Italian Soup with Salmon and Olives

Steps

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  1. Wash trout belly, clean the scales. Put the fish in a deep pan and fill it with two liters of cold water. Cover the pan with a lid, put it on a slow fire and bring to a boil. After removing the foam with a skimmer, boil the trout belly for 15 minutes.
  
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  2. Let the boiled trout cool to room temperature. Remove the skin and fins, separate the fish fillets from the fat.
  
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  3. Wash potatoes, peel and cut cubes.
  
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  4. Put the chopped potato tubers in boiling fish broth. Boil the vegetables for 5-7 minutes after re-boiling the broth.
  
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  5. Meanwhile, chop the rest of the vegetables. Cut onions small cubes, carrots – quarters of rings or straws.
  
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  6. When the potatoes are cooked until half ready, add finely chopped onions there.
  
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  7. Next put the carrots to the pan.
  
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  8. Continue cooking the soup over low heat for another 10 minutes. When the vegetables are ready, add olives to the soup, cut thin rings.
  
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  9. Next add red fish fillet to the soup.
  
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  10. Bring the dish to taste, salt and season the soup with spices. For aroma, add peppercorns, bay leaf and finely chopped fresh greens.
  
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  11. Bring Italian soup with fish to a boil, then turn off the fire. Pour the soup in portion plates or soup bowls and serve with rye bread.
  
  Bon appetit!