Classic fish solyanka: recipe, cooking features and reviews

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Under the word hodgepodge, many understand a very tasty rich meat dish with pickles, olives and herbs. But it can be cooked on mushroom, and even fish broth. Today, almost every restaurant tries to include this dish in its menu. Cooking fish hodgepodge is a very exciting and interesting process, with its own specific subtleties.

What kind of fish is used for s altwort?

Fish hodgepodge at home can be prepared from almost any fish, as long as it is oily. In addition, it should not have a strong smell. For example, sea pollock fish (very dry and completely non-greasy) or flounder (greasy, but does not smell very nice) are not suitable not only for hodgepodge, but also for fish soup.

From river fish, carp and carp are good. You can also use silver carp, but do not take large specimens. This fish accumulates a lot of fat with age, so the dish willstrongly give rancid fat, which will spoil the taste. It is good to use a mullet. It is tasty and practically boneless. It is not difficult to cook fish fillet from it.

Salmon, chum salmon, trout and pink salmon can be noted among sea fish. But the last of them has harsh meat and little fat, so a rich fish hodgepodge is unlikely to work. For an aristocratic dish, sterlet or sturgeon is ideal. It is the most expensive fish on the Russian market. Among the more inexpensive options, mackerel can be noted. It is large, fat, fatty, with a pleasant sweet taste and tender meat. And there are few bones in it. Of course, it will not replace sturgeon or trout, but the fish hodgepodge will be simply magnificent.

According to professionals, this dish should include at least three types of fish.

First, the smallest ones are boiled, for example, brushes and other river dwellers, and then more expensive species are added.

Solyanka will turn out very tasty if you add smoked or s alted fish to it, which will add a special flavor and a pleasant aftertaste to the finished dish.

It is not recommended to use herring, as it will give a specific smell that is almost impossible to kill.

Since the taste of hodgepodge should be sour, s alty and spicy at the same time, in addition to fish, cucumbers, capers, lemon, olives, sauerkraut, greens, seasonings and other components are added to the dish. Not all of them can be used, the most important thing is to choose the right taste to emphasize the merits of the dish.

Cucumbers

Cucumbers for fish hodgepodgeit is better to use pickled rather than pickled. Barrels are ideal. They are finely chopped and allowed to drain excess liquid. If the skin is thick and the seeds are large, it is advisable to remove them.

Small and crispy cucumbers can be immediately put into the broth after cutting, and larger ones should be stewed in a pan for several minutes.

Tomato paste

When preparing fish hodgepodge, tomato paste is very important. Without it, this dish will turn out completely different. Although it is not a mandatory component, nevertheless, tomatoes, tomato juice, ketchup and others will not replace it.

Black olives

They are rarely added to fish hodgepodge. This is, so to speak, an amateur. Many people use olives. They, of course, must be natural, without all kinds of flavorings and additives, in their own juice.

Capers

They are also used pickled. Capers give the dish a light aroma and a slight bitterness.

Cooking Features

The broth is prepared in advance. Gutted small fish or large trimmings are placed in cold water and brought to a boil over low heat. The foam must be removed, as the broth may turn out to be cloudy. It should be cooked as long as possible to make the dish more rich. It is best to do this in the evening, it will infuse well overnight. A rich, good fish broth, after cooling, freezes like meataspic.

The dish includes potatoes, onions and carrots. They were not in the original recipe for fish hodgepodge. Add these ingredients to the broth for extra volume and satiety.

Cabbage is also often used, both fresh and sauerkraut (it is washed and squeezed before being added to the broth).

To give the dish an extra zest, put a lemon without zest in it 3-5 minutes before serving.

Recipe for classic fish hodgepodge

To prepare this dish you will need the following ingredients:

• sturgeon, salmon, pike perch, burbot and sterlet 200 g each;
• large tomato;
• tomato paste - one tablespoon;
• onion - 1 pc.;
• one bell pepper;
• 2 pickles;
• olives - about 8 pieces;
• 2-3 tablespoons of oil for frying;
• s alt, fresh herbs and spices to taste.

Cooking the dish:

1. The fish is washed, put in a saucepan, poured with water and brought to a boil over low heat. Then the fire is added and boiled until foam forms on the surface. It needs to be removed regularly.
2. The fire is reduced and simmered for at least one hour, and even longer is better.
3. The broth is filtered through a fine sieve.
4. The fish fillet is separated from the bones and put into the broth.
5. Add chopped cucumbers, tomatoes and peppers. Bring to a boil, add tomato paste. Approximately 2 minutes before the dish is ready, add lemon juice, s alt and pepper.
6. Classic fish hodgepodge is ready! When serving, the dish is sprinkled with fresh herbs and olives are added.

Royal fish hodgepodge

This fish hodgepodge recipe, unlike the previous one, allows you to cook a more tasty and rich dish.

Ingredients:

• perch (several small pieces);
• pink salmon - approximately 0.5 kg;
• cod h/c – 0.3 kg;
• shrimps - 0.3 kg;
• carrot - 2 pcs. medium;
• bulbs - 2 pcs.;
• celery - 80g;
• potatoes - 3-5 pieces;
• cucumbers - 3-4 pieces;
• two tablespoons of tomato paste;
• olives - 200-250 g;
• to taste s alt and spices;
• laurel leaf - 2-3 pieces

Cooking royal fish hodgepodge:

1. Put 2.5 liters of water on the fire, bring to a boil, add some s alt. Shrimps are thrown into the pan and boiled for 3 minutes, then filtered through a colander.
2. Peel the fish, wash, cut into small pieces. They take apart smoked fish, clean shrimp.
3. In the broth left from the shrimp, spread raw fish, add one peeled onion, carrots and celery. Boil for at least an hour, periodically removing the resulting foam. Strain the broth.
4. Cut vegetables: potatoes into cubes, onion rings, cucumbers, carrots and celery into thin strips.
5. The frying pan is greased with vegetable oil. Alternately spread onions, carrots, celery and cucumbers on it. A few minutes languish untilsoftness.
6. Add tomato paste and spices. Send potatoes to the broth. When it is almost ready, add smoked fish and fry.
7. About 5 minutes later put the fish fillet with shrimp, olives and bay leaf.
8. Add s alt and pepper to taste, cover and leave for about 15-20 minutes.
9. The bay leaf is taken out, the hodgepodge is poured into plates, decorated with fresh herbs and lemon slices.

Solyanka mixed fish

• sea bass - approximately 0.5 kg;
• s alted salmon - 0.5 kg;
• vegetable oil - 2 tbsp. spoons;
• onion - 2 pcs.;
• cucumbers (s alted) - 3 pieces;
• cucumber pickle - 1 cup;
• laurel leaf - 3 pieces;
• one lemon;
• can of olives;
• capers - 100-150 g;
• s alt, ground black pepper to taste.

Cooking:

1. Cut fresh fish with a sharp knife: cut off the tails and heads, separate the fillet pieces from the bones and set aside. Place the bones, tails and heads in a deep saucepan and cover with water (about 3 liters).
2. Bring the water to a boil, cook the broth, removing the foam periodically. Then strain through a sieve and pour into a deep clean saucepan. Bring to a boil again.
3. Pour the cucumber pickle into a saucepan and also bring to a boil, then strain into the fish broth through a fine sieve. Peel and finely chop pickles.
4. Fry 2 chopped onions in a small pan in oil, season with a little s alt and pepper, then addin a pot of broth. Send chopped pickles there too.
5. Cut the boned fresh fish fillet into small cubes. Separate the bones from lightly s alted salmon and also cut into cubes of the same size.
6. Throw fresh fish with salmon into boiling broth and continue to cook over medium heat for 30-40 minutes. Solyanka should not boil too intensely.
7. Add olives and capers (marinated) with brine. Stir, cook a little more and remove from heat.
8. Cut the lemon into round thin slices.
9. Fish hodgepodge is ready. It remains only to pour into deep plates and then put a lemon wedge in each of them. Can be served.

So, we looked at the recipes for the classic fish hodgepodge, royal and team. There are many other ways to prepare this unusually tasty dish that can diversify the diet. Don't be afraid to experiment.

Bon appetit!