Fish calla

Cookinero 2 Jan 2023

19500

Kalya (from Finnish kala - fish) - soup cooked in cucumber pickle, a prototype of modern pickles. Such a soup is not often prepared at home, and not even in every restaurant it can be found on the menu.

How to cook Fish calla

Step 1

Rinse the fish soup set, put in a large saucepan, pour 2.5 liters of water, bring to a boil over high heat. Reduce heat to low, add a little salt, simmer for 1 hour. Strain the broth.

Step 2

Peel the pickles and cut into small pieces. Pour some water into a saucepan, bring to a low boil, put cucumbers, blanch for 7-10 minutes. Throw it in a colander.

Step 3

Cut the peel from the lemon so that the pulp is visible, cut the fillet into slices between the films.

Step 4

Cut the fish fillet into large cubes, pour a small amount of broth, bring to a boil, blanch for 3-4 minutes.

Step 5

Peel the onion and chop very finely. In a large heavy-bottomed saucepan, heat the oil, put the onion, fry for 5-7 minutes. Add sugar and tomato paste, fry for 3 minutes.

Step 6

Pour in the broth, add cucumbers, cucumber pickle to taste, olives, black olives and bay leaf. Pepper, bring to a boil, cook for 5 minutes.

Step 7

Divide fish, capers, dill and lemon fillet slices among plates. Pour in the kali and serve immediately.