Fish hodgepodge and salmon and olives


Salmon fillet 200 g

Mashed tomatoes 100 g

Pickled green olives (pitted) 10 pcs

Marinade for olives 50 ml

Vegetable broth or fish broth 1/2 l

Potatoes 2 pcs

Onion 1 pc

Carrot 1 pc

Capers 1 tbsp l.

Dill (greens) 1 bunch

Salt to taste

Cut the onions and carrots into small cubes and place in a deep-bottomed saucepan or saucepan. Add vegetable oil and fry for 2-3 minutes.

Add mashed tomatoes and 1/2 liter of fish stock. Boil.

Add the sliced ​​salmon in strips and the diced potatoes. Cook over medium heat for 5-7 minutes.

Add the chopped olives and the olive marinade.

Finally, add finely chopped dill and capers. Salt to taste.

Let it brew under the lid for 10 minutes.

Bon appetit!