Muscovite Solyanka

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READY IN: 1hr 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut fish into large pieces.
  • Bring the stock to a gentle simmer in a large pan; add fish and cook for 4 minutes.
  • Remove with a slotted spoon.
  • Reserve 2/3 cups stock and set aside, leaving the remaining stock in pan.
  • Pour water into pan of stock.
  • Bring to a boil; add cabbage. Simmer for 2 minutes then strain well.
  • Melt half the butter in a pan.
  • Fry onions for 5 minutes.
  • Stir in the strained cabbage and reserved stock into butter, bring to a boil.
  • Cover with a tight fitting lid and cook on low heat for 1 hour, until tender. Season with salt and pepper.
  • Preheat the oven to 400 degrees Fahrenheit.
  • Spoon half the cabbage into a baking dish.
  • Top with the fish and the pickles.
  • Spoon over remaining cabbage and if there is any remaining buttery stock.
  • Scatter the olives, capers and the breadcrumbs over the top.
  • Melt the remaining butter and drizzle over the top.
  • Bake for 25 to 30 minutes or until lightly browned.
  • Serve with boiled potatoes.
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