The primordially Russian fish hodgepodge has always been prepared from several types of fish. Usually one species is more fatty, while others are lean. But lemons, capers and olives appeared in our hodgepodge almost in the nineteenth century. A little later, they began to put tomatoes. But that, as they say, is a completely different story.
It is necessary
- - 500 g sea bass
- - 1 river perch
- - 500 g lightly salted salmon
- - 2 onions
- - 2 tbsp. l. vegetable oil
- - 3 pickles
- - a glass of cucumber pickle
- - 3 bay leaves
- - 1 lemon
- - 1 can of olives
- - capers 150 g
- - salt pepper
Instructions
Step 1
Cut the fish with a sharp knife: cut off the tails and heads, remove the bones. Heads, bones and tails are poured into three liters of water in a deep saucepan.
Step 2
The water is boiled and the broth is cooked. The finished broth is filtered and poured into another pan. Bring it to a boil again.
Step 3
The cucumber pickle in a saucepan is brought to a boil, then filtered and poured into the broth. Pickled cucumbers must be finely chopped, after peeling them.
Step 4
Fry two chopped onion heads in a pan until soft. Season with pepper, salt, add them to the broth. Send chopped cucumbers there.
Step 5
Cut the fish pieces removed from the bones into small cubes. Cut the salmon into cubes of the same size, after removing all the bones from it.
Step 6
Throw the fish and salmon into the boiling broth. Cook for about 40 minutes over medium heat, not allowing the hodgepodge to simmer.
Step 7
Pickled capers and olives are added to the soup along with the brine. Stir the soup gently, boil for another minute and remove from heat. Lemon is cut into round thin slices.
Step 8
Decorate each portion of fish saltwort poured into deep bowls with lemon. Serve immediately.
