Soups full of fish, did not find, very quickly prepared, if in advance to prepare everything
|Cooking time 40 minutes||Number of servings 6|
While boiling broth, make the dressing.
Objserver finely chopped onion and grated carrots
Once the vegetables have roasted, add 1 tsp of tomato paste, a pinch of salt, half level teaspoon of sugar. Stir fry a minute, add a ladle of fish broth or normal water, stir, turn off the oven, leave the dressing aside.
Here we have it so the orange will
Take 2 right barrel of pickles (size 6-9) cask only.
Now back to our fish - or rather the head and the tail - cut, separate the meat, bones separately in the trash
Return to the broth with potatoes - loaded all our preparations - fried, fish, cucumbers.
Once it boils add salt to taste, and a quarter teaspoon of citric acid, you can substitute the juice of half a lemon.
Gently stir and cook after boiling for 5 minutes.
Everything is turned off the stove, remove the pot, allow the stew to rest.
Poured into plates, decorate with greens and serve.