Many people believe that only meat hodgepodge exists. However, there are many recipes for it, for example mushroom. But today we'll talk about cooking the fish version of this dish.
Recipe content:
- Classic fish hodgepodge - subtleties and secrets
- A step-by-step recipe for a classic fish hodgepodge
- Classic sturgeon fish hodgepodge
- Video recipes
Fish hodgepodge, as well as mushroom and meat, requires variety. The dish must contain at least three types of fish, although up to 8 varieties are used in classic recipes. This will make the fish broth much better and richer. It is brewed for satiety on simple fish, like ruffs, and then more expensive and high-quality varieties are added.
Classic fish hodgepodge - subtleties and secrets
- Any fish is suitable for hodgepodge: pike perch, salmon, trout, burbot, salmon, sturgeon. The more variety, the tastier. It is advisable to add 1/3 of salted or smoked fish to the soup. Lightly salted salmon, smoked pink salmon, mackerel, halibut or eel are suitable here. Do not use herring for the recipe for hodgepodge, because she has a specific smell that does not fit into the flavoring bouquet of the dish.
- To make the broth tasty, first put the fish waste after cutting the carcass into cold water: heads, ridges, tail. Boil the water, remove the foam, add the roots, reduce the heat and leave the broth to simmer. After that, strain it through cheesecloth and continue to cook the hodgepodge.
- Fish hodgepodge is cooked in about the same way as meat. Sauteed onions, pickles, tomatoes or tomatoes are added to the stew. At the end of cooking, capers, olives, lemon are added to create a flavor range. But sour cream is not added to the fish hodgepodge. The dish should be transparent.
A step-by-step recipe for a classic fish hodgepodge
Homemade hodgepodge is a lot of room for improvisation. The soup is delicious and satisfying, and the preparation is quite simple.
- Caloric content per 100 g - 58 kcal.
- Servings - 4
- Cooking time - 1 hour 30 minutes
Ingredients:
- Salmon - 200 g
- Pike perch - 200 g
- Sterlet - 200 g
- Burbot - 200 g
- Tomatoes - 1 pc.
- Tomato paste - 1 tablespoon
- Onions - 1 pc.
- Sweet bell pepper - 1 pc.
- Pickled cucumbers - 2 pcs.
- Olives - 10 pcs.
- Vegetable oil - for frying
- Salt - 1 tsp or to taste
- Black peppercorns - 3 pcs.
- Hot red pepper - a pinch
- Parsley greens - a few sprigs for garnish
Step by step cooking:
- Gut the fish by cutting out the bones, ridge, fins and head.
- Put the giblets in a saucepan, add the onion, allspice and boil the broth for half an hour. When doing this, always remove the foam so that the broth does not lose its transparency.
- Strain the cooked broth through a fine sieve. Throw out the offal, and pour the broth into a clean saucepan.
- Add fish fillets, tomatoes, pickles and bell peppers to this broth.
- Squeeze out the lemon juice, add tomato paste and bring to a boil.
- At the end of cooking, season the dish with pepper and salt, and when serving, garnish with herbs and olives.
Classic sturgeon fish hodgepodge
Sturgeon solyanka is prepared in almost the same way as its other species. This sumptuous and generous dish will be worthy to take center stage on the festive table. And gourmets will be delighted with it.
Ingredients:
- Fresh sturgeon - 700 g
- Lightly salted salmon - 200 g
- Smoked pink salmon - 200 g
- Capers - 50 g
- Pickled cucumbers - 2 pcs.
- Cherry tomatoes - 10 pcs.
- Carnation - 2 buds
- Peppercorns - 3 pcs.
- The juice of half a lemon
- Salt - 0.5 tsp or to taste
- Ground black pepper - a pinch
Step by step cooking:
- Peel fresh sturgeon. Cut off the head, fins and tail. Gut the entrails, fillet and remove the ridge.
- Wash the offal and put it in the cooking pot. Add cloves and peppercorns. Pour in water and cook after boiling for one hour. Then strain through a fine iron sieve and return to the saucepan.
- Remove all bones from the fish fillet and cut it into pieces.
- Remove bones, ridge and skin from smoked pink salmon. Cut the meat into pieces.
- Cut lightly salted salmon into slices.
- Put all kinds of fish, pickles and cherry tomatoes, cut in half, into the broth. Pour in lemon juice, season with salt and pepper. Also add the capers. Boil food for about 15 minutes and remove the pan from the stove.
- Serve the sturgeon fish hodgepodge garnished with olives or olives.
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