- Parsley - 20 Grams
- Salmon - 1200 Grams
- Black olives - 100 Grams
- Onion - 3 pieces
- Capers - 40 Grams
- Sweet pepper - 5 pieces
- Vegetable oil - 40 milliliters
- Red tomatoes - 500 Grams
- Bay Leaf - 1 piece
- Sea salt - 1.5 teaspoons
- Carrots - 150 Grams
- Lemon - 1 piece
1. Take the fish and separate the fillets. We'll fold the fins of the bone and the skin into a large saucepan. 2. Fill the fish with cold water and bring it to a boil on high heat. Constantly and thoroughly remove the foam. Then add broiled vegetables and spices to the broth. Fire reduce and about an hour cook more. 3. From the broth we take out everything that was cooked there, add the gauze in several layers and strain the broth through it. 4. Clean the onion and cut it into thin semirings. In a frying pan in vegetable oil we pass it to transparency. Cut the tomatoes and capers into small cubes and add them to the onions. For about five minutes we cook on low heat, stir. 5. Sliced the remaining fillets. 6. Passaged vegetables put in soup, bring to a boil and prepare for fifteen minutes more. Now add the fish and cook for another five minutes. Solim to taste. Add olives at the very end. Fire turn off. When we serve, add the cut greens and a slice of lemon to the plate.
Servings: 6