Ear in a cauldron at the stake

It is believed that such a dish turns out to be especially tasty, rich and satisfying if it is cooked over an open fire.

Ingredients

• River fish 3 pieces
• Water 4-5 l
• Carrot 4 pieces
• Onion 4 pieces
• Allspice peas 10 pieces
• Potatoes 6-7 pieces
• Salt taste
• Greens taste
• Can add:
• Vodka 50 ml

Directions

1. Clean the fish, gut and remove the gills. Separate the tails and heads, and cut the remaining parts of the carcasses into portions.
2. You can cook fish soup, for example, from pike and crucian carp or other fish.
3. Pour water into a cauldron and put two peeled carrots, two whole onions, heads with tails and peppercorns.
4. After the water boils, cook the fish soup for about 15 minutes. Remove foam that forms on the surface. Then remove the heads, carrots and onions from the cauldron.
5. Cut the remaining vegetables into medium or large pieces. Put in a cauldron, salt, stir and cook for another 10-15 minutes.
6. Put pieces of fish in a cauldron and cook on low heat, without a lid, for about 15 minutes.
7. A few minutes before readiness, if desired, add vodka to the ear and lower the burning head for 10-15 seconds.
8. Remove the prepared ear from heat, add greens and leave to infuse for 10 minutes.