients you will get 2-2.5 liters of soup in a slow cooker.

Method of cooking soup in a slow cooker:

1. Peel the vegetables, wash, finely chop the onion, grate the carrots, cut the potatoes with small cubes.
2. Transfer vegetables into a multicooker bowl.
3. Rinse the millet to clean water, lay out on top of the vegetables.
4. Rinse the catfish thoroughly in running water, scrape the mucus with the tip of the knife. SOM is an unusual fish, because it does not have scales. Instead, the body is covered with a layer of strong protective mucus, from which you need to get rid of. Having washed the catfish, put it in a slow cooker.
5. Add spices, bay leaf, fragrant pepper and salt to taste.
6. Pour the ingredients with water so that it completely covers the fish.
7. Install the slow cooker in the "soup" mode for 60 minutes.
8. After the sound signal, add a couple of tablespoons of sunflower oil to the ear in the multicooker, mix, lower the lid and let the dish brew for about 15 minutes.

Before serving, decorate the ear in a slow cooker with fresh herbs. Separately, a lemon, sliced \u200b\u200bby slices, can be served separately - its sour taste is ideal for any fish dishes.

In fact, according to this recipe, you can cook an ear in a slow cooker of any fish. See the alternative method of preparation in the video instructions below:

Ears in a multicooker in Korolevsky

A luxurious ear in a multicooker in Korolevsky will like even the most sophisticated gourmets. Several types of fish, an abundance of dizzying aromas and an unforgettable saturated taste. If you want your treat to remember for a long time, prepare the guests with a delicious ear in a multicooker in a korolevsky multicooker.

The total mass of fish should be 800 grams. You can choose any varieties, most importantly, do not cook sea and freshwater fish together.

Ingredients for soup in a slow cooker:

• sturgeon - 200 g;
• cod - 200 g;
• zander - 200 g;
• cod - 200 g;
• potatoes - 2 pcs;
• carrots - 1 pc;
• onions - 2 pcs;
• bay leaf - 3 pcs;
• a mixture of spices "for fish" with juniper berries - 2 tsp;
• fragrant peppers;
• pepper black peas;
• water - 2 l;
• palovka - 4 tbsp. l.;
• salt - to taste;
• fresh greens;
• lemon.

Method of preparing royal soup in a slow cooker:

1. Peel and cut the potatoes in large pieces.
2. Peel the carrots and onions, grate the carrots on a coarse grater or cut the beams. Finely chop one onion, the other will be cooked entirely.
3. Rinse and soak the barley and soak in warm water for at least 2 hours. It is better to prepare it in the evening, and in the morning make an ear in a slow cooker.
4. Peel the fish from scales, cut the fillet in small pieces.
5. Pour in a bowl of the multicooker, put potatoes in it, a swollen barley, onions, carrots, bay leaf, pepper, salt. Set the "steam" mode for 10 minutes.
6. After the sound signal, transfer fish with bones into the bowl and cook in the same mode for another 10 minutes.
7. After the specified time, put a fish fillet in a slow cooker and set the time on a timer for 10 minutes.
8. Change the mode for “heating” for 15 minutes, after the signal, remove a whole onion, fish with bones from the bowl.
9. Remove the bones, and transfer the remaining meat back into the slow cooker.
10. Pour the ear in the slow cooker on plates and put a thin slice of lemon in each of them.

Lochketoo - Finnish ear in a slow cooker

A completely unusual dish, which, nevertheless, is also considered an ear. Very popular in Karelia. If you want to try something new and please with a homemade delicious and hearty dish, prepare a Finnish ear in a slow cooker.

Ingredients for the preparation of Finnish soup in a slow cooker:

• salmon (fillet) - 500 g;
• salmon (soup set) - 1 pc;
• potatoes - 8 pcs;
• onions-1 pc;
• onions - 1 pc;
• celery - 1 pc;
• cream 10% - 200 ml;
• bay leaf;
• butter - 60 g;
• water - 3 l;
• flour - 1 tbsp. l.;
• fresh thyme - 2 pcs;
• dill.

Preparation of soup in a slow cooker will take 1 hour 30 minutes.

How to cook an unusual Finnish ear in a slow cooker:

1. Put a soup set, the white part of the onion on the onion, the lacket, celery, lavrushka, spices, thyme, chopped by small cubes of potatoes (5 pieces), pour all the ingredients with water with water.
2. Install the slow cooker in the "Soup" mode for 20 minutes.
3. After the specified time, remove the potatoes, transfer it to a deep bowl and knead it with a press or submersible blender.
4. The resulting rich broth is strain through a metal sieve.
5. Cut the salmon fillet into small pieces, cut the remaining three potatoes with cubes.
6. Pour the filtered broth back into the multicooker bowl, set the "soup" mode and add raw potatoes. After 10 minutes, add fish fillet. Continue cook until the potatoes are ready.
7. While the ear is cooked in a slow cooker, add cream, a tablespoon of flour to the potato puree and mix thoroughly. Put the finished mass in the broth.
8. When the potato cubes become soft, switch the mode to “heating” for 10 minutes, add a piece of butter and lower the lid.
9. Before serving, sprinkle the ear in a slow cooker with dill.

As a result, you will get an unusually aromatic soup-puree. We will reveal you a little secret - do not be afraid to cook too many Finnish soup in a slow cooker or eat it for one sitting, because on the second day it “ripens” and becomes even tastier!

Buyabes - Mediterranean ear in a slow cooker

Mediterranean, or rather, Marseille's ear, also known as Buyabes, will plunge into the reverent delight of enthusiasts of seafood. The tongue does not turn to name this dish of an ordinary ear, because both the view, taste, and aroma make you smile and expect a miracle in anticipation.

What will be needed for the preparation of Mediterranean soup in a slow cooker:

• sea \u200b\u200bscallop - 8 pcs;
• rainbow trout - 1 pc;
• sibas - 1 pc;
• unpeeled mussels - 10 pcs;
• tiger shrimp - 6 pcs;
• celery (root) - 350 g;
• celery (stem) - 3 pcs;
• parsley fresh - 1 bunch;
• carrots - 2 pcs;
• olive oil - 2 tbsp. l.;
• chili pepper - 3 pcs;
• dry white wine - 750 ml;
• sambuca - 50 ml;
• water - 1 l;
• salt, pepper - to taste;
• shafran - 0.5 tsp;
• tomatoes in its own juice - 1 bank (450 g);
• garlic- 6 cloves.

The preparation time of the Mediterranean soup in the slow cooker is approximately 2 hours 30 minutes.

How to cook an exotic ear in a multicooker of seafood:

1. Draw fish, extract all the bones, remove gills. Fish heads are great for the soup, but it is better to remove gills, otherwise they can give the dish a bitter taste. It is better to remove the eyes too. Separate the fillet from the skin (do not throw the skin!).
2. Draw tiger shrimp - separate your head, remove the shell (do not throw your heads and shells!).
3. Pour olive oil into the multicooker bowl.
4. Clean the garlic and cut into thin plates. Transfer to a slow cooker.
5. Parsley a bunch of parsley (leaves and stalks) and also send to a slow cooker.
6. Set the "baking" mode, freeze garlic with herbs. When the garlic begins to be browned, add carrots cut by circles, and celery.
7. Change the mode for "extinguishing" and cook vegetables for 3-4 minutes.
8. Pour white wine and sambuca into the bowl. If there is no sambuca, the anise liqueur is suitable.
9. Bring to a boil and add “cleaning” from seafood - heads, bones, skin, shells. Leave languishing for 2 hours. If the liquid boils too fast, you can add a cup of water. The longer the broth boils, the more steam the ear in the slow cooker will turn out.
10. After the specified time, strain the broth, carrots and celery to transfer to gauze, folded into several layers, and squeeze them well.
11. Pour the broth back into the bowl, add tomatoes in your own juice and knead them with a fork. Wait for the heating of the tomato mass, but do not bring it to a boil.
12. Cut the fish fillet in small pieces, cut the shrimp in half along.
13. Add fillets, scallops, shrimp, mussels and chili pepper to the tomato mass. Lower the lid and cook for 15 minutes.

Ideally, the Mediterranean ear should be allowed to brew for several hours or to serve it the next day, but who can stand before such a temptation?