- Pike perch - 1 piece
- Bulb - 2 pieces
- Carrots - 2-3 pieces
- Bay leaf - 2-3 pieces
- Carnation - - To taste
- Black peppercorns - - To taste
- Seeds of fennel and dill - - To taste
- Leeks - 1 Piece
- Tomatoes - 3-4 pieces
- White dry wine - 200 Milliliters
- Green - - To taste
- Salt, pepper - - To taste
First of all, we need a peeled, gutted, gander-free zander. If desired, pike perch can be replaced by another fish - it is not important, I just had a pike-perch. The pike perch is cut, we cut out the loin. The fillet is set aside, and everything else (head, tail, fins) is put in a pan, pour 2.5 liters of water and put on a weak fire. Bring to a boil. With the boiling broth we remove the foam. When the foam ceases to stand out - add the bulbs in the pan, carrots, bay leaves, cloves, peppercorns, fennel and dill. Cover the lid and cook on low heat for a slow boil for 2 hours. While the broth is being cooked, we will make the gas station. In a small amount of oil, fry the sliced leeks with rings. After a couple of minutes, when the onions become translucent, add the finely chopped tomatoes or tomato paste into the frying pan. Stew the tomatoes in tomatoes for about 4-5 minutes, then add the wine and stew while slowly boiling for about 15 minutes. After 15 minutes have elapsed, it is necessary to add pike perch fillet to the frying pan, cut into small portions. Add the desired spices (salt, pepper, something else to taste), bring the sauce to a boil and cook for about 5 minutes. From the fish broth we remove everything that was cooked in it, the broth itself is filtered. In the filtered broth we shift the contents of the pan. We put the filling soup on the fire, bring it to a boil, add fresh herbs, straighten it with salt and mix it with pepper and remove it from the fire. Let the soup brew for 10-15 minutes, after which we pour on plates and serve. Bon Appetit! :)
Servings: 8