Fish hodgepodge - six home-made recipes

A true fish hodgepodge is truly a work of culinary art with quite expensive and sophisticated ingredients. This tasty, healthy dish can become a decoration of the festive table. And on the everyday menu, you can use a simpler set of products for the village hodgepodge. But it will still be delicious, try it!

The principles of hodgepodge

There are several distinguishing features of a hodgepodge. After all, she is not pizza, where you can put all the leftovers from the refrigerator. Fish hodgepodge - these are their laws.

We will name some:

1. If you believe the authors of the cookbook, Genis and Vail, the hodgepodge, as an original South Russian dish, should be with sturgeon. Otherwise, it’s fish soup, not a hodgepodge, they claimed.
2. Any hodgepodge (from fish, meat or mushrooms) is always constant in products - these are cucumbers, lemon, tomato and other components.
3. The dish will not be cheap, because it will require a hefty piece of sturgeon and some other fish of noble blood, preferably red. Plus, small fish for the broth, as required by culinary law.

Classic recipe for fish hodgepodge

The form is classical: the recipe for hodgepodge, as in Molokhovets, is given in the pre-revolutionary edition. There is no point in rewriting this recipe. Firstly, because the preparation is written so slowly that it takes two days. Secondly, to collect such a hodgepodge (or "villager, as was customary to say before) is quite problematic in terms of its components. For example, as Molokhovets claimed, the hodgepodge should consist of three varieties of fish. At the same time, one fish (whitefish or salmon) must certainly be in a salty form, and the other two are no less than sturgeon and beluga or whitefish.Such a creation cannot be called cheap, although it was in the book Home Cheap Table that the recipe was published.

Therefore, we offer you a solution of an old recipe adapted to modern realities.

Solyanka soup is made from the following ingredients:

• for cooking broth - 2 medium-sized onions, 1 carrot, 0.6 kg of small fish of any kind, parsley root, parsley and other spices, if desired;
• for hodgepodge - 0.4 kg of any good fish, juice of half a lemon, capers - a few pieces, olives, tomato paste - 2 tbsp. L., a pair of small onions, one and a half Art. l flour, a pair of pickles, butter fatty oil - 1 tbsp. L., black pepper and greens of fresh dill.

Important: This is a classic recipe with pickles and capers.

If there are no capers, you can do without them. But it is better not to replace pickled cucumbers with pickles so as not to lose their inherent sharpness.

Cooking:

1. From fish trifles we cook a strong broth. In a dry frying pan we put coarsely chopped carrots, onions and parsley root and fry for two or three minutes. Gutting and washing the little thing, put it together with the fried vegetables in a pan and pour 2 liters of water. As it boils, remove the foam, salt and add pepper with peas, boil all seven minutes, after which it is necessary to strain the liquid.
2. Cut the fish fillet into medium sized slices, cut the onion into cubes, and pickled cucumber.
3. Fry the onion in butter and add the flour to it. After frying it for a couple of minutes, add a little fish stock and, stirring until smooth, transfer cucumbers and tomato paste there. Stew for another five minutes, stirring, and then transfer to a separate pan.
4. In the same pan, pour the remaining broth, boil and put the sliced ​​fish fillet, olives, capers and pepper and salt to taste. Boil another 10 minutes, pour lemon juice to taste and serve, putting in a plate a mug of lemon and herbs.

It is interesting: fish fillet knife

Recipe from Julia Vysotskaya

We are not sure that this recipe is actually from Yulia Vysotskaya, but they call it that way. But you can see for yourself that it’s delicious.

For this hodgepodge we need:

• 100 g of fillet of fresh red and white fish, as well as 100 g of salted pink salmon;
• 750 g of fish stock;
• half a glass of pickle pickle pickle;
• Art. a spoonful of lemon juice;
• five crayfish;
• a couple of pickles;
• one tomato;
• one onion and one carrot;
• some capers;
• a handful of olives;
• some pickled mushrooms;
• 1 tbsp. a spoon of vegetable oil;
• salt, pepper, parsley and dill.

Cooking:

1. Boil the crayfish in salt water, clean;
2. Straws carrots and parsley root;
3. Combine the fish broth with boiled brine, put the fried vegetables there;
4. In a separate bowl with a thick bottom, dissolve the oil, add chopped onions and tomatoes without skin, simmer without frying, so that the onion becomes transparent;
5. Cut cucumbers into small cubes, fish, including salted, into pieces, and mushrooms into halves;
6. Transfer all the ingredients into the pan with onions and tomatoes, pour the broth and send to the oven for 15 minutes on a small fire.

When serving, garnish with a slice of lemon and chopped greens.

With mushrooms

With potatoes and mushrooms or other mushrooms you get a simple and tasty fish soup.

 

About a kilogram of fish will require a pair of onions, carrots, potatoes and pickles, a dozen olives, 100 g of champignons, a couple of tablespoons of oil, tomato paste. Any fresh herbs, as well as salt and freshly ground black or white pepper, will come in handy.

1. Boil the broth from the bones and heads of fish, adding one onion and carrot for flavor. Take out all unnecessary and strain.
2. Make light frying of carrots and onions in vegetable oil. After about ten minutes add chopped cucumbers.
3. In the filtered fish stock, put chopped potatoes, cook until half cooked, then add pieces of fish and cook for about five minutes over low heat.
4. Add frying and halved mushrooms to the hodgepodge, let it boil for five to seven minutes.
5. The last to be put is tomato paste, blended in butter.
6. Letting the soup boil for a few more minutes, turn off the heat and leave for a quarter hour to insist. Serve with herbs.

Thick and fragrant rustic soup

This soup can replace the second dish as well, as it is rich and thick. It is also called Karelian.

For a pound of fish (preferably salmon breeds) you need:

• soup set of fish;
• five potatoes;
• one onion;
• butter;
• a liter of milk or in half with cream;
• spices - pepper, salt, dill, bay leaf.

Cook the broth from the set with spices. Fry the onion in oil until translucent. Cut the potatoes into cubes, and the fish into longitudinal pieces. Put the potatoes in the broth so that it is covered with liquid. Boil to half, add onion with fish and cook a little. Pour in warmed milk (or cream) and cook potatoes until cooked. Remove from heat, sprinkle pepper with soup, insist a little. This soup is served with dill and dark bread, flavored with sour cream.

Tasty Salmon Soup

Light, simple and quick soup is prepared from a soup set or a pair of salmon steaks.

 

Boil a clear broth, strain, salt. Add diced potatoes, onions and carrots. All set to boil at low heat. Disassemble the boiled fish by removing the bones and add to the soup at the end of cooking. Boil it. In principle, that's all. Serve with greens and pepper.

Potted fish hodgepodge

In the Don, a hodgepodge is prepared in pots.

Products: 2 pounds of water a pound of fish, 100 g of heads, a couple of onions, 1 carrot, a pair of cucumbers and tomatoes, 2 tbsp. tablespoons of oil and as much tomato puree.

From the fish heads of sturgeon and zander, the broth with onion is cooked, filtered. Chopped onion and carrots are fried in butter, add a little tomato paste, all stew for about 10 minutes. Put all these vegetables in the broth and bring to a boil.

Pieces of sturgeon and zander, sliced ​​fresh tomatoes, olives, peppers are laid out in pots. Pour the contents of the broth with vegetables, salted and sent to the oven for a quarter of an hour. Lemon and parsley are put on serving.