Fish hodgepodge is one of the easiest first courses to prepare. You can cook it from any fish. In addition, this dish is not only simple and tasty, but also very healthy and nutritious.
For a nourishing and rich hodgepodge, large non-baked fish are well suited: salmon, sturgeon, stellate sturgeon, sterlet, pike perch, beluga, trout, perch. You can also use more than one type of fish, but several. In addition, fish can be used not only fresh, but also smoked or salted.
When buying fresh fish, you need to pay attention to its smell. Fresh fish have a clean, mild odor and red gills if blood is not released. The fish's eyes should be clean and light. If fresh fish is dipped in a bowl of water, then it will go to the bottom.
When choosing smoked or salted fish, you should also pay attention to the color. Smoked or salted salmon, trout or pink salmon should not be too bright.
If the color of the fish is bright and rich, this indicates that the product has been tinted. This fish will leave a colored mark on a white paper towel or napkin.
Smoked fish should not have a pungent odor. If this smell is present, then this indicates the use of liquid smoke when smoking. A well-prepared product has a slight smell of wood smoke.
It is better to cook saltwort from sea fish, because there are too many small bones in the river. If the hodgepodge is prepared from several types of fish, then you can combine white and red fish.
To prepare a hearty hodgepodge you will need: fresh and smoked fish (500 g), potatoes (3 pcs.), Onions (1 onion), cucumber pickle (1/2 cup) or pickled cucumbers (2 pcs.), Pickled or salted mushrooms (1/2 cup), carrots (1/2), vegetable oil (1 tablespoon), tomato paste (1 tablespoon), olives (5-6 pcs.), Olives (5-6 pcs.), bay leaves (1-2 pcs.).
The first step is to cook the fish broth. To do this, take the head, cartilage, fins, tail of the fish and boil it in boiling slightly salted water. You need very little salt, because brine or pickled cucumbers, pickled or pickled mushrooms will also be added to the soup - these are the ingredients that will give the dish a rich, salty taste. The broth is cooked for about an hour and a half.
Instead of table salt, you can use sea salt, which increases the nutritional properties of the dish and makes it beneficial for people suffering from cardiovascular diseases and diabetes.
While the broth is preparing, you can cook the frying. To do this, fry the chopped onions and carrots in vegetable oil, add tomato paste to them and add cucumber pickle. You should not add a lot of tomato paste to the fish hodgepodge, because this will overpower the aroma of the fish.
Instead of brine, pickles can be added to the hodgepodge. This will make the soup less spicy. Only cucumbers will need to be peeled and simmered in broth.
After the broth has cooked, you need to remove the bones from it and add the potatoes. When the potatoes are almost ready, you need to add fresh fish fillets to it. As soon as the fish is cooked, add frying. Immediately after frying, pickled or salted mushrooms are put into the soup - these can be champignons, chanterelles, boletus, etc.
Then the fillet of smoked fish, olives, olives and bay leaves are added to the hodgepodge and boiled for another ten minutes. The cooked dish should be allowed to brew for twenty minutes and then served.
