Mackerel and pink salmon solyanka over the fire

Ingredients

• mackerel – 2 pcs
• salmon – 1 pc
• onion – 3 pcs
• carrot – 2 pcs
• pickled cucumbers – 3 – 4 pcs
• black olives – 100 g
• olives – 100 g
• tomato purée – 2 tbsp
• bay leaf – 2 pcs
• smoked paprika – 1 tbsp
• pepper – to taste
• salt – to taste
• herbes de Provence – 1 tbsp
• sunflower oil – 150 ml
• lemon

Method

1. Step 1

   We prepare the most delicious fish solyanka in a 7-liter cauldron. This time I’m preparing solyanka at home on the grill, so I bought the fish. This time I take fresh frozen mackerel and pink salmon. If you cook outdoors, we use freshly caught fish.

   
2. Step 2

   The fish must be gutted, washed well and the fillets separated from the bones. The skin also needs to be removed. Do not throw away the heads, tails and ridges - set them aside. Cut the fillet into large cubes.

   
3. Step 3

   We start preparing a delicious fish solyanka with broth. Fill the heads, tails and ridges with water. It can be hot, it can be cold. Boiling water will speed up the cooking process. After boiling, cook the fish bones for 30-40 minutes. Add 1 whole onion and 1 whole carrot to them. Be sure to remove the foam. After boiling, add bay leaves and peppercorns or allspice into the liquid.

   
4. Step 4

   While the broth is cooking, prepare the dressing. For this we need a frying pan. Sauté the diced onion in vegetable oil – it should become transparent, no need to fry it.

   
5. Step 5

   Add finely diced carrots to the onion and fry for 5-7 minutes until soft.

   
6. Step 6

   When the carrots are ready, use a spoon or spatula to push the vegetables to the edges of the pan, and sprinkle smoked paprika into the center. Stirring constantly, fry it for about 30 seconds - this way the spice will reveal its taste and give the whole aroma to the dish. You can use regular paprika, but for hodgepodge it’s better to use smoked paprika. Add tomato paste to the paprika, fry for another 30 seconds and combine with the rest of the vegetables.

   
7. Step 7

   Add chopped pickled or pickled cucumbers. Fry everything together for a minute or two. Set aside.

   
8. Step 8

   Meanwhile, remove the bones from the broth. We don't need them anymore. Add fried vegetables and olives, cut into rings, into the boiling liquid. Cook for 10 minutes over low heat. Pour the cucumber marinade into the broth - it will add some piquancy to the dish.

   
9. Step 9

   Add chopped fish fillet. Bring to a boil and add spices: salt, ground black pepper. Cook over low heat for 15 minutes. If you like spicy dishes, I recommend adding a pod of hot pepper to the cauldron at this stage and leaving it there until it gives off as much heat as you like. But! Be careful, the longer the pepper is in the cauldron, the hotter the hodgepodge, don’t overdo it! I didn’t have any fresh herbs on hand - so I use dried Provençal herbs - add them 5 minutes before the dish is ready.