- Salmon fillet - 600 Grams
- Pruning from salmon (head, tail, etc.) - To taste
- Potatoes average - 3-4 pieces
- Pickled cucumbers - 3-4 pieces
- Onion - 1 Piece
- Olives, a bank - 1 piece
- Tomato paste - 2 items. spoons
- Lemon - 10-12 Slices
- Salt, paprika powder, pepper peas, bay leaves - To taste
- Vegetable oil - To taste
1. In a saucepan, boil broth from fish scraps. Here you can put your head, tail, fins. Add the bay leaf and pepper peas to the broth. Through the double gauze, drain the broth. Fish waste can be thrown out. But the remains of meat can be removed and put in broth. 2. Peel onion and finely chop. If the pickled cucumbers are small, cut them into small cubes. If the cucumbers are large, you need to peel and peel off the seeds. In a frying pan, heat oil and fry vegetables. Put the tomato paste in the fried vegetables and put it all together a little. 3. Cut the salmon fillets into pieces. 4. In a saucepan with fish broth, potatoes, cut into small cubes and bring to a boil. Add the same vegetable roast and pieces of fish. Cook the hodgepodge until the potatoes are ready. Shortly before cooking, put olives in a saucepan. The juice from them should not be poured. It must also be added to the broth. 5. Fish hodgepodge is almost ready. Cut the lemon into thin broth and dip into the broth. Remove the pan from the heat, close and let it brew for 15-20 minutes. Bon Appetit.
Servings: 4