Fish hodgepodge with capers
6 servings
40 minutes
Fish solyanka with capers is an exquisite dish of French cuisine that combines the rich taste of smoked and fresh fish with the piquancy of capers and pickles. Its history is rooted in the traditions of fish soups enriched with aromatic spices and vegetables. The thick, fragrant broth infused with smoky notes is complemented by olives and lemon, creating a refined gastronomic harmony. Solyanka is perfect for cold weather, warming and providing enjoyment with its rich flavor. Each spoonful is a play of textures and shades where the softness of sturgeon coexists with the firmness of capers and the velvetiness of tomatoes. This dish suits both cozy family dinners and festive meals where one wishes to impress guests with the deep, balanced taste of a traditional soup interpreted in a modern way.
1
We are making a strong fish broth. For this, we chop the onion, carrot, and parsley root coarsely and fry them in a dry pan for about 3 minutes. We thoroughly wash the fish head (removing the gills), tail, and fins.
- Onion: 4 pieces
- Carrot: 1 piece
- Parsley root: 50 g
- Head of sturgeon fish: 350 g
2
We put fish and vegetables in a pot, pour in 2 liters of water, and place it on the heat. When the broth boils, we remove the foam with a skimmer and add dill stems and peppercorns. We cook for 7-10 minutes. Remove from heat and strain the broth through a fine sieve.
- Black peppercorns: 8 pieces
- Dill stems: to taste
3
We cut the sturgeon fillet into portion-sized pieces. We chop the remaining two onions. We peel the pickles and cut them into strips (for large cucumbers, we also remove the seeds).
- Sturgeon: 200 g
- Onion: 4 pieces
- Pickles: 2 pieces
4
In a pan, heat olive oil and sauté the onion for four minutes, stirring constantly. Pour in 1/3 cup of strained fish broth and cook, stirring until the mixture thickens and becomes nearly homogeneous. Add cucumbers and crushed tomatoes. Simmer over medium heat without a lid, stirring constantly for five minutes.
- Olive oil: 2 tablespoons
- Onion: 4 pieces
- Tomatoes: 3 pieces
- Pickles: 2 pieces
5
We transfer the resulting mixture to a clean pot. We add the remaining broth. Bring to a boil.
- Head of sturgeon fish: 350 g
6
We cut cold-smoked fish (mackerel, pike, sig, tuna, etc.) into thin long strips.
- Cold smoked fish: 200 g
7
Add pieces of fish fillet, chopped smoked fish, olives, capers, and pepper to the broth (there's no need to add extra salt to the solyanka, as capers, smoked fish, olives, and cucumbers provide enough salt). Cook covered for 10 minutes. When serving, place a thin slice of lemon in each bowl of solyanka and sprinkle with chopped dill and parsley.
- Sturgeon: 200 g
- Cold smoked fish: 200 g
- Olives: 15 pieces
- Pickled capers: 20 g
- Ground black pepper: to taste
- Lemon: to taste
- Dill: to taste
- Parsley: to taste