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Fish solyanka

updated

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Ingredients for 10 servings:

  • 3 tbsp olive oil
  • 4 medium-sized onions, diced
  • 1 small jar of pickled gherkins
  • 2 glasses of leccho
  • 1 large can of tomatoes, peeled
  • 750 ml broth
  • 1 jar capers
  • 2,000 g fish fillet(s)
  • salt and pepper
  • some sour cream
  • some lemon juice
  • Paprika powder, hot
  • Sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sauté the diced onions in 3 tablespoons of olive oil until translucent, then deglaze with the pickle juice and 750 ml of stock. Add the diced pickles, the lecsó, the roughly chopped tomatoes, and the capers. Bring everything to a boil briefly and season with salt, pepper, and paprika. Don’t forget a pinch of sugar! Cut the fish fillet into bite-sized pieces and let it simmer in the stock for 12-15 minutes. Add more salt if desired. Serve with lemon slices and sour cream. Fresh bread is delicious.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

minced meat tray

Fish solyanka