Fish Solyanka with Three Types of Salmon
⏳ Time
45 minutes
🥕 Ingredients
15
🍽️ Servings
8
Description
The type of fish is not that crucial. The main rule is to stick to one fresh, one hot-smoked, and one lightly salted fish. Fish solyanka can be served, like meat solyanka, with sour cream, but in the fish version, it might be unnecessary as it would overpower the delicate taste of the three types of fish. However, for those who enjoy some spiciness, you can certainly add it not only with red or black pepper but also with Russian mustard, which can be diluted with a small amount of fish broth and poured into the soup when serving.
Ingredients
- Chum Salmon Caviar - 17.6 oz
- Hot smoked pink salmon - 10.6 oz
- Lightly Salted Red Fish - 5.3 oz
- Onion - 1 head
- Pickles - 4 pieces
- Cucumber Brine - 1 cup
- Kalamata olives - 14.1 oz
- Capers - 1.8 oz
- Clarified Butter - 1 tablespoon
- Passata Tomato Sauce - 2.5 oz
- Lemon - 1 piece
- Dill - to taste
- Crushed Tomatoes in Their Own Juice - 7.1 oz
- Ground Black Pepper - to taste
- Fish Oil - 67 fl oz
Step by Step guide
Step 1
Prepare the fish broth using any available method — the better the quality of the broth, the tastier the solyanka will be. For this soup, the quality of the broth plays a key role. I suggest using the broth from the heads of red fish from my previous recipes.
Step 2
Finely chop 1 onion.
Step 3
Clean the chum salmon and cut it into large pieces.
Step 4
Carefully remove the skin from the hot-smoked pink salmon, remove the bones, and tear it into large pieces.
Step 5
Remove the skin from the lightly salted salmon and cut it into medium pieces.
Step 6
If the pickles are very thick, peel them and cut them into small cubes.
Step 7
Slightly crush the olives with the flat side of a knife, remove the pits, and cut the olives in half. Chop exactly half of the capers.
Step 8
Heat the clarified butter in a pot and sauté the finely chopped onion until golden brown.
Step 9
Add the pickles to the onion and cook for 5 minutes. Then add the chopped capers, tomato paste, and crushed tomatoes, mix, and simmer for 3 minutes.
Step 10
Add the pieces of fresh fish to the sautéed vegetables and cook everything together over medium heat for 2 minutes, stirring.
Step 11
Then pour in the broth and a little liquid from the salted capers. Bring to a boil and simmer for 3 minutes over low heat.
Step 12
Add the pieces of smoked and lightly salted fish, olives, and the remaining whole capers to the pot. Add the cucumber brine, season with black pepper to taste, and salt if necessary. Cook over medium heat for 5 minutes.
Step 13
Remove from heat, sprinkle with finely chopped dill, and let it sit covered for 5 minutes. Serve with lemon cut into wedges.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.