Cut catfish into fillets. The skin fillet is not removed. Fillet and set aside until required...

Carp just cut into a few parts...

Out of all fish (except catfish fillets), cook the broth. Of course, it is possible to cook in different ways. Will tell you how I do, and You have to decide whether to follow the advice, or to cook differently. Fish throws you head meat in a pan, pour water. Over high heat bring to a boil, periodically removing noise. As soon as boil – salt, give it a minute to simmer, switch to a small fire and carefully remove the noise. Download roots, Bay leaf, pepper and leave for 2 – 2.5 hours. Every six hours (approx.) open the pot and clean not a large number of the foam that sometimes forms...

Onion, sliced dice, fry in not big quantity of vegetable oil to "glass"...

Cucumbers also cut into cubes and add to onion. Stir and fry. The duration of these operations may vary depending on the fire, utensils, therefore, propose to focus on another – once started not a big "sticking" of diced cucumber to the pan – it's time to move on to the next step. I also want to say a few words about the cucumbers. In almost all cookbooks (and interesting to me when it gave comments to my recipes) says that cucumbers must be cleaned from the skins have to remove the seeds. But who mostly writes these books? Professional cooks, chefs who work in restaurants, cafes and other things "catering", right? Of course, any such institution will not use for Thistle (and other hot dishes) small pickles – it's just not economically profitable! Hence, such tips. So what I am saying: look for cucumbers that are in the economy. If a small (9...10 cm) – it makes no sense to peel them and remove seeds, if large, with your palm – then, of course, such an operation is necessary...

Tomato paste is not a lot, dilute broth, add to the onions and cucumbers, mix and let out to evaporate excess liquid. The Council is the same as with the cucumbers – as soon as "sticking" during mixing – it's time to turn off the fire...

In a pot put cut dice carrots and potatoes...

On top zazharku sent...

Pour the strained hot broth and sent in heated to 180 oven until soft potatoes and carrots. This step depends not so much on the characteristics of the oven, but from the initial temperature of the pot. Me this time it took about an hour and 10 minutes to the next step, but that's because not a lot of distractions and roasting along with the broth had time to cool down. In any case – I recommend to wait 30 minutes to "catch" one pot from the oven and check the vegetables for softness with a toothpick...

Once potatoes and carrots are soft – catfish fillet cut into medium-sized pieces and distribute evenly in the pots (it's not necessary to get them – enough to open the lid and drop in pots the pieces of fish directly in the oven). Stand 10 minutes. Turn off the fire and let infuse for 15 minutes without removing from the oven...

Serve. When serving, add to each Cup three olives and a lemon wedge. Feeding, of course, preferably in pots. I haven't posted in a little bowl – but it's only for a photo (in a pot as it will not stick in the camera). Supplements: - for my half-liter pots (this layout ingredients) is sufficient to fill at 320...350 ml of broth in each. That is, the broth remains. I usually freeze it. - when cooking I recommend to put on the bottom of the oven pan. In principle, at this temperature, the "violent" boiling should not be – but you never know... better to be safe than "scrubbing" the oven. That's the whole recipe! Bon Appetit!!!