Solyanka is a very common and delicious dish. But few people know that it can be cooked from fish. Any fish is suitable for its preparation, but if you mix several different types, the dish will turn out to be even more delicious and satisfying.
Ingredients:
- Potatoes - 2 pcs;
- Fish - 250 g;
- Bay leaf;
- Salt;
- Bulgarian pepper - 1 pc;
- Red pepper - 1 tsp;
- Pickled or pickled cucumbers - 2 pcs.;
- Chopped ginger root
- Olives - 11 pcs;
- Onion;
- Fresh tomato;
- Vegetable oil;
- Tomato paste - 20 g;
- Black pepper - 2 peas
- Lemon - 1 pc.
Preparation:
- The first step is to prepare a broth based on fish bones and head. During the cooking process, which lasts about an hour and a half, add the peeled onion with black pepper. We keep the heat on low; you do not need to cover the pan with a lid.
- As the foam forms, it must be removed. Be sure to filter the finished broth, then boil the fish fillet in it until half cooked. When finished, take out and transfer the fish to a bowl.
- We peel a couple of potatoes (if desired, they can not be added).
- Wash the Bulgarian pepper and remove the core - chop it into small cubes and send it to the broth.
- Clean, chop and lightly fry the second onion in sunflower oil. Add finely chopped ginger and hot pepper, followed by a chopped tomato (remove the seeds beforehand).
- While the vegetables are browning, squeeze the juice from half of the citrus. We also move it, along with a tablespoon of tomato paste, into the pan. Stir everything well and add 100-200 g of brine (the marinade will not work). We continue to stew.
- Chop cucumbers and olives into small slices. When the potatoes in the broth are almost ready, add them to the saucepan, accompanied by a bay leaf and pieces of boiled fish fillet.
- Add the dressing and salt to taste, cook for another five minutes.
When serving, a fragrant fish hodgepodge can be garnished with a slice of lemon or parsley.
