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Rybnaia Solianka

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TasunkaWitko View Drop Down
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    Posted: 11 March 2013 at 10:12

Rybnaia Solianka
Fish Soup With Onions, Cucumbers And Tomatoes

From Time/Life's Foods of the World - Russian Cooking, 1969:
 
 
To Serve: 6 to 8:

1 cup coarsely-chopped onions
1 bay leaf
2 sprigs parsley
3 teaspoons salt
2.5 pounds sturgeon, halibut or haddock steaks, cut 1 inch thick
4 tablespoons butter
2 cups thinly-sliced onions
1 medium cucumber, peeled, halved, seeded and finely chopped
2 tomatoes, peeled, seeded and coarsely chopped
1/8 teaspoon white pepper
4 teaspoons capers, drained and washed under cold running water
1 lemon, thinly sliced
2 tablespoons finely-chopped parsley
12 black olives, pitted

In a 3- to 4-quart pot, combine 6.5 cups of water, the chopped onions, bay leaf, parsley and 1 teaspoon of the salt. Bring to a boil over high heat, then add the fish, lower the heat, and simmer uncovered, for 6 minutes, until the fish is firm to the touch. Remove the fish and cut it into 1-inch chunks. Strain the 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 stir in the capers, lemon, parsley and olives. Taste for seasoning and serve directly from the casserole.

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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 11 March 2013 at 11:57
That really looks and sounds fantastic, Ron. I'll be making this one for sure.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 18 March 2013 at 00:53
Perfect for the cazuela Ron....you going to be trying this?
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 18 March 2013 at 01:12

Good Morning Ron,

 
I am in agreement with Hoser, that serving this fish soup in a Cazuela would be a lovely idea.
 
Kind regards.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 01 March 2018 at 11:04
Originally posted by Hoser Hoser wrote:

Perfect for the cazuela Ron....you going to be trying this?


5 years, later: Yes, I plan to! I came across this while going through a few old threads, and intend to give it a shot before Lent is over; or soon after, at the latest.

I may try this with haddock, as I think that would be a good choice; having said that, we will most likely use cod for this, since it is very much available here in Montana and The Beautiful Mrs. Tas - while a fan of cod - doesn't seem to like many other fish.

As for the cazuela, we'll see - it would make a great presentation on the table, for sure! I'm guessing now that I will prepare the stock in my Enameled cast-iron Dutch oven, then complete the second stage and present it in the cazuela...not quite 100% "Russian," but that's alright!

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 01 March 2018 at 16:31
Cod is readily available here too and haddock is British Isles Atlantic waters and not available here ..

Also,  hake would be a nice choice too and it is Iberian and Marseille waters ..  

I am thinking to sub the cucumbers for zucchini or courgette as it is also called  ..  

 
This has a very Mediterranean profile with capers,  tomato, parsley and olives ..  This is gorgeous .. 

Definitely a weekend dish and to serve in cazuelas is simply amazingly wonderful and sets a rustic Mediterranean profile ..

Thanks for posting ..  
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