Fish Solyanka

Like most first courses, fish halophyte team is not demanding to the products and prepares definitely fast. For its preparation it is recommended to use only fresh fish, not much smaller and less bony. Otherwise, the name speaks for itself - Solyanka fish - which means that you can experiment with food.

Contrary to all the rules in this recipe there potatoes, without which seemed empty and less tasty dish to us, as well as many other soups.

How to Cook a hodgepodge of fish

Prepare all the necessary products that you might need for cooking fish soup.

Tasty Fish Solyanka is obtained from fresh sturgeon or beluga, which unfortunately is hard to find on the shelves of our stores. That's why, our soup we cook red fish: for that, you need to wash the fish, separate from the bones and put in a saucepan with water. Add a few peas and bay leaves. Boil for 20 minutes, until tender.

Boiled fish cut into moderately small pieces, about one and a half centimeters or may not be long strips.

In a separate pan warm up the oil and fry the diced onion until translucent. Add the tomato paste.

Then we place the potatoes, chopped also large, salt and pour a half cup of boiled water. Blanking lid and cook on a small fire.

Add the sliced pickles thin half-rings, put pre-cooked all the fish.

Fill in the pan strained fish broth. Add various spices to taste, bring to a boil and continue to cook - 30 minutes on low heat. Pan set on a screen and filter the broth ready. Add the seasoning and set to cook for 10 - 15 minutes until cooked fish. Seasoning for fish, it is desirable to take the market weighed, then solyanka will be more flavorful. Salt, pepper, try broth tastes. We turn off the gas and leave to infuse for a few minutes, after about 15 - 20 minutes of our Fish Solyanka is ready.

At the end of cooking turn off the stove, put the chopped olives and give it brew for about 20 minutes or more. Pour into a ceramic pot to retain heat longer and traditionally decorated with lemon wedges.