Fish hodgepodge is a classic recipe. Fish solyanka recipe

Appetizing salmon fish hodgepodge - amazing tasty dish, which even the guests are not ashamed to serve 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 tastier 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, backbone and tail of the salmon - and this is not an expensive pleasure.

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

Ingredients:

• 1 salmon head, tail and spine
• 2 smoked salmon bellies
• ½ lemon
• 15 olives
• 2 onions
• 1 carrot
• 4 pickles (small)
• 1.5 tbsp tomato paste
• handful of capers
• A few green onions
• Salt, black peppercorns, ground black pepper
• Italian herb blend
• Dill and parsley greens to taste

Cooking step by step with photos:

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

For a hearty and rich hodgepodge, large non-bony 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, pay attention to its smell. Fresh fish have a clean, mild odor and red gills if no blood is released. The eyes of the fish should be clean and bright. If you put fresh fish in a bowl of water, it will sink 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 strong odor. If such a smell is present, then this indicates the use of liquid smoke during smoking. A well-prepared product has a slight smell of wood smoke.

It is better to cook a hodgepodge 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:

• fish- fresh and smoked 500 g
• potato- 3 pcs.
• bulb onions- 1 PC.
• pickles- 2 pcs. or 1/2 cup cucumber pickle
• mushrooms- marinated 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 sauce:

The first step is to boil the fish broth. To do this, you need to take the head, cartilage, fins, tail of the fish and cook in boiling lightly salted water.

You need very little salt, because brine or pickles, pickled or salted mushrooms will still be added to the soup - these are the ingredients that will give the dish a salty rich taste.

The broth is cooked for about an hour and a half. While the broth is cooking, you can prepare the roast. For this you need chopped onion and roast carrots 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 flavor of the fish. After the broth is 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 fillet to it. As soon as the fish is boiled, add the frying. Immediately after frying, pickled or salted mushrooms are put in the soup - these can be champignons, chanterelles, boletus, etc.

Then smoked fish fillets, olives, olives and bay leaves are added to the hodgepodge and boiled for another ten minutes. The prepared dish should be allowed to brew for twenty minutes and then served.

So, salty. By this word, many of us understand a delicious meat dish with the addition of olives, pickles and herbs. But hodgepodge can be cooked not only on meat broth, but also on mushroom and even fish, however, it has nothing to do with the ear.

Now every self-respecting restaurant considers it necessary to include a dish with this name in its menu. saltwort is an interesting process with its subtleties.

Fish sauce. What kind of fish can be cooked

Solyanka can be prepared from almost any fish. Do you already imagine how to cook it in a pot right on a fishing trip? We hasten to upset you. This soup is not so simple that it can be easily prepared in nature, using a minimum of products.

Fish - it must be oily. Another condition - it should not smell strongly. For example, sea fish pollock (dry and absolutely not greasy) or flounder (fatty, but very unpleasant smelling) are not suitable for either hodgepodge or traditional fish soup.

Of the river fish species, both carp and carp are quite suitable. Silver carp can also be used, but do not take too large specimens. With age, this fish accumulates too much fat, which will taste bad, which will hopelessly spoil the taste of our dish. The mullet is perfect. This one contains almost no bones. Therefore, the preparation of fish fillets from it is not difficult.

From marine fish, we recommend noble ones - salmon, trout, chum salmon. But pink salmon has harsh meat, and there is not a lot of fat in this fish, so a rich broth is unlikely to work out. An ideal option for an aristocratic hodgepodge is sturgeon or sterlet. This is the most of all presented on the Russian market. Therefore, if you really want to impress the guests, you can use both sturgeon and, for example, salmon or trout for the broth. It will turn out a little cheaper, but the effect of this dish will be amazing.

If you prefer sea fish but don't want to spend a lot of money, buy mackerel - big, fat, oily. Of course, it will not replace sturgeon or trout, but your fish hodgepodge will not get worse from this. This fish has a pleasant sweetish taste, has tender, fairly fatty meat, and there are very few bones in it.

On a note. The fastest fish hodgepodge is obtained from fresh or chilled fish, as there is no need to spend time defrosting it.

cooking recipes

Cooking delicious fish hodgepodge is not quite a simple matter, as it might seem at first glance. True, craftsmen from an ax share the secrets of canned fish hodgepodge, saury or mackerel, but we will not consider such options. Firstly, it is not very tasty, and secondly, it is less healthy than a dish made from natural, not canned fish.

Today we will try to master the preparation of delicious fish hodgepodge from mackerel with a little addition of trout bellies (where without this delicious fish) ... And for a “snack” we will bring fish hodgepodge from sturgeon.

Recipe number 1. "Mackerel + salmon + what is at hand"

For this budget but tasty option, we need:

• 4 large thick mackerels, salmon bellies;
• water for making broth;
• potato;
• onion;
• carrot;
• salted (pickled) cucumbers;
• tomato paste;
• olives or olives;
• vegetable oil for frying;
• black peppercorns, you can add a couple of grains of fragrant;
• bay leaf, 2-3 leaves;
• salt (optional as we have salty ingredients)

We do not specifically indicate the number of ingredients, since someone loves potatoes in fish soup, and someone considers its use unacceptable, someone likes frying onions and carrots, and someone does it without carrots. Therefore, everything is done by eye.

1. We cut off the head and tail of the fish, clean the fish pulp from the skin and ridge. We put everything in a saucepan, fill it with water (about 4 liters) and put it on fire. We clean the fillet from bones and cut into pieces of medium size.
2. Let's wait until the water boils, turn off the fire and remove the foam. This will make the broth clear. Here we put bay leaf, black and allspice.
3. While the bones and heads are cooking, peel the onion and carrots. Finely chop the onion (first with feathers, then across), and rub the carrots on a coarse grater.
4. Pour vegetable oil into a frying pan and put it on fire. Put the chopped onion and grated carrot there. Lightly fry, but do not fry, the onion should not be covered with a tanned crust.
5. Add two or three tablespoons of tomato paste to our frying. If it gets too thick, you can add water or broth from the pan.
6. Cut the cucumbers into half rings and add to the pan, let it simmer for about two minutes.
7. Remove the roast from the heat and turn off the broth. With a slotted spoon, we will take out the bones, heads and fish skin from it, if there is pulp somewhere, then we will remove it from the bones, and discard everything else. Strain the broth through cheesecloth.
8. Peel the potatoes and cut them into medium cubes. We put the broth back on the fire and put the potatoes there.
9. Let it cook until half cooked, at this time we will cut olives or olives into rings. Let's put the roast in the broth with potatoes, add olives or black olives, add olive brine to taste, it will give the hodgepodge a unique taste.
10. 5 minutes before the end of cooking, add pieces of mackerel fillet.
11. From the moment of laying the potatoes, 15 minutes should pass. We try the hodgepodge for salt. If additional salt is not required, turn off the fire.

Served in not very deep plates with a spoonful of sour cream and half a slice of lemon, garnished with a sprig of parsley or green onion feathers.

Recipe number 2

The preparation of fish hodgepodge from sturgeon imposes its obligations on the cook. In such an expensive soup, it is better to use the best products: replace tomato paste with fresh tomatoes, add capers to pickles, use the middle part of better quality fish instead of salmon or trout belly.

The cooking process is not much different from mackerel hodgepodge. However, it is better not to remove the skin in sturgeon. , if accidentally digested, it will simply fall apart. In addition, the spine cannot be boiled, and it is not intended for storage. As soon as you buy a piece of sturgeon, immediately butcher it and discard the backbone.

Video on how to cook fish hodgepodge

We will cook the broth for this hodgepodge from sturgeon and salmon, and not from heads, skins and bones. Cook only on low heat so that the broth is clear. Then everything is according to the previous recipe. But instead of tomato paste in the frying, we will use scalded and peeled tomatoes. We will add them cut into medium-sized pieces. Finely chop the capers and add along with pickles in the fry

That's all the subtleties.

Cooking delicious fish hodgepodge is a creative process, so the result always depends on who. Bon appetit!

The variety of options for this soup is not as great as that of the first course of the same name, which is prepared from meat and a variety of sausages. Fish hodgepodge is not so popular, but very tasty, and today we will tell you step by step recipe cooking rich, fragrant fish hodgepodge with a photo. The soup, which used to be called "selyanka", will become a real decoration on any table, both on a festive and on an ordinary one.

The approach of Great Lent is a multi-valued event, meaning, first of all, spiritual cleansing. However, taking care of our mental state, let's not forget about proper and balanced nutrition, because abstinence from food should not lead to exhaustion of the body.

Properly prepared fasting meals, we provide the necessary tone of the body, its healthy physical condition. The presented recipe for fish hodgepodge is compiled according to the rules and recommendations of old Russian cuisine.

Calorie hodgepodge from fish

calories and the nutritional value fish hodgepodges are designed for 100 grams of finished soup. IN this recipe fresh fish pike perch and salmon are used. The data in the table are indicative and may vary significantly depending on the type of fish used.

How to cook fish hodgepodge with olives at home

Fish hodgepodge, as a rule, is boiled from several varieties of fish, sometimes fresh and smoked are combined. It is best to cook soup using fish that have fewer bones, sturgeon and salmon species are great.

It is also customary to add lemon, pickles and olives to fish hodgepodge - this will give the soup that famous taste. Let's take a closer look at how to cook delicious fish hodgepodge at home.

Ingredients:

• Fresh pike perch - 200 gr.
• Fresh salmon - 200 gr.
• Mushrooms - 200 gr.
• Olives - 20 pcs.
• Olives - 20 pcs.
• Lemon - 0.5 pcs.
• Tomato paste - 1 tbsp. spoon
• Bulb - 2 pcs.
• Salted (pickled) cucumbers - 5 pcs.
• Pickle pickle - 200 gr.
• Sunflower oil - 30 gr.
• Laurel leaves - 2 pcs.
• Flour - 1 tbsp. spoon
• dill greens
• parsley

Step 1.

We cut the cleaned and washed fish into small pieces, lower them into a saucepan with bottled water, put on fire. We remove the foam from the boiled liquid, reduce the intensity of heating to a minimum. Boil the fish for 40 minutes, we get a tasty and strong broth. Do not forget about salt, the amount of which we select according to our own preferences.

Step 2

At the same time, peel the onion, cut it into small strips, put it in a separate pan with oil, fry until soft. At the end of cooking, sprinkle pieces of vegetable with flour, continue heat treatment with constant stirring, we expect a beautiful golden hue to appear.

Step 3

We filter the broth, pour it into a container with onion composition, add fragrant brine, combine the products with a wooden spatula.

We remove the pits from the olives, place the berries in a saucepan, add the peeled mushrooms chopped into cubes, and continue cooking the lean dish.

Step 4

Pour aromatic sunflower oil into the pan. We place finely chopped salted or pickled cucumbers in a container, lower the boiled fish and tomato paste divided into small parts. Stew the food for up to five minutes, after which we transfer it to the broth to the rest of the ingredients, along with bay leaves and chopped herbs. After five minutes of a new boil, put the pan off the heat.

We start serving the hodgepodge with fish. We put several pieces of the finished product on a plate, pour the broth, add some olives, chopped greens and a circle of lemon. With pleasure we inhale the spicy aroma of the first dish. We finish the design of our delicious and healthy meal with pre-cooked pies. We complement the hearty qualities of a lean table with these old pies.

You will spend even less time preparing fish hodgepodge from canned food than cooking from fresh fish. Canned fish require a minimum heat treatment Nevertheless, the soup turns out to be quite unusual and tasty.

Ingredients:

- Canned fish (saury, salmon, sardine) - 240 gr.
- Pickled cucumbers - 2 pcs.
- Bow - 2 pcs.
- Potatoes - 3 pcs.
- Carrots - 1 pc.
- Sauerkraut - 200 gr.
- Tomato paste - 1 tbsp. spoon
- Lemon - 1/2 pc.
- Olives - 20 pcs.
- Bay leaf - 2 pcs.
- Mushrooms - 200 gr.
- Salt
- Pepper
- Greenery

1. Mushrooms can be used frozen, if you have fresh whole mushrooms, then they should be washed and cut well.

2. Pour water into the pan, we need about 3 liters and lower the potatoes cut into strips. Boil for 15 minutes.

3. While the potatoes are boiling, let's take care of the vegetables. Peel the onion and carrot, chop the onion with a knife, and coarsely grate the carrot. Cut the pickled cucumbers into small cubes, and rinse the sauerkraut.

4. In a pan, lightly fry the onion and mushrooms in vegetable oil. Then transfer the carrots to them and simmer for 4 minutes.

5. Put the tomato paste into the vegetable fry and mix thoroughly. Then put the chopped cucumbers, fry them for 2 minutes and add the cabbage. Cover and simmer for 5 minutes.

6. In a pan with almost ready potatoes, transfer the vegetable contents of the pan and canned fish. If necessary, salt and pepper the soup.

7. Cook for another 5 minutes, add olives and chopped herbs. Cover the pan with a lid, remove from the hot stove and let it brew for 15 minutes.

Canned fish hodgepodge is ready. Serve garnished with lemon wedges.

Similar recipes:

Sometimes you want something easy and delicious soup, which will satisfy the feeling of hunger and delight with a pleasant and rich taste. This is exactly what fish hodgepodge is, which can have different variations, depending on the ingredients that are included in it.

Fish hodgepodge - recipe number 1

Products for cooking:

• fish for broth - 0.6 kg;
• red fish - 220 g;
• pickled cucumbers - 3-4 pieces;
• tomato puree - 2 tablespoons;
• vegetable oil;
• olives or capers;
• lemon - half.

Peel and finely chop the onion, chop the cucumbers as well. Scald the fish with boiling water, then rinse in cold water. Now prepare a pot with broth and place chopped cucumbers, capers, tomatoes, salt, bay leaf into it. Then cook everything for 14 minutes. When the fish "is ready, you need to put in it slices of lemon, olives, chopped herbs.

Fish hodgepodge - recipe number 2

• fish (you can take pike perch) - 0.5 kg;
• water - about 1.6 liters;
• onion - 210 g;
• tomato paste - 1 spoon;
• - 210 g;
• Bay leaf;
• greenery.

It is necessary to boil the fish in salt water, then remove it from the broth and separate from the bones. Finely chop zander meat. Chop the onion into pieces, also cut the cucumbers. Now the cucumbers, along with the onions, are spasserovat. Then fry the tomato paste separately. When the broth boils, you need to put onion, cucumbers, tomato paste, bay leaf into it and cook for about 13 minutes. In each plate of hodgepodge, you need to put a slice of lemon and sprinkle with herbs.

Fish hodgepodge - recipe number 3

Products for cooking:

• fish (you can use catfish or sea bass) - up to 1 kg;
• water - 3.4 l;
• white mushrooms - about 7-8 pieces;
• champignons - about 16-18 pieces;
• sauerkraut - 1 cup;
• pickled cucumbers - 2 pieces;
• onions, capers, herbs - to taste;
• flour;
• pepper, salt;
• olives.

Initially, you need to clean the mushrooms, cut into pieces and boil until half cooked. Then chop and sauté the onion. In a separate pan, spasser the flour and add a little water to it. Cucumbers should be peeled and cut into slices. Clean the fish well from the bones, then cut into pieces. Now put pieces of fish in the mushroom broth, then after 7 minutes put sauerkraut, capers, cucumbers, bay leaf, sautéed flour. You can also add black peppercorns. Now cook everything for 6 minutes. Then place a slice of lemon, olives or olives in each plate.

Fish hodgepodge - recipe number 4

• fish - 0.7 kg;
• potatoes - about 0.6 kg;
• pickles - 240 g;
• carrots - 140 g;
• tomato puree - 140 g;
• butter;
• olives, lemon, salt, spices, herbs.

Initially, you need to clean the fish and divide it into fillets with skin. Then separate carefully from the bones. From the heads and bones, you need to make a broth by adding carrots and onions to it. Then strain the finished broth. Now cut the remaining onion into half rings and fry in oil. Tomato puree should be sautéed separately. peel off the skin and cut into slices. In the boiling broth, you need to dip the diced potatoes, pieces of fish and boil for 9 minutes. After that, place the onion and sauteed tomato puree in the broth. After 4 minutes, add spices, pepper, salt and cook for another 3-4 minutes. When the fish hodgepodge, the recipe of which is very simple, is ready, you should pour it into plates and add lemon, olives, greens to each piece.

Fish hodgepodge with shrimps- recipe number 5

Ingredients for cooking:

• shrimp - 175 g;
• fish (fillet) - 360 g;
• parsley root:
• pickled cucumbers;
• tomato paste;
• olives or olives;
• butter;
• broth - 4-5 glasses;
• lemon - half;
• sour cream, pepper, salt.

Initially, you need to boil the fish fillet and cut it into small slices. now fry a little until half cooked. and the onion should be cut into strips and fried in oil, while adding tomato paste. Now cut the pickled cucumbers into slices and also sauté. Boil the broth and put vegetables, olives in it and boil until tender. Add pepper, spices, salt. Boil shrimp separately until tender. Serve the hodgepodge by putting a piece of fish, shrimp, sour cream, a slice of lemon and olives in each plate.