How to cook a hodgepodge of three types of fish. Fish hodgepodge

Seafood is a source of beneficial amino acids, vitamins and minerals. The use of "seafood" allows you to keep the body in good shape, and the low calorie content makes them an indispensable dish for many.

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How to make fish soup?

The nutrients in the meat of marine life have a positive effect on the human body. By eating baked or fried fish in a pan, we lose healthy fatty acids and vitamins due to heat treatment.

Soup, which can be cooked in a multicooker, is a good way to preserve them. How to make a delicious hodgepodge of seafood and vegetables? Very simple! This will require ingredients and some free time, and the multicooker will do everything for you.

The classic version of the dish will be a good start to the day, perfect for lunch and dinner. A light and aromatic soup with a salty aftertaste, it goes well with lemon and olives. Using smoked fillets to cook will transform the taste and aroma of the entire dish. Thanks to the quick preparation, all the healthy ingredients are preserved.

The recipe for the classic fish hodgepodge

To prepare a delicious prefabricated hodgepodge, you can take several varieties of fish. Saltwater fish is suitable for these purposes, since it contains fewer bones and more nutrients. The first dish will be more appetizing if you take for cooking not only fresh (raw) meat, but also a salted or smoked carcass.

What is the best fish for soup? An excellent choice would be salmon, salmon, sturgeon, muksun, sea bass, pink salmon, mackerel, halibut and even eel! We offer to surprise guests invited to a feast or prepare a hearty first course for dinner for your family, using a step-by-step recipe for fish hodgepodge from Julia Vysotskaya.

• 500 g fresh and 250 smoked or salted fish;
• 2 medium-sized onions;
• 100 g pickles;
• 100 g olives;
• 3 tbsp tomato paste;
• vegetable oil;
• lemon;
• herbs and spices.

1. The classic sturgeon hodgepodge will become a hearty dinner dish. For her, you need a pound of fresh sturgeon and a small piece of smoked mackerel.
2. Fillet should be chopped into small pieces.
3. Chop two onions and fry in a skillet until golden brown.
4. Pickled cucumbers are cut into cubes, and olives are cut into half rings.
5. Add tomato paste and chopped cucumbers to the fried onions, add water and let it boil for a few minutes.
6. For the preparation of the soup, you can take both fish and vegetable broth. It will take two to two and a half liters.
7. First, raw fish is boiled in the broth, removing the foam and adding spices, later smoked fish, then the contents of the frying pan.
8. Add bay leaves and spices, as well as finely chopped herbs and olives, and when everything boils and infuses, serve a fragrant dish with a slice of lemon.

How to cook fish hodgepodge at home?

The classic recipe doesn't include potatoes and carrots like other soups. If you want to cook a more hearty and rich soup for lunch, you can safely add chopped potatoes and carrots.

We will tell you how to cook a fragrant fish hodgepodge from salmon and potatoes. To do this, you will also need pickles and tomatoes, which will give the dish a rich spicy taste and specific aroma.

Main ingredients for 6 servings:

• 1 kg of salmon;
• 5 small potatoes;
• 1 carrot;
• 1 large onion;
• 3 pickled cucumbers;
• 2 pickled tomatoes;
• 100 g olives;
• Bay leaf;
• vegetable oil;
• salt and black peppercorns.

1. Salmon fillets are cut into small pieces.
2. Peel the potatoes and carrots, cut into cubes, pour two liters of water and cook for twenty minutes. This is how we get vegetable broth.
3. Add fillet to it and boil for another twenty minutes.
4. Finely chopped onions are fried in a pan in vegetable oil until golden brown, then chopped pickles and peeled tomatoes are added.
5. The mixture is stewed for ten minutes, and then poured with water and allowed to boil.
6. Pour the contents of the pan into the broth, along with bay leaves, black pepper and spices.
7. After boiling for all ten minutes, you need to add the contents of the pan, namely onions with tomato paste, cucumbers, and bring to a boil.
8. Pour the chopped olives into the cooked soup and remove from the heat.

Recipe for prefabricated salmon fish hodgepodge

A quick and easy recipe will teach you how to cook a hot and aromatic dish of lightly salted salmon. Salmon is considered a delicacy fish. Its delicate color and soft taste, pleasant light aroma and rich appearance will make your soup an ideal first course for any meal.

To reveal the full completeness of the prefabricated hodgepodge, you can take fresh, smoked and lightly salted fillets. A mix of salmon and pink salmon will help you treat your guests to a festive dish. Salmon looks very rich and sophisticated in any dish, therefore it is suitable for a feast.

Main ingredients for 6 servings:

• 500 g pink salmon;
• 150 g smoked salmon;
• 150 g lightly salted salmon;
• 2 onions;
• 2 celery stalks;
• 100 g pickles;
• 100 g olives and olives;
• 2 tbsp tomato paste;
• Bay leaf;
• lemon;
• greens (parsley leaves and root, dill);
• spices.

1. Boil celery and parsley root in water to prepare broth.
2. Add the cut boneless and skinless pink salmon fillet to the water and boil for fifteen minutes.
3. Cut smoked and lightly salted salmon into medium pieces.
4. Chopped onions are brought to a golden color in a pan with the addition of tomato paste (you can use salted tomatoes, rubbed through a sieve).
5. We also pour the cucumbers, cut into cubes, into a frying pan with the onion, you need to stew it for no more than ten minutes.
6. Add spices and pieces of salmon to the fish broth from pink salmon, after taking out the celery and parsley root, boil for five to seven minutes.
7. Then we chop the olives and pitted olives.
8. At this stage, you can add dill, parsley leaves, bay leaves and spices.
9. Pour the contents of the pan into the soup, stir, bring to a boil, turn off and leave under the lid for ten minutes.
10. When the dish is infused, serve it with olives and olives rings, as well as lemon.

Canned fish solyanka in haste

The recipe for the first course is simplified several times if you replace frozen or fresh fillets with canned food. Canned fish is a ready-to-eat product. Using canned fish fillets can significantly reduce the cooking time.

Mackerel canned in its own juice and vegetable oil is juicy and soft. Using canned food will eliminate the lengthy preparation of fillets (cleaning from scales and bones, gutting and cutting into pieces), which will save you a lot of time.

Main ingredients for 4 servings:

• 1 can of canned mackerel;
• 1 small onion;
• 1 pickled cucumber;
• 1 tbsp wheat flour;
• 100 ml tomato juice;
• 50 g capers;
• pitted whole olives;
• greens;
• spices.

1. Chopped onions must be sautéed with flour.
2. You can add liquid from open canned fish to the mixture.
3. The cucumber is peeled and cut into cubes.
4. The capers are cut.
5. The ingredients are placed in a saucepan, covered with water and cooked for about ten minutes.
6. Then mackerel, herbs and spices are added to the soup, as well as tomato juice.
7. Serve the dish hot with whole olives, pitted.

The dietary and low-calorie first course is packed with vitamins, making it perfect for a full meal for those on a diet or fasting. It will appeal to gourmets who value originality, as the taste of pickled and pickled cucumbers and tomatoes is rich and bright.

Bon Appetit!

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 should 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 clear 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.

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.

Ingredients:

• a fish- fresh and smoked 500 g
• potato- 3 pcs.
• onion- 1 PC.
• pickles- 2 pcs. or 1/2 cup cucumber pickle
• mushrooms- pickled or salted 1/2 cup

• carrot - 1/2
• vegetable oil- 1 tbsp. spoon
• tomato paste- 1 tbsp. spoon
• olives- 5-6 pcs.
• olives- 5-6 pcs.
• bay leaf- 1-2 pcs.

How to cook fish hodgepodge:

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. 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. 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 the 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.

An appetizing salmon hodgepodge is an incredibly tasty dish that even guests are not ashamed to serve up to the table!

Solyanka can be made from any good fish, as long as it is not too bony. However, I sincerely believe that there is no more delicious red fish hodgepodge! In addition, the recipe turns out to be more or less economical, because for the fish broth we will use the head, ridge and tail of salmon - and this is not an expensive pleasure.

In the classic recipes for prefabricated fish solyanka, up to 6-8 species of different fish are used. This time I prepared the recipe "simpler" and "lighter" - salmon, but two types - that's the main ingredient.

Ingredients:

• 1 head, tail and spine of salmon
• 2 smoked salmon belly
• ½ lemon
• 15 olives
• 2 onions
• 1 carrot
• 4 pickles (small)
• 1.5 tbsp tomato paste
• Handful of capers
• Several green onion feathers
• Salt, black peppercorns, ground black pepper
• Herbal mixture "Italian herbs"
• Dill and parsley to taste

Cooking a dish step by step with a photo:

1. We wash the salmon ridge, peel the lus.
2. Then we cut the ridge of the red fish into pieces.
3. We clean the head and tail from the lusca. We take out the eyes and gills. We rinse under running water.
4. Fill with water so that the water covers the fish. Bring to a boil. We drain the water, rinse and put the water in clean water on fire.
5. We peel one onion, throw in to the fish. Salt to taste, add black peppercorns.
6. Cut the smoked salmon belly into small pieces.
7. Add the bellies to the fish and cook for 15-20 minutes.
8. Finely chop the second onion.
9. We send to a frying pan with sunflower oil, fry until golden brown.
10. Finely chop the carrots.
11. Add the carrots to the pan at the beginning.
12. Then add the onion.
13. Cut the cucumbers into cubes.
14. Add cucumbers to onions with carrots
15. We give this mass a little fry, then add the tomato paste. You can pour in half a cup of fish broth so that the mass is better stewed. Simmer until tender, do not forget to add salt, black pepper and herbs to taste.
16. Finely chop the green onion.
17. Add to the pan, stir and turn off immediately.
18. We send the whole mass from the pan into the fish broth.
19. Cut the olives into slices.
20. We measure out the required amount of capers.
21. Add capers and olives to the hodgepodge, let it boil for 5 minutes.
22. Add to taste, add herbs and spices. Cut the lemon into half slices.
23. Add lemons and finely chopped greens to the fish hodgepodge. Leave it to boil for 2-3 minutes and turn it off.
24. It is preferable to let the solyanka brew for a couple of hours before serving.

Cooking a fish hodgepodge is not easy, but very simple. You can even say that it couldn't be easier. But the soup nevertheless turns out to be royally wonderful, incredibly tasty.

Let's cook?

Let's start with the fish, everything is pretty clear here. Any fish can be used in a hodgepodge, both sea and river. But sea is preferable. You can also boil a hodgepodge from one type of fish. But it is better to mix different types of fish. And the more, the better. I sometimes mix 6-8 types. And I, as a rule, do not buy such a variety on purpose, but "save up" the fish especially for this occasion. A piece of salmon, a piece of muksun, a piece of sea bass, and so on. Every time I cook something from fish, I save a little just for the hodgepodge.

At least 1/3 of all fish for hodgepodge should be salted or smoked. Hot smoked pink salmon, lightly salted salmon, smoked mackerel, eel, halibut and so on are also suitable.

The only thing that I would not recommend using when cooking is herring - because of its specific smell, and small river fish - because of small bones, which are completely impossible to remove.

Now the recipe itself:

For 4-6 servings you will need:

400-500 grams of fresh fish fillets

200-250 grams of smoked and salted fish fillets

2 onions

3 tablespoons tomato paste

150 grams of pickles or 50 grams of capers

50 grams of vegetable oil

Olives and lemon slices, 1-2 for each serving

Sour cream

Dill greens

2 liters of water or fish broth

Separately cut fresh and smoked salted fish into pieces with sides about 1.5-2 centimeters. You can cut smaller, but not larger.

Peel the onions, cut into small cubes.

Fry in vegetable oil until golden brown. At the end of frying, add tomato paste to the onion, stir well and heat with the paste.

Cut the cucumbers into small cubes. Place in a ladle or skillet. Fill with water so that the water covers the cucumbers and let the cucumbers simmer in the liquid for 2-3 minutes.

It is better to use capers instead of cucumbers. They do not need to be blanched, it is enough to drain the liquid in which they are usually stored. You can use both cucumbers and capers, but then there should be not many cucumbers.

Pour water or stock into a small saucepan and bring to a boil. Gently dip the raw fish into the water.

Stir, remove the foam, let it simmer for a couple of minutes and then lower the smoked fish. Also stir and remove the foam and let it simmer (not hard) for a couple of minutes. Then dip the sautéed onion with tomato into the soup, bring to a boil again and cook for 5 minutes. Then add the cucumbers, along with the liquid in which they were blanched, or the capers without the liquid. Stir well and taste with salt. Add salt if necessary. Then bring the soup to a boil one last time and remove from the stove. Sprinkle with finely chopped herbs, add bay leaves. Cover and let sit for 10-15 minutes.

For the preparation of fish hodgepodge, several types of fresh fish are usually taken. For a rich broth, heads, fish trimmings with cartilage are used. Traditionally, fish hodgepodge is prepared from fragrant delicacy fish species: sturgeon, salmon, trout, but in the absence of - you can use any fish you like, it's a hodgepodge :-). Boiled pieces of salted red fish will add a piquant taste to such a hodgepodge.

Ingredients:

• salmon fillet - 500 g,
• olives - 1 can,
• fish for rich broth, trimmings, cartilage (head) of salmon and other fish - 300-500g.
• potatoes - 2-3 pcs,
• onions, carrots - 1 pc,
• pickled cucumbers - 3-4 pcs,
• lemon - 1 pc,
• tomato paste - 2 tbsp spoons,
• salt to taste
• black peppercorns - to taste,
• sunflower oil - for frying.

Cooking prefabricated fish hodgepodge with salmon

We butcher our fish and put it in cold water, add fish trimmings, cartilage, you can use fish heads. We put on the fire, cook the broth, removing the foam. Unlike the broth described above, the first fish broth does not need to be drained. Cook the fish until tender. Add half the onion, carrots, spices to the broth.

While the broth is boiling, prepare and chop the vegetables, as well as in the previous one (see the step-by-step recipe with the photo). Cut the onion into strips or quarter-rings. Three carrots on a grater. Fry onions and carrots in sunflower or olive oil. Add tomato paste or finely chopped tomatoes and a ladle of fish broth to the pan, simmer for about 5 minutes. You can add a little flour to thicken the hodgepodge.

At the end of cooking, take out the fish, filter the broth. We remove all the bones from the fish, the head. Cut into small pieces.

Cut the potatoes into cubes or strips, dip them into the finished broth. Cook for 10 minutes.

Cut the salmon fillet.

We grind all our ingredients: shred greens, cut cucumbers into strips or cubes, cut olives into rings. Simmer pickles in a skillet (or in a small saucepan) in fish broth, about 5 minutes.

The more various ingredients are added to the hodgepodge - smoked meats, meat or fish products, the tastier and richer the soup turns out.

There is no strict recipe for a hodgepodge; other ingredients can be added to its composition, according to your taste. Now we collect the hodgepodge 🙂 Add chopped olives, capers (if desired), fried carrots, onions, cucumbers, our boiled fish (boneless), salmon fillets to our broth. Bring to a boil, cook for 5-7 minutes. Add salt, spices, herbs to taste.

During the preparation of the hodgepodge, do not overuse seasonings, as they can interrupt their special aroma of the hodgepodge, which it acquires thanks to the smoked meats and other bright ingredients included in its composition.

The fish hodgepodge is ready! You can serve it to the table! Add lemon wedges, sour cream, fresh herbs.

Bon Appetit!