Description
Bought a steak unknown to me fish Grenadier. After reading online about all of its useful and dietary properties decided to cook fish soup. And the recipe was inspired by a book of ancient Russian recipes collected from all regions of Russia.
Ingredients
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Fish
400 g
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Potatoes
3 piece
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Onion
1 piece
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Carrots
1 piece
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Bay leaf
2 piece
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Black pepper
-
Salt
-
Seasoning
-
Dill
1 coup
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Lemon
0.25 piece
Cooking
Prepare the necessary ingredients for the soup.
Slightly thaw fish, trim the fins, remove the skin, separate the flesh from the bones.
Here such I turned the pieces of fish. Unknown to the present day, Grenadier (very fine structure) and chum salmon.
Gonna marinate the fish for about an hour with lemon, pepper, salt and seasoning for fish. This is done in order to gentle the pulp is not dissolved in the broth in the cooking process of the soup. If the fish is not so gentle as Grenadier, or you do not like sour flavor in your ear you can not marinate at all.
Next, divide the fish in portions and lay on the bottom of the pots. Optionally, you can put one slice of lemon from the marinade. Immediately say that my pots are not large in volume of about 300-350 ml. You look at the calculations on their dishes.
Cut carrots in random order. I like large that such plastics.
Finely chop the onion.
Spread carrots and onions on top of the fish in the pot.
Potatoes cut into large chunks.
Put in a pot potatoes, Bay leaf, black pepper, dry or fresh dill, add salt to taste.
Pour all of the drinking water, leaving 1.5 - 2 cm to the top of the pots, when boiling water is not spilled from vessels. Close the lids of the pots and put in the oven for about 1 hour at a temperature of 160-180 gr. At the end of time turn off the oven and leave to languish for another ear for 15-20 minutes. And then... get out and enjoy a delicious hot soup!
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