To prepare this dish, you can take any minced fish, I have from Rudd.
Put in the minced egg, breadcrumbs, salt, pepper mixture. The number of crackers depends on the consistency of your minced meat. Usually minced fish is a bit runny. Expect to be able to further sculpt meatballs from it. Mix the minced meat well.
From minced meat, we make meatballs the size of walnuts. I was doing half the norm.
Pour 2 tablespoons of vegetable oil into a hot frying pan. Put the meatballs loosely in the oil on a hot pan.
Fry until Golden brown on medium heat on all sides. Remove the meatballs from the pan.
Vegetables are cleaned, onions are cut with feathers, carrots are cut into thin strips. Pour the remaining oil into the pan, put the vegetables, and simmer over medium heat for 5 minutes. I didn't wash the pan after the meatballs.
Bulgarian pepper is cleaned, cut into thin strips, I have yellow for contrast, it does not matter. Put the pepper to the vegetables in the pan, simmer for 5 minutes.
We clean the zucchini, cut it into strips or cubes, and put it in a frying pan. Also put rings of hot pepper to taste. Stir.
Cut tomatoes into cubes, put them with vegetables, add paprika, salt, sugar, vinegar. Stir and simmer for 10 minutes over medium heat.
Pour the fish broth or water. I usually make broth from fish heads, tails, and fins. Mix, put the chopped garlic, Bay leaf. Boil.
Put the fish meatballs on top, with the lid closed, bring the dish to readiness for 10 minutes over medium heat.
Sprinkle with chopped herbs, I have dill, turn off the fire, let it brew for 10 minutes.
Serve the dish hot with any favorite side dish, sour cream.