Salmon Solyanka

Ingredients

Salmon 1200 g

Carrots 150 g

Onions 100 g

Bay leaf 1

Allspice 5

Vegetable oil 40 ml

Tomato 500 g

Capers 40 g

Sea salt 1.5 tsp

Olives 100 g

Lemon 1

Parsley

Take the fish and fillet it. Place the skin, bones, and fins (if there's a head, remove that too) in a large soup pot.

Pour cold water (3-3.5 liters) over the fish and bring to a boil over high heat. Carefully skim off any foam that forms until it stops appearing.

Then add the peeled vegetables and spices to the broth. Reduce heat and simmer for another hour.

Remove and discard any remaining ingredients from the broth. Strain the broth through several layers of cheesecloth.

Thinly slice the onion and sauté in oil until translucent.

Add peeled and finely diced tomatoes and capers. Cook, stirring, for 5 minutes over medium heat.

Dice the remaining fillet.

Add the sautéed vegetables to the soup, bring to a boil, and cook for 15 minutes. Then add the fish and simmer for another 5 minutes. Season with salt to taste.

Finally, add the olives and turn off the heat.

 When serving, add a slice of lemon and some chopped herbs to each plate.

Enjoy!