Mixed fish hodgepodge

Fish 660 Last Update: Jul 22, 2021 Created: Jul 22, 2021 0 0 0
Mixed fish hodgepodge
  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 60
  • Calories: -
  • Difficulty: Easy
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The more varieties of fish there are in the hodgepodge, the richer it is. The addition of sturgeon is especially welcome.

Ingredients

Directions

  1. If fish and seafood are frozen, defrost them in advance on the coldest shelf of the refrigerator. Remove the thinnest film from the squid, cut the fillet into 3 cm squares.
  2. Place the olives on a board, crush with the flat side of the chef's knife and remove the pits. Divide the olives into halves. Peel the onion and chop very finely.
  3. Melt the butter in a heavy-bottomed saucepan, add the onion, add a little salt and fry, 5 minutes. Add broth / water, olives and bring to a boil. Keep the broth on low heat.
  4. Dip the whole cod / halibut into the broth first, cook for 7-9 minutes, carefully remove with a slotted spoon on the board. Cook and remove the salmon in the same way. Disassemble the fish into easy-to-eat pieces.
  5. Cut the tomatoes into medium slices, removing the core. Add tomatoes to broth, bring to a boil. Add mussels and squid, bring to a boil. Add fish and capers with liquid, season with salt and pepper, and bring to a boil. Serve with lemon and parsley.

Mixed fish hodgepodge



  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 60
  • Calories: -
  • Difficulty: Easy

The more varieties of fish there are in the hodgepodge, the richer it is. The addition of sturgeon is especially welcome.

Ingredients

Directions

  1. If fish and seafood are frozen, defrost them in advance on the coldest shelf of the refrigerator. Remove the thinnest film from the squid, cut the fillet into 3 cm squares.
  2. Place the olives on a board, crush with the flat side of the chef's knife and remove the pits. Divide the olives into halves. Peel the onion and chop very finely.
  3. Melt the butter in a heavy-bottomed saucepan, add the onion, add a little salt and fry, 5 minutes. Add broth / water, olives and bring to a boil. Keep the broth on low heat.
  4. Dip the whole cod / halibut into the broth first, cook for 7-9 minutes, carefully remove with a slotted spoon on the board. Cook and remove the salmon in the same way. Disassemble the fish into easy-to-eat pieces.
  5. Cut the tomatoes into medium slices, removing the core. Add tomatoes to broth, bring to a boil. Add mussels and squid, bring to a boil. Add fish and capers with liquid, season with salt and pepper, and bring to a boil. Serve with lemon and parsley.

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