Appetizing, satisfying, tasty and original. And also this dish perfectly helps to recover after stormy holidays and a banquet.
Any red fish can be used - from salmon to chum salmon and pink salmon. Canned salmon or pink salmon are also fine.
Ingredients:
- fresh or canned red fish (a soup set of heads and tail is possible)
- onion
- carrot
- olives or pitted olives
- lemon
- tomato or tomato paste
- vegetable oil
- 2 pickled cucumbers
- Bay leaf
- black peppercorns
- greenery
- salt
How to cook:
1. Prepare broth. To do this, boil a red fish soup set in 3.5 liters, removing the foam.
2. After 20 minutes, put the peeled carrots and onion into the broth. Reduce heat and cook for another 30 minutes.
3. Remove all contents from the broth, strain the broth itself. Disassemble the fish into edible and remove the skin and bones.
Important! If a dish is cooked from canned fish, then first you need to prepare a broth from carrots and onions, then remove the roots, strain the broth and then follow the recipe.
4. Cut another onion into thin half rings and sauté in vegetable oil until transparent.
5. Add peeled and finely diced tomatoes or tomato paste, and grated pickled cucumbers to the onion. Darken everything, stirring occasionally, for 5 minutes over medium heat.
6. It's time to fish. Gently cut the boiled fish or from a tin can into pieces.
7. Put sautéed vegetables in boiling broth, bring to a boil. Then the fish turn. You don't need to cook everything for a long time! Just let it boil and that's it, salt and pepper to taste, and also don't forget about the bay leaf.
8. At the very end, olives or olives are added to the hodgepodge. Remove the pan from the stove, leave for 5 minutes and serve.
Be sure to put a slice of lemon and some fresh herbs in each plate.
Bon Appetit!
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