Description
A delicious version of the soup. The seafood can be replaced with different varieties of fish
Ingredients
-
Trout
250 g
-
Mussels
250 g
-
Shrimp
250 g
-
Herring
250 g
-
Pickled cucumber
3 piece
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Onion
1 piece
-
Olives
50 g
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Capers
1 Tbsp
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Spices
-
Lemon
Cooking
All the seafood I have frozen, I have not defrosted, just quickly rinsed with cold water to remove ice glaze. Some seafood can be replaced with different varieties of fish - hake, perch, perch, halibut, salmon, etc.
In a cold pan on the bottom put the chopped onion on top of cucumbers
Then the seafood, cut into cube trout and Bay leaf. Fish and seafood it is better to mix in a separate bowl and then spread in the Zepter. Do not add salt!
Cover with a lid and put on medium heat (I have 4 of 9). Cook for 20 minutes (the arrow on the controller will reach the middle of the green field), then remove from heat and leave for another 15 minutes.
Remove the cover - moisture is enough for a thick stew.
But since we are cooking soup, then dilute the pickle water to 90*C. the Fans can be replaced salty water brine. Add the chopped olives and capers. I even put pepper of pickles and a little pepper. Cover and let stand the soup for 10-15 minutes.
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