Fish hodgepodge is a hot dish prepared on the basis of a rich fish broth, to which various vegetables are added. The taste of the hodgepodge turns out to be much richer than that of a simple fish soup, but more delicious products are required for its preparation.
Fish hodgepodge soup: recipe with photo and video
To prepare the broth, you will need: – 0,5 kg of fish of different varieties (both sea and river are suitable); – 1 medium-sized onion; – 1 carrot root; – parsley root; – bay leaf, peppercorns, salt to taste.
Fish hodgepodge differs from fish soup or fish soup, including the fact that for its preparation, you can take several varieties of not only fresh, but also frozen fish
To prepare a hodgepodge in broth, you need: – 0,5 kg fillet of noble varieties of red fish (you can use trout, salmon, sturgeon); – 1 head of onion; – 30 g of butter (vegetable oil can also be used, but animal fat gives the broth a special richness); – 2 pickles; – 100 g pitted olives; – 1 tbsp. l. flour; – 200 g of potatoes; – salt, black pepper; – parsley.
If a whole fish is taken for a hodgepodge, then before boiling it, it should be disassembled into fillets, since it is inconvenient to separate the pulp from the bones in a ready-made soup
The fish for the broth must be cleaned and gutted, boiled in two liters of water along with bay leaves, salt, pepper, onions, carrots and roots, not forgetting to remove the foam that stands out. 30 minutes after boiling, the broth must be filtered through cheesecloth, and the fish and vegetables used to cook it, set aside. They are no longer needed in this recipe.
At the same time, you need to prepare the sauce. Cut the onion into half rings and fry in butter. After it turns golden, pour a few tablespoons of ready-made broth into the pan, boil it, add flour and boil until a thick sauce is formed. To prevent the flour from burning, it must be stirred.
In the remaining broth, you need to put fish fillets, potatoes, chopped into bars, straws of pickled cucumbers, put on fire. When the fish hodgepodge has been boiled for a quarter of an hour, put olives, parsley, and onions fried with flour there. After that, you need to bring the soup to a boil, reduce the heat and turn it off after a couple of minutes.
The main criterion for the readiness of the hodgepodge is the softness of the potatoes, since red fish, cut into small pieces, cook very quickly. The hodgepodge can be served to the table, garnished in portions with lemon wedges and large shrimps, boiled together with fish to obtain broth. Lemon juice adds a slight sourness to the dish, highlighting the fish and other ingredients.