Saucepan@saucepan · Shared this recipeFollowRussian · soupFish SolyankaA hearty Russian fish soup with a robust tomato broth, briny olives, smoked fish, and a touch of vodka, finished with fresh herbs and sour cream.servings4Original recipe on themoscowtimes.comKeep this recipeAdd a copy of Fish Solyanka to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings0.667 cup salo or smoked bacon, cubed2 medium-sized onions, chopped5 garlic cloves, grated finely on a micro-plane3 celery ribs, sliced2 carrots, peeled and sliced1 medium-sized fennel bulb, sliced thin with a mandoline2 Tbsp Korean Gochujang Chili Sauce, or 1 Tbsp of Smoked Paprika and 1 Tbsp of tomato paste1 28-oz can chopped tomatoes and their juice2 Tbsp sugar6 cups fish stock, good-quality2 bay leaves2 thyme sprigs1.5 lbs firm-fleshed fish such as halibut or grouper, skin removed and cut into cubes1 8 oz tin smoked mussels or clams, or 1 cup of smoked fish flaked1 cup salami, cubed1 cup olives, sliced1 lemon, zest and juice, plus another lemon sliced thinly for garnish1 cup parsley and dill, chopped0.5 cup vodka or aquavitTo garnishFresh parsley and dill, for garnishSour cream, for garnishStepsClear checksTap an ingredient or step to check it off.1Step 1: Place the salo or bacon in a large, heavy-bottomed soup pot or Dutch oven set over medium high heat. Fry the cubes until they brown.2Step 2: Lower the heat, add the onions and garlic and sauté for 4-5 minutes, until the onions become translucent.3Step 3: Add the carrots, celery, and fennel and toss to combine, taking care that they do not scorch (add a bit of the fish stock if they look too dry).4Step 4: Add the chili or tomato paste and stir until it coats the vegetables in the pot.5Step 5: Then add the chopped tomatoes and sugar. Let the mixture come to a simmer, then lower the heat to medium low and cook until about half of the liquid from the tomatoes has evaporated.6Step 6: Add the fish stock, bay leaves, and thyme sprigs to the pot and use a wooden spoon or spatula to scrape up any bits stuck to the bottom of the pot.7Step 7: Let the soup come to a slow boil, then cover and simmer on low heat for 30-40 minutes.8Step 8: Add the salami, olives, tinned or smoked fish and cook for 5 minutes over medium heat.9Step 9: Lower the heat, add the lemon juice and zest and the fresh fish, and stir over low heat until the fish is warmed through.10Step 10: Add the parsley and dill and vodka at the very end. Remove the bay leaves and thyme sprigs.11Step 11: Serve with a generous dollop of sour cream and more fresh herbs on top. Float lemon slices into the bowl before serving for lemonier flavor.getsaucepan.com/r/8aa030d9-24f0-4a1a-93da-d5ad06a91245 · Original: https://www.themoscowtimes.com/2021/05/08/building-the-perfect-fish-solyanka-a73840
