Description
A versatile dish! Can and first feeding, and the second, under the glass - generally a song. This is the only recipe in which I use the bulls. Oh, this fish is small and bony to be used for eating only tomato sauce (from cans) or dried! This is my opinion, subjective. But the broth on it, just lovely - subtle and delicate taste, without strong fishy smell. However, the selection of fish do not insist on preferences. Meantime, I invite to my table - fish soup on the gobies with shrimp without potatoes and carrots, with soy sauce and vodka! What, you don't want vodka in soup?! OK, but no soy sauce is indispensable!
Ingredients
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Dill
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Chicken egg
1 piece
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Vodka
1 Tbsp
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Garlic
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Parsley
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Shrimp
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Peppers red hot chilli
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Paprika sweet
1 tsp
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Capers
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Onion
1 piece
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Pepper
1 piece
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Lemon
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Olive oil
1 Tbsp
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Fish
800 g
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Water, carbonated
700 ml
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Soy sauce
2 Tbsp
Cooking
Our products, and that the frame does not fall, will appear in the cooking process. Here's what is not and will not be among the ingredients is salt. Her role will play soy sauce, and capers. Seems not to salty, pour some more sauce. First of all, of course, soy sauce forms the taste of the broth. Specifics of olive oil adds to the charm of the overall bouquet. It is believed that vodka affects the taste. It is believed that vodka beats the smell of the slime, if you use river fish. That is to say, I wasn't used to vodka added, but the broth for this soup I cook only from bulls.
So, fish gutting, clean, washed. Sprinkle dry dill. I have since the summer of preservation remained. Fill with soda. Bring to a boil, cook for no longer than 20 minutes.
At this time grind the onion, lightly fry, parched in the pan, then add sliced garlic, sweet peppers, teaspoon tablespoon paprika, 1/4 tsp hot red pepper (to taste, maybe more or less?!). Stir, keep on the gas no more than 3-4 minutes.
Express fish broth, add it to our "fries", 2 tbsp soy sauce, 1 tbsp vodka and 1 tbsp olive oil. Put back on the gas, proverjaem no more than 10 minutes. Then again Express. Nothing to throw away. All the broth while it is possible to set aside.
It's time to go to treatment "sludge". For starters, let's consider the fish, separate the meat, carefully pick out the bones. Then combine the fish with the onions and peppers Porirua blender and put 1 egg. The resulting mince is a good mix up. I don't add salt. Now we are going to do meatballs. By the way, very often I buy bulls only for the broth, and less bony breed (even better than fillet) take for "meatballs". Today, no deviations!
So, spread the stuffing in a thin layer form or on oiled parchment, sprinkle the top with parsley and bake in the oven. The mass will be enough 10-15 minutes to set. Condensed, a little flushed and that's enough. Cold fish "cakes" cut into small pieces of arbitrary shape. That they are our meatballs.
We assume that we have shrimp already cooked and peeled, waiting. The number I did not specify, as desired. Put in a plate of meatballs, shrimp, pour the hot broth, throw in a bowl of capers (I always rinse them after the banks, leaving the excess salt and acid brine), a slice of lemon. The more thick the more our soup claims the title of second course))) In normal mode I do have mixed and happy. And here is my art on the occasion of the publication of the recipe! What is not a snowflake in the plate?!! ))) Enjoy your meal!
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