- Trout - 500 Grams
- Water - 4 liters
- Carrot - 2 pieces
- Potatoes - 3 pieces
- Onion - 1 Piece
- Bay leaf - 2 pieces
- Olive oil - 1 st. a spoon
- Salt - To taste
- Pepper - To taste
- Spices - To taste
- Onions - 2 pieces
Pour the water into the pan and send the fish to the sail. Bay leaf, spices, salt, pepper and onions there. In the course of 30 minutes this business is brewed. The broth is brewed and we do not stand still, we cut the onions and the frying pan, where there is olive oil already. Potatoes are cut into cubes, and carrots are standard. Broth cooked? We get the fish out of it. It is recommended to strain the broth. Through a sieve, of course. Now in the same broth we throw carrots and potatoes and for 10 minutes on average fire. The fish has cooled down? It's time to break it down there! We return the fish to its place - in the pan! 3 minutes, let them puff Obeeeeeed!
Servings: 6-8