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{{Wikifiedrecipe}}
 
== Description ==
 
 
 
== Ingredients ==
 
== Ingredients ==
 
 
* 1 cup of chopped [[onion]]s
 
* 1 cup of chopped [[onion]]s
 
* 1 [[bay leaf]]
 
* 1 [[bay leaf]]
 
* 2 sprigs of [[parsley]]
 
* 2 sprigs of [[parsley]]
 
* 3 teaspoons of [[salt]]
 
* 3 teaspoons of [[salt]]
* 2 1/ 2 pounds of [[Sturgeon]], [[Halibut]] or [[Haddock]] steaks, cut 1 inch thick
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* 2½ pounds of [[sturgeon]], [[halibut]] or [[haddock]] steaks, cut 1 inch thick
 
* 4 tablespoons of [[butter]]
 
* 4 tablespoons of [[butter]]
 
* 2 cups of thinly sliced [[onion]]s
 
* 2 cups of thinly sliced [[onion]]s
 
* 1 medium [[cucumber]], peeled and halved, seeded and finely chopped
 
* 1 medium [[cucumber]], peeled and halved, seeded and finely chopped
* 2 [[tomato]]es, peeled , seeded and coarsely chopped
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* 2 [[tomato]]es, peeled, seeded and coarsely chopped
* 1/8 teaspoon of [[white pepper]]
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* teaspoon of [[white pepper]]
 
* 4 teaspoons of [[capers]]
 
* 4 teaspoons of [[capers]]
 
* 1 [[lemon]], thinly sliced
 
* 1 [[lemon]], thinly sliced
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== Directions ==
 
== Directions ==
# In a 3- to 4-quart pot, combine 6 1/ 2 cups of [[water]], the [[onion]]s, [[bay leaf]], [[parsley]] and 1 teaspoon of [[salt]].
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# 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.
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# 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.
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# 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.
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# 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.
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# 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.
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# 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.
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# 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. Simmer gently a minute or two, until the soup and fish are heated through.
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# 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 .
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# Off the heat and stir in the [[capers]], [[lemon]], [[parsley]] and.
# Taste for seasoning and serve directly from the casserole
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# Taste for seasoning and serve directly from the casserole.
   
 
[[Category:Russian Soups]]
 
[[Category:Black olive Recipes]]
 
[[Category:Black olive Recipes]]
 
[[Category:Caper Recipes]]
 
[[Category:Cucumber Recipes]]
 
[[Category:Cucumber Recipes]]
[[Category:Fish stock Recipes]]
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[[Category:Fish stock and broth Recipes]]
  +
[[Category:Sturgeon Recipes]]
 
[[Category:Haddock Recipes]]
 
[[Category:Haddock Recipes]]
 
[[Category:Halibut Recipes]]
 
[[Category:Halibut Recipes]]
  +
[[Category:Onion Recipes]]
  +
[[Category:Lemon Recipes]]
  +
[[Category:Tomato Recipes]]
 
[[Category:Recipes that need photos]]
 
[[Category:Recipes that need photos]]
[[Category:Recipes with Capers]]
 
[[Category:Russian Recipes]]
 

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.