Prepare the products. Wash and peel the vegetables.
Cut the salmon into skinless fillets.
Put the skin, bones and fins in a saucepan, pour cold water in an amount of a little more than 2 liters, add onion chopped in several places, pepper mixture, bring to a boil, remove the foam and cook on low heat for 30-40 minutes.
Cut the carrots into strips. Celery stalks are washed, cleaned of veins and cut into slices 2-3 mm thick. Olives cut into rings (3 pieces each), potatoes - in small pieces.
In a saucepan with a thick bottom, heat a little vegetable oil and fry the carrots until soft. I added some celery, which is also cut into strips.
Add the potatoes and fry for 2-3 minutes.
Pour in the hot broth, bring to a boil, add salt. Add the celery, add the fillet, cut into medium pieces, olives and cook over medium heat until tender.
Then add the bay leaf and herbs and cook for another 2-3 minutes.