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Fish hodgepodge


5-7 servings

Trout fillet - 150 g

Pike-perch fillet - 150 g

Carp fillet - 150 g

Perch fillet - 150 g

Onion - 150 g

Carrot - 100 g

Celery - 70 g

Barrel cucumbers - 100 g

Tomato paste - 150 g

Lemon - 1 pc

Liquid smoke - 5 g

Vegetable oil - 50 ml

Bay leaf - 2 pieces

Peppecorns - 5-7 pcs

Salt pepper to taste

Dill, parsley on decoration

Fish broth - 1.5 l

How to cook

Cut the fish into large 3 cm pieces.

Cut the onion into tiny cubes. Cut the vegetable into slices. Heat oil in a deep pan and fry vegetables gently until golden brown, add cucumbers and fry for one-two minutes. Put the tomato paste and continue cooking for additional five-seven minutes. Add broth, bay leaf, peppecorns and simmer for 10 minutes. Squeeze the juice of half of a lemon and pour liquid smoke, salt, pepper. Add the fish and simmer for seven to ten minutes. When serving, decorate with greens and lemon wedges. As an option, you can add olives.