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Fish hodgepodge with salmon

0
441
Kitchen Russian
Calorie content 43 kcal
Portions 4 port.
Cooking time 60 minutes
Proteins * 3.4 gr.
Fats * 2.5 gr.
Carbohydrates* 4.4 gr.
* per 100 gr. product
Fish hodgepodge with salmon
Content

Many people know that salmon hodgepodge has a special aroma, taste and richness and is a wonderful dish both in the cold season and after a festive feast. Not everyone can afford to cook this soup from whole fish, so you are encouraged to cook a hodgepodge of salmon ridge, tail and head and add two steaks. Cooking a hodgepodge with pickles and capers instead of olives, which will give the hodgepodge a pleasant spicy-mustard taste.

Ingredients

Cooking process

step 1 out of 9
Rinse the head, tail and spine of the salmon, put in a saucepan for boiling soup, cover with cold water and set to cook. When the broth boils, remove all the foam from the surface, put laurel leaves and black peppercorns on it and cook the fish for 15 minutes.
step 2 out of 9
Then remove the fish from the broth and separate the meat from the bones with a fork.
step 3 out of 9
Strain the broth onto a sieve or cheesecloth and pour back into the same saucepan.
step 4 out of 9
Peel the carrots and onions and chop them in any way you want. Heat vegetable oil in a skillet and fry these vegetables in it until golden brown. Then transfer the chopped and peeled canned tomatoes to the pan (you can replace them with tomato paste), stir and fry for a couple more minutes so that the liquid from the pan evaporates.
step 5 out of 9
In the re-boiled fish broth, transfer the potatoes, cut into small cubes, and cook until tender.
step 6 out of 9
Put the salmon steaks, cut into small pieces, with the potatoes boiled in broth, transfer the frying and the pickled cucumbers cut into cubes. Cook the hodgepodge for another 5 minutes, which will be enough for the salmon to cook.
step 7 out of 9
By the end of cooking, put the capers in the hodgepodge and turn off the heat.
step 8 out of 9
Fish hodgepodge with salmon is ready. Let it brew for 20 minutes under a closed lid.
step 9 out of 9
Then pour the hodgepodge into portioned plates, put in each a slice of lemon and a little chopped any greens and the dish can be served for dinner.
Bon Appetit!

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