Very often, after cutting fish of various varieties, intended for the preparation of snacks, casseroles, sandwiches and other dishes, there are many residues (head, tail, fins, abdomen). Here they are the best raw materials for creating a fish hodgepodge. This dish can include both the simplest and the noblest varieties of fish.
It is necessary
-
- Bouillon:
- 600g fish leftovers;
- 2 onions;
- 1 carrot;
- 1 parsley root;
- Bay leaf;
- pepper and salt to taste
- Solyanka:
- 400g fish fillet;
- 2 onions;
- 2 pickled cucumbers;
- lemon;
- 3 tablespoons of butter;
- 2 tablespoons flour;
- 1 tablespoon tomato paste
- olives;
- pepper and salt to taste
Instructions
Step 1
From the head, abdomen, tail, fins and other parts left over from cutting the fish, cook a strong broth with the addition of salt, bay leaves and a few peas of black pepper.
Step 2
Now prepare the vegetables for the stock dressing. Peel and wash carrots, onions and parsley root thoroughly. Chop coarsely and bake in a dry skillet for 3 minutes. Dip the dressing into the broth and cook for another 10 minutes.
Step 3
Strain the broth through cheesecloth and add the pieces of meat removed from the boiled fish pieces. Throw out unsuitable for human consumption fish leftovers.
Step 4
Cut the fish fillet into small pieces, finely chop the onion, and peel the pickled cucumbers and cut into thin strips.
Step 5
Fry onions in butter until golden brown, sprinkle with flour and keep on fire for another 2-3 minutes, stirring constantly.
Step 6
Pour a quarter cup of the broth prepared earlier into the pan and, stirring constantly, bring the mixture to a thick, homogeneous mass. Add tomato paste, pickled cucumbers cut into thin strips, a small amount of vegetable oil and simmer the mixture for 5 minutes over medium heat.
Step 7
Transfer the sautéed onion, cucumber and tomato paste to a clean saucepan and add the fish fillets and olives. Pour the rest of the broth into the mixture. Cover the pot with a lid and cook the hodgepodge for 15-20 minutes.
Step 8
Add half a lemon, cut into thin slices, to the hodgepodge, close the pan with the lid again and let the dish brew.
Step 9
When serving fish solyanka on the table, decorate each plate with a dish with fresh herbs and a slice of lemon.
