Fish hodgepodge is one of the easiest to prepare first courses. You can cook it from any fish. In addition, this dish is not only simple and tasty, but also very healthy and nutritious.
Pick your recipe
For a nourishing and rich hodgepodge, a large non-bone fish is well suited: salmon, sturgeon, stellate sturgeon, sterlet, zander, beluga, trout, perch. You can also use not one type of fish, but several. In addition, fish can be used not only fresh, but also smoked or salted.
When buying fresh fish, you need to pay attention to its smell. Fresh fish have a clean, mild odor and red gills if blood is not released. The eyes of the fish should be clean and bright. If fresh fish is lowered into a bowl of water, it will go to the bottom.
When choosing smoked or salted fish, you also need to pay attention to color. Smoked or salted salmon, trout or pink salmon should not be too bright.
If the color of the fish is bright and saturated, this indicates that the product was tinted. Such a fish will leave a color mark on a white paper towel or napkin.
Smoked fish should not have a pungent smell. If such a smell is present, then this indicates the use of liquid smoke during smoking. A well-prepared product has a slight smell of wood smoke.
It is better to cook a hodgepodge of sea fish, because there are too many small bones in the river. If the hodgepodge is prepared from several types of fish, then you can combine white and red fish.
To prepare a hearty hodgepodge you will need: fresh and smoked fish (500 g), potatoes (3 pcs.), Onions (1 onion), cucumber pickle (1/2 cup) or pickles (2 pcs.), Pickled or pickled mushrooms (1/2 cup), carrots (1/2), vegetable oil (1 tbsp.), Tomato paste (1 tbsp.), Olives (5-6 pcs.), Olives (5-6 pcs.)), bay leaf (1-2 pcs.).
The first step is to cook the fish broth. To do this, take the head, cartilage, fins, tail of the fish and cook in boiling slightly salted water. You need very little salt, because brine or pickles, pickled or pickled mushrooms will still be added to the soup - these ingredients will give the dish a salty, rich taste. The broth is cooked for about an hour and a half.
Instead of salt, you can use sea salt, which increases the nutritional properties of the dish and makes it useful for people suffering from diseases of the cardiovascular system and diabetes.
While preparing the broth, you can cook the frying. To do this, fry chopped onions and carrots in vegetable oil, put tomato paste in them and add cucumber pickle. Do not add a lot of tomato paste to the fish hodgepodge, as it will kill the flavor of the fish.
Instead of brine, pickles can be added to the hodgepodge. This will make the soup less spicy. Only cucumbers will need to be peeled and stewed in broth.
After the broth is boiled, you need to remove the bones from it and add the potatoes. When the potatoes are almost ready, you need to add fresh fish fillet to it. Once the fish is boiled, add the frying. Immediately after frying, pickled or salted mushrooms are put in the soup - these can be champignons, chanterelles, butter, etc.
Then, smoked fish fillet, olives, olives and bay leaves are added to the hodgepodge and boiled for another ten minutes. Cooked dish should be allowed to infuse for twenty minutes and then serve.