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== Ingredients ==
[[Category:Russian Recipes]]
 
 
* 1 cup of chopped [[onion]]s
[[Category:Russian Soups]]
 
 
* 1 [[bay leaf]]
[[Image:image.jpg|right|thumb|]]
 
 
* 2 sprigs of [[parsley]]
==Description==
 
 
* 3 teaspoons of [[salt]]
 
* 2½ pounds of [[sturgeon]], [[halibut]] or [[haddock]] steaks, cut 1 inch thick
 
* 4 tablespoons of [[butter]]
 
* 2 cups of thinly sliced [[onion]]s
 
* 1 medium [[cucumber]], peeled and halved, seeded and finely chopped
 
* 2 [[tomato]]es, peeled, seeded and coarsely chopped
 
* teaspoon of [[white pepper]]
 
* 4 teaspoons of [[capers]]
 
* 1 [[lemon]], thinly sliced
 
* 2 tablespoons of finely chopped [[parsley]]
 
* 12 [[black olive]]s
   
==Ingredients==
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== Directions ==
 
# In a 3- to 4-quart pot, combine 6½ cups of [[water]], the [[onion]]s, [[bay leaf]], [[parsley]] and 1 teaspoon of [[salt]].
 
# Bring to a boil over high heat, then add the fish, lower the heat and simmer gently, uncovered, for 6 minutes, until the fish is firm to the touch.
 
# Remove the fish and cut it into 1-inch chunks.
 
# Strain the [[fish stock]] through a fine sieve set over a bowl, pressing down on the [[onion]]s and herbs with the back of a spoon before discarding them.
 
# In a 2- to 3-quart casserole, melt the [[butter]] over high heat.
 
# Add the sliced [[onion]]s, and cook 6 to 8 minutes until the [[onion]]s are soft but not brown.
 
# Stir in the [[cucumber]]s and [[tomato]]es and simmer 10 minutes.
 
# Pour in the strained [[fish stock]], season with the remaining 2 teaspoons of [[salt]] and [[white pepper]], and drop in the fish.
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# Simmer gently a minute or two, until the soup and fish are heated through.
 
# Off the heat and stir in the [[capers]], [[lemon]], [[parsley]] and.
 
# Taste for seasoning and serve directly from the casserole.
   
 
[[Category:Russian Soups]]
*1 cup of chopped onions
 
  +
[[Category:Black olive Recipes]]
*1 bay leaf
 
 
[[Category:Caper Recipes]]
*2 sprigs of parsley
 
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[[Category:Cucumber Recipes]]
*3 teaspoons of salt
 
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[[Category:Fish stock and broth Recipes]]
*2 1/ 2 pounds of sturgeon, halibut or haddock steaks, cut 1 inch thick
 
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[[Category:Sturgeon Recipes]]
*4 tablespoons of butter
 
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[[Category:Haddock Recipes]]
*2 cups of thinly sliced onions
 
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[[Category:Halibut Recipes]]
*1 medium cucumber, peeled and halved, seeded and finely chopped
 
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[[Category:Onion Recipes]]
*2 tomatoes, peeled , seeded and coarsely chopped
 
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[[Category:Lemon Recipes]]
*1/8 teaspoon of white pepper
 
  +
[[Category:Tomato Recipes]]
*4 teaspoons of capers
 
  +
[[Category:Recipes that need photos]]
*1 lemon, thinly sliced
 
*2 tablespoons of finely chopped parsley
 
*12 black olives
 
 
==Directions==
 
#In a 3- to 4-quart pot, combine 6 1/ 2 cups of water, the onions, bay leaf, parsley and 1 teaspoon of salt.
 
#Bring to a boil over high heat, then add the fish, lower the heat and simmer gently, uncovered, for 6 minutes, until the fish is firm to the touch.
 
#Remove the fish and cut it into 1-inch chunks.
 
#Strain the fish stock through a fine sieve set over a bowl, pressing down on the onions and herbs with the back of a spoon before discarding them.
 
#In a 2- to 3-quart casserole, melt the butter over high heat.
 
#Add the sliced onions, and cook 6 to 8 minutes until the onions are soft but not brown.
 
#Stir in the cucumbers and tomatoes and simmer 10 minutes.
 
#Pour in the strained fish stock, season with the remaining 2 teaspoons of salt and white pepper, and drop in the fish. Simmer gently a minute or two, until the soup and fish are heated through.
 
#Off the heat and stir in the capers, lemon, parsley and olives.
 
#Taste for seasoning and serve directly from the casserole
 

Latest revision as of 17:13, 6 June 2013

Ingredients

Directions

  1. In a 3- to 4-quart pot, combine 6½ cups of water, the onions, bay leaf, parsley and 1 teaspoon of salt.
  2. Bring to a boil over high heat, then add the fish, lower the heat and simmer gently, uncovered, for 6 minutes, until the fish is firm to the touch.
  3. Remove the fish and cut it into 1-inch chunks.
  4. Strain the fish stock through a fine sieve set over a bowl, pressing down on the onions and herbs with the back of a spoon before discarding them.
  5. In a 2- to 3-quart casserole, melt the butter over high heat.
  6. Add the sliced onions, and cook 6 to 8 minutes until the onions are soft but not brown.
  7. Stir in the cucumbers and tomatoes and simmer 10 minutes.
  8. Pour in the strained fish stock, season with the remaining 2 teaspoons of salt and white pepper, and drop in the fish.
  9. Simmer gently a minute or two, until the soup and fish are heated through.
  10. Off the heat and stir in the capers, lemon, parsley and.
  11. Taste for seasoning and serve directly from the casserole.